We had the pleasure of sitting down with Samantha Bronfman, a talented pastry chef in Irvine, CA. You can either find Samantha with her adorable French Bulldog (Roxanne) or in the kitchen making another beautiful creation of hers. It all started when she got hooked on shows from The Food Network & the rest is history. She hopes to one day open up a small bakery in California. Read on to learn more about Samantha's background, her favorite ingredient, and what we can expect from her in the future. 

Tell me about your love of baking & creating pastries? Where did it come from? Did a family member teach you? "I think it started because I grew up in such a healthy home, my parents were vegan, so my diet was very restricted. I would watch Food Network and cake decorating shows. I thought it was so beautiful. When I was 22 years old, I decided to go to pastry school and it was one of the best decisions I have ever made. I have always loved it, but I just wanted to get really good at it."

How & where did you learn to become such a talented baker & accomplished pastry chef? "I went to the Cordon Bleu in Scottsdale, AZ in 2014."

What kind of baker are you? Do you follow a recipe word for word or is there a lot of improvisation in your kitchen? "Baking is a science. The measurements are extremely important, however I do play around with combinations of flavors."

What is your “go to” baking recipe? "I am obsessed with anything that includes brown butter!" 

What is your go to baking ingredient? The ingredient you cannot live without? "A really good butter. A lot of people substitute shortening or other fat products, but it would never taste the same!"

Do you ever bake with olive oil? How do you like to use olive oil? To dress, drizzle or finish? "I use olive oil if I find a delicious recipe that calls for it. Any baked goods that use olive oil, have amazing textures and are soft and moist, so it is a great addition."

What delicious new creation can we expect from you in the future? "I am always trying to get more creative with the flavors and find interesting combinations that people wouldn't expect. I also like to make more refined versions of the classics. For example, If you are going to have a s’mores recipe, you can toast it up with a meringue. Little switches like that, make it that much better!"

Stop by the blog tomorrow to catch the incredible olive oil & lavender cake she made for us. And for more delicious photos, follow her on Instagram @samlovescheese