For the past many years, any time I am near a Theobroma patisserie, I get myself a pain au raisin. Buttery, flaky and full of raisins, it's the best Danish there is. Then, a few months back, Theobroma suddenly stopped baking my favourite pastry. I was so disappointed, I ranted and raved on Twitter. Five minutes later, the owner of Theobroma tweeted back, offering to bake pain au raisin for me on special order. We exchanged some mails, picked a date, and she even coordinated with her store and the central kitchen to make sure I got my treats. When someone is so passionate not just about baking but also about making customers happy, it beholds you to tell their story. Which is why the sugarcrafter this month is Kainaz Messman. And what a story it is of Kainaz's journey as a pastry chef. For it is a story of a girl growing up in a family that loves food, with a mother who loved to bake. Of a girl who went to France and fell in love with the most classic of cuisines. Of the girl