Whisks, Wins & Warmth, A Letter From My Kitchen

This is my third time writing to you, and it still feels just as special as the first. Because somewhere between my mixing bowls and messy kitchen counters, I’ve found a quiet little joy in sitting down to write this to you.

In a way, it feels a lot like baking. I gather the best bits of my week, the kitchen experiments, the honest thoughts, the tiny wins, and then add a pinch of stories, fold in what’s in my heart, and send it off with the same hope I have when I slide a tray into the oven:

That it rises well. That it warms you. That it brings us closer. This isn’t just about food anymore, it’s about building something real with you.

So welcome back to The Brekkie Club. You being here means the world.

The Rise of a Breakfast Baker

There’s something magical about slow Sunday mornings, the kind where time slows down, spoons clink against bowls, and warm scents of butter fill the kitchen. I didn’t start out as a baker, but here I am, whisk-deep in experiments, and it’s TBC that keeps me going.

Banana breads, walnut-apple bakes, egg casseroles that feel like a hug in a dish… I’ve fallen headfirst into the gentle, soul-soothing rhythm of baking. And baking breakfast dishes, in particular, has been pure joy, early mornings wrapped in the warmth of the oven, the air rich with promise and comfort.

It’s become more than just a routine, it’s a quiet ritual, a way of grounding myself before the day begins. And maybe, in some small way, sharing these bakes is my way of passing that comfort on to you. If any of these dishes caught your eye (or your appetite), you’ll find them quietly waiting for you on my channel.

A Side of Health, Please

Three months ago, I said goodbye to sugar, completely. No substitutes, no honey, no maple syrup. Not even the so-called “healthy” sweeteners made the cut. In short, no tricks, no trades.

Instead, I turned to what felt more honest: ripe bananas, juicy dates, and sweet alphonso mangoes, essentially food that brought its natural magic. I won’t lie; the first few weeks were rough and tough. My taste buds were confused. I missed the kick.

The hot gooey dark chocolate brownie topped with a scoop of vanilla ice cream was easy. But the strong, Indian milk tea? That was a war between my brain & my heart.

But slowly, and very slowly, I must say, something shifted. I stopped craving that death by chocolate after my heavy dinner. I could look into the eyes of the famous baker who sells my beloved pain au chocolat with a teardrop falling off.

I had more energy throughout the day and strangely walked more often without gasping like a maniac. And my banana bread? It’s still a winner—moist, sweet, and now, a whole lot more guilt-free.

It feels good to choose ingredients that feel good. Baking without sugar didn’t just change my recipes, it changed how I listen to my body. And so far, I’m not looking back.

Breakfast Binge Alert: Last Week on TBC

What’s fresh out of The Brekkie Club kitchen? Let’s just say it’s been a week of bold flavours, quiet wins, and the kind of kitchen chaos that keeps things interesting.

2 Must-Try Avocado Toast Recipes (Two fresh takes on the classic avocado toast that balance crunch, creaminess, and serious flavor)

Apple Walnut Bread (A cozy, spiced loaf packed with grated apple and crunchy walnuts, perfect with your morning coffee)

Peanut Butter Banana Grilled Sandwich (Sweet, nutty, and melty, this golden grilled sandwich is comfort food disguised as breakfast)

Before You Go…

Thank you for spending some of your morning with me here. Whether you're reading this over coffee, between bites, or just catching up, I'm so glad you're here.

If something made you smile, sparked a craving, or inspired a kitchen experiment, I’d love to hear from you. Just hit reply, or drop by on Instagram to say hello, I often share the behind-the-scenes mess and magic of breakfast-making there.

Craving more? You’ll find full recipes, step-by-step videos, and cozy kitchen moments over on YouTube, in case you want to bring any of the dishes to life in your kitchen.

And if you know someone who finds joy in slow mornings and warm plates, feel free to share this newsletter with them. There’s always room at the table.