Alright – so today we’ve got the honor of introducing you to Saura Kline. We think you’ll enjoy our conversation, we’ve shared it below.

Saura, thanks for joining us, excited to have you contributing your stories and insights. Can you talk to us about how you learned to do what you do?

The best way to learn a new craft: trial and error. There are usually no shortcuts. Sure, you want to have basic knowledge of your craft so you’re not going in blindly, but you really can’t learn a new craft or skill without getting your feet wet. I would buy cookbooks, research cooking techniques, and apply them to what I was doing. It was a process that took years before I felt I really understood the science behind baking and pastry. I really don’t think you can speed up the process, you have to live your skill to really master it. The only obstacle that stood in my way was myself. Getting down on myself when something would go wrong, and not take it as a learning experience.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers

I am a pastry chef by trade. I lead a pastry department at a boutique hotel, and on the side I’ve written cookbooks and manage a dessert blog. I live, breathe, eat, and sleep desserts. I have been in the food industry for over 15 years and I can’t imagine doing any other profession. I love the creative aspect of my job. Sure, i have great recipes that I’ve used over the years, but I like to push the envelope with creativity, taking a classic dessert and giving it a modern twist, that’s my style of cooking. I’ve cooked professionally for so long now, the proudest moment came when I was able to publish my first cookbook. I am honored that people at home would want to replicate desserts that I’ve developed.

Are there any resources you wish you knew about earlier in your creative journey?

I would have bought more cookbooks sooner in my career. That’s how I’ve learned so much along the way, books. They’ve been a great resource for me along my career, and I think they would have come in handy earlier.

What’s the most rewarding aspect of being a creative in your experience?

The most rewarding part of making desserts is getting positive feedback. When someone says that’s the best dessert they’ve ever had, it makes my day. When someone has tried a recipe from my book or blog, and they loved it, THAT keeps me going.

Contact Info:

• Website: sweetsaura.com
• Instagram: instagram.com/sweetsaura
• Facebook: https://www.facebook.com/sssaura
• Linkedin: saura kline