Hey {{first_name}} ,

I’m happy you’re here for week 2

It started with the bananas. The ones that look like they should have been thrown away a week ago - almost black, soft, past the point most people would use them.

Those are the ones I always reach for.

The natural sugars have already done their work by then. The bananas are sweeter, deeper, more itself. Which means I don’t need to add much. I just need to trust what’s already there.

That’s been the bigger lesson this quarter so far — not just in baking, but in how I’m approaching everything.

Stop fighting what’s already working. Let the ingredient do its job.

This week I also added fresh coconut pulp. I keep mine frozen — pulled straight from the coconut and stored until I need it. One addition that takes a classic somewhere warmer. Somewhere that feels like home.

And freshly grated nutmeg. Always. That’s non negotiable in my kitchen and it always will be.

On Wednesday I talked about substitutions — and why you can’t just swap ingredients without understanding what they do. The myth is that baking is flexible. The truth is it can be — but only when you know the rules first

Coconut Banana Bread . [Get the recipe here]

Actually Though…You Can’t Substitue Anything 1:1

Next week we’re making Ginger Coconut Cookies. This is an original recipe. See you Friday!

Two weeks in and it feels good.

As always, happy bakingggg