Olivia Adriance

Yeah.

Ask me questions like, okay, if someone is going to substitute this type of flower, what's going to be the outcome?

Like you need to be specific about...

And those were things that were very much a learn as I went because I am a home cook.

I'm self-taught.

I didn't go to culinary school.

I didn't learn about like the chemistry of different flours.

And it's been a really good learning process as people have given me feedback that like

I tried this and it was terrible.

And I'm like, oh, well, what did you change about it?

And they're like, roughly everything.

Sounds like a you probably.

I'm like, okay, that's a little bit of user error here.

But it's good for me because now when I have my blog posts written, I can be a lot more specific about like, okay, if you're going to make this substitution, it's going to be cakey or

or it's not going to have the same rise or whatever it is.

So yeah, it's a lot of like me personally making the recipes, getting them tested and then shooting them.

And it's like a whole process.

It's so hard.

Yes.

Because the food looks good for about two minutes.