A cake that crossed the sea
I was born in Macau, where East and West have shared a table for centuries — and, fittingly, so has the cake I love most.
Castella began as a Portuguese recipe carried across the sea to Asia, then made tender and golden over generations. Growing up where Portuguese and Chinese flavors mingled, I always felt a quiet kinship with it: a humble thing made beautiful by patience and care.
My own path took an unexpected route — from training as a doctor, to crossing an ocean, to falling for Henderson so completely that I became a realtor here. But baking was the thread running through all of it. So I learned to make castella the traditional way, in small batches, until every honey-soft loaf felt just right.
Tunecraft is where that love lives now — a little piece of where I come from, shared with the place I call home.