What’s for breakfast mom? What’s for breakfast dad? What’s for breakfast nan? What’s for breakfast at the cafe? What’s for breakfast honey? I’m hungry. What’s for breakfast? Is there any breakfast? Ever wondered what to have for breakfast?
Some of these may be healthy breakfast food, and some may not; some may have leftover dinner for breakfast, and some may actually have dessert! Here is what people are having for breakfast in different countries and cultures across the world.
What’s for breakfast in different cultures and countries across the world?
1. O que é para o pequeno almoço? (Português – Portugal)
Pastel de nata e uma bica (Pastel de nata and a bica)
By James from Portugalist
There are few breakfasts as simple, and even fewer as delicious, as Portugal’s favourite: a bica (espresso) and a pastel de nata. A staple throughout the country, you’ll find pasteis de nata in every cafe in Portugal.’
The two go perfectly together as well: the rich, bitter and slightly chocolately flavour of the coffee contrasts against the sweetness of the egg custard. While having cake for breakfast can often leave you feely stuffed and sickly, this is just the perfect amount of sweet. Be sure to try it when you visit Portugal.
2. Que hay de desayuno, mi socio? (Santiago de Cuba, Cuba)
Full Cuban breakfast
By Talek from Travels with Talek
Whether at home or in a cafe in Havana, a full Cuban breakfast is a hearty meal. It consists of eggs any style, strong coffee with milk (cafe con leche) and buttered Cuban bread toast. Cuban bread is similar to the French baguette but softer.
Additions can be fried plantain, tomatoes and ham or bacon. The best part, however, is the wonderful tropical fruit; papaya, pineapple, bananas, mangoes…all fresh and delicious.
3. 早餐吃什麼 ? (Cantonese, Hong Kong)
點心 粵語文化 香港 (In Hong Kong, dim sum is the traditional Cantonese breakfast.)
By Suewan from RTW Families
In Hong Kong dim sum is your traditional breakfast fare. You can have all sorts of different dishes but they all come served in small bamboo baskets.
There are so many different kinds you can have but some of the most popular are steamed dumplings. They can be savory or sweet.
In this photo the yellow ones are filled with custard, the piggies are filled with BBQ pork and the pink ones have spicy vegetables in them.
We love the variety you can have at breakfast. Dim sum is almost always eaten with friends and family, the more the merrier! Eating yummy dumplings with people you love is our favourite way to do breakfast.
4. What’s for brekkie? (United Kingdom)
The English Breakfast
By Jade from Two Tall Travellers
You can say what you like about British food, but there’s only one type of breakfast you’ll ever need in England – and that’s a classic Full English!
The ultimate big feast, you’ll find all sorts of fried goodness on your plate, so make sure you’re super hungry before you begin!
Usually a Full English, or a ‘fry-up’ as it’s also known, is served mid-morning, because not many people can stomach so much food at 8am!
No Full English breakfast is complete without bacon, sausages, a side of toast or fried bread (sometimes both!), baked beans, mushrooms, hash browns, fried eggs, grilled tomatoes and if you’re brave, black pudding.
Yes, that’s all one meal! Almost every pub, café, restaurant or hotel will serve their own version of the fry-up, but the best ones are made at home so you can pick and choose exactly what you want on your plate.
Don’t forget to brew a pot of English Breakfast tea to wash everything down with!
5. What’s in your bowl for breakfast? (Maritimes, Canada)
Blueberries in milk
By Ayngelina from Bacon is Magic
In the middle of summer, the Maritimes – or the east coast of Canada – becomes flooded with blueberries. Picking blueberries was my first job as a teenager and we always had so many in the house. More than we could use.
For that reason, it’s very common to use blueberries instead of cereal in milk for breakfast. We simply sprinkle a bit of sugar on them and eat them as we would eat cereal.
But that isn’t the only unique blueberry dish, we eat them for dessert in a sweet called blueberry grunt, it’s an odd name but so delicious.
6. What’s for Petit Dejeuner? (Southern France)
Big bowl of Café au Lait and little sweet cakes called Madeleines
By Maureen from Life on the Mediterranean
In the South of France, where I live, you may think breakfast consists of mimosas and caviar, but that is far from the truth.
A typical breakfast in these parts is more along the lines of a big bowl of Café au Lait (espresso poured into a substantial amount of warmed milk) and little sweet cakes called Madeleines or some variation of those traditional French, buttery, ‘sponge-cake-like’ treats.
