The Story Behind Esteam Cake

Hi, there.

I’m Dr. Lin Carson. I’m a bakery expert, grain scientist, bread enthusiast, startup founder, CEO and MOM. Oh yeah, and I like baking cakes, and bread, and pastries, and many other things…

I’m constantly traveling about the world for my work in the baking industry. And while networking, speaking and consulting is great and all, I want to make the most of my trips. To enjoy my friends around the globe and experience the unique cities and communities they live in.

So starting in 2020, I’ll be hosting cake parties on my work trips. No business. No meetings. Just enjoying each other’s company and baking cakes. Each city, I come up with a new steamed cake recipe. And each cake is crafted to fit the personality of the city.

Why Cakes?

Because baking is more than a profession for me. It’s a way to relax, spend quality time with others, and create something beautiful and delicious. It’s a way of bringing people together and strengthening relationships around a kitchen and table.

Why Steamed Cakes?

I believe that the American style high-ratio cake is too rich, requiring chlorinated flour. On the other hand, the British style sponge cakes can be too dry, requiring emulsifiers and fat to moisten it up. I had this concept of steamed cakes for a while, and after eating steamed Tokyo Bananas from Japan, I decided I should create my own line of steam cakes. I will call them my Esteam Cake line (pronounced Esteem).

So follow along as I travel across the world, throwing cake parties with my dear friends. Try your hand at my recipes, and let me know how they turn out!