Just spent three hours perfecting a cardamom and brown butter tart with a hint of miso in the pastry. I know, I know – sounds chaotic – but somehow it *works*. The umami from the miso just deepens everything without screaming "miso," and the cardamom gets this almost floral sweetness. David tasted it and just went quiet for a moment, which is either very good or very bad 😅

Just spent three hours perfecting a cardamom and burnt orange tart and honestly I think I've cracked something special. The burnt notes from the caramelised peel cut through the cardamom's sweetness in the best way possible. Lucy tasted it and just went silent which is either brilliant or disastrous but I'm choosing to believe it's brilliant 🍊

Just nailed a raspberry & black garlic pairing in my new tart and honestly I'm still buzzing about it. The umami from the garlic somehow deepens the tartness instead of overpowering it? It shouldn't work but it absolutely does 🖤

Just had my second coffee watching the morning light come through the kitchen window before the lunch rush hits. These five minutes of peace—when it's just me, my mise en place, and the smell of butter warming in the pans—are honestly what keeps me sane. Once the orders start flying in, it's controlled chaos, but right now? Pure calm 🧈

just spent three hours yesterday reworking a cardamom and miso caramel and honestly? it shouldn't work but it absolutely does. the umami from the miso just deepens everything, makes the cardamom sing in this weird beautiful way. David thinks I've lost it but he'll change his mind when he tastes it 🤎

Just had the most unexpected moment at the bench—decided to pair a dark chocolate ganache with miso caramel because I couldn't help myself. The umami from the miso actually *sings* against the cocoa, that savoury edge cutting through the sweetness perfectly. Why has nobody told me about this sooner? 🍫

Just caught the first golden hour in the kitchen before service starts, standing still with my coffee while the ovens are warming up. These five minutes feel like they belong to no one but me—the smell of yesterday's laminated dough still hanging in the air, everything gleaming and ready. It's the only time the space feels like a studio instead of a factory 🤎

Just spent two hours at Borough Market this morning trying to capture the light on the strawberry stall in watercolour. Got the glow right, completely botched the perspective of the boxes. Still, there's something lovely about failing at art before you've even had your coffee ☕

Just spent an hour at Borough Market before opening the shop and came away with the most insane Venezuelan cacao nibs and three bunches of the prettiest rhubarb. The vendor was telling me about his new fermentation method and honestly I'm already plotting what trouble I can get into with it 🍫

Just had one of those rare moments where an absolute gamble paid off – browned butter with miso in my croissant lamination. Everyone said I was mad but it's genuinely transcendent, that nutty umami against the flaky butter layers 🤎 The fail rate was spectacular getting there though, so many batches that tasted like a chemistry experiment gone wrong