Recent content by Phaedra

I still spend a lot of time in the garden, but more on the landscape side than flowers or veggies. 10pm, the color is a bit unrealistic, but it can present the tree Rhododendrons in a quieter way.

10pm, a corner in the garden

Today I was happy to bring a few classic Japanese-style breads into the café and share them with our customers. A small batch, but full of love - and i love the look-and-feel. Anpan - Bread buns with Adzuki bean paste and butter Strawberry and coconut flake bun Chicken and corn salad sandwich...

About a month ago, I discovered a new attribute for my tiny shop: atelier. It is a magic word that somehow freed me further, while also connecting many different branches of my skill tree. I slowly realized that “atelier” fits me far better than simply calling myself a café owner or baker. An...

I still enjoy these manual tools very much, especially after a longer rainy period, the weeds are a bit too 'fat and juicy' for our mower 🤣 Well, the compost heap is well fed, too. Time for Lilacs Azaleas are also the stars A tall planter - purple as the main color The delicious...

I don't know. 🙂 I did gain some business experience in my earlier career, although nothing related to running a small café. During the 15 years I worked at a software company — especially because it was very small at the time and everyone had to wear many hats — I learned a lot of things I...

Last week, I harvested some leafy greens and mints (yes, i grow them on the ground and i really don't mind.) Rinsing, picking the leaves, and drying The very first batch of indoor dried mint for my herbal tea N1.

No problem, my pleasure :D

Thank you @Dahlia! I don't have rosemary bread here, but i'd love to make some loaves and will try the way you created your adorable sandwich. 😙

After running a one-person cafe and making everything from bread, dessert, drinks, and meals, i feel like working in a restaurant and have to rotate in different stations. It's challenging, as the customers' responses are real-time feedbacks. Besides, every day i open the shop, i have to...

i did, but first we need to be clear about the term 'high' :D How many % is yours? I used 13.8% manitoba wheat flour for making Japanese Shokupan. Rising is never an issue here. Would u mind explaining a bit about your recipe and rough steps?

I rarely do large-scale preserving, but even small batches can slowly build a wonderful “flavor pantry” at home — honestly better than many store-bought products. It’s economical, flexible, and a great way to reduce waste while adding a lot of depth to everyday cooking. Too many photos, so I...

homegrown veggies are always soooo delicious :love

Sunflower seedlings

Many things are happening in the garden and cafe, so time really flies. We finally have some rain here, after almost 3 weeks warm, sunny, and dry weather. I already started collecting rinsing water for the newly transplanted perennials, too dry. Remember I set up a mini plant stand in front...