Name: Maria
Age: 31 anni
I live in: Mojzesovo, Slovakia
1. Can you talk about your business? When and how did you start? How and where did you learn this job?
It was in 2015 when there was a “macarons boom”, they started to show on IG pics, FB pages and I loved how they looked like, but unfortunately I was not able to buy them where I live. But that was it. I did not even try to bake them. But in the autumn a sad thing happen, my dad has ugly car crash, and he ended up in hospital. I was very sad and I cannot sit at one place. I had to do something all the time. My very close friend and I were spending a lot of time together, and we somehow ended up in my friend’s kitchen baking macarons. And that is how it all started – with macarons. As the time went by a I tried different types of cakes, like tartlets, cupcakes, profiteroles.. and I started to bake cakes.
2. The most complicated cake you’ve ever made?
I cannot think at a specific cake that was too complicated. But I can say that I am still quite nervous when I am making 3-tier cake. It’s a big responsibility.
3. What are the essential qualities for a person who wants to do your job?
Love for baking and patience.
4. Dream in the drawer?
To own small café, where’s always good coffee and tasty piece of cake.
5. I saw in your photos that you also make macarons. I know they are very complicated to do. Your secret to making excellent macarons?
What I learnt is that one have to be very precise through the procedure and what I always say is that when you bake macarons you have to do it with love and good mood. I have a suspicion they can feel it 😀
6. Which aspect of your job do you like best?
That through my work I’ve known lot of good, inspiring people.
7. The 3 favorite songs?
It’s hard to choose just three, but I’ll try:
Of Monsters and Men – Dirty Paws
Ain’t No Rest for the Wicked – Cage the elephant
Change Your Mind – Mike Snow
(and I love Frank Sinatra very much)
8. Do you have a pastry chef that you particularly value?
I love work of Magnolia Kitchen from New Zealand, but there is so many talented chefs in Slovakia I follow.
9. If you were a sweet, what sweet would you be?
I would be a macaron 😀
10. Do you follow traditional recipes or do you also like to experiment unusual combinations of flavors?
I like both.
11. What do you think about the place where you live? Have you ever thought about moving to another place? Benefits and defects of your city?
I live in small village which is situated between two bigger towns. I love the quiet and the nature that I can see from my window. It’s super calming. But I could live in so many places in the world. I love Tuscany, London, New York. I can see myself live in so many different places.
12. How do ideas for your cakes come about?
Every cake for me is different. I always think about the person for who the cake will be, what he/she like, what is he/she like.
13. How many cakes do you schedule on the same day?
I try to keep it as low as possible.
14. Do you prefer to work with fondant or buttercream?
Honestly, I don’t work with fondant at all. All of my creams are based on mascarpone and ricotta.
15. What are some of your favorite flavor combinations?
I absolutely love poppy seed with lemon, chocolate with nougat and fruit and carrot cake with cream cheese.
16. Can you prepare vegan desserts too? And for celiacs?
Sure. Fortunately, nowadays shops provide modified products for celiacs, like flour or baking powder.
From time to time I make some vegan dessert too, especially for myself since I am vegetarian, and I love vegan recipes as well.
17. What’s been your worst kitchen disaster?
Oh, I remember this very clearly! I was making three tier wedding cake. When I was putting tiers on each other I don’t know how, but the upper cake slipped out of my hands and it was falling on the ground. Luckily I was able to catch it like 10 centimes from the ground. The outer layer of cream was ruined so I had to coat it once again.
18. What is the thing that makes you more angry?
Lies
19. Your perfect dinner?
Pizza in Naples!
20. Your greatest satisfaction in life?
The be able to learn, to travel, to enjoy the small things in life.
21. An happy memory of your childhood?
I have happy memories when we went for holidays to my grandma, who lived in mountains. I remember how I played in the mountain stream which was just few meters from her house.
22. Does working in the kitchen, in the middle of sweets, surrounded by colors, influence your mood? How are you when you cook? Carefree or focused?
Sure! I love spending time in my kitchen. It is my happy place. Most of the time I am relaxed, I enjoy baking, sometimes I catch myself dancing around. But there are some thing when I am very focused. When I fill cakes or when I coat cakes with cream.
23. The best restaurant you’ve ever been to?
I cannot choose restaurant but I can choose country and for me it’s Italy. I love italian food.
24. The world of cooking in recent years has had a revival. We talk about food in films, in reality shows, on social media. Do you think this helped you in your work?
I am not a TV person, I watch TV very exceptionally. But on social media I have to agree, there is so many food blogs, pages. Sure it helped me, it is still a big help for me. I can find lots of recipes, procedures and tips from all over the world. It is helpful and inspiring!
25. A book quote or phrase that you love or that represents you.
“And now here is my secret, a very simple secret: It is only with the heart that one can see rightly; what is essential is invisible to the eye.” from the Little Prince.
credits: a special thank for the help to graphic designers beatrice bressi and Enrico Usberti 
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