During my Patisserie & Baking training at the Le Cordon Bleu Culinary Institute, I made my first gingerbread house. A new passion was awakened me, creating yet another path for my artistic creativity. I discovered the joy of gingerbread creations. I enjoy pushing my limits from project to project. Some designs introduced different types of fabrication especially affecting the architechtureal blueprints. For instance, one year I chose to use gingerbread cake as opposed to cookie. The cookie would become unstable after a week or two, where as the cake could last years and is easier to form into the shapes I desire. My goal is to continue to pushing myself every year to find something new. From lights & sounds to sizes & textures. It is now my new family tradition to make Lord Mason Gingerbread Houses.