First off I had to google how to spell “existential.” So why am I here?
To become a better blogger. Scratch that to share what I love to do. I don’t know where my mantra came from, but when it comes to my craft everyday I Love what I do, I want to share what I do, and in time duplicate what I do.
I call myself The Sugar Peddler, but my driver’s license says Saidah. Very nice to meet you. I am a pastry chef. I teach cooking classes, and I am working on opening my first pastry boutique. In the meantime I want to build a following through blogging about all things cupcakes, eclairs, cream puffs, lollipops, baking in general, and my latest love, French Macarons.
I’m a rule breaker and I consciously avoid all things indoctrinated. If everyone is for it on the surface I am against it. No 1984 no mind control no group think. With my latest intrigue of making the perfect French Macaron I am set out to remove the artificial, pretty on the eye, color and give you an au natural, rustic elegant, good for your insides, chocolate macaron. Sans the almonds and introduce ground pumpkin seeds, cashews, and mixed nuts.
Did I mention I live in Cleveland? I love Cleveland. I fell in love with food and flavor in Cleveland. In my pastries you will find flavors inspired by my journey and life with my daughters in Cleveland. Some chefs have had the fortunate pleasure of traveling abroad to study their craft. For me Cleveland is my Paris.
The Sugar Peddler
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