Stuffed Portobellini Mushrooms with Bacon and Leek Risotto | Sprig and FloursHi! I’m Connie, the writer, the cook, the baker, and the photographer of Sprig and Flours. 

A little about me…

I was born and raised in sunny California, and after graduating college, I took a big leap of faith and moved to Boston, MA for a fantastic job in a research lab. In May 2016, I moved back to California for yet another awesome opportunity. When I am not experimenting in the kitchen, you will probably find me analyzing data at Summit Public Schools or frolicking in the meadows. 

Brought up in a Chinese household, I have developed a strong affinity for noodles and an aversion to durian.

A little about my food blog…

One cannot think well, love well, sleep well, if one has not dined well.” – Virginia Woolf 

I started this blog in 2014 to archive and share my recipes with friends, family, and other food fanatics. There is unmistakable evidence that food brings people closer together, and I hope my little blog and my beloved recipes bring you closer to the people around you.

My blog is quite cosmopolitan and that is a reflection of my love for creating sweet and savory foods from all over the world. My recipes are inspired by my experiences and environment, my Chinese background, and dishes I love to eat!

Although I started cooking and baking as a tiny tot, I did not delve into the world of photography until I started this blog – the first time I touched a DSLR camera was literally a week before I started my blog (and I’m pretty sure I wasn’t even holding it up the right way)! If you take a look at my first post, you’ll see I have come a long way.

Food blogging has been a thrill and an incredible adventure so far. Along the way, I have met many creative and talented bloggers who constantly fill me to the brim with inspiration and add to my wonderful food blogging experience.

Please note:

You may absolutely take one photo with a link back to the post. However, please do not post original recipes elsewhere. If you are interested in publishing additional photos and/or the recipe, please use the contact form to inquire about rates!