Michelle is one of our wonderful bakers who crafts the gorgeous cakes, pastries and savouries that can be enjoyed at Labs every day. We caught up for a little chat about the beautiful cakes Michelle has created for our menu. Inspired by her New York roots, they’re such a lovely testament to her passion and craft.
What inspired you to take up baking?
I would have to say my family. I used to bake a lot with my mum and my sister when we were younger – especially at Christmas time. Always baking together. Just a family tradition!
How did your baking journey begin?
I’ve been baking professionally for four years. During COVID, I lost my job and had to pivot, so I turned to something I truly loved.
I started a small baking business for friends and family, building a portfolio before applying for bakery positions. My business focused on customer cakes, like birthday cakes, but when I moved to a bakery in New York, I grew my skills across cakes, muffins, cookies and brownies – all the classics!
Eventually, my husband and I decided to move here, and now it’s fun to collaborate and enjoy both worlds of baking.
What’s your role at Coffi Lab?
I’ve been at Coffi Lab for eight months as the Assistant Lead Baker. Just two months in, I was trusted to develop the carrot and red velvet cake recipes! It was really exciting to put my own twists on these traditional favourites so early on.
Have there been any influences on your baking style?
Definitely my New York roots. I've always been surrounded by incredible bakeries, and the cakes there are moist, flavourful and delightful to eat. The cakes I've developed for Coffi Lab are hugely popular - classics I know well. My recipes stay true to the traditional flavours, but with my own touches - a little extra spice in the carrot cake and a lighter, fluffier frosting. Both cakes are really moist, just like the classic styles.
Tell us more about your cakes!
The carrot cake is unique as it has more spices than a traditional version. I added a little more nutmeg, clove and mixed spice, with the usual ginger and cinnamon. I had to balance the spices carefully when developing the recipe - now it's just right.
For the red velvet, it was all about achieving the perfect moist sponge with that classic chocolate flavour, and a nice tangy note.
Both cakes are vegan and I wanted to experiment with the frosting to make it light and fluffy rather than a traditionally heavier buttercream. The frosting is a vegan cream cheese Chantilly cream whipped with sugar and vanilla. It brings out a subtle acidity that balances the spices in the carrot cake and the cocoa in the red velvet. It's not too sweet, just a really lovely, balanced flavour.
Try Michelle's delicious cakes at our Pontcanna, Marlborough and Gloucester Road Labs!
