I struggled with the title to this post because I couldn't quite pinpoint the exact intent on my next move. What do I mean by, "my next move"? Well, I've been reflecting on what would make me happy to be doing everyday (as I tend to do from time to time). And, I'm sure lots of people also do. However, not a lot of people have the ability, freedom, courage, instinct, or know-how to choose a career that makes them truly happy. I can't say that I regret every decision I've made up to this point but, I would have surely picked some different ones, if only I could go back. After several hours, days, even years of contemplating on:
What should I do?,
What am I good at?,
and of course more importantly,
What do I have a passion for?
I have, with no doubt now, decided that I would really love to make a career out of my love of baking.
With that being said; I am going to shift the purpose of this blog to become one that showcases my journey into building a baking business. Using baby-steps, I plan on practicing and perfecting recipes, researching the competition, reading and self-teaching myself about new cooking and baking techniques, as well as, finding ways to put myself out there. I'll map out some of my goals and plans of exactly how I can accomplish these goals. I'll, pretty openly, share my successes and failures along the way.
Realistically, with a new-born baby, a three year old son, and a husband that all rely on me for many different things, as well as, a part-time job; this journey will not be an easy one. But, I'm pretty sure if it were easy then it might not be worth it.
I have already made a few steps into my journey that I will share with you on my next post. I'll talk about how I dove head-first into my decision with the help of my husband. I'll give away the ending it was my first "failure." Although, really, with every defeat comes a learning experience. So, I've looked back on it as just that.
I'll explain it soon... Here are a couple of pictures of one of the recently baked products (and oh, there have been many). I made authentic, classic almond biscotti.