Somewhere along the way, curiosity became my favorite ingredient.
The Question That Changed Everything
I went from asking “can I make this?” to asking “well, what if?” and “I wonder if…?” Some of those questions scared me. Some pushed me well outside my comfort zone. And some led me to combinations that I’m so glad I was curious enough to try.
That shift — from following to exploring — is where everything changed.
It Started with a Craving
My favorite moment of curiosity started with seeing donuts on Instagram.
Instantly, I knew I wanted to do something with them. And I knew I wanted to incorporate Grenada. Which brought the question: how can I make these donuts feel like Grenada? That question became the Grenadian Flavors series. What started simply, highlighting Grenadian products and flavors, later evolved into the Midnight Jab Donuts. Who would have thought a craving for donuts would lead to a whole series.
Curiosity has a way of taking you further than you planned.
A Small Change That Made a Big Difference
Coconut Flake Donuts
Some questions lead to small details that completely transform a bake.
Take toasting the coconut for my coconut flake donuts. The question was simple: what if I toasted the coconut? And an accidental extra minute in the pan led to a donut that genuinely shocked me. I was jumping with excitement. I knew immediately I was onto something.
The flavor hits you first, the coconut coming forward in a way raw flakes never could. Then there’s a subtle nuttiness that builds from one bite to the next. And then the texture — the softness of the donut meeting the slight crunch of the toasted flakes. Together they create something you find yourself still trying to dissect two donuts in. Which is exactly what happened to a follower who made them twice and the friends who kept asking for seconds.
One small question. One accidental extra minute. One completely different donut.
When Grenada Becomes the Inspiration
From the beginning I knew I wanted Grenada at the forefront — the inspiration behind my bakes, my storytelling. It’s a part of who I am. So I kept asking: how can I use the ingredients I grew up surrounded by? How can I translate familiar flavors into something new?
Nutmeg deserved to be a star, not a background spice — especially when you’re from the Isle of Spice. So it became the star in my nutmeg sugar donuts. The crunch of the sugar, the warmth of the spice hitting you as you bite in. Then sorrel rum — made by Clark’s Court — became a glaze. The familiar flavor of sorrel with the kick of rum turns a donut from just a donut into I want more.
And then came the Midnight Jab Donuts — made with black cake fruits, born from the question: could I make a black cake donut for Spicemas? The answer, wholeheartedly, was yes.
I’m not recreating traditional recipes. I’m translating familiar flavors into something new. And Grenada keeps giving me more to work with than I’ll ever run out of.
The Pairings That Surprised Me
My favorite moments are when the what ifs turn into oh wow, now this is really something.
The Midnight Jab Donuts surprised me most with how completely the flavors came together. The glaze was originally going to be a simple rum glaze, but I knew I didn’t want the rum to overpower everything, and it wasn’t the story I wanted to tell. In came the vanilla and the reduced rum. That glaze became my second favorite thing about those donuts.
The blueberry coconut scones also surpassed every expectation. I didn’t know blueberries and coconut would complement each other so well — and then the nutmeg jam took it somewhere I wasn’t prepared for. I was going back for seconds before the first one was finished.
These pairings made my baker’s heart happy. Not just because they worked but because they showed me how far past my comfort zone I was now willing to go.
Every Idea Doesn’t Make the Cut
Not every what if makes it out of the notebook.
Some ideas sound incredible as they’re flowing, until they’re written down and thought through, and suddenly the verdict becomes very clear: Now Chrissy, NO. That ain’t going to work, nor does it sound as good as we initially thought.
Some ideas become recipes. Some don’t test well. And some sound absolutely genius…until you actually try them.
The notebook stays close for when the ideas come. Some bakes decide they’re ready to come out of the oven. Others are perfectly content staying on the page. And both outcomes are fine; because even the ideas that don’t work teach me something about the ones that will.
Curiosity Made Me a Better Baker
When I say curiosity became my favorite ingredient; I mean it helped me become a better baker.
Through curiosity I learned how to push boundaries in a way that also taught me restraint. I learned how to balance tradition with making something my own. It gave me the confidence to try the things that genuinely scared me while knowing deep down this was something I could do. It taught me to trust myself when an idea arrives and to trust the flavor I’m going for even when I’m not entirely sure where it’s going yet.
Curiosity gave me the space to use the kitchen to explore instead of just following instructions.
What’s Next
I’m going to keep asking what if. Keep letting curiosity show up as the star ingredient. Keep pushing those boundaries — maybe tap dance on them a little.
Not every experiment will work. Some might be genius. Some might have me calling my favorite bakery to come rescue me. But every idea, every test recipe, will teach me something worth knowing.
And if you want a hint of what’s coming — I’ve been thinking about sorrel cinnamon rolls. A scone with mango and coconut. And tonka beans. That last one is going to be very interesting.
Stay close.
The Kitchen Gave Me Space to Be Me
Looking back, curiosity gave me more than new recipes. It gave me the confidence to create instead of simply recreate. And I think that’s one of the greatest gifts this kitchen has given me — the space to show up authentically, with all my what ifs, to question them, test them, and see what they become.
Quietly, the kitchen gave me the space to be me.
What’s the most unexpected flavor combination you’ve ever tried that actually worked? Drop it in the comments — I’d love to hear.
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