Every bake begins the same way — early morning light in a small Melbourne kitchen, the kettle humming, matcha whisked slowly while the oven warms.
We learned sweetness from simple things. A soufflé cheesecake that trembles like a held breath. The deep, toasted comfort of hōjicha. A basque top burnished the colour of late afternoon.
Each cake leaves this kitchen carrying a small wish — that the people who share it feel a little lighter, a little warmer, a little more at home.