Today we’d like to introduce you to Paige Buell
Hi Paige, we’d love for you to start by introducing yourself.
Baking has been a lifelong passion. I am from a tiny freckle on the map – Knoxboro, New York. As a little girl, I used to ask Santa for cupcake pans and food processors for Christmas. I remember one year my mom bought me a bundt cake pan after a difficult doctor’s appointment… it was $28 at the only store in our little town, and in 1999 that was a lot to pay for a cake pan. There hasn’t been a moment in my life where my mom wasn’t there to support and cheer me on. I spent so much of my childhood in my kitchen with my mom baking. My family and neighbors were such great participants as they always went out of their way to express how what I brought them was not only edible, but delicious. Half of the time it was underbaked brownies or a loaf of experimental bread that never rose…occasionally a cheesecake that I forgot to put the sugar in. However, they always let me know how proud they were of me at my efforts and a few more times practicing wouldn’t hurt. Well, 25 years later I’m still baking for my family, neighbors, and community. I’m still practicing, and still finding the utmost joy in creating special moments for people.
I graduated from Mohawk Valley Community College in Rome, New York with an Associate’s in Culinary Arts Management AOS Pastry. I started working at a high volume mass production bakery during my second semester, where I worked until I finished my culinary degree. I remember a college a professor once told me to find what I’m good at, and become the best at it. I understood what he meant, however I disagreed because I whole heartedly felt that in order to be actually successful in any restaurant, you’ve gotta be good at some things; great at a few things, but willing to learn everything. I dove into the savory side of culinary for a few years, finding my home on sauté in a high volume high velocity restaurant. Of course, as every chef does, I burnt myself out. I learned my limits, and I exceeded them. After taking a month off, which in the culinary world is basically like retirement, I started decorating cakes for a local bakery. From birthday cakes to wedding cakes to cakes shaped like alligators, I haven’t found a cake challenge that I won’t take on head first. Needing to be challenged more, I took a position in a 5 star restaurant as the Executive Pastry Chef. I worked two seasons, where I really started to learn who I am as a chef while meeting so many amazing chefs along the way. After leaving New York, and coming to Florida, I started working for a popular bakery in downtown Sarasota. After two years of memories and special moments with our regulars and friends, I left that bakery to pursue another position. Disney offered me a position as a Pastry Chef Assistant, where I accepted and relocated once again to Orlando. After a brief two years of working at Disney, I found my new home as a Private Pastry Chef working out of Mimi’s Bakery in beautiful downtown Lake Wales. Mimi’s is a small bakery, but takes great pride in creating mouthwatering pastries, cakes and bread from scratch. For the first time in my life I resigned a lease, and I feel so at home in this community. For the foreseeable future, I will continue to make cakes and pastries out of Mimi’s Bakery.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
A smooth road was never expected. Struggles and challenges in the hospitality field? Well…they’re no secret. The long hours, the missed holidays, forget family events… and my personal favorite – standing over the garbage can to eat your dinner in between table rotations. As a great chef once said “If anything is good for pounding humility into you permanently, it’s the restaurant business.” – Anthony Bourdain
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I understand how special moments deserve to be celebrated with something truly unique and that’s why I create one-of-a-kind cakes. Whether it’s a beautiful tiered wedding cake or a fun animal carved from modeling chocolate, my goal is to bring joy and a sense of wonder to each occasion, making people feel that delightful “wow!” when they see the cake.
Networking and finding a mentor can have such a positive impact on one’s life and career. Any advice?
Follow intuition and instinct over everything. I’ve made an honest effort to learn some of the best traits from the chefs I’ve worked with to become somebody that younger me would be proud of. Sometimes, you just have to be your own mentor, follow your intuition!
Contact Info:
- Instagram: https://Instagram.com/captainsaveadough
Image Credits
Instagram.com/captainsaveadough
