Category: Bakery
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September Bake Sale
Saturday September 7th sale includes: Cream Custard Bars. Creamy custard with a graham cracker pecan crust. Empanadas filled with Sausage, Gruyere Cheese and Carmelized Leeks. Butterscotch toffee shortbread cookies filled with a vanilla cream. Things have been selling out quickly so send me an email if interested
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Popup Success
My first popup ever was a huge success. It was at the vintage store, Curios on Hawthorne. I decided on some of my most popular items: Lemon/Rosemary, Salted Caramel, and Chocolate Mint Cremes. Key Lime Bars, Guava Cream Cheese Empanadas, and Pandan Coconut Custard Cake. People started buying before my booth was completely setup, and…
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August Pop-up
I’m having my first popup bakery sale this Saturday the 10th! It’s at a new vintage store called Curios on Hawthorne on 3713 SE Hawthorne Blvd. In addition to my baked goods, there will be pizza and wine from Portland Wine Company. If any locals are in town, I’ll be there from 2-6 so stop…
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Truffle Evolution
I grew up with a mother who made truffles for a living in our home kitchen. I have vivid memories of large batches of ganache, a professional tempering machine, and being her assistant decorating the different flavors. At the time I was less than excited to be working right after school, but now I’m grateful…
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Specialty Desserts
Of all the specialty desserts I do, the first I tried baking were my Italian grandma’s sweet cheese pastries. I was obsessed with these as a kid. Light flaky pastry with a filling of cream cheese, ricotta and almond extract. She only made them for the holidays, so I would eat my body weight’s worth.…
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Lamination Love
My first foray into baking was making croissants. I think Tartine Bakery in San Francisco does the best ham & cheese croissant I’ve ever tasted and they were generous to create a recipe book for me to use. Making laminated dough is an involved process, but for some reason I love it. And it’s so…
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In the Beginning
It’s May 2020, and I just finished remodeling my kitchen. Quarantine is in place, creating the perfect conditions for a growing baking obsession. Croissants from Tartine Bakery’s cookbook were my first foray into pastry. Pretty soon I branched out to other forms, and then desserts. While excited that baking combined my love of food with…
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Welcome to FIKA
The idea of FIKA germinated at the start of 2020. I was incredibly lucky to begin my kitchen remodel a week before lockdown. During quarantine I developed a huge interest in baking and desserts. Unable to take classes during the pandemic, I read anything I could get my hands on and tested tons of recipes,…