GC: What first sparked your interest in baking, and how did you decide to pursue it as a career?
Jess: I’ve always had a sweet tooth, and I’ve always been an artist! I found baking as my creative pursuit in 2015 when I was living in Krakow. It offered relief from the harsh (often sexist) world of tech. It was massively empowering to launch myself into something beautiful, and to complete all the projects that I started!
GC: You describe yourself as a ‘cake florist’, can you elaborate?
Jess: I love using my desserts as my canvas. Using fresh flowers, I create textures, color stories, and arrangements that double as centerpieces versus a sheet cake hiding away in the fridge.
GC: What’s your favorite thing to bake?
Jess: I love baking for holidays, no matter what the item is! I always get to do something fun and different and seasonal for holidays… Mothers Day, Thanksgiving, Valentines… It's a blast to push myself and put out items that embrace seasonal flavors, while also going into absolute beast mode of serving over 100 people with just 2 days in the kitchen!
GC: How do you incorporate seasonal ingredients into your baked goods?
Jess: I’m always keeping an eye on seasonal produce and especially seasonal florals, and having fun with those seasonal holidays! But at the same time, I’m mindful of what folks are craving and try to see if I can pull it off whenever possible. For example, citrus is abundant in the winter… but everyone wants lemon cake during the summer for that light refreshing taste. That’s fine, not a deal breaker! On the other hand, I’ll get requests for strawberry cakes in the fall and winter, and I’m almost always trying to move my clients away from those tart, out of season berries.
GC: Do you have a favorite cake flavor that your customers love the most?
Jess: A couple classic combos stick out to me! Orange cake with cream cheese and passion curd, named The Jackie after my dear roomie. Pistachio cake with Earl Gray buttercream and lemon curd. And of course marble cake with espresso and Nutella buttercream. Nom!
GC: Can you walk us through your creative process when designing a custom cake for a special event?
Jess: I work best with a mood board… colors, other cakes the client admires, which elements they’re into and which they aren’t. I absolutely hate making copycat cakes. No two cakes are alike, and I have my own unique “Awkward” style that I’m leaning into. Ideas, vibes, florals, colors are all welcomed! I especially love when clients send me a photo of my own cakes and say “I like this one, but more purple!” OR “longer stems!” “Smooth coat” etcetera.
GC: Are there any trends in baking that you find particularly exciting or inspiring?
Jess: Large format desserts are having a moment and I’m here for it! Think of it like a grazing table but for desserts… Giant cheesecakes, pavlova topped with curd, long cakes. These all offer such a fun canvas to play with, and I’d adore making something large and fun soon!
GC: What’s the most rewarding part of your job?
Jess: Most rewarding part of my job is to see how much I grow every year! My portfolio has changed, my style is evolving, my menu grows more unique, and it’s so rewarding to look back every few months and see what’s hitting differently.
GC: What advice would you give to someone who is just starting to experiment with baking?
Jess: Have fun!!! Eat lots of other pastries at other bakeries, figure out what you love and what inspires you, and what you can walk away from. Make friends with your fellow bakers and chefs, always: community over competition!!
Jess: I’ve always had a sweet tooth, and I’ve always been an artist! I found baking as my creative pursuit in 2015 when I was living in Krakow. It offered relief from the harsh (often sexist) world of tech. It was massively empowering to launch myself into something beautiful, and to complete all the projects that I started!
GC: You describe yourself as a ‘cake florist’, can you elaborate?
Jess: I love using my desserts as my canvas. Using fresh flowers, I create textures, color stories, and arrangements that double as centerpieces versus a sheet cake hiding away in the fridge.
GC: What’s your favorite thing to bake?
Jess: I love baking for holidays, no matter what the item is! I always get to do something fun and different and seasonal for holidays… Mothers Day, Thanksgiving, Valentines… It's a blast to push myself and put out items that embrace seasonal flavors, while also going into absolute beast mode of serving over 100 people with just 2 days in the kitchen!
GC: How do you incorporate seasonal ingredients into your baked goods?
Jess: I’m always keeping an eye on seasonal produce and especially seasonal florals, and having fun with those seasonal holidays! But at the same time, I’m mindful of what folks are craving and try to see if I can pull it off whenever possible. For example, citrus is abundant in the winter… but everyone wants lemon cake during the summer for that light refreshing taste. That’s fine, not a deal breaker! On the other hand, I’ll get requests for strawberry cakes in the fall and winter, and I’m almost always trying to move my clients away from those tart, out of season berries.
GC: Do you have a favorite cake flavor that your customers love the most?
Jess: A couple classic combos stick out to me! Orange cake with cream cheese and passion curd, named The Jackie after my dear roomie. Pistachio cake with Earl Gray buttercream and lemon curd. And of course marble cake with espresso and Nutella buttercream. Nom!
GC: Can you walk us through your creative process when designing a custom cake for a special event?
Jess: I work best with a mood board… colors, other cakes the client admires, which elements they’re into and which they aren’t. I absolutely hate making copycat cakes. No two cakes are alike, and I have my own unique “Awkward” style that I’m leaning into. Ideas, vibes, florals, colors are all welcomed! I especially love when clients send me a photo of my own cakes and say “I like this one, but more purple!” OR “longer stems!” “Smooth coat” etcetera.
GC: Are there any trends in baking that you find particularly exciting or inspiring?
Jess: Large format desserts are having a moment and I’m here for it! Think of it like a grazing table but for desserts… Giant cheesecakes, pavlova topped with curd, long cakes. These all offer such a fun canvas to play with, and I’d adore making something large and fun soon!
GC: What’s the most rewarding part of your job?
Jess: Most rewarding part of my job is to see how much I grow every year! My portfolio has changed, my style is evolving, my menu grows more unique, and it’s so rewarding to look back every few months and see what’s hitting differently.
GC: What advice would you give to someone who is just starting to experiment with baking?
Jess: Have fun!!! Eat lots of other pastries at other bakeries, figure out what you love and what inspires you, and what you can walk away from. Make friends with your fellow bakers and chefs, always: community over competition!!