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Members Only: Holiday baking special
presented by
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Join us for this special members-only meeting! We'll hear from a few Bombesquad bakers on what they're making this holiday season. Doris Hồ-Kane of Bạn Bè will make a special appearance to chat about the Bạn Bè & Cherry Bombe cookie tin collab.
If you’re already a member, you will receive the Zoom link via email starting Monday, Dec. 6th. If you’re not a member yet, you can sign up below!
Thursday, Dec. 9th
4 p.m. EST
On Zoom
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BECOME A MEMBER HERE!
more on the bombesquad bakers
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APRIL ANDERSON
Originally from Detroit, April Anderson attended Chadsey High School and afterward obtained her Bachelors of Science from Spelman College in Atlanta. Later, April received her Master of Business Administration from the University of Michigan. However, April knew at the early age of nine that she wanted to be a baker and started making treats for her family on a regular basis.
As April’s curiosity grew, she began exploring more sophisticated recipes and started a home-based baking business in 2008; this is also when April took her first Wilton’s Cake Decorating Class. In 2010 April attended Macomb Community College for Pastry Arts. There she gained knowledge on pastry techniques, artisan breads, French pastries and recipe development. April knew that she wanted to open a bakery in Detroit and discovered D:hive, and later became one of the graduates of the February 2013 BUILD class.
In September 2013, April open her first bakery in Detroit with her business partner Michelle in the historical area known as The Avenue of Fashion. April baked for Oprah Winfrey in 2014, and in 2015, she participated on a panel at the CGI America with Detroit’s Mayor Mike Duggan, Kresge Foundation President Rip Rapson, and former POTUS Bill Clinton. In 2018, April was a pastry chef for the James Beard Media Awards in NYC and she was also a 2018 James Beard Foundation Chef Boot Camp Alum.
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Camelia Rodriguez Camara
Camelia was born and raised in Chicago and is a Filipina-American pastry chef. Camara started Camelia Bakes in 2017 and makes specialized custom desserts and pastries using popular Filipino flavors like ube, mango, pandan, and calamansi.
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michelle hernandez
Trained in France and raised in the Bay Area, Pastry Chef Michelle Hernandez uses classical techniques to make the flavors of her native California dance at her fingertips. Her first retail concept, Le Dix-Sept Patisserie, opened in San Francisco’s mission district in October, where Chef Michelle offers botanically-based pastry and confections like nougat, cannelés, and Liege waffles, with oh-so-Californian flavor profiles including taro, black sesame, persimmon, and dragonfruit. Le Dix-Sept also offers custom cake design, similarly steeped in local flavors and inspiration from her Mexican and Guamanian heritage.
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Photo by Shirley Cai
Doris Hồ-Kane
Doris Hồ-Kane is a proud daughter of refugees; boat people. She was born in Texas but considers herself a New Yorker having lived in New York City for 20 years. She is the owner and baker behind Bạn Bè, NYC’s first Vietnamese American bakery, as well as a historian, archivist, and the founder of 17.21 WOMEN, an online archive of Asian Pacific Islander trailblazers whose legacies have been buried by hegemonic historical narratives. A forthcoming book of her 17.21 WOMEN research will be published by Penguin Books in 2023. Before focusing on baking and archiving, she spent over a decade in the fashion industry as an apparel designer, buyer, creative consultant, and stylist. Doris currently lives in Brooklyn with her husband and three kids.