130: Nature’s Candy with Camilla Wynne
Kate and Molly speak with Camilla Wynne, a Toronto-based pastry chef, writer and teacher, about her new cookbook Nature's Candy. Camilla shares her unique career trajectory, the book's origin story, and why she wanted to write about the niche technique of candying fruit. She explains the challenges and approach to its writing, design, photoshoot, research and recipe testing, along with how she pitched such a specific title to publishers. She talks about why creating an elegant yet approachable, stylish yet whimsical book was important to her and her hopes for this rigorous work to stay evergreen for candy enthusiasts. She leaves us with some wise advice and a sneak peek into her next project.
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Show Notes
Kate and Molly speak with Camilla Wynne, a Toronto-based pastry chef, writer and teacher, about her new cookbook Nature's Candy. Camilla shares her unique career trajectory, the book's origin story and why she wanted to write about the niche technique of candying fruit. She explains the challenges and approach to its writing, design, photoshoot, research and recipe testing, along with how she pitched such a specific title to publishers. She talks about why creating an elegant yet approachable, stylish yet whimsical book was important to her and her hopes for this rigorous work to stay evergreen for candy enthusiasts. She leaves us with some wise advice and a sneak peek into her next project.
Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea Nguyen
Editor: Abby Cerquitella
Mentions
Camilla Wynne
Nicola Lamb’s Kitchen Projects
Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show
- Jam Bake by Camilla Wynne
- Nature's Candy by Camilla Wynne
- Preservation Society Home Preserves