Backstory

A little bit about the main baker (me), is that I started in a similar situation that you (the reader) are in. When I first started having interest in baking, I thought that I could never do it, and just to save it for the professionals. But I was definitely wrong. I wasn’t allowed to cook at home, so that probably played a huge factor for that mindset.
I started in the kitchen in high school, in culinary class. This is where it all started and where I learned a lot. This is even where I got my first job in a restaurant. I learned a lot of the basics in high school, which were enhanced when I got into a commercial kitchen. Obviously being around food so much, I got my safe food handling with a program through the school; the program was called SHSM (Special High School Major). For the few that got selected for SHSM, competed in a cooking competition at a college. I came in 4th, because I cooked the asparagus a little too early, so it was around room temp. by the time the judges got it; but they liked my bast for the steak, that nobody else did!
After a while, I lost passion in cooking because that’s all I was doing. I went to school to cook, went to work to cook, then had to go home and cook my own dinner (after I fighting for permission). This is when I started to explore baking. I did research in getting into a baking class, but the closest one was about 200km away; unless I did it remotely. Being short on money, this wasn’t an option. So I bought baking ingredients and started following recipes online. Just following recipes and doing research and experimenting my mistakes along the way, has actually taught me a lot.