Numero Uno

So I've gone and done it, and now I'm in for it. I've just moved my poxy little cake operation from my apartment kitchen into a perfectly respectable (pristine + lovely, actually) space that I'm sharing with a local caterer, here in Brooklyn, NY. This is the actual beginning of the realization of a dream that I've had for the better part of 10 years. And dang, I'm feeling a lot of feelings.

 

Alright- Backing up for a minute and sharing some of the backstory.

 

I'm a classically trained baker who studied Baking + Pastry at Oregon Culinary Institute in Portland, OR. Before that, I was a stay-at-home-mama for 7 years. Dang. 7. Years. OK.

 

So I like baking and creating and I've always worked in food. First job at 16- Bellagio's Pizza. Flinging pizza dough with super-cute high-school dudes that were WAY above my pay-grade at that point.  The job after that and the job after that, and so on- all in the food or hospitality industry.

 

When I was in Pastry School, I made my first “Wedding Cake” and was instantly hooked on the format. This thing was hideously bright pink, everything was crooked, but to it me it was a first-born beauty that would help me launch a career and take over the cake world!

 

So I’ve taken baby step after baby step and now I’m lucky enough to get up every day and work on cake. I’m thinking that there’s a likelihood of some highs and lows and I plan on sharing them here. That and probably some recipes. I’d love to know what you’d like to read about.