You recognize Madeleines by their ‘shell-shaped’ base because of the mold used to bake them. There are traditional cakes and those with chocolate bits in them. Let these ‘boats’ float in your café to soak up a bit of the coffee and then munch them down. Délicieux!
7. What’s for breakfast, ya’ll? (Texan Culture, USA)
Texas Breakfast Tacos
By Erin from Sol Salute
The way to any Texan’s heart? Tacos. And to make them love you forever? Breakfast tacos. As a native Texan, everything tastes better on a tortilla, especially breakfast.
You can go simple, with just scrambled eggs and cheese, or with the works: eggs, bacon potatoes, cheese, refried beans.
You name it! Some are more traditionally Mexican with fillings like chorizo. Vegan? No problem, black beans and avocado it is! So roll out of bed, find the nearest taco truck, gas station, or Mexican restaurant anywhere in Texas and you are sure to find a delicious breakfast.
To really eat like a local, top it off with a Topo Chico sparkling water.
8. Was gibts z’morge? (Swiss-German Switzerland)
Züpfe / Zopf (Braid)
By Nina from West Australian Explorer
In most parts of Switzerland, Zopf is the traditional bread to eat for breakfast, especially for brunch on a Sunday morning.
Zopf literally translates into English to mean braid. It’s made using butter and milk which makes it softer than most other bread. The dough is then braided into a plait before it goes into the oven.
Zopf goes best with butter and homemade jam, honey or a variety of Swiss cheese.
9. 什麼是早餐 (Chinese, Taiwan)
Steamed buns or baozi
By Cerise from Enchanted Vagabond
Taiwan is famous for night markets full of delicacies and snacks, but the real star, in my opinion, is steamed buns for breakfast!
Traditionally breakfast in Taiwan is when dumplings are most commonly enjoyed. Steaming bamboo baskets can be found at neighborhood street stands with the freshest steamed buns, or baozi (pronounced bowd-zuh).
Filled with pork and scallion, typically, the inside is like a juicy pork meatball mixed with cabbage and fragranced with ginger and garlic.
Baozi is made from a yeasted dough that is portioned into small pieces and filled with meat, pinched closed, and steamed for 15 – 20 minutes.
Steamed buns are often accompanied by congee (rice porridge), oil stick (a crispy fried dough stick) dipped in warm soymilk, radish cakes, or beef rolls. Breakfast in Taiwan is fresh, inexpensive and absolutely delicious!
10. Wat is er als ontbijt? (Dutch, Netherlands)
Boterham met hagelslag – Bread with chocolate sprinkles
By Lisa from Flip Flop Globe Trotters
The Dutch have a saying ‘doe maar gewoon, dan doe je al gek genoeg’. Roughly this translates as ‘if you behave normal, that’s crazy enough’.
In the past frugality and diligence (‘zuinigheid en vlijt’ were important in The Netherlands and these values are still part of the Dutch culture today.
This ‘no nonsense, no frills’ approach not only applies to daily life, but also to meals such as breakfast. A traditional Dutch breakfast is functional, just a few slices of bread with a topping.
Unlike American sandwiches, traditionally the frugal Dutch just use one topping. One of the most popular toppings is ‘hagelslag’ (chocolate sprinkles).
Besides chocolate sprinkles there are also ‘chocolade vlokken’ (chocolade flakes), vruchtenhagel (fruity sprinkles) and muisjes (sugar covered aniseeds).
Chocolate sprinkles can also be found as sandwich topping in Belgium and former Dutch colonies Indonesia and Surinam.
11. Eat what? (Singlish, Singapore)
Kaya Toast and Soft-Boiled Eggs
By Owen from My Turn to Travel
A typical Singaporean breakfast is the Kaya Toast and Soft-Boiled Eggs set. You can find it everywhere in this city-state; in coffee shops, food courts or even specialized toast shops.
The kaya toast is coconut jam spread on toasted slices of bread with a touch of salted butter. The eggs are boiled – just enough – for it to be cooked, while still liquid.
A little basket of dark sauce and pepper is always at the side in case you want the extra taste. You can eat the toast directly or dip it in the egg mixture for some savory egg goodness.
What makes this breakfast set Singaporean is that all cultures in multi-religious Singapore can enjoy it together without worrying about dietary restrictions.
