• moving to paris and managing to bring vitor to paris
• paris life: restaurants, bars, cafés and amazing french produce
• tasting new things: pêche blanche, mirabelles, differrent plums, the best strawberries, amazing oysters, seasonal pastries, german sausages, stollen
• understading what good wine is
• moving out of paris
• meeting deniz, lyz, mohamed, bojana and luci
• baking bread at circus
• i made it.

• susucaru
• taittinger
• bugey cerdon sec (pet)
• roumègne, la ferme du cade
• fermentations, la roche buissière

• japan (15 days)
• morocco (5 days)
• iceland (10 days - car needed)
• european capitals

• sharing socks
• sharing same toiletries (shampoo, deodorant)
• we evolved into dressing the same, unconsciously, same taste (denin jackets, caramel pants, nike snickers, abolishing jeans pants)
• same taste for food, music, films - in general
• guessing each other choices before ordering on a restaurant

• ✔ imposto de renda
• espace en ligne impôts

• tearing gluten
• finding hair outside your head
• over proofing
• lazy leaven
• rats, cockroaches, coronavirus
• melting ice cream when you have to plate up some quenelles
• undercooked meat
• bread not cooked to caramelisation point

• ✔ work with bread again
• figure out if we are staying in france or going somewhere else
• ✔ fully recover from covid
• ✔ save more money (30%)
• ✔ eat better at home
• ✔ bake at home
• resume therapy
• ✔ travel
• ✔ see my family
• ✔ go to brazil
• understand my anxiety

• farm situation
• wood fire oven that is good both for bre...
• some fresh milling
• some lamination, a lot of brioche (panettone included) and a lot of bread
• pizza/cocktails at night
• locally sourced flour, exclusively
• mainly selling bread BtoB
• international team
• exclusively work with women
• diving arm mixers
• lower tables, lower shelves or at least adaptable
• roulettes - and everything to make the weight lifting easier
• big windows with natural light, is a skylight possible?
• recycling and composting
• automatic washing machine
• decent wooden tables with tiroirs
• signature viennoiserie - creating flavors...

• intense sunlight in cold days
• when the sun is not at 180° at midday
• coldness
• geographic features such as mountains with snow on top
• snow and ice in general
• heater in the houses
• hot tap water
• hard water
• deciduous trees and autumnal tones
• smell of freshly ground cardamom, in baking goods
• smell of freshly ground coffee, at the streets
• seasonal veggies
• seasons
• earl grey
• clementines
• berries
• Christmas as a season
• fireplace

• writing
• learning languages
• studying
• visiting cities, discovering their best features/particularities and actually enjoying them in a different way than most people
• making city guides / personalized suggestions
• being a good tourist
• bread baking
• pâtisserie and desserts baking
• navigating through a new country, practical life
• using the internet in my advantage and gps
• bureaucracy
• arriving on time
• planning things ahead
• sharing my life with vítor
• photographing

• hot dog façon iraci
• baba au rum
• yakissoba façon anhembi
• cake au citron
• arroz
• gohan

• ✔ sort out our apartment situation
• ✔ save more money
• business plan
• to grow as a chef - coordinating the team, scaling up and trying not to kill my team
• ✔ start pilates
• reduce carbon foot print from our household (stop buying tin foil, single use plastic, start to compost, have more plants)
• work on my anxiety, my fear of being alone at night, my fear of night, my addiction to screens and white noise to avoid solitude and panic attacks
• see my family again, all of them

describing my flavor profile preference for food and beverages in a complex way

• red wine

low tannins, fruity, fresh, juteau, gourmand, clair, naturel, léger, berries and stone fruit compote (dislike: excessive wood, pneumatic)

• white wine

mineral, tropical fruit, good acidity, golden colors, honey, jam (dislike: excessive floral or sweetness)

• cheese

• giving up a promising job position in a great place, with a great team of women, to build a new professional career as a baker abroad, leaving behind all the comforts of my home country (family support, friends and social life, professional network). i never considered myself brave before that.
• moving to paris alone during pandemic and navigating its overwhelming bureaucratic shit without giving up on the many occasions i have had (still have). pursuing a dream can give you unimaginable strength.
• doing things for the first time, that i never saw myself doing, here in paris: working at night, cycling, saving money, working in a team with only men, communicating in french on a daily basis, mixing 300kg of dough, using large and high deck ovens, mastering a busy schedule in a baker...

• major dantas, são paulo/zn
• belenzinho, são paulo/zl
• casa azul, campinas/barão geraldo
• central park, são paulo/zl
• ménilmontant, paris/20ème
• maisons alfort, île de france/créteil
• rep lunáticas, campinas/barão geraldo
• boston colledge, boston/linconshire
• general calado, tatuapé/zl
• jerônimo frança, butantã/zo
• rue saint-denis, paris/2ème
• sceaux, 92
• le plessis-robinson, 92

• use butter indiscriminately
• always having a full fridge and pantry, with little treasures such as good chocolate, vanilla, liquor, several cheeses, fruits
• having time
• nordic ware cake molds as decor
• nice kitchen equipment
• not using a calculator at the supermarket every single time (and not remove stuff from your cart when you see the amount adding up on the screen at the check out)
• saving wine for aging
• having enough money to worry about decorating your home and not just for buying/fixing essentials
• being able to buy and develop film rolls whenever
• saving money, not living p2p