To the person who found/stole my pencil case and got my blog from the card: please contact me via the ask box.
I’m Nadine, a self-taught baker from The Netherlands. Whenever I’m not poring over some medieval text, I spend my time peering impatiently through my oven door, dusting the kitchen with flour and spilling ceramic beans.
I created this Tumblr in 2011 as a photo dairy and it soon became a catalyst for my baking. I keep discovering new foods, great baking ideas and inspirational people all the time. Although I usually try and eat as healthy as possible I do not compromise when baking patisserie. All the foods you see are home-made and the photos are all original, so please be so kind not to use them without my permission.
Favourite patisserie: French, Swiss, Austrian, German, Dutch
Favourite ingredients: Crème patissière, marzipan, nuts, chocolate, fresh fruit
Staples (mostly organic): All-purpose flour, oats, white and wholemeal spelt flour, buckwheat flour, rye flour, semolina, strong bread flour, baking powder, baking soda, almond flour, coconut flour, sliced almonds, hazelnuts, walnuts, pistachios, lemons, honey, vanilla pods, cinnamon, almond paste, marzipan, cream, butter, eggs, vegetable oils, dark chocolate.
Avoids: Margarine, artificial aromas, convenience mixes.
Cameras of use: Canon EOS 1000D, Nikon J1
Editing tools: Photoshop, Gimp
Proudest baking effort so far: Pastry swans, Ganzenbord
Biggest baking failure so far: Macarons. All the time.
In the pipeline: Ice-cream sandwiches