12. Ce avem la micul dejun? (Romanian, Romania)
Sausages, Slanina, and cheese
By Andra from Our World to Wander
I will not lie to you – we, Romanian, love to eat. And cannot brag about being vegetarians as meat is an essential part of our meals. Even for breakfast.
Most people will have cheese when they wake up. Either cow, goat or sheep cheese. They will combine it with tomatoes and inevitably add some sausages or some “slănină” which is pig fat. And yes, you will get some bread slices of bread as well.
It’s definitely not a light breakfast, but it will keep your belly full. I love to have it when we go trekking in the mountains. But you definitely cannot go on a diet here if you start your day with some pig fat!
13. What’s for breakfast? (Western Australia)
Vegemite on Toast
By Allison from Flights To Fancy
Remember those catchy lines from Men at Work’s Land Down Under? “I said do ya speaka my language? He just smiled and gave me a Vegemite sandwich.’ (I’m seriously singing that in my head as I type).
As the song implies, Vegemite is synonymous with Australia. Almost 23 million jars of deliciously thick black yeasty goodness are manufactured each year and for every 30 jars sold locally only 1 is exported. Keep in mind that Australia only has a population of 22 million and a little goes a really long way!
A recent survey claims 9 out of 10 Australian pantries contain the iconic spread so why is Vegemite so unloved beyond our shores?
As a born and bred Sydney Sider, I think it could all be in the preparation. The type of bread you use is of little consequence.
Plain old white sandwich is fine but try it on Turkish, Sourdough or a muffin for a change. Toast the bread to your liking and quickly slather the hot bread in butter or margarine so it melts well.
Now comes the important part. Spread your Vegemite THINLY while swirling it through the melted butter. Go right to the edges! Vegemite is quite possibly the most polarising spread on the planet.
You either love it or you hate it. There is no middle ground. I’ve made many an overseas friend taste test our national treasure but I’m yet to create a convert.
I do however have some hilarious videos of their reactions. So what say you? Are you a happy little Vegemite?
14. Whats for brekky? (Melbourne, Australia)
Smashed Avo (never ever say Avocado!)
By Ash from Globe Talking
Melburnians love brunch- there is a strong café culture in this city built on the love of coffee and the iconic breakfast item to pair this with is smashed avo.
Whether it’s the centerpiece of catching up with friends or even a hangover cure- the basic avocado is a cult item!
Easy to make (as the name suggest its literally smashed) this dish is served with a variety of optional ingredients such as goats cheese, smoked salmon or poached eggs.
There’s even been rigorous debate over whether young Melbournians are spending too much money on smashed avos and not saving up to buy a house!
Such is the power of smashed avo there is even a talk of Smashed Avo Music Festival in Melbourne in the near future!
15. Bữa sáng ăn gì? (Văn hóa Việt Nam, Việt Nam – Vietnamese, Vietnam)
Phở (Vietnamese noodle soup)
By Jackie and Justin from Life Of Doing
In Vietnam, phở is a great way to start out the day. It’s a big bowl of hot broth with rice noodles, and slices of meat (usually chicken or beef).
Popular toppings include bean sprouts, basil, lime juice, and chili. Once you mix the ingredients together, you’ll have a fragrant and delicious bowl of noodle soup.
It’s easy to find phở at local restaurants or street stalls. If you’re vegetarian, try the vegetarian version (phở chay) which is made out of vegetable broth and includes tofu, or chicken or beef made out of soy.
16. Kei te aha te parakuihi? (Maori, New Zealand)
A steaming hot porridge topped with brown sugar
By Anke from Fun Traveling with kids
Most Maori’s (indigenous people of New Zealand/Aotearoa) know what is going to be on their breakfast plate when asking ‘Kei te aha te parakuihi?’.
A big bowl with steaming hot porridge topped with brown sugar, and if you like it a bit more fancy, a generous drizzle of heavy cream.
Porridge made from rolled oats is a nourishing staple meal in the morning to start off the day with a full puku (tummy).
Cooked with water, a pinch of salt, and finished off with milk; that’s the usual way to cook this simple yet delicious breakfast meal.
If you are lucky enough to have your morning meal at the local marae (meeting house), you’ll also get served tinned fruit salad, fresh fruit, milk, cream, and a buttered piece of toast with it. Teno reka te kai! (The food tastes delicious!)
