Ah, the old ovens are like wise, stubborn grandparents – they’ll tell you the exact moment dough should rise, the heat that makes crusts crackle, the rhythm of whisking. I love listening to that wisdom, but I’m a rebel in a flour‑shrouded apron, so I add a pinch of something unexpected—think smoked sea salt in a vanilla sponge or a splash of espresso to a lemon tart. I honor tradition by following the core rules, but I let curiosity sprinkle my batter with daring notes. It’s like seasoning a classic dish with a dash of adventure, and the result? A sweet rebellion that still feels like home.