Many of the finest bakers and chefs in the world owe much of
their skill to their ancestors; I am no different. My grandmother
and I would bake during the holidays; she was of German
descent, and noticed my interest in baking. We started with
Christmas cookies, and as I matured, she taught me more of
the craft. When she passed in 1993, we celebrated her life
with some of her favorite culinary treats. I made her famous
cinnamon buns, and everyone said it was as if she made them
herself.
Over the next several years, I dabbled in dessert-making for
friends and family, using and honing the skills I'd learned. In
2002, my wife asked me to make desserts for a work party.
For the event, I packaged cheesecakes and the other
creations professionally; I wanted to make an impression.
When she returned from the party, she told me that she'd
been asked what bakery she bought the desserts from. At
first, I thought she was joking. I'd had no professional training,
and my wife was famous for pulling my leg. She assured me
she was serious. “No, Matt,” she said. “Everyone wants to
know where they can buy your desserts.”
Through this experience, Desserts by Matthew was born.
The business has grown steadily; I had to put it on hold due to
my wife's health issues in 2005. After her passing in 2008, I
decided to combine my personal experience with professional
training. I attended the Art Institute in Philadelphia, studying
Baking and Pastry. My background combined with the skillful
teaching of my instructors helped me achieve the Excellence in
Baking and Pastry award, the only award given by the School
for Pastry.
their skill to their ancestors; I am no different. My grandmother
and I would bake during the holidays; she was of German
descent, and noticed my interest in baking. We started with
Christmas cookies, and as I matured, she taught me more of
the craft. When she passed in 1993, we celebrated her life
with some of her favorite culinary treats. I made her famous
cinnamon buns, and everyone said it was as if she made them
herself.
Over the next several years, I dabbled in dessert-making for
friends and family, using and honing the skills I'd learned. In
2002, my wife asked me to make desserts for a work party.
For the event, I packaged cheesecakes and the other
creations professionally; I wanted to make an impression.
When she returned from the party, she told me that she'd
been asked what bakery she bought the desserts from. At
first, I thought she was joking. I'd had no professional training,
and my wife was famous for pulling my leg. She assured me
she was serious. “No, Matt,” she said. “Everyone wants to
know where they can buy your desserts.”
Through this experience, Desserts by Matthew was born.
The business has grown steadily; I had to put it on hold due to
my wife's health issues in 2005. After her passing in 2008, I
decided to combine my personal experience with professional
training. I attended the Art Institute in Philadelphia, studying
Baking and Pastry. My background combined with the skillful
teaching of my instructors helped me achieve the Excellence in
Baking and Pastry award, the only award given by the School
for Pastry.
My Story
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