For more ideas and tips from Anke on traveling to New Zealand, please click here.
17. 早餐有乜嘢食呀？(Cantonese, Hong Kong)
Cha Chaan Teng Style Breakfast Set containing a satay beef ramen noodle soup!
Constance from The Adventures of Panda Bear
Cha Chaan Tengs, like many Hong Kong eats, consist of a unique mish mash of east meets west culture.
The delicious breakfast sets typically include an option of fried eggs and ham or macaroni in clear broth served with a side of buttered toast with milk tea or coffee included in each set.
Some places even serve a satay beef ramen noodle soup! They are a Chinese spin on the English full breakfast and are yummy in their own way.
You can usually order a variation of these sets at any cha chaan teng (or Hong Kong style cafe) for breakfast.
18. Hvad er til morgenmad? (Danish, Denmark)
Kringle or wienerbrød
By Constance from The Adventures of Panda Bear
The Danish kringle is a baked breakfast pastry made from yeasted dough folded into layers with butter.
They usually come in a variety of fruit and nut fillings and are topped with fruits, nuts, cheese, and icing. In Denmark, they are typically pretzel-shaped but can also be found braided.
The pastry was originally from Austria and is sometimes also called wienerbrød, a nod to its Viennese origins.
19. 早餐吃什么？ (Singaporean & South East Asian, Singapore)
Fried Carrot Cake (Chai Tow Kway)
By Aaron Teoh
Brought over as fried rice flour cakes by immigrants from Chaoshan, China, before the 1950s, the dish evolved over time to meet local taste buds into fried carrot cake today.
Known locally as ‘chai tow kway’, this dish is neither a dessert nor contains carrot. Radish, also known as white carrot in Chinese and local dialects, is a main ingredient in the flour cakes, thus its name ‘chai tow kway’, which translates to carrot cake.
Eggs, garlic and preserved radish form the rest of the main ingredients of fried carrot cake, which come in a white, saltier version, as well as a dark, slightly sweeter version.
Simple, yet flavorful, this dish can be easily found in hawker centers in Singapore. For all the uncertainty that comes with every new day, you can always count on a reliable plate of chai tow kway to start your day right!
20. Breakfast time? (Southern USA)
Grits with pepper and butter
By Cameron & Natasha from The World Pursuit
If you had to find one breakfast dish synonymous with southern culture in the United States it would be grits.
The dish originated from Native Americans and slaves who ground hominy and cooked it until soft. It’s a savory dish and the classic way to eat them is with a pat of butter and pepper to taste.
It’s not totally unique to the US though as it’s similar to polenta in Italy and mieliepap found throughout Africa. If a savory breakfast dish doesn’t entice you can try the classic southern staple of shrimp and grits a dinner entree found throughout the United States due to it’s popularity.
However, it’s best enjoyed on the Southeastern coastline in cities like Charleston, Savanah, or Wilmington.
21. പ്രാതലിന് എന്താണ്? (prātalin entāṇ?)( Malayali, Kerala, India )
Kalappam with veg stew കലപ്പം (Kalappam), മലയാളി (Malayali) and കേരളം (Keralam)
By Oindrila De from Oindrila Goes Footloose
“Kalappam is a popular breakfast dish in Kerala. Basically a crepe made of fermented rice flour, Kalappam has a soft, fluffy centre which tapers out into a crispy wafer.
Commonly eaten with vegetable stew in coconut milk gravy, this breakfast staple is popular across south India and even Sri Lanka.
I love this item because of its sweet-and-savoury taste and the spiciness of the accompanying side.
22. Wah fi Brekfass? (Jamaica)
Ackee & Saltfish
Toni-Ann Owens from The Swiss Freis
Ackee & Saltfish is Jamaica’s national dish and one of my absolute favorite breakfast meals to have!
Although this Jamaican culinary dish finds its roots in the days of Jamaica’s not so glorious colonial past, it has still managed to be a national delicacy and a favorite among fellow Jamaicans.
The main fruit that makes up the dish, ackee, was originally brought to the island from West Africa.
Due to the abundance of ackee on the island, the enslaved Africans used it, along with dried salted fish (which was a cheap form of protein) to create what we now know to be the quintessential Jamaican breakfast dish, Ackee & Saltfish.
The texture of Ackee is soft and often draws comparison to butter and is a great source of healthy fats.
