Hi there,

I’ll say this right away: cooking and baking are paths that somehow found me on their own. So I definitely have a story or two to tell.
“Fate has a great sense of humor,” as I once heard in a Hollywood movie. Especially considering that I used to avoid the kitchen at all costs and genuinely saw every minute spent cooking as wasted time.
Just as you can’t make love today and expect a child to appear a month later, you can’t truly succeed at something without first going through a shift in your values.
It is always a long journey.

My transition to veganism is a story for another time — time is money, after all. But after switching to a plant-based diet, I discovered that it often meant accepting certain limitations: giving up desserts connected to your childhood because they supposedly cannot exist outside their traditional form.

That idea never sat right with me.
So I began experimenting with ingredients and learning how they interact — how texture, flavor, and balance can be recreated in a different way. The beautiful part is that the experiments worked.
Now, no matter where I am in the world, I know that I can recreate the taste my soul longs for.

You will probably agree that it is surprisingly difficult to find a vegan cheesecake that still captures the feeling of the traditional one many of us grew up with.
So, eventually, I decided to create it myself.

Gen,
Former seafarer. Based in central Oslo, Norway
My focus is healthy ingredients, refined flavors, and giving plant-based baking a more elevated identity.