Meet The Baker Inspired By Dolly Parton, Nancy Meyers & The 50 States

MY name

Stacey Mei Yan Fong

MY NICKNAME

It's been various things through the years, but Stace has always been the constant. More recently, some friends started calling me Stacey Baby, which I love!

MY Home Base

Brooklyn, New York! I was born in Singapore, grew up in Indonesia and Hong Kong, and found my way to Brooklyn by way of Savannah, Georgia.

MY PROJECT

“50 Pies 50 States”! I started the project while I was in the process of applying for my permanent residency in the United States, and am baking a pie for every state to learn more about the country I have chosen to call home. Each pie is inspired by some sort of state fruit, food, or regional cuisine and dedicated to each state. There’s my “All You Can Eat Buffet” Pie for Nevada and my biscuits and gravy pie with a portrait of Dolly Parton that I made as an ode to Tennessee. It is my love letter to America.

what I’M known for

Besides the pies I bake for my “50 Pies 50 States” project, I make tons of what I call my #sidepiesforsidepieces. I baked a series of desperation pies. These are pies that were commonly made during seasonal and financial depression, like the vinegar pie from Appalachia and the water pie from The Great Depression. I also did a series of eight pies based on Nancy Meyers and Nora Ephron movies to close 2020 on a high note. Some of the pies included were a Barney Greengrass-inspired pie for Nora Ephron’s You've Got Mail and Christmas fettuccine pie with a garlic bread crust for Nancy Meyers’ The Holiday.

How I’m Doing

I am doing well! This was a year of massive pivots for me, career and life wise, but I am someone who rolls with the punches and isn't afraid of change.

How the Bombesquad can help

Follow my pie journey through the 50 states and all my #sidepiesforsidepieces on Instagram @50pies50states

Secret Skill

I can turn almost any food item into pie form. I also would totally kick butt at Top Chef trivia

MY Motto

I don't really have one, but in 2020 it was definitely “No Rules, Just Right,” to borrow from Outback Steakhouse

Most loved cookbook

The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop by Melissa and Emily Elsen. My best friend bought me the book when I was at a very low point in my life. I baked through it and out of my emotional hole. It is what helped lead me to start my 50 pies project. 

essential kitchen tool

My Ateco bench scraper with a wood handle. I just love it so much. I use it to cut butter, portion dough, clean up; it's multi-purpose and an absolute essential for me

Favorite pantry item

The Omsom Yuzu Misoyaki is *chef’s kiss* for taking any protein up a notch.

Squad Shoutout

Kathryn Irizarry! She's an incredible pastry chef, started a cookie dough delivery service @ouidough on Instagram, and is a five-star friend.