Have any of you had the chance to try some of the delights produced by Emily Davis? She is the face behind BAKED and is pictured above with our Marketing Manager, Helen.
Emily joined us on the edible16 shop in November last year. We are so glad that she did! Her bakes are just sublime! Emily grew up baking with her Mom in South Louisiana but didn’t make the decision to become a professional chef until after completing her Bachelor’s Degree at Louisiana State University. After several years coordinating weddings and high end events she decided to attend culinary school and was accepted into an expedited program at Johnson and Wales Culinary Institute in Providence, Rhode Island.
Over the next few years she traveled around and worked at two Relais & Chateaux properties: Castle Hill Inn in Newport, Rhode Island and Kauri Cliffs in Matauri Bay, New Zealand. She also worked at the renowned restaurant Saffron in Arrowtown, New Zealand (listed as one of the ‘World’s Top 100’ by Conde Nast Traveler). Upon returning home to Louisiana she settled in New Orleans and began working for acclaimed Cajun Chef Donald Link. She started as a line cook at the award winning restaurant Butcher and quickly moved up to become Chef de Cuisine of Calcasieu, Donald Link’s Private Dining venue.
Her next move was to Puerto Rico where she fed both cast and crew for large budget movies and television shows before settling in Market Harborough and returning to her roots with baking.
At BAKED Emily uses the highest quality ingredients she can find and buys from local suppliers whenever possible. All of her products are baked fresh to order. In addition to sweet treats she also creates celebration cakes of all sizes and bespoke wedding cakes. Emily strongly believes in supporting the community around her. From farmers to other producers and local retailers, she believes that when we support each other we all succeed. We agree wholeheartedly Emily! Find out more about Emily on her Facebook page or browse her bakes on the edible16 shop.