Apron Sans Tiara

June 2nd

I’ve long said if I could start over at high school graduation I’d have gone to culinary school. Or maybe the Rhode Island School of Design for pattern making. Amazing how interests change with time; when I graduated from high school, I knew I wanted to be a writer. My first trip to Africa inspired my love of public health. I am so very lucky and thankful I had a chance to study both. That said, I’ve always wanted to bake professionally. A tiny dog-friendly bakery where people could come to knit, read and eat the world’s best food.


Fast forward 14 years {sidenote: HOLY MOTHER OF GOD AND BURRITOS! 14 years? HOW DID THAT HAPPEN?}, and I’m just getting a chance to do that bakery gig. I’m training under a culinary school grad on the proper method of whipping up scones, muffins, cake, quick breads, cookies, cinnamon rolls and quiche. The very part-time weekend shift starts around 5 am, so that training part starts with me sticking my head in a bucket of espresso. Thankfully, they also serve such beverages and I get to drink as much as I fancy on the clock.

Brilliant productivity decision by management.

Where the magic happens

I’m considering this latest life experience great training and research for another book. It always comes back to the writing, which makes me realize this is yet another example of the grass always being greener. You know how you have this vision of what your life would be like professionally if you did something like, say, work at Disneyland, play a professional sport or run a bakery? Well. I am extra thankful my parents didn’t let me ditch traditional schooling. I’m a confident writer. I’m a meager pastry chef. (Plus, I’d be the Cinderella who’d run off with Snow White, Ariel and Jasmine to create our own fairy tale: the Empowered Super Heroine League — capable of saving our own asses!)

Professional baking: crossed off the bucket list.



Posted in
Colorado, June Cleaver, Kitchen Talk
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10 Responses

  1. I loved to bake. And then I was a pastry chef who liked to bake. Now that I’m not a professional anymore I love it again!

  2. I know what you mean. I thought I would be a teacher and I was. But that dream has changed some and now I teach little kids. Who would have thought? So things change, but still stay the same.

  3. Snow AND a bakery that allows dogs, supplies it’s apprentices with unlimited caffeine, and fosters knitting, reading and all other worthwhile endeavors?! My dear, you have moved to Heaven. I’m packing my suitcase! Okay, well, maybe not, but dang! It sounds SO WONDERFUL. Totally in awe and admiration of you pursuing a bucket list item that I myself heartily condone (and covet). Well done, AmazinGirl!

  4. Bryss TCHOFFO June 3, 2011

    It is not a comment.
    I want just to comunicate whith you.
    I am your friend who was the student in the university of Dschang when you was in Cameroun.
    I tried to get you many times but sory.
    Try to get me KILLI, because It will be a great pleasure to have you.
    DADA, ANDREANINE, MIRABELLE are all in good health.
    I see this blog through the site “LinkedIn”.
    Have a nice day.

  5. Sarah June 3, 2011

    Oooh, what bakery? I’ll have to come visit with the boys and taste. I’ve always told my husband that if I find spare time I want to go to Culinary School. Not to change career paths but to learn all the really freaking cool things you learn so I can be better personally. I love to bake and cook as well – enjoy! Beer soon?

  6. I worked in a bakery in high school. We used to fight over who had to wash the pans and the cases every night lol.

  7. I am very impressed and a teensy bit jealous that you are eager to try so many cool things and then make it happen! I dream, I don’t really do 🙁

  8. So awesome! 🙂

  9. Now I’m jealous of one more thing in your life (except my bakery is going to be called Made at Midnight since I’m a nightowl).

  10. You can cross two on that list, writing and publishing a book as well, right?