My Name is Melissa and there is nothing I love more than food and in particular sweet dishes from all over the world. Born and raised in the beautiful city of Vienna, Austrian culture has influenced my love for fine patisserie. My second passion is photography and in particular food photography. As a studied development economist my education has little to do with my passion. I mostly tought myself how to photograph food and share my recipes and visual creativity on my Blog @ A Sweet Point of View. My westafrican ancestry strongly influences the recipes I develop on the Blog. Recipes are a fusion and cross over between traditional African recipes and regional Austrian produce. The Photographs on the Blog, Instagram & Facebook are strictly mine. Therefore it is imperative that anyone using this pictures indicates a clear reference to me. As a recipe developer about 90% of all recipes were created by me but sometimes my fellow bloggers create food which I just can not resist and I recreate these recipes with clear reference to the original Author.
My recipes are mainly vegan. Because of health issues I have decided to cut out most milk products from my diet. This lifestyle change has influenced my baking habits and recipe development. Baking vegan is an everyday challenge and the possibility to bake desserts without any animal products is both bewildering, challenging and gratifying at the same time. About two years ago I discovered raw baking for myself and immediately fell in love with the idea of creating healthy sweet treats that are good for the body. In my raw patisserie I mainly use natural products such as fruits, nuts and natural sweeteners like Agave Sirup. These recipes are fun to develop and lead to great treats that are mouth-watering & healthy.
Sweets don’t have to be unhealthy which is why I avoid using refined sugar. All my recipes are refined sugar-free and like most of my raw recipes I use sugar alternatives. Ofcourse many of these alternatives have a downside as well which is why I try to combine fruits and ingredients in a way that the food is rich in taste and goes well with little to no sugar alternatives. My favourite sugar alternatives are Xylitol sugar, Coconut sugar & Dates which you will find in most of my recipes.
My frist Camera was given to me at the age of 9, a Polaroid instant camera that I took everywhere with me. This first sparked my interest in Photography. Continuing my journey with analog photography and developing my pictures by myself, I stayed engaged for years. In February 2016 I started specializing in food photography and have been on an incredible journey ever since. I have not developed a specific style of photography as I am still finding my photographic voice, experimenting and trying new techniques. However I am open to the idea of working with others in developing stunning food photography.
I like to honour the saying to discover a new place one has never been to every year. I have a passion for cultures that are different from mine and have become a constant wanderer, exploring & soaking up other cultures & foods. My constant companion here is my camera that captures the food and people I meet on my journey.
There you go – That is me in a nutshell. Now enjoy exploring my blog and if you have questions on receipts, specific request or are interested in a collaboration don’t hesitate to contact me @ firstname.lastname@example.org