Three Layer Cake

What design icon/style best describes your desserts?  How has it changed over the past seven years?  What would you like it to be in five years?
I would probably have to say comfort with finesse.  For example, a basic pound cake that we do with vanilla butter cream.  That’s the most basic cake we do, but we can make that into a cream delight with lemon curd in the middle— Taking a basic Bake Sale cake and making the extra touch that makes the difference.  I think my baking has gotten stronger.  I think my style has stayed the same.  You try to stay with the trends that are happening, but the basis of my style has stayed true through the seven years I’ve been here.  I’m at a place where I enjoy what I do, I enjoy being able to add flavors to it.  I enjoy having a pastry shop where we can meet the array of people’s needs, from the simple brownie, to the banana hazelnut.  I like the audience we’ve been able to sell to, other than adding new products and combinations of flavor, I think my baking style and the process of r&d, I don’t think I’d change.
 
The first thing you notice in a restaurant?
In a restaurant, I probably notice the cleanliness overall.  Then I notice the bathroom.  If they don’t make an attempt to keep the bathrooms clean I don’t want know what the kitchen looks like. 
 
Eating what food brings back the best memories?
Probably, and I don’t have it often enough, Cream of Wheat.  It’s good stuff.  It reminds me of the days when my mom taught, and my parents had the weekends off, and we cooked.  I always remembered that as a good family time meal.  Also candied sweet potatoes and Dad’s collard greens…
 
The last piece of art you fell in love with?
I would say a piece from the Museum Company, you know the Thinker?  This was a Monkey holding a human skull.  The reason I love that piece so much is because my husband (then boyfriend) and I were still dating at that time, and I remember him saying he loved that piece, and I bought it for him 6 months later.  And the reaction of him realizing I remembered that was something that will stick with me, it was like he was 5 getting his first bike.
 
If money were no object, you’d buy what for your home?
I would buy a contractor to gut our kitchen and make it the most amazing kitchen ever.  A humongous island with the capacity to have bar stools there, a huge refrigerator, not even a stainless steel.  Something kind of commercial so you could see through and be forced to keep it neat.  When you have the overhead of glass, so you see what’s cooking from above.  A kitchen large enough to hold small class or entertain on a small time basis.  And a bread proofer.  I do danishes occasionally, and I do sticky buns.  I’d do more bread if I had a proofer! 
 
Company/place/institution you’d love to leave your mark on. 
I would love to get on Oprah’s Favorite Things.  I would also love to send product to Starbucks. 
 
Place you go for baking inspiration?
Julia Child.  I just always remember seeing her.  Both my parents were into cooking, so I would include them too.  They had us in the kitchen and made that a thing for us.
 
Magazine you can’t live without.
Honestly, I’d probably say, I don’t have any one magazine.  I’ve gone from Bon Appetit to Barney…
 
Celebrity you’re inexplicably intrigued by.
Julia Roberts.  I joke with people, because I saw her before Mystic Pizza, that I should be a talent scout because I have a knack for predicting who’s going to be a star.  I think she has a sincerity to her that makes her very personable.
 
You’re most proud of your collection of…
I used to love little teddy bears.  Stuffed animals.  Some antique some newer ones.  Now it’s segued into cake plates.  My favorite one is one my mom got for me.  There are three chefs sitting down in chairs and that’s holding the cake plate.  It’s kind of like the plate is resting on their laps.

For tips on making perfect cheesecake, see the next page