I am slowly coming through a recent transformation, and it has been the longest concentrated process of change I have been through. There has been a consistent feeling of a very silent surface … with very much going on inside of me. I am relieved to have finally come to a life-changing realization. For some reason, it will be difficult for me to post on this blog, but in reality, it is only hard on my Ego.
Eleven years ago, I received my First Level Reiki certificate. This happened during another transformation, where I was coming out of a dangerous place in my mind; a time during which I had abused my mind, spirit and body. Reiki, and the community that came with it, cradled me through some difficult memories. I was twenty years old, with no direction, and no real idea about the big world around us. Really, I had little confidence in myself and my abilities. I thought that because spirituality was the only thing I understood fully, surely my career would follow this path. (What else could I be good at?) To be honest, I actually felt obligated to the art of Reiki to incorporate it into my life fully, in order to repay the Universe for the gifts I was given. Writing this now, I realize that there are no debts to the Universe, most certainly not for the gift of healing! I know now that my only obligation is to enjoy my life, sharing all the love that I can, and living mindfully.
So I started asking myself some questions: What is my passion? What do I love to do? The answer came to me so simply: I love to write and I love to bake. I saw a vision of myself in my own bakery, helping people, brightening their day with something sweet, sharing my love and my passion, giving a gift. There were other times that I tossed the idea of baking around, but I always had a million reasons why I wasn’t good enough to pursue it. I can’t believe I didn’t figure it out sooner! In my early twenties, I worked at an amazing bakery called The Wildflour Bakery in Sechelt, on the Sunshine Coast. I didn’t realize it at the time, but I was soaking up the techniques like a sponge. I would watch the bakers making cakes, tarts, bars, cookies and bread ~ fascinated. I would ask questions, watch how their hands moved, notice what the bread dough looked like under their hands, or how firmly they were pressing shortbread into pans. Even when I moved back to Squamish, working at a financial planner’s office, there just happened to be a French pastry chef working across the street. I loved to go there, some weeks it was every day, to pick up something sweet. I remember longing to go into the kitchen to watch Alain perform his magic, but I never asked.
Baking has always been a passion. And now I am ready to pursue it fully … so I’ve opened a home-based business! I am already busy filling orders, and I have to say, I absolutely love it. I feel like I am doing exactly what I should be doing. Living my life.