Although ackee itself has limited flavor, when it’s paired with salted fish and seasoned with onions and black pepper the meal packs quite the punch! Often served with the meal are ground provisions such as potatoes and yam.
23. Ude kema monawada? (Sinhala-Buddhist Culture, Sri Lanka)
Kiribath (Milk Rice)
By Zinara from Nat n Zin
Sri Lankan milk rice is, simply, rice cooked in coconut milk with a hint of salt until the rice turns pulpy and is well-cooked.
A special variety of rice called ‘kekulu’ is used to prepare Sri Lankan milk rice.
Often, Sri Lankans use white rice, but in more Southern parts of the island, red rice is common. Milk rice is very dear to us Sri Lankans — it’s cooked on every special day.
Think of your wedding, or the day you’re off to your first new job, Sri Lankans, especially our mums will prepare a pot of milk rice to celebrate the new occasion.
Milk rice is usually enjoyed with a red salsa named ‘lunu miris’ made out of dried red chili, sliced onions, sea salt and a hint of lime.
Chicken curry pairs perfectly with this traditional Sri Lankan breakfast dish while a creamy cashew curry is a more vegan-friendly option.
For those who have a sweet tooth, milk rice is equally good with a ripe banana or a piece of jaggery.
24. هنفطر إيه؟(Egypt)
Ful w Ta’meyah (Fava Beans and Falafel) فول وطعمية
By Passainte from Why Not Egypt
Ful w Ta’meyah فول وطعمية are two separate food items made out of the same main ingredient “fava-beans”, usually eaten together, as the filling of ‘eish baladi; Egyptian pita bread.
A signature Egyptian breakfast, cheap in price, full of taste, and leaves you full for long.
Every Egyptian has his own recipe, and set of spices & seasonings to add to this hearty dish of Ful Medames فول مدمس known as ful; slow-cooked fava-beans, mashed, seasoned with cumin, salt, chili pepper, oil, lemon juice & tahini. Another way is to add some tomato sauce, bell peppers & onions.
Ta’meyah طعمية is the Egyptian name for falafel, an Arabic world-famous vegetarian dish, yet only the Egyptian falafel are made of fava-beans among other ingredients such as coriander, dill, onions, garlic, cumin & salt, and not chickpeas.
After circle-shaping the falafel green paste, it is deep-fried in vegetable oil, served in sandwiches with some tahini & salad.
25. I’m dying for a bit of brekky (US Millenial Culture / Las Vegas / Nevada, USA)
By Allison from Seeking Neverland
Morning breakfast is all about avocado toast! The breakfast dish of choice amongst millennials is none other than Avocado Toast.
A hip spin on a classic dish typically assembled with artisan multi-grain bread, topped with slices of fresh avocados and eggs.
Dress it up with a balsamic sauce or sprinkle with flaxseed – the possibilities are endless. These days, breakfast joints can’t call themselves “trendy” without some rendition of avocado toast.
26. Was gibt’s zum Frühstück? (Vienna, Austria)
A usual Wiener Frühstück (Viennese breakfast)
By Marie from Our City Travels
Austrians enjoy breakfasts with their family as the most important meal of the day. On working days of the week, our breakfast may seem small than during the weekend.
A usual Wiener Frühstück (Viennese breakfast) for example, consists of coffee (the favorite breakfast drink) or tea, a semmel/kaiser roll, a slice of black bread, or a croissant, butter, honey or jam. Sometimes however, there may be one of the yummy pastry variations which Austria is famous for.
There could also be soft-boiled eggs, sausage, ham and cheese served. Since Vienna is unofficially dubbed as the City of Coffee and Cakes, the many coffee houses offer breakfasts with a variation of the mentioned entrees.
27. Ano ang almusal? (Filipino, Philippines)
Filipino breakfast at home of hotdogs, sausages, cured beef, or fried fish
By Marie from KitchenMaus
Compared to a Filipino breakfast which we often have on the weekends, the Austrian breakfast is not as heavy. “Silog”, a portmanteau for sinangag and itlog, that’s fried rice and egg in Filipino is the typical morning servings on the table.
It could have a number of other dishes like hotdogs, sausages, cured beef, or fried fish, among others.
And whatever you add will take precedent in the portmanteau, like a Silog with beef cured in soy sauce and onions (tapa) will be called tapsilog and Silog served with hotdogs is hotsilog.
