Hi, I’m Fruitcake. Before I started cooking professionally a decade ago, I wanted to write about food. This led me to intern in one of Michel Rostang’s kitchens in France, and it was my passion for desserts that led me to a job as a pastry cook at Mario Batali’s Babbo Ristorante in New York. I went on to work with my favorite ingredients at their sources on farms in Spain and France, after which I cooked for a family in New York and on Martha’s Vineyard. I now spend my time developing recipes for sweets whose sweetness comes only from products whose sources you would eat in their entirety (i.e. no cane sugar, no agave nectar, no maple syrup)–That is to say, mostly fruit.