It started with my mother making magic with a stirring spoon.

 

I grew up watching my mother bake. She stayed up at nights to knead and whisk and whip and stir chocolate and sugar and flour and eggs into perfect submission, before sliding them into the oven. Birthday cakes, last-day-of-exam desserts, holiday treats, farewell brownies, and more. She baked, I ate. It was a good exchange. 

 

I've always loved desserts and I've studied the art of baking formally, but I still can't find a cake that compares to hers. Her cakes are what all the best cakes are: minimalist (in design), rich (in flavour), dense, moist, drool-on-the-chin, and melt-in-the-mouth. 

 

To me, my mother's baking is perfect. And that is what I strive to recreate in my kitchen, never compromising on ingredient, texture, or taste. 

 

'Short' refers to the shortening pastry is made from, and 'sweet' refers to the (you guessed it) desserts. So there you go. That's the Short and Sweet story. The story behind savouries and cakes, cooked by someone who's eaten the best, and that's really the best way to know how to cook. 

 

And that's the story behind Short and Sweet: a range of savouries and cakes. Cooked by someone who's eaten the best, and that's the best way to know how to cook. 

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