Issue link: http://cp.revolio.com/i/412680
Page 14 | Abby's Magazine - www.AbbysHealthAndNutrition.com 1. How long have you been working as a Baker in Café Eden at Abby's Health and Nutrition? I have been working as a baker for over 8 years total in Café Eden. 2. Is there a baked good that you made that are most proud of ? I enjoy rising to the occasion and being creative in the kitchen by decorating specially ordered cakes to fit the customer's needs. We offer custom made cakes and other desserts for any occasion fitting any dietary criteria necessary. I work hard to not sacrifice flavor when baking with alternative and healthy ingredients and love the challenge of creating delicious baked goods in healthy ways so everyone can enjoy them. 3. Where did you acquire the skills to become a baker? I was raised in a kitchen all my life. As a child, I was always around freshly baked breads and desserts as the tradition runs strong in my family. I live to keep the tradition alive. 4. Is baking a passion of yours? Why? Baking is all I've ever known and I feel best when I am able to play with flour. Baking is an enjoyable, pleasant and nostalgic activity for me. I love being challenged with decorating specialty cakes and finding alternative and healthy ways to bake goods to keep our customers satisfied and able to enjoy gourmet desserts everyday. 5. What kind of alternative baking projects can you accomplish? I try to the best of my ability to offer my skills in creating anything a customer may desire including gluten free, vegan, sugar-free, raw, organic and more. It is important to offer healthy alternatives that fit all dietary needs. 6. What is your favorite baked good to make? I love anything chocolate. 7. What are some of the challenges that you face when baking with alternative baking ingredients and what have you done to resolve these issues? When I first started working in Café Eden I was challenged with the task of creating baked goods that were made with alternative ingredients as I had only known how to bake conventionally. It was a delightful struggle in trying to find ingredients for vegan and GF baked goods while preserving a taste and texture that is desirable. I have learned that baking alternatively can provide desserts that are full in flavor and open the doors to a wide range of possibilities in alternative baking. DF DF GF GF GF GF GF GF Employee Interview Claudia Moresco Claudia Moresco