Un Pezzo di Torta Bakery

Un Pezzo di Torta Bakery I have been Baking a Difference since 2015. Frequent Questions:

How old are you? I will turn 14 in Sept. 2017. I have been baking since I was 3 years old.

A teen w/a sweet tooth and a mission to raise $ for area nonprofits through baked goods which are whimsical, unique, locally sourced, organic / fair trade wherever possible And DELICIOUS. What began as a bake stand to raise funds for Neville House at Midcentral Community Action, has grown into a cottage industry passion with 20% of all profits going towards area non-profit organizations. I view c

ake making as an art form and it is evident in some of my whimsical designs where cakes appear to be garden scenes or abstract works of art. Our family only eats sweets at celebrations and I believe each cake should be EPIC ... we are making memories more than making a dessert. As I utilize baking as a form of social justice, I only utilize the freshest organic fair trade ingredients from local sources whenever possible. This is made possible through direct relationships with area farmers, apiaries, orchards, brewers and homesteads ... each cake comes with a detailed list of the producers who assisted in its creation. Why is your mom covered in frosting? Because she is awesome and she is usually covered in frosting, or sauce or flour or some other ingredient because she is pretty much always cooking something... I think it has something to do with her being Italian and a food snob. She also does most of my dishes and clean up, calls and confirms every order, and delivers each cake as I still can not drive. Do you have a cake portfolio? I began a cake portfolio in May of 2016 and you can view it online at https://www.unpezzoditorta.com

What is the favorite cake you have ever made? My S'mores cake and my Vanilla Cardamom and Brandy are tied. How many cakes do you make each week? I accept between 2-5 custom orders each week dependent upon how in-depth the design work is? How far in advance should I contact you? Usually a week in advance. Holidays and Graduation days tend to fill months in advance.

How has Covid changed the way you “do” food?
10/10/2020

How has Covid changed the way you “do” food?

Outside of group gatherings and communal snack baskets, there are still ways to show your employees you care.

Who should be on top of our chocolate bomb? Why even ask. If ever, we needed complete sentences it’s now.
12/15/2019

Who should be on top of our chocolate bomb?
Why even ask.
If ever, we needed complete sentences it’s now.

With tiramisu everything seems better.
12/15/2019

With tiramisu everything seems better.

Fun Rainbow themed cake today! Dark chocolate with orange curd and and orange Swiss meringue buttercream for one of our ...
09/03/2019

Fun Rainbow themed cake today! Dark chocolate with orange curd and and orange Swiss meringue buttercream for one of our favorite people.

Well, we have been doing this for years!
07/09/2019

Well, we have been doing this for years!

As it turns out, chocolate cake is useful for our physique and brain function. So, now we no longer have to feel guilty for eating that much cake. Besides, there is nothing quite like a nice delicious piece of chocolate cake. Many of us feel tempted to eat a piece of cake for breakfast. In …

Another young baker with a cause!
06/27/2019

Another young baker with a cause!

Twice a month, he goes to domestic violence shelters, transitional housing and McPherson Square in D.C. to pass out goodies. He also makes wedding, birthday and graduation cakes.

Jane at “glistening particles” podcast interviewed me earlier this year! It was my first radio interview and I was super...
12/10/2018

Jane at “glistening particles” podcast interviewed me earlier this year! It was my first radio interview and I was super nervous - somehow I managed not to sound too stupid.

Sharing her inventive baking talents isn't enough for Johnna, she's inspired to give back even more.

12/05/2018

Pumpkin Cardamon Cake with Vanilla Swiss Meringue Buttercream, bourbon caramel drip and “partially loaded” with a chocol...
12/02/2018

Pumpkin Cardamon Cake with Vanilla Swiss Meringue Buttercream, bourbon caramel drip and “partially loaded” with a chocolate maple bacon cronut tower, assorted chocolates and candied bacon.

Mirror Glazed Wedding Cake for a lovely couple.
11/04/2018

Mirror Glazed Wedding Cake for a lovely couple.

Address

208 Mackinaw
El Paso, IL
61738

Opening Hours

Tuesday 6am - 12pm
Wednesday 6am - 12pm
Thursday 6am - 12pm
Friday 6am - 12pm
Saturday 6am - 1pm
Sunday 7am - 1pm

Telephone

+13098300310

Website

Alerts

Be the first to know and let us send you an email when Un Pezzo di Torta Bakery posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Un Pezzo di Torta Bakery:

Shortcuts

Share

Category