the story of flourbored

Being home a lot kept me busy in the kitchen, especially during the pandemic, and what that ignited was a love for disciplined experimentation to test new flavor combinations and creating a new, hybrid snack.

My mom got me into baking from a young age. But during the shelter-in-place, I finally got around to making bread. Kneading and shaping set the experience apart from cakes and other desserts, so I stuck with it, even when the first few loaves were deformed or burnt. As my milk bread skills improved, I got the idea to knead some classic Asian flavors into the dough. I started on Etsy and Facebook Marketplace in 2021, but I wanted to upscale my shop. 

I've always been an active person, so while the carbs from milk bread are great, I also wanted some more protein, but unique flavors are hard to come by in the athletic snack aisles. At first, I considered health-ifying milk bread, but the results of those experiments were quite horrible (and disrespectful to milk bread!) I decided to work on a new product that was a hybrid of a cookie and a biscuit, and adds a second definition to "flourbored"; my experimentation derived a recipe without any flour. Finally, after three years, I launched it at the same time I set up my website.

You may say all the baking experiments and journals I keep make me chronically flourbored, but being flourbored also means you want to keep creating new twists to tradional foods.