💬 Pastry with Purpose: Why Ingredients Matter

For me, pastries aren’t just about taste or appearance. They’re about memory. I believe a good bake should help you unlock old moments you’d forgotten, the way Ratatouille’s little rat sent a stern food critic straight back to his childhood. That’s the feeling I chase with every Chunky Delights creation: homely, rustic, nostalgic.

And the way to get there? It all starts with the ingredients.

🍫 The Chocolate That Changed Everything

When I first started my pastry course, I was introduced to Callebaut Chocolate, and it completely changed my world. Until then, I baked with Lindt or Cadbury, the same chocolates most home bakers reach for. Lovely to snack on, yes, but full of added sugars and extras that don’t belong in baking.

Callebaut was different. Smooth, rich, consistent. It melts perfectly, has none of the waxy aftertaste of cheaper baking chocolates, and doesn’t carry the baggage of unnecessary additives. I fell in love instantly.

Now, every Chunky Delights recipe that calls for chocolate gets Callebaut. I’ve tested with other brands, but nothing compares, in flavour, in texture, or in the way it elevates even the simplest cookie.

🥚 Butter, Fruit, and the Little Things

Ingredients aren’t just names on a list, they shape the way a bake feels in your mouth.

• Butter vs. Margarine: Using real butter instead of margarine transforms texture and mouthfeel. The richness is impossible to fake, and as someone sensitive to texture, that difference matters deeply to me.
• Fresh Fruit: Flavour and colour shine brightest when fruit is fresh. A lemon cheesecake made with proper cream cheese and juice isn’t just tangy, it sings.
• Eggs: While I’m not yet at the stage of sourcing farm-fresh eggs, I know this will become a cornerstone as Chunky Delights grows.

Every choice adds up. And every shortcut skipped makes the end result more memorable.

🌍 Why Sourcing Matters

Quality isn’t just about taste, it’s also about values. I believe in supporting ethically sourced products whenever possible. Callebaut’s commitment to farmers and sustainability is a big reason I use their chocolate, beyond just the taste.

As a baker, I’m asking people to trust me with their food. That means what’s behind it has to be honest and responsible. If I wouldn’t feel proud telling someone where an ingredient came from, it doesn’t belong in my kitchen.

💬 Customers Taste the Difference

One of the best parts of markets and tastings is hearing people’s reactions.

• My taste testers often tell me, “This tastes like real chocolate, not the cheap stuff.”
• Customers regularly comment on the brightness of my Lemon & Poppy Seed cookies, surprised when I explain the lemoniness comes purely from fresh lemons.

Those reactions reinforce why I never cut corners. Good ingredients aren’t just a choice, they’re the heart of the experience.

👩🍳 A Tip for Home Bakers

If you’re baking at home and can only splurge on one ingredient, let it be chocolate. Swap out generic baking chocolate for a quality one, like Callebaut, and you’ll instantly taste the difference, even in something as simple as a batch of cookies.

Because in the end, pastry isn’t just about sugar and flour. It’s about joy. It’s about connection. And the right ingredients make that joy shine brighter.