The meal comes with coffee and is sure to give you the energy you need for the day.
28. Qué hay para desayunar en México?
Huevos Rancheros Mexico or “Ranch-style eggs” from Mexico
By Michele from A Taste for Travel
A popular way to start the day off right in true Mexican style is with a hearty platter of huevos rancheros, a pair of fried eggs bathed in a homemade tomato-chile sauce and served on top of a warm corn tortilla slathered with refried beans.
To round out this typical Mexican breakfast, the dish is usually accompanied by wedges of fresh ripe avocado, more tortillas, cotija cheese and caramelized plantain.
29. Grub’s up! (British, United Kingdom)
Dippy Egg and Soldiers
By Tracey from Pack the PJs
One of the best, traditional, breakfast dishes ‘ever’ in the UK is Dippy Egg and Soldiers. You need really fresh eggs and nice fresh crusty bread along with a pat of creamy salted butter.
It’s a dish that is close to the hearts of many Brits – it’s what your mum made for you as a child when you were poorly or down. It’s a great comfort food, a great Sunday morning leisurely breakfast.
Boil the eggs for just six minutes and then you will have a lovely runny yolk. Cut your toast into soldiers about 1cm wide, lop off the top of the egg with a knife and dip away! It’s simple, quick and very tasty.
In fact the only controversial thing about it is whether you tap the top of the egg and peel the shell off, or just get a knife and lop it off!
30. Què hi ha per esmorzar? (Catalan, Spain)
Pà amb tomàquet (Tomato bread)
By Gábor from Surfing the Planet
One of the simplest and most pleasant breakfasts you can have in Spain is tomato bread.
This snack, especially popular in Mediterranean countries, originates from Catalonia, and therefore it will be a highlight of your trip to Barcelona.
To prepare it is the easiest thing; you only need to scrub a mature tomato on a slice of (preferably toasted) bread, add some olive oil and a pinch of salt on top of it.
Some also put garlic on the bread, but it’s not obligatory. Tomato bread can be eaten alone or accompanied with cured ham and cheese.
31. Mi lesz reggelire? (Hungarian, Hungary)
Anything with bread
By Emese from My Pure Plants
The traditional Hungarian breakfast is usually starts with cutting a slice of bread. You can find bread in everybody’s kitchen in some form or other.
We eat a lot of dishes with bread and not only the obvious ones like soup, but for example my father eats watermelon with bread too.
The most common toppings are butter, cold cuts, cheese and some veggies like tomato, bell pepper or cucumber. It is very similar to what they eat in Romania (see other post).
Hungarians also like to eat “körözött”, which is a savory cottage cheese spread spiced with onion, pepper and sweet paprika.
Nowadays, more and more people are turning towards a more healthier lifestyle and they eat veggie spreads for breakfast like in our kitchen.
32. अल्मोसला काय हाय (East Indian Culture, India)
Little golden fried balls of dough that are soft as heaven and disappear as quickly as they’re placed on the table, that’s foogias.
Foogias are just one of the many traditional East Indian varieties of bread; the others being handbreads or apas, chitaps, orias, and more.
Foogias take time to prepare. The dough is a mixture of wheat flour, rice flour, coconut juice, sugar and yeast that is mixed and left to rise overnight.
In the morning the dough is formed into balls by squeezing it through the thumb and forefinger and fried till golden brown.
The foogias are eaten with dinner or lunch and go especially well with moile or sorpotel.
But we actually love eating the leftover foogias for breakfast. Just warm them up and they’re perfect with tea or coffee!
That’s a lot of options for breakfast. 🙂 Drool! Can’t wait to try some of them. What about you? Which one did you like and what’s for breakfast in your culture? What’s for breakfast in your city or country? Leave a comment and let us know your favorite meal. And if you have a breakfast you want to add to this list, please ping me at firstname.lastname@example.org
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I’m an East Indian foodie and travel blogger from Bombay, India. I’ve travelled across parts of Europe and Asia, and love writing about my experiences with people and cultures. And naturally, I love food, wine, and travel, and have an endless bucket list of places to go to, and experiences I must blog about.
I also love baking and experimenting with food, with a little help from my family. If you must know, my favorite things are nice rainy days, the smell of cakes in the oven, playing in the snow, glasses of wine, and dark chocolate.
More info about me here!