I am not good at many things, but I am pretty good at two things: baking and connection. I can make a chocolate chip cookie that will knock your socks off and I pride myself in making people feel seen and heard at any given time.
If you’ve existed as a person over the last few years, you know that everything has felt heavy. I remember during early April of 2020 I saw everyone sharing their lifelines on social media, whether they called it that or not. Happy hour zoom calls, chatting with their neighbor over the fence, intense DIY-ing, online shopping. Mine was baking. I made beignets and lemon bars and elaborate cupcakes with no one to eat them. I’ve always loved to bake, and the extended time in isolation with nowhere to go and nothing to do only gave me exponentially more time to bake. It was my way to fold in something light with all of the heaviness that surrounded me. It is always my way to fold in something light with the heaviness that surrounds me.
The name “fold in gently” came from the lovely and effervescient Jillian Nightingale. Jillian, you are my inspiration and my muse. She was inspired by the scene in Sleeping Beauty, when the fairies are baking the cake without using magic. A little chaotic but full of love. That’s the kind of energy I normally bring to the table. If you’re familiar with Schitt’s Creek, you might also recall the scene where David and Moira are trying to make enchiladas and neither one knows what, “fold in the cheese” means. The amount of screaming and desperation in that scene may also be the energy I bring to the table. I contain multitudes.
Food holds so much - culture, history, experiences, and of course, connection. Baking for people is the way I show my love for them. It gives me a good excuse to see people; who doesn’t love a cookie delivered to their door? There are entire business models that run on that idea!
I’m leaving this space to be whatever I want, for however long I want it to exist. Right now, my dream for this space is to be a connection with each other and with food. I will choose a new recipe to bake every other week, and everyone is invited to bake along with me. If you don’t love to bake, this can be a space for you, too. Food is not necessary for connection (though it definitely is appreciated :).
I’ll officially start Monday, June 6 after having baked these gooey brown butter pecan blondies from Claire Saffitz, when she was still at Bon Appetit. They’re a fan favorite and the best way I can think to start off this creative endeavor.
Until then, I can’t wait to hear how everyone else is folding in some lightness around them.
i am so excited to bake and deliver these blondies (with a nice generous bit saved for me). So excited to be a day 1 friend and see how this grows with you, sweet friend <3
Shelby! Not sure why this didn't show up in my inbox, but I found you and I'm so ding dang proud of you. I will definitely be making these blondies this weekend as we've finished our fudge and the key lime pie Ben always makes on Memorial Day. Because we're moving and we are packing up all the things and I loathe living in transition, but HERE WE ARE. Bring on the butter and sugar please!