Roxanne Rosensteel is a pastry chef living on the central coast of California. Her work has been featured in the New York Times, The Knot, The Wed and Over the Moon. She has been recognized as a top wedding cake designer by The Wed and Wed Vibes.

Let’s start at the beginning. How did you get into baking and pastry design? 

Of course I always loved sweets. Things really started as a tween, when I became obsessed with Nigella Lawson. I religiously watched her shows and bought all her books. I started teaching myself from there and had a particular affinity for the baked goods, I think because I could bring them to school and share with friends. I attended the CIA to study baking and pastry right out of high school. Then I just kept going.

What’s a favorite baking memory of yours?

When I was a teenager and showed up for my very first day at my first baking job, my chef instructed me to measure out all the ingredients for a red velvet wedding cake. I proceeded to combine baking soda, vinegar and red food dye in a measuring cup which of course erupted and exploded all over the work bench. It left a permanent stain! He told me that was enough for today and to come back tomorrow, which I did, tail between my legs.

I know that fruit plays a big role in the work that you do. Tell us about how you think about seasonal produce, and how your baking shifts during different times of year?

What a privilege it is to work with seasonal produce! The shifting seasons force you to remain present and agile. For instance, this year's strawberry season ended several months earlier than usual, and apples are already here. You have to be ready to pivot. But I think it adds vital meaning and texture to the work because seasonal produce orients you to a specific time and place. I can be stubborn with clients about only working with what’s in season but I think it ultimately works out for everyone.

Obviously, cooking and baking are quite different. What’s your relationship like with the former, and how does it affect the latter?

Oh they are completely different! Cooking is my favorite part of the day, and fills me with a sense of ease. I almost always make time for it, and it feels like an opportunity to check in with what I need in a day (is it a cozy soup day or a bright salad day, etc.) Baking is an entirely different beast–a compulsion, obsession, (sometimes ugly) competition with myself. The stakes always feel high, and I’m trying to work on that.

We have to ask, what’s your favorite way to use avocado oil?

I LOVE an oil-based cake. For a layer cake I need that moist, rich crumb that only oil can bring. I also love it in granola, mayonnaise, and high heat cooking.

Can you share a favorite recipe with us? A baked good, a meal — anything you’re enjoying making (and eating) lately! 

Avo Oil Hot Fudge Sauce 

Ingredients:

115g whipped cream (first amount)

1/2 vanilla bean

40g honey

1/8 tsp kosher salt

25g organic light brown sugar

28g dutch process cacao

40g avo oil

70g dark chocolate

1/4 tsp tapioca starch

1 tbsp heavy cream

maldon salt, to taste

Method:

In a small pot, gently heat the cream with the scraped vanilla bean til it is steaming and there are tiny bubbles around the edge of the pot. Turn off the heat, cover the pot and let steep for 10 minutes.

Remove the vanilla pod. Add the honey, salt, brown sugar, cocoa and avocado oil to the pot.

Reheat the cream over medium low heat, stirring frequently, til it starts to bubble around the all edges of the pot

Turn off the heat and add the chopped chocolate. Let it sit 2 minutes and then whisk to combine

Whisk together the tablespoon of cream with the tapioca starch to make a slurry. Whisk into the fudge sauce.

Taste and season with maldon (a little goes a long way)

Pour over your favorite ice cream. It will keep for a few weeks in the fridge. Reheat gently over double boiler to use again. 

Your work has such a clear creative perspective. What are your favorite places to find inspiration? 

That’s very kind! I feel lucky to be surrounded by nature, and it usually comes down to like, a confounding bush, perfectly placed vine, or smattering of leaves on the ground. I also feel very inspired by individual farmers markets set ups. I love to see the tables strewn with big tumbles of fruit. I always want the work to have a natural quality, with a good dose of restraint and simplicity.

What’s a tip you’d tell anyone who’s just starting out with baking?

Even if you think your bread or cake or whatever is going to fail, bake it off anyway–this is how you learn.

You live in one of the most beautiful parts of the country, in our humble opinion. What are your favorite places to eat nearby? 

Yes it really is so beautiful. And there are so many special restaurants on the central coast! We are regulars at Brydge, Lebber’s, Wayward Bakery, My Friend Mike’s and Field Day Coffee.

What’s the next recipe you’re working on mastering right now?

I’ve got a few things in process right now–digestive biscuits, bran muffins, and perfect granola. The everyday stuff.