Hi! I’m Alex. I made restless by all things sweet.
Hailing from Singapore, currently living in Oxford to pursue my graduate studies. Here to share my passion for all things baking and breakfast, with a myriad of recipes that weave simplicity and experimental flavours into classic themes. I have a monthly selection of my favourite bakes that I will make upon request via Instagram DMs, WhatsApp or email, available in Oxford and London (only on weekends for the latter).
I was 5. The warm croissant left flakes in the creases of my palm, the smell enclosing me in a bubble of warmth in the grey Autumn sleet. I felt at home, cosy and happy. My first encounter with a baked good as a toddler, and what probably kick-started my love and passion for baking and all things sweet.
This blog is dedicated to sharing recipes I have experimented with in my humble abode, adapted and played with from countless resources. It’s kind of an extension of my documenting habits; I have kept a personal diary for almost 11 years and don’t plan to stop!
And some other random things!
- I have a weird collection of vintage knick knacks.
- ‘Manouevre’ is that one word I always forget how to spell.
- I live for anything black, striped or burgundy.
- Writing, books, movies, food photography and various fitness classes comprise my main guilty pleasures.
- French toast is my favourite breakfast food ever.
So, bread. I’ll start with the smaller picture first. What sets a crumb apart is how it has been separated from the main picture (in this context the whole loaf of bread) in its perfect and golden entirety. It’s out of left field, off the pristine sidewalk. A zoom into all angles. Detail. So a crumb, to me, celebrates the beauty of the mundane. Simple, and honest.
Are you vegan??
I thrived on the vegan lifestyle for more than a full year, but due to my personal experience, it’s been difficult, despite my whole-hearted efforts to make it work. However, I fully respect the vegan lifestyle and I still intentionally stay away from meat, for ethical and environmental reasons.
Why do you only blog about sweet stuff like cake and brownies?
A slice of cake is fodder for slowing down, making peace with yourself, peace with the world.
You have a small head.
That’s not a question.
Do you sell your bakes?
Yes! Check out the ORDERS tab of this blog. You can email, WhatsApp or DM me for details of how much of which item you would like.
It would have to be almost-burnt toast, or French toast. Stovetop oats take second place.
How do you edit your pictures?
I alternate between my iPhone and Fujifilm x100s, and edit my phone shots using the VSCO app. I’m enamoured by the vintage, autumnal vibe a certain filter gives any food shot.
What measuring system do you use?
I favour metric measurements. It is easier and more reliable to simply zero the scales and work from there, leaving it to measure the tiniest fraction of an ounce, without worrying about the ‘flatness’ of the surface of a half cup of flour.