Baking is extremely scientific, which can sound scary at first! But the truth is, if you learn the fundamentals and techniques, you’ll be able to bake almost anything… anywhere! You’d probably be shocked to see some of the kitchens I’ve ran my business out of! You don’t need a huge fancy kitchen space to create delicious dishes! It’s nice if you have one, but not essential. You do need to pay attention to directions, weigh out your ingredients, and have patience to follow through every step exactly as directed. And please, don’t use substitutions and expect the same results.
1.Tell us more about your background and journey.
I grew up in Philadelphia, where my mom was the head and heart of our family. And even though she struggled as a single mother of 3, she always made life exciting and adventurous! Holidays and milestones were always celebrated to the max! She would bake the coolest, most creative cakes for my birthday (boxed cakes, but as a kid, I didn’t care), and Christmas morning at our house was always pure magic. At least, that’s how I remember it.
I feel really lucky and grateful to have been raised by someone who truly believed in me and allowed me to choose my own adventures in life. My mom told me I could be anything I wanted to be (other than an opera singer… because my singing voice leaves much to be desired) and that gave me a great perspective on life. I was encouraged to follow my heart and my passions, which I think ultimately led me to the creative life I live now
2.What inspired you to become a baker?
When I first moved to NYC in my early 20’s, I was pretty lonely. I hadn’t yet made a new group of friends, and the guy I was dating (my now husband!) was in a PHD program and travelled a lot for work. So, that meant I spent a lot of time alone in my teeny tiny apartment. Actually, not alone… I had a very bizarre roommate and his cat as company!
I found myself missing home, and the one thing that cured that homesickness was being in the kitchen. I worked at The Cheesecake Factory for a few years, so sometimes I would try and recreate the gorgeous desserts and comfort food dishes I missed from there.
Other times, I would walk all around the city, peeking in fancy bakery windows or browsing the gorgeous food magazines at a book store, then I’d run home to try and create my own version.
One day, I was researching a recipe online and stumbled upon a food blog. It was Joy the Baker and I was absolutely smitten! I loved that it wasn’t just a recipe. I loved the photos, the humor, and the almost friendship you felt through the screen.
I had never seen or even heard of a “food blog” before, but I was instantly enamored. I spent hours online discovering all of these different websites, and I knew in my soul I had to start my own.
I went home that very day, hired a guy off craigslist to help me set up a website, walked to best buy and bought the best camera I could afford, and a few weeks later, Baker by Nature was born! And I’ve been basically baking non-stop ever since. It’s definitely the best decision I’ve ever made!
3.What are some of the challenges you face and how do you overcome it?
Every day is different! This definitely keeps things exciting!
If I’m recipe testing, I’ll usually start at the crack of dawn and work late into the afternoon. I always test a recipe twice, but sometimes it’ll take me 4 or even 5 times to get it perfect. So on recipe testing nights, we always get delivery for dinner… because the kitchen looks like a bomb went off! I’m not the tidiest baker, if I’m being honest .
If I’m handling business/admin duties, the day is much calmer… and cleaner! That usually involves me sitting on the couch or in my office and responding to emails/scheduling out social media/working on SEO/addressing questions and comments on the website/editing photos/planning out future content/etc.
And then there are the baking and photography days! Which are by far my favorite… and the craziest! I think a lot of people would be shocked at how much goes into making and professionally photographing one recipe. I usually start around 5 am, and won’t finish until 7 or even 8 at night.
But honestly? I love it! Styling and creating gorgeous recipes to share with my readers is my happiness. And although the days can be exhausting, and getting that “perfect shot” sometimes takes a few days of long shoots, it’s always worth it!
4.Does one's approach change when baking professionally and at home?
Not really. Baking is extremely scientific, which can sound scary at first! But the truth is, if you learn the fundamentals and techniques, you’ll be able to bake almost anything… anywhere! You’d probably be shocked to see some of the kitchens I’ve ran my business out of!
My East Village apartment had a kitchen the size of a small closet, and one of those wonky half stove situations you see in the movies. But guess what? I baked some really good recipes in the oven!
You don’t need a huge fancy kitchen space to create delicious dishes! It’s nice if you have one, but not essential. You do need to pay attention to directions, weigh out your ingredients, and have patience to follow through every step exactly as directed. And please, don’t use substitutions and expect the same results.
5.Is there a dessert you particularly associate yourself with?
Cheesecake! It’s my absolute favorite dessert, and, I’m confident enough to say I think I’ve developed some of the best cheesecake recipes out there! I think working at the CCF all those years ago definitely ignited my passion for the dessert, and helped me think very creatively in terms of what can be done with cheesecake!
6.How does plating effects ones view of a dessert?
In so many ways! I think plating is SO important! And just a few extra seconds of thought can take a dessert from looking “good” to being a total “showstopper”. Personally, I like to garnish with ingredients already being used in the recipe, if possible.
For instance, if you’re baking chocolate chip pecan cookies, press some extra chocolate chips and pecans on top of the cookies when they come out of the oven. Or, if you’re serving a white chocolate raspberry swirl cheesecake, top with fresh raspberries and freshly shaved white chocolate curls!
Sometimes it’s harder to garnish like that, for instance, if you’re serving pumpkin pie, you can’t really garnish with pumpkin, but in times like that, a nice dollop of whipped cream and freshly grated nutmeg on top are all you need
7. Is baking taught at culinary schools or a natural talent is required and how important is a culinary school for a baker?
I never went to culinary school, so I definitely don’t think it’s required! I did take a few professional baking classes in my early days of running my website, but honestly? I’ve learned more from books I checked out from the library and good old fashioned trial and error!
Natural talents are a bonus, but if you love baking, just stick with it! Embrace the recipe fails, and learn from them! I personally think I become a better baker every time I bake, so practice really does make perfect.
8. What was your most experimental dessert that came out really well?
Oooh, this is a tough one! I’m not really one for experimental recipes, but I recently created a “Chocolate Espresso Banana Cake” that was so fabulous! It’s definitely not your typical banana bread, and it’s slathered in thick fudgy espresso spiked frosting, so really, it’s a cake! But it was a fun to play around with the ingredient ratios and a non-traditional flavor combination and get it just right!
Ashley Manila
Baker & Blogger
BakerByNature
Instagram: bakerbynature
Website: bakerbynature.com
Interviewed by : Aliza Hussain
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