People are often surprised when I tell them I used to be a pastry chef. "What do pastries have to do with massage?" they ask. More than you might think.
In pastry, everything is about precision and feel. You can't just follow a recipe blindly—you need to feel when the dough is right, sense when the chocolate has reached the perfect temperature, know instinctively when something needs more time.
This tactile intelligence transfers directly to massage therapy. My hands learned to read texture and temperature long before they learned to read muscle tension.
There's also the pressure element. In pastry, too much pressure ruins delicate work; too little and nothing comes together. Finding the right pressure is everything—just like in massage.
But perhaps the biggest parallel is the philosophy of care. A great pastry chef puts love and attention into every element because the goal is to create something that brings joy and comfort. That's exactly how I approach every massage session.
My clients aren't just bodies on a table. They're people who came to me seeking relief, relaxation, or healing. They deserve the same meticulous care I once put into a perfect croissant.
