My name is Michelle. I believe in eating welltravelling often, and biking everywhere. I've lived in four different countries and once spent the summer biking across the country. 

I started this blog after moving to Denver, CO in order to get the hang of high-altitude baking — you can read more about the blog's beginnings here. But since then, I've moved back to my favorite city of Portland, Oregon where I'm still baking up a storm.

I'm perpetually trying to balance my time between baking the goods you see on this blog, a full time job, and doing Olympic weightlifts at a super-intense gym called Crossfit. All that sugar needs to be balanced out somewhere, right? 

Outside of the blogosphere, I currently work in the marketing department of a successful software start-up. Although I'm a formally trained economist (read: I shelled out the big bucks to go to an esoteric liberal arts college that nobody's ever heard of), I would much rather be experimenting with the different recipes that you see in this blog, figuring out how to make my blog look pretty with CSS, or playing with my camera. At night, I take graphic design courses at the local art college. 

As far as photography goes, I use a refurbished Canon Rebel XSi Canon 5D Mark II with a 50mm f/1.8 lens and a 24-70mm f/2.8 lens as of July 2013. Over at my portfolio site, HH Photography, you can see some of my best work as well as find out more about my aesthetic and style

I love straightforward recipes with simple ingredients — I'm very much of the Mark Bittman and Smitten Kitchen philosophy that you can make delicious and beautiful food with unpretentious and unfussy ingredients. That being said, while I like to think the majority of recipes in this blog are accessible, I'm prone to occasionally indulging in exotic spices, quirky flavor combinations, and challenging undertakings. I blame the years I spent in San Francisco living next to Humphrey Slocombe's ice cream parlor. Oh, and my lady crush on Christina Tosi from Momofuku Milk Bar.

If you have any more questions, check out my FAQ page. Any other thoughts, comments, and considerations can be emailed to

Thanks for reading, and keep on baking!