Success is just desserts for pastry chef

Her kitchen, her kingdom

Because each ingredient needs to be measured precisely without any distractions, Dai does not talk when she is in her kitchen, nor take phone calls.

"The reason food can heal is that the flavor can bring people happiness, and I want to pass on this happiness," she says.

In 2018, Dai moved back to Tianjin and opened her own pastry shop, finally realizing her childhood dream.

Many of the plates, candle holders and ornate silverware were brought back by Dai from a flea market when she was studying at Reims. The oven in her kitchen is also from France.

For late autumn, Dai recommends apple tart and chestnut cake.

For the tart, she picks the apples by herself and chooses three different types to vary the flavor and texture.

She also grows mint on her balcony to use in her desserts to enhance the sweet flavor.

French desserts depend on taste and precision, she says, but the two most important aspects are heart and the quality of the ingredients.

Once she spent an entire night making a birthday cake for a client, and she knows it was worth it.

"Every effort you make will be reflected in the food," Dai says.