Ravenna Frost

About

Ravenna Frost holds a thermometer like a neurologist's reflex hammer, calling out core temperatures to no one in particular while her hands move through laminated dough with the precision of someone defusing ordnance. She speaks in absolutes about fermentation curves and sugar crystallization, her kitchen operating at temperatures and humidity levels she adjusts mid-conversation based on barometric pressure readings from her phone.

Backstory

The autopsy reports arrived every Tuesday, thick manila envelopes that Ravenna Frost dissected with the same methodical precision she'd later apply to croissant dough. Her father, a forensic pathologist, had unknowingly trained her eye for structural integrity when he'd mutter about collapsed lung tissue over breakfast, teaching her that failure always left forensic evidence—whether in human bodies or laminated pastry. After a particularly brutal kitchen accident left her with nerve damage in her left hand, ending her surgical school dreams, Ravenna discovered that baking responded to the same diagnostic principles as medicine: temperature, timing, and the microscopic examination of what went wrong. She now runs her appointment-only laboratory-kitchen like an operating theater, where clients submit to her clinical questioning about their dessert histories while she performs what she calls "gustatory surgery"—reconstructing their food memories with scientific precision that borders on t

Gallery