Category: Pastry
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Post sale fika Break
The largest amount of croissants I’ve ever done for a sale was 20 and for some unknown reason I decided to make 56. I’ve also debuted a new flavor that’s been getting great reviews. And my lamination skills are improving. I’ve been up since 4:30 and finally have a chance to sit down and enjoy…
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James Beard Taste of the Month Event
I’m honored to be part of the upcoming James Beard Taste of the Month event. These have been happening every month featuring an Oregon ingredient. Seven vendors will be offering a small appetizer highlighting Oregon cheese. Empanadas have become one of my most popular offerings and this one features a classic pairing of ingredients. Event…
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Popup this weekend at Fat Straw
Popup this Saturday! I’m partnering with Fat Straw and will be serving Asian inspired desserts that complement their boba teas and super tasty banh mi. Stop by and say hi : )
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May 17th Bake Sale
Today’s bake sale went particularly well, especially since they were all new items: — Chocolate Cream Tarts with Peanut Shell — Papas Bravas, Sausage, Manchego Empanadas — Lime Passionfruit Coconut Custard Cake The was a test bake for a customer’s wedding. Super fun doing different types of custom orders.
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Eastern Flavors, European techniques
When I was a kid I loved milk chocolate: milky ways, caramellos, reese’s peanut butter cups. I remember my mom saying ‘just you wait. When you get older your palette will change and all those will taste too sweet’. Didn’t believe her then, but she proved to be right. I think most American desserts suffer…
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One weekend, two Popups
I have two upcoming popup events this weekend: May 3rd I’ll be at Spotmarket, a group show of 60 local makers at Lloyd Center. There’ll be jewelry, clothing, decor and stationery. And I’ll be serving scones, empanadas, cake, cookies and truffles. Show runs 12-6 in the old Ulta Beauty space next to the Marshalls mall…
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Truffles & Bonbons: My Journey
I grew up with a mom who started a truffle business and as much as I loved eating them, I resented having to decorate and fill boxes after school rather than play outside. But the experience ultimately inspired me to try my hand at bonbons and I’ve never looked back. Chocolate truffles are rich, ganache-filled…
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The Joys (and Challenges) of Running a Cottage Bakery
I’ve been an artist and designer (jefdesigns.com) for 25 years. But starting in 2020 I developed a love of baking that became an obsession. Since then it’s branched out into French entremets and chocolate bonbons. Last year I made it official and registered FIKA as a cottage bakery. A cottage bakery is a small-scale, home-based…
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The Sweet Upside of Custom Orders
I’ve had the pleasure of doing several custom orders and I really enjoy giving the customer the option of having something special for their event. Some past examples: a chocolate basque cake for a birthday, a batch of entremet for a dinner party, key lime bars for a Memorial Day picnic. And 200 scones for…
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Take & Bake Option Now Available
Several customers gave me the idea to offer frozen empanadas and scones so they could bake them fresh at home. Both pastries freeze extremely well and can last for weeks without losing quality. Take & Bake is the perfect option for an event. A fresh batch of scones will complement your brunch. An empanada with…