Why I'm Glad I Went to Pastry School

I graduated from pastry school about two and a half years ago. Since then I have dabbled with a couple different areas in the field, puttering from this job to that and trying to find my niche. I never did, however, find it working in a commercial bakery. I do still consider myself a pastry chef, although my current "day" job has nearly nothing to do with baking.

I recently started pondering: since I am not baking full time was it worth it to spend all the time and money and effort sending me to pastry school? The answer came quickly and easily: absolutely! I love baking, and I love the knowledge I have. I love that my husband or even my boss can ask me, "Hey, could you make [insert something sweet and tasty]?" and I can say, "Sure!" Baking is something that can always be used to make people happy- regardless of whether or not I'm getting paid for it. More than anything, I love that I can read a recipe or see a photo like this:


And know exactly how to do it! As a matter of fact, I am totally going to make that cake this fall.

I do think I have found my correct place in the baking world, for now at least. I am finally making a name for myself; getting calls and referrals. Just enough to keep me busy, learning, and expanding my creativity while working full time and a different job. This makes me much happier than when I baked full time and always had to worry about numbers and mass quantities.

In conclusion, going to pastry school was a decision I will always be glad I made, and I will always be able to use the skills I learned.

Whether it's baking the awesomest chocolate ship cookies.....



Or a Las Vegas themed birthday cake.....



Or a birthday cake for a friend.....


Or some petit fours for a fancy catered party....