What were your favorite desserts growing up?
I have never deviated: anything chocolate, anything peanut butter and anything caramel.

If you didn't become a baker/pastry chef, what would you be?
If I had time to hone my skills, I would love to be a great poker player or bartender or write a great American novel. I did the office thing for 12 years and I am done with it.

What are your favorite culinary weapons in the kitchen?
At one point in my kitchen life I had one of those big, blocky knife things and I never used it. Finally, a good friend bought me a classic chef's knife and I use it for virtually everything. I even tightened a screw with it once.

What is your favorite secret ingredient?
I have always had an obsession with malt in any form, but Ovaltine is a lot of fun to use and experiment with—just sub some cocoa powder with malt Ovaltine to provide a little nutty flavor.

What are some recent dessert trends that you have noticed?
I am kind of anti-trend...but of course bacon is in everything (we have yet to cave and put in desserts) and I suppose it would not be a far stretch to suggest that everyone has their own food cart.

What was the most challenging dessert you had to make?
Why? I wouldn't say it is challenging from a technical perspective, but I spent many hours and sleepless nights trying to perfect the banana cream pie. It is really easy to make a bad version.

What is your least favorite food?
I really have an aversion to cabbage. Sorry, but I had a college night with too much rum and too much cabbage, and let's just say I have never been the same.

Which foreign country inspires your style most?
We like to think Baked is one big Valentine to America's desserts (which often get overlooked), but we both have Italian blood running through our veins and I suppose it shows up in the menu on occasion.

What is your best cooking tip for a home enthusiast?
Break down and buy a standing mixer if you don't already own one. It makes the life of a casual (or serious) baker so much easier, and they last forever (if you take care of them).

What do you eat when you are home?
I am pasta and carb fanatic. I always pick up a baguette from Almondine Bakery and I usually make a simple pasta dish on the fly.

Do you think that you've combined the neighborhood café and celebration of American desserts at Baked?
I hope so. I think American desserts are so much more interesting then they are given credit for. We are taught to think that French pastries are more serious than their American counterparts and we are striving to change that perception. The cafe element is a given-We get a great mix of locals, regulars and tourists.

After five years of being open, how do you keep the customers coming?
I really think it is all about customer service and quality. Sounds easy, but it is a lot of work and it costs more than providing average service and average quality.