What were you doing before you started The Bakelist?

 

I was working at a delicatessen/cafe for six years, starting off as a kitchen assistant/barista and then manager. In the last three years of working there I was baking every weekend - desserts for the cafe and birthday cakes for the regular customers.

 

Are you a pastry chef?

 

I’m not a qualified pastry chef - I acquired the baking skills on my own initiative. I did however trickle through 2 semesters of university (bachelor of science) before I had to prioritise and take on other commitments.

 

Despite having ZERO qualifications, how did you get started with cakes and pastries?

 

One day while working front house duties at the cafe I got asked to fill in for a sick member who was in charge of cooking desserts for the cabinet. With just a recipe card to start, no real background in baking and a disgruntled attitude I did it anyway.

 

This was not love at first sight! The craft grew on me over time when I discovered that I could channel my creativity, express my individuality through it AND make a lot of people happy.

 

How did The Bakelist come about?

 

I saw the demand for YUMMY dietary and vegan friendly desserts, as opposed to what was already out in the market. So I created The Bakelist, a wholesale bakery that is somewhat a reflection of me. All in all, a platform encompassing innovation, love, kindness, and culture that connects with people, that nourishes them and improves their lifestyles.

 

Are you following a particular lifestyle or diet that shapes how you see food?

 

I have practised eating intuitively for years and it started when I [finally] accepted and appreciated my body. Before that, I had a diet mentality that negatively impacted my personal and social life. These days, I am more mindful of how I feel. I exercise because it makes me feel good, not because I need to “burn calories”. I believe that eating food can, and should be enjoyable. And what we eat consistently over time to honour our nutrition goals and cravings are important too.    

 

It is evident that you understand how to apply both science and art in baking to adapt new recipes and ideas. How did you develop this skillset?

 

Seven years of … trial and error, practise, persistence, reading and an interest in the science behind baking. Being curious and asking questions like a broken record - “What would happen if I did this? Or that? Why did this happen? How can I make this better?”. My mother always thought that I was “crazy” or “addicted” and I think she is right to an extent. The kitchen is my sacred place after all - when I step in I leave my worries behind and when I bake I become bare, and exposed. I think, if you respect your craft or feel an emotional pull towards it you will prioritise it, and make room for it no matter what.

 

Are you still hands on in the stages of production? DO you still make your cakes?

 

Yes, I hand craft all of our custom celebration range. AND I also have a production team that works hard to produce and pack the products we set for our wholesale and retail menu. In saying that, I remain close with the team to develop new products, and to adjust or improve matters as we see fit.

 

How does The Bakelist add to society? What’s so good about it?

 

Since 2018 we have made it possible for our retailers to connect with and support a wider group of people. How? By delivering a diverse range of products that not only meet dietary or lifestyle needs but can be enjoyed by everyone. Plus, we want to empower individuals through our creative innovations and use of imagination. And through the art of gifting and sharing we hope we can inspire others to feel more confident and self expressive too.