Buen Camino: On the way to myself
I packed my backpack and went on a pilgrimage. Alone. 1000 km across Spain to Finis terre, the end of the world.
I decided for myself which turn I went, whether I would take a break right away or later and which place was my destination for the day. With every step on the way through the Spanish meseta, between the sky and endless cornfields, the heaviness on my shoulders became less.
Here I set my primary goal: No matter what I want to do in the future, I have to be myself.
Suddenly a restaurateur
Back in Vienna, I spent a few years doing various jobs to earn a living.
I was cooking in a Montessori children’s group when, surprisingly, chance challenged me: I was given the opportunity to take over a vegetarian bistro.
And whoosh: suddenly I was a self-employed restaurateur and cooked for my guests every day.
The maker finds her passion
I was just about to bake a cake in the bistro. Since childhood I have been amazed how delicious delicacies such as biscuits, croissants and bundt cake are made from butter, sugar, eggs and flour.
And I thought to myself: “If only I were a pastry chef. Then I could bake great cakes every day.”
I felt a great desire to bake. And this desire grew stronger and stronger.
No sooner had it clicked in my head than guests came just for the cakes, cafe owners called me to order cakes for their cafes and in my mailbox I found the first request for a wedding cake.
Cakes were soon piled up in the fridges, the mailbox was getting full and I felt overwhelmed by the double burden of bistro and cakes. I had to decide how to proceed.
I burned for it to bake. The more I baked, the more I wanted to know. So I decided to take the extraordinary final apprenticeship examination for confectioner and the master craftsman examination a year later.
Pastry books instead of Netflix, whisks instead of bath towels, loud curses and little sleep accompanied me to the exams.
I passed both exams with flying colors.
Today I feel at home in my bakery as I did in my grandma’s kitchen. Every day I bake sweet delicacies to delight the palate. Baking is the one thing where I always only listen to myself and am my own yardstick. Here I take the liberty of thinking things differently and breaking new ground. This creates cakes with personality.