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Christine M. Kirzek
A math problem with muffins was my first hunch that Kristin Zenz might become a baker. It was just a way for elementary school students to learn fractions, but she couldn’t stop thinking about muffins.
She has been baking bread ever since. It wasn’t necessarily flashy to start with, it was mostly just fun. Working as a speech therapist at Milwaukee Public Schools, she baked bread whenever she had time. Last summer, she used her extra time to start her baking business, building her confidence and increasing her skills and recipes.
Chozzie’s Bakery officially opened in May 2022 and began selling at the Menomonee Falls Farmers Market. Home-based bakers continue to challenge themselves while learning what people like. She continues to offer seasonal favorites, in addition to her best-selling Chocolate Her Chips Her Cookies, Almond Hers Croissants, and Scotchello, and is expanding her offerings with Cinnamon Hers Rolls, Cakes, and Handmade Cookies.
For custom order menus and information, chozziesbakery.comOn January 28th and 29th, look for Zenz and her baked goods at the re:Craft & Relic Winter Market with over 150 booths at the Milwaukee County Sports Complex at 6000 W. Ryan Road in Franklin. Zenz will also have a sale on February 4th from 10am to 3pm at the Root River Center, 7220 W. Lawson Ave, Franklin. She will be back at her Menomonee Falls Farmers Market on Wednesday, June 21st.
how she started
I always enjoyed baking. I wasn’t very experimental, just chocolate chip cookies or cake. At university, I used to bake bread on weekends. When I started working, I liked to bake bread, and I used to bake bread and bring it to the break room, but I don’t want to eat it all myself. I started working on recipe development and science, changing ingredients to see how I could make thicker, chewier cookies. I was.
early kitchen adventures
The first thing I remember making and really wanted to make was the math workbook muffin recipe. It is.
summer kickstart
I have a summer vacation. I am a speech therapist at school. I was doing summer school and just wanted to do something different. I also had a lot more grilled than I could ever eat. I visited the Menomonie Falls Market last summer. That was the beginning.
challenge accepted
This started as a hobby. When I realized I liked it, I knew I could turn this into a business. I like all aspects, including challenges.
name her business
I thought and thought and came up with nothing. I wanted something sentimental, but everything cute was taken. I ended up combining the names of her two cats. Chozzie’s Bakery.
Behind the scenes of business
I’m currently making bread at home, but I may move to a commercial facility someday. I baked bread five days a week in summer and autumn. After Christmas I took some time off. Soon he’ll be making Valentine’s recipes, baking bread four days a week, and growing his custom order business.
fan mail fun
I love the pictures people send me. I made Iron Man cookies last week. The person who bought them, her little man, loved them. It made me happy.
her all time favorite
Chocolate chip cookies are classic and ubiquitous. I liked them all, but I always felt that something was missing. Everyone has different tastes, but I love them all. I used science to find cookies.
numbers game
The first crafting/relic event was much busier and much bigger than I’m used to. That first Saturday, I went home and had to bake for another 5 hours because it was sold out. It was nice, but I didn’t want to stay up all night. The hardest part is knowing how much to bake. What sells well in one area may not be as popular at another event. Every event is so different that you don’t want to overeat and end up with leftovers.
why she likes this
I don’t do much crafting myself, but I always enjoy looking at craft items and going to craft shows. I love being there to support my vendors and I really enjoy interacting with people. .
We’ve been from Waterford to Menomonie Falls and everything in between. Scone did very well at Menomonee Falls, but not so well at Waterford. Being able to create different recipes for different audiences.
best-selling sip
Perhaps an almond croissant or a chocolate chip cookie. I also make Scotchelle cookies with chocolate chip butterscotch and peanut butter. It works pretty well.
beyond the basics
Tired of cookies. I wanted more of a challenge. The yeast dough, which can be challenging, really intrigued me.
Last summer I worked more on pastries. Croissants and cinnamon rolls were enjoyable. I love making cakes and cupcakes. I’ve also been doing more work to grow the decorated cookie aspect of my business. I make bread in winter too.
The cookbook she bought recently
I get a lot of my inspiration from cookbooks. I read a lot of blogs. My most recent cookbook purchase is “The Perfect Cookie” by America’s Test Kitchen. They have almost every cookie you could ever imagine. I like all the notes they put in there so you can see how things go I also have the cakes and pies book from America’s Test Kitchen. They are very detailed.
custom order welcome
For decorated cookies and cakes, please let us know 1 week in advance. Drop cookies. A minimum of 2 days’ notice is required.
We now also make more traditional cakes, vanilla, confetti, red velvet, cookies and cream, and are working to expand our vegan and gluten-free options. I have a question about the product. I didn’t realize how many people needed or wanted vegan and gluten free.
more:‘There’s no wine I hate’: The wine podcaster continues his quest
fork. spoon. life. Explore the everyday relationships between local celebrities (both inside and outside the food community) and food. To suggest a future personality to profile, please email psullivan@gannett.com.
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