Flavor-forward, precise, classic training, whimsical rustic presentation
Dessert is powerful magic that I take seriously. I spend my days refining my skillset, imagining new ways to decorate cakes, researching classic desserts and innovative flavor profiles, reading cookbooks and scribbling in my idea notebooks. I returned to school in 2017 to study Baking at Edmonds Community College and haven’t looked back. This career is a perfect fit for me. Solitary work means I can pour all my energy into the creative process- listen to audiobooks, dancey pop songs or have silence when needed. I only make and sell menu items that I am proud of and would want at my own wedding or birthday. I use high quality (mostly) organic ingredients and shop locally. We are lucky to have Finn River Grains nearby. Their whole wheat pastry flour is divine. I am currently obsessed with the rye flour in just about everything. There is something unparalleled about cake flour and refined sugar for certain recipes and I am unapologetic about using those products when needed. I am happy to share recipes or explain my process to anyone interested. I’ve worked hard to gain knowledge in my field and it’s NOT proprietary. A love of dessert is nearly universal. It brings people together like nothing else I have witnessed. Although I am a total introvert, I love being a part of so many joyful community events and milestone celebrations through my baking. The biggest honor is when customers order the same cake each year for their birthday or anniversary. That is the definition of success to me.
Some fun facts about me: Crunchy sourdough toast with butter and jam is my ultimate meal. Grew up in Brinnon, Port Townsend and Seattle before THE INTERNET. Normal for me was reading Tang dynasty poetry, The New Yorker, Granta and AA pamphlets, eating flavorless vegetarian meals and doing endless chores. My parents were quirky and flawed and brilliant. Early work included shucking oysters, digging trenches and non Hague approved slug murder. My biggest rebellion was mismatching socks. My first paying job was at Bonny’s Bakery in Port Angeles. I am a rule follower unless the rule crosses an ethical line. I am relatable, organized, kind and well-mannered. I love shopping, skincare, extremely spoiled pets, Vivace espresso, soapy legal dramas, monochromatic gardens and second-hand designer clothes. I was a young Mom who worked full-time but my kiddo turned out pretty darn well. I found my truest love later in life and am a newlywed at 42. I have workaholic tendencies that aren’t fair to my family so I have mandatory rest days now. When I think about the pie chart of my heart-work is still a big slice. I love what I do. It is my art. I would do it If I won the lottery tomorrow.
VI
Thirty years in this world
I wandered a thousand miles,
By rivers, buried deep in grass,
In borderlands, where red dust flies.
Tasted drugs, still not immortal.
Read books, wrote histories.
Now I'm back at Cold Mountain,
Head in the stream, cleanse my ears.
Poem exerpt by Han-Shan, Monk on Cold Mountain commonly referred to by the name Cold Mountain, late 8th century-early 9th century AD
Cold Mountain Cakes
OPEN Saturdays May-December for espresso drinks, cookies and cake slices
All other days are for custom baking
1012 Lawrence Street
Port Townsend, WA 98368
coldmountainbaking@gmail.com
+1 206 856 6854 text