When Izzie Thorpe, Sr., was a child, her parents bought her an Easy Bake Oven. She put on a chef’s hat and flew around the kitchen, obsessed with making all the different Easy-Bake Oven recipes of hers. Inspired by her father’s love of cooking, Thorpe began to take bread making seriously when she entered middle school, and even more so in high school.
“Anytime I feel stressed or need a break […] I start baking,” Thorpe said.
At a young age, Thorpe explained that she was heavily influenced by culinary influencer Claire Saffitz, who worked as an editor for Bon Appetit magazine and was frequently featured on her YouTube channel. Thorpe had read and watched videos about Saffitz testing recipes, and had bought her cookbook.
During his first year at Colgate, Thorpe worked as a kitchen intern at Ciccone Commons Kitchen, where he frequently baked bread for other students in the dormitory.
“For Christmas, I made and baked like 20 gingerbread houses. It was a lot of fun,” Thorpe said.
Thorpe spent her first three years at Colgate baking as a pastime, but last summer senior Candido Martinez asked her to kitchen aid stand mixer. Basically, a stand mixer is an electric kitchen device that mixes and combines ingredients without the need for the individual baker to mix by hand.It makes the baking process virtually mess free and much more efficient. After receiving the mixer, Thorpe began baking bread several times a week, dedicating himself to the craft.
Shortly after receiving the mixer, Thorpe’s friend asked him to make a cake for his wife’s birthday. Thorpe happily agreed, and he baked a layered strawberry shortcake decorated with strawberries and intricate piping.
“After I made it, candide [Thorpe’s boyfriend] Thorpe said, “I work at Maxwell’s and my boss often gets booked in for the week. I know there’s demand because when a student calls and orders, she can’t.” so why not start a business?”
In late July, Thorpe created an Instagram page, @izzyscake, and her dessert business was born. While her page shows price lists for her most popular items, which include cakes of various sizes, cupcakes, cookies, muffins, brownies, and pies, Izzy has no idea what baking someone has. In the space of three months, she has had about 20 orders and has baked everything from blondies to birthday cupcakes to Star Wars-themed cakes. rice field. Thorpe deliberately keeps prices low to accommodate the typical budget of college students.
“I love making different variations of cakes, but my favorite is tres leches,” explained Thorpe. “I love making cakes because they are my personal favorite.”
Thorpe uses different recipes for each dessert. After baking bread for many years, Thorpe has amassed many different recipes and often uses these archived recipes in her work orders. She also draws her baking inspiration from a variety of sources, including her website, Sally’s Baking Addiction, and Saffitz’s cookbooks.
“I change existing recipes from time to time,” Thorpe said. “If I feel like I should add more brown sugar or vanilla, I do that a lot.”
Thorpe states that he makes every aspect of his desserts from scratch and does not turn down any requests, no matter how strange they may seem.
To order dessert, send a direct message to Thorpe’s account or submit a Google form from the link in his Instagram bio.
Thorpe is very involved both up and down the hill. She is a member of her Society of Senior Honors, music leader of Swinging ‘Gates, and works at Maxwell’s and, in some cases, mail packages her tents for both her services. Despite her busy schedule, Thorpe enjoys baking time.
“It’s a very mindless job and I love doing it,” Thorpe said.
The business has been so successful so far that Thorpe brainstorms ways to expand. She recently reached out to the owners of Flour and Salt to plan a conference on the ins and outs of small business.
“I would like to ask her about when and how she pursues it further, not just as a hobby.
Mr. Thorpe plans to attend law school after graduation, and he wants to continue his business as a “side job” in the future. Her lifelong goal was for her to open a bakery and sandwich shop, and she also loved making sandwiches.
“I think working as a lawyer is a good life. If I feel I can move forward, it makes financial sense. I will definitely open a bakery.”
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