As a scientist by trade, I'm inquisitive and want to know how things work and why they work. I'm guessing all this wanting to know everything and having a sweet tooth is what lead me to "experibaking" as I call it.  Experibaking is what you would think it sounds like experimenting while baking: what happens if I add this instead of eggs in that recipe? How the heck do I make a vegan meringue for a modified french macaron? How can I save money by making my own vegan cream cheese?

All of these things lead to experibaking, it's mainly out of wanting to save money but also make a better product that not only looks but tastes good and is less processed. In the pages under this I'll start to delve into the inner workings of some of my experiments in progress and also those that have been completed having a 100% success rate each time that I can put down a recipe for it.