I love sweets of all kinds.
But the best for me are the ones that are rustic, honest in ingredients, natural in looks and delectable in taste and texture.
I grew up in Malaysia where desserts are usually never baked but steamed, fried or stewed. And not many people owned ovens.
Everything I learned about baking happened as an adult in a foreign land after being jaded with a career in banking. I pursued a diploma in pastry arts at the Institute of Culinary Education in New York. From then on, my path took me to various restaurants and bakeries in New York, Boston and Kuala Lumpur.
I began building Butternut from scratch from my home kitchen in the spring of 2016 by using limited tools, and where I make my products in small batches and most of my work is by hand.
The vision for Butternut Bakehouse is a place where you will find a feeling of love, comfort and gratitude that will envelop you like a warm hug. The flaky pastries will be a bonus.
A bakery cafe opening soon in Arlington, MA.