The last few months have been a bit of a whirlwind for me. When I moved to Charleston in January I was looking to change my career path dramatically; I was finally ready to pursue a career in food. I knew it would be a challenge to change my career paths, especially because I had no restaurant or kitchen experience since working at Wegmans when I was in high school. But I knew there was nothing else I wanted to be doing right now.
It took some time, but I was lucky enough to find an employer who was willing to take a chance on me. I am proud to report that for the last 3 months I have been working as the Pastry Chef at Dixie Supply Bakery & Cafe in downtown Charleston.
It has been such a wonderful and amazing experience. I absolutely love my job! First let me tell you a little bit about Dixie; we specialize in local, low-country cuisine and pride ourselves in having the best grits in town! Just take a look at this amazing menu! We always feature seasonal produce from local sources, and the head chef changes up our specials menu daily.
Dixie has been featured in Southern Living Magazine for their famous tomato pie, and on July 30th they will be featured on and episode of Diners, Drive-ins, and Dives (Food Network, 10 pm EST).
Here’s what I wear to Dixie most days. My Dixie t-shirt says “getcha grits on.”
My job at Dixie, is to keep our display case full of tasty, fresh, baked goods. These items range from muffins and lemon bars to 3 layer cakes and our famous Bacon Bourbon Pecan Pie. My goal is to have a minimum of 10 items in the case as well as 3 pies, and a 3 layer cake on top of the case.
When I’m feeling fancy this is what I wear. Who’s looking like a real professional now? That would be me.
At this position I have the opportunity to make recipes that have been developed by the owners Kris and Alan, as well as introduce new recipes and experiment. This really just gives me a license to browse Pinterest for hours at a time doing research for work.
Here are some of my favorites so far;
Strawberry & Cream Cupcakes (made with fresh strawberry buttercream)
Peach Upside-Down Biscuits
Peach Spice Cake
Milky Way Cake
Homemade Marshmallows (dipped in chocolate)
3 Layer Vanilla Cake with Blueberry Filling and Cream Cheese Frosting
Homemade Pop-Tarts with blueberry filling
Peach Melba Muffins
Fig Cake (a simple, yet delicious cake made with fresh, local figs!)
Red Velvet Cake Pops
Citrus Cake with Lemon Curd Filling
“Fruit Puffs” (filled with cream cheese frosting and topped with fresh fruit)
American Flag Cake (a vanilla layer cake with cream cheese frosting, this was so much fun to make!)
If you would like to keep up with the new treats I’m baking at Dixie, just follow their facebook page, which is updated regularly with what new items we are featuring at the restaurant.
I can say truthfully I love going to work. It took some patience and a whole lot of support, but it really paid off in the end. This is the best job I’ve ever had.
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