An Imperfect Baker

Two years ago, I bought “The Magnolia Bakery Handbook”. I made lemon poppyseed scones. My parent’s kitchen only had baking soda, no baking powder—or maybe I didn’t realize there was a difference. So, I put in one tablespoon of baking soda and made my scones.


I don’t know if you’ve ever made this mistake, but it is a pretty big one.

I started baking because I wanted to become more “detail-oriented”. I have never been a Type A person. I am far from a perfectionist. I was hoping to change that.

Tonight, two years layer, I made a shepherd’s pie for dinner. I quickly made a pie crust from scratch. Yum! On Tuesday we had a Thanksgiving party at work. I baked some pretty great fruit tarts that morning. Delicious!

I have become a much better baker over the past two years, however, I am still far from a perfectionist. Actually, I make mistakes very, very often. Honestly, my attempt to become more precise has failed quite miserably. Despite this, I would call my baking journey a huge success. Here’s why!

Baking has shown me that doing something well, but not perfectly, is much better than not doing it at all.

My ability to do things imperfectly allows me to do pretty good things all the time. I knit handmade gifts that are far from perfect yet still deeply loved. I go for a run after work that becomes more of a stroll. And I bake treats for my friends, and despite skipping a step in the recipe, they are still lovely.

So, from one Type B girl to another, enjoy your chilled out nature and take advantage of your ability to create and share in a plentiful and non-perfect way. As for my Type A girls, I still envy your organization and drive.

With love,

Kristen Mary Carolan

I have yet to perfect my pizza recipe…
and this homemade pumpkin gnocchi was supposed to look
like little pumpkins.🙈

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This Post Has 2 Comments

  1. Aunt Lorraine

    Everything you do is perfect in my eyes

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