The two things I love most are food and photography. I honestly can’t say which gives me more pleasure. With my camera in one hand and a fork in another, I’m as happy as a pig in peach orchard. I’m nuts about cheese, red wine, lemons & thyme, chilies, strawberries, caramel and chocolate, though not necessarily all at once. I despise dates and soggy french fries. Other than that I’m not particularly picky and will try anything at least once.
What you’ll find here is a variety of sweet and savory recipes, from nutritious soups and simple salads, through comfort food and meals that were stepped up a bit, to all kinds of simple and elaborate desserts, cakes and sweets. I will also present some traditional Croatian recipes, ingredients and customs. I don’t do extremely rich meals, fried food or junk food in general. I much rather go out when I feel like eating junk. That happens exactly four times a year, just in case you’re wondering. That way my house doesn’t reek of hot oil and fries. The food you’ll find on this site is all home cooked and barely tweaked before being shot.BakeNoir.com is a celebration of good food, not only as one of life’s ultimate pleasures, but also as a chief motif in my photography – a place where food meets art.
How it all started
Most of the recipes on BakeNoir.com are published in the metric system because I’m from Europe where we’re quite familiar with using kitchen scales. To make your cooking and baking life easier, I’ve prepared a handy kitchen conversions chart with all the basic kitchen equivalents, including length and oven temperature equivalents. You can also download the conversions chart in PDF format.