I started baking at the age of 11 and haven’t stopped. My inspiration has its roots from my Pennsylvania Dutch grandmother and artist and baker Mom. I can still remember coming home from school every Friday to the delicious aroma of something baking. I ambitiously try to bring this creativity in all that I do. After practicing interior designer for 35 years I decided to combine my passion for bak
ing with my eye for design. This resulted into the creation of The Bakerist: baking decorated cookies with detail. I researched and experimented many months to create a wonderful tasting sugar cookie which included two very special ingredients. I have spent hours designing, baking and decorating each cookie. My cookies are made one batch at a time by scratch with premium ingredients. I use organic butter, range free eggs, King Arthur flour, sugar, madacasger vanilla, fresh grated orange zest and special flavorings. My royal icing is full of flavor and is not hard. I hope you love them as much as family and friends. Where did you get your recipe? I spent about 3 months creating my own recipe. I have cooked sugar cookies since I was young girl so I started with a basic recipe. After trial and error I feel I have created a moist and tasty cookie.
2. Icing on decorated cookie is usually hard and difficult to eat. Is yours different? I also spent time perfecting the dreaded hard icing. My royal icing is very flavorful and not hard!
3. What sizes do you make your decorated cookies? My cookies start with a 1" mini petite which is great for a "little taste" up to an extra large 6" cookie. The 3"- 4" cookie is a nice size for a dozen/platter while a 5" - 6" is a great size for a gift or favor. See my price list for more information.
4. What is a platter? Some people order 1-3 dozen cookies on a ready to serve covered platter that I offer similar to what you see fruit or sandwiches delivered on from a grocery deli. Most often they are delivered in my bakery box and the client arranges them on their own plate.
5. How are the cookies packaged? After baking and decorating I heat seal each cookie in a food safe clear bag to insure maximum freshness.
6. How long will a cookie stay fresh? Some people have said that they will stay fresh for up to 4 weeks, but I have found that 2 weeks are the best guideline. After you receive the cookies leave them in the heat sealed bag in an air tight container until ready to serve. Do not put them in the refrigerator as the condensation will compromise the detail work. If it looks like you will not eat them within the two weeks put each in an individual freezer bag and freeze. When ready to eat take them out and let them come to room temperature before removing from the bag.
7. What is minimum order? I do not sell individual cookies but sell by the dozen and half dozen with a minimum of one dozen.
8. How far in advance must I place my order? I need four weeks lead time for an order. If you need it in a hurry the minimum time I can do an order of 1-2 dozen cookies is a week. Call me at 210 913 7264 and I will do my best to accomodate you.
9. Do you do large orders such as a wedding or conference? Do you give price breaks on large orders? Yes I do. I just need a month lead time. I do not give a lower price for quantity. My ingredient prices do not go down nor my time so I just don't feel comfortable giving more cookies at a lower rate.
