Hey there! I’m Joy. I live in the wonderfully vibrant and diverse city of Toronto, Canada. If you’d ask me to describe myself in one line it would be: biomedical animator by day and self-taught baker by night.
ABOUT MY DAY JOB
You might be wondering: what is a biomedical animator?! We are professional artists that combine an advanced education in the life sciences with visual communication. Together with some pretty awesome teammates, I create 3D animation enhanced surgical videos for The Toronto Video Atlas of Surgery. Part of my job description is going into the operating room to film live surgeries! If you are curious about this unique profession you can check out my personal biomedical art portfolio.
ABOUT JOY'S COZY OVEN
Self-taught baker is pretty self-explanatory but it’s been a long journey. The first thing I ever baked were blueberry oatmeal bars in 2006 as a Christmas treat for my friends. For my first time baking, it turned out surprisingly well and I had tons of fun! After that, I began researching recipes and learning techniques through the internet, books, and the Food Network. I looked forward to holidays even more because it gave me an excuse to bake. I found myself enjoying every step of baking: measuring, mixing, whisking, kneading, waiting, and eating. I also loved taking photos of my creations.
Because of my combined love for baking and photos, I started a blog called ‘Joy’s cozy oven’ in 2010. Blogging allowed me to record and share my baking experiments. As I continued to bake and blog, I found myself especially enjoying baking and decorating cupcakes. I love the creative flavour combinations and endless decorative possibilities. In 2015, under the encouragement of my friends, I decided to turn Joy’s cozy oven into a cupcake side-business. I am so thankful for the amount of support I have received from friends and families. I still remember how nervous I was about making 50 cupcakes for my friend's wedding last summer. This summer I successfully made 200 cupcakes! Looking back, I've learned and improved so much since 2006. But I’m still learning and will continue challenge myself every time I preheat the oven.
KEEPING IN TOUCH