23: The Business of Baking with Olivia Yetter
Whether you like the holidays or not, there\u2019s no denying the comfort that winter baking brings. There\u2019s a tremendous amount of art and chemistry that\u2019s involved, but we often don\u2019t think about the business side of bakeries as well. This week we\u2019re exploring the business of baking with one of my all-time favourite bakers, Olivia Yetter!
Olivia is a Toronto-born cook at a vegan restaurant called Fresh. In her spare time, she owns and operates OY\u2019S Joys, an artisanal custom made bakery based out of her home in Kensington Market. OY\u2019s Joys focuses on hand crafted, homemade, flavour forward ingredients in their treats and plated desserts.
Olivia prioritizes using ingredients that have been grown or crafted locally, such as freshly milled organic flours, cold pressed oils, free range eggs, fresh fruits, and more. Sustainability is at the heart of OY\u2019s cooking and baking. Though she\u2019s not creating healthy treats, Olivia\u2019s desserts are made with real food and have been carefully flavour profiled for an elevated taste experience. Olivia is quite experimental with her baking and always interested in trying to new flavours and experiences. We explore all of these ideas in this episode and break down what it means to be in the baking business, both for creativity and experience!
Get social with Olivia:
Website: oysjoys.ca
Instagram: @oysjoys