THE BAKER – Andrea Hemment
My love of baking was culled at an early age. My mother always encouraged me to help in the kitchen. She used (and continues to use) a red spiral-bound notebook to keep her baking recipes organized. As a child, I always felt a mixture of joy and comfort when I spied that book on the counter. Over the years, it has swelled to include a variety of hand-written and photocopied recipes. Its edges have frayed, its pages have yellowed, and it has silently born the unceremonious doodles of an eight-year-old girl (an act for which I was immediately reprimanded). Despite this, it may be the most cherished cookbook in our family.
While I have always turned to the red notebook for tasty recipes, I have always wanted to learn how bakers make the beautiful desserts that are often displayed in their shop windows. When a cake decorating course taken at my local high school failed to satisfy my curiosity, it was my husband who suggested that I conduct some research of my own. I approached baking as I approached my doctoral thesis: I went to the library, read book upon book, took copious notes, and experimented with my ideas.
Each dessert that I create teaches me something new, and each experience is enlightening and rewarding. I approach baking as I approach everything in my life: I apply high standards, pay careful attention to the details, and embrace every experience with passion. The end result is always beautiful!
Note: Tortissima is a residential bakery. While most of our products are peanut and tree-nut free, there are nut products on the premises. Please specify any and all food allergies with your order.