Where it all began…

As early as I can remember, I’ve been baking. Since I was a little girl, my Mom-Maw would have all three of the grandchildren help out with the cookies, chicken-n-dumplins, green bean snapping, and most importantly, her peach cobbler. The older we got, the more she taught us. Then, when I turned 18, she gave us all a binder filled with copies of every one of her recipes! A gift that would shape the next ten years of my life.

Throughout college I would spend most of my time in the kitchen of my dorm or apartment versus the library perfecting tailgating snacks or study session sweets. After graduation, I moved to Charleston, SC to pursue my baking degree. I went to class in the day and worked at night. I soon learned how incredibly talented the chefs in Charleston were. The competition was fierce and I was a bit intimidated. I threw myself into the front of the house world, saving my money just to spend it on as many baking supplies as I could afford. I began watching YouTube and Google “How-to’s” to learn and teach myself new skills in the industry. I was binge watching Food Network to understand flavor profiles and what the famous chefs were doing. Finally, I came to the realization that I may never be Julia Child famous, and I should stick to what I know and love. Baking for friends and family worked well for me.

While working at a local restaurant, we were encouraged to volunteer for a few hours a month. I began volunteering with an incredible local philanthropy, The Green Heart Project, teaching Mitchell Elementary School students how to grow food on their own farm. The combination of teaching kids to grow food while getting my own hands in the soil again felt so right- like I was being guided to this new venture. Soon, I started a small herb garden in my yard. And it grew into a massive garden. Just like we did as children at Mom-Maw’s house, I began using herbs, veggies, & fruit straight from the garden in all my recipes. The flavors were remarkable! My garden grew exponentially, and my need to learn more about farming grew, as well. I acquired three incredible hens that would provide me with the most delicious eggs. I started taking cheese making, canning, & herbal dyeing classes. And I still wanted, no needed, to learn more.

Shortly after, I applied for an apprenticeship with Lowcountry Local First where I would work on a farm and take agriculture classes to become a farmer myself. The idea being that I could run my own sustainable bakery. What a great idea, I thought! But after working with all these incredible farmers I wanted to showcase their hard work as well! By utilizing the products and produce that they provided for our community I could give back to them by making more Charlestonians aware that fresh is best and local makes a huge difference. This is where The Mile Pie Club was created. It was a weekly, biweekly, & monthly pie subscription where my shareholders would pick sweet or savory and they’d get an ingredient card with all ingredients listed and what farm they were purchased from. It was awesome! A lot of farmers gave me discounts on “uglies” or “seconds” so I could make a little profit. And a little profit I did. I think at the end of 2014 I made $18. Worth it! Because while all of this was happening, I was offered a position at one of the oldest restaurants in Charleston, McCrady’s!! And even better, the position was for a rooftop gardener. My dream job I didn’t even know was real. (Thank you, Chris Pawlawski, RIP)

McCrady’s catapulted me into a world of culinary excellence that I had only seen on television. I was working with chefs that had more talent in their pinkies than I had in my whole body. I kept my baking hobby a bit of a secret from the staff, because in my mind I was just a baker, not a pastry chef. And this was 2014, chefs were scary back then. But this place was like Narnia for me! The building itself was a maze, and I couldn’t stay away. I was there everyday learning and planting new seeds to see what they tasted like in each stage of growth. *in fact, I’m almost convinced people have an aversion to cilantro depending on the time it’s harvested*

I worked for McCradys for six amazing years. At a time when McCrady’s was at its peak and just before it closed its doors forever. I’ll be grateful for this job for as long as I live. I met friends that became family in that building. Oh yeah, remember how I don’t like to boast about my baking, well, the first six months I worked for McCrady’s I had a recipe published in the New York Times Thanksgiving Issue for my Salty Pluff Mud Pie!! I couldn’t believe it! And being in a small town, eventually, people at work found out I like to bake.

The next few years were a whirlwind of fun, learning, failing, moving, studying permaculture design in Costa Rica and then a pandemic that shook everything up. For everyone.

The Cake Farmer, like many businesses, were forced to pivot. I nannied. I delivered Charleston Living Magazines. I even worked in the service department for Lowcountry Volkswagen. I hustled and waited until things settled back down.

Then after a car accident in early 2024 shook things up a bit for me, I realized there is no perfect timing for things, just timing. And while I’ve got it, and those dreams of a sustainable bakery are still pumping through my veins, I’m going to hustle. 😊

With the help of my dear friends from McCradys, Bethany & Daniel Heinze, & Karen McCarthy, a fellow student at Punta Mona, my farm dreams are coming true!! I’m so grateful for their investments and for introducing me to the Robertson’s and Sheldon Farms, where my farm dreams will grow. I feel blessed beyond measure and I can’t wait to share with this beautiful community that has always supported me.