In her latest cookbook, Nature’s Candy—named one of the best of 2024 by Bon Appétit—Camilla Wynne introduces readers to the art and science of candied fruit. But the master preserver and former musician sees all of it as creative work. She writes her books (she’s currently working on her fourth) at home and develops recipes and teaches online workshops on canning, confectionary and more here, in her home kitchen. “It’s a nice place to work, but we’ve outgrown it,” says Wynne. She and her family are moving on to a new space, in the same Toronto west-end neighbourhood. “I will miss it, for sure.”