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When Yuei Costello baked her first cake, it was inevitable. It was 2020 and she was living in Chanthaburi, Thailand. Her cousin was getting married, but due to the pandemic, there was no business that could make her wedding cake.In just one week of practice, she made cakes for over 150 people. After that, baking became a hobby.
“I helped my aunt run the resort, but at the time there was nothing to do during the pandemic,” says Costello. “So it was fun finding what I wanted to do…but I never thought it would turn into a business.”
In August 2021, Costello moved from his native Thailand to Kansas City. She married her husband, Patrick, whom she had met while working as an au pair in the U.S. 14 years earlier, in October of that year.Costello also baked her wares for her wedding. rice field.
But when Cafe Cà Phê hosted a Lunar New Year celebration in 2022, Costello’s hobby began to turn into a living. So the couple introduced her to her new Thai bakery, her Mooyuei Baker. Mooyuei is a combination of her name with the Thai word for pig, displaying a pig next to her table sign that pops up.
“It was the first kickoff for me because I didn’t know what I was going to do,” Costello said back at Cafe Cà Phê. to celebrate this yearSay. “I’ve made some Thai-style cakes, orange cake, chocolate cake, Thai tea cake, and then I’m trying to fuse[the flavors]even more. Foy he has another one called Tong. sweet egg floss pandan cakeI’m trying to make something more Thai for people to see how it is. ”
Savannah Holly Bates
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KCUR 89.3
A blend of Thai and American flavors
Costello says he loves combining Thai flavors and techniques with typical American baked goods. Many of her desserts use her chiffon cakes as a base to make them light and airy. She doesn’t use machines, she makes everything by hand in her home kitchen. Costello, who dreamed of making a cake, said she works to make each dessert an individual work of art.
Unlike many American pastries, her products are “soft, not too sweet, and not too sugary.”
Costello’s staple food is her orange and ube cake, which she brings to many of the pop-ups she attends.
“From the beginning, she always stayed up much later than I did,” says Patrick. “And since she started doing this, I’ve been staying up pretty late too, helping put things in bags and printing signs and design stuff. is my contribution.”
Costello is always thinking of new flavors and desserts to add to their rotation. She recently added Banoffee Oreo Dessert (a layer of banana, chocolate, caramel, Oreo, and whipped her cream in her personal dish), Biscoff Her Cheesecake, and Ube Her Whoopee Pie. .
The self-taught baker is also working on mastering sugar cookies.
“I always say, ‘I hate it, but I’ll do it,'” says Costello. “I like to draw[the designs]it’s fun. But doing everything by hand takes a lot of time because you have to wait for another layer to draw on top of it.”
Costello made sugar cookies decorated with bunnies and paper fans for this year’s Lunar New Year event. The baker participated in two pop-ups this weekend, each making hundreds of desserts. At Saturday’s event, her sugar her cookies sold out in less than two hours.
Costello’s return to the Café Capet event this year wasn’t just to celebrate Chinese New Year.
To celebrate, she handed out red envelopes—red envelopes traditionally given with money on Chinese New Year—with discount cards.
Costello’s follow on instagram, where she does most of her business, has grown exponentially in the year since her first pop-up. She hopes to eventually open her own store.
For now, though, she’s happy to keep her pop-up schedule full, selling at cafes like Cafe Cà Phê and Gocha, and handling custom orders.
“I don’t say no to pop-ups,” she said. “I enjoy trying many menus at once, and I like meeting people and saying hello. I think people here are always nice.”
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