Yesterday I mentioned that things are starting to look a bit different around here.
For the past two years I’ve been balancing writing my PhD AND work AND baking for Kelmscott, all by my little self.
I’ve been trying to juggle three full-time jobs and I’m struggling to keep it all going.
I really believe in living mindfully, slowly, thoughtfully and intentionally. These words aren’t just hashtags to me; they are core beliefs. But this year things have snowballed in a way that has prevented me from doing so.
I’ve stretched myself too thin and I feel I haven’t been able to give all that I want to to either my PhD or Kelmscott.
So over the past week I set some time aside, paused, slowed down and got thinking about how I can keep doing all the things I love in a way that works. How can I be a productive, contributing art historian and a baker/caker/creative?
What I concluded, and what I’m excited to share, is that I’m while I need to take Kelmscott part-time I have decided to expand creatively while doing so.
I’m going to be focusing on what I really, truly love most about baking: recipe writing. Playing with flavour. Experimenting with garden to kitchen baking. And connecting more with some of the many talented local producers, growers and foodies around me.
Simultaneously, I’m going to be sharing a bit more of me along the way. This means I may have to step out from BEHIND the camera occasionally and talk about myself! Ah!! (for the moment this pic of a gorgeous old stove will suffice!) But I know it will give me more creative freedom and help me connect with you and other lovely, likeminded, creative spirits in a meaningful way.
FEAR NOT the cake will keep being made and you can still order a custom, handmade creation filled with love and epic flavour! I will however, be limiting how many jobs I take on each week, so get in early.
More shares and ideas to come tomorrow.