There is a science behind all baking recipes, and I wanted this magazine to emphasize the idea of baking being something that is complex and has a lot of depth to it. Not only did I include interviews by chefs that I looked up to, but I also included sources from food photographers that specialize in recipe testing.

The “rising” issue in particular relates to the first issue being about recipes that involve processes that allow for the food to create air pockets, such as croissants with butter lamination or sourdough bread with fermented dough. The types of recipes I’ve experimented with and was inspired by led me to create this magazine as a way of saying “this is something I wish I had when I was younger”.