From the sweet counter

Journal

A good box is generous without becoming repetitive: a few textures, a few flavours and sensible portions.

The counter may look effortless, but the morning is a sequence of baking, cooling, filling, frosting and finishing.

A good drink should support a dessert rather than compete with it.

Choose pieces that travel well, portion easily and still look inviting when the box is opened.

Sweetness is only one part of a good dessert. Acidity, texture and temperature matter just as much.

Good buttercream should feel smooth and balanced, not heavy. Temperature and mixing make the difference.