Chiat Mei Yow hopes an ever-changing menu of treats will keep the average customer’s sweet tooth satisfied.
Yow is owner of Bakerhouz on 8, which opened in October at 8 E. Columbus St. in Olde Pickerington Village.
Though she’s been in the baking industry for almost 10 years, having attended culinary school at California State University, she also credits extensive personal experience and self-training for her success. The Malaysia immigrant has been sharing her knack for creating culinary masterpieces as long as she can remember.
“Baking is something I’ve loved to do all my life,” Yow says.
Everything at Bakerhouz on 8 is homemade, and Yow places an emphasis on keeping the offerings varied.
“We change our menu almost every day – at least every other day – especially with our specialty muffins and biscuits,” she says. “We’re a neighborhood bakery that caters to the neighborhood.”
On any given day, customers can enter the bakery to find cinnamon rolls – to which they can add whipped cream, frosting, caramel, sprinkles and many other toppings to from the topping bar – as well as scones, biscuits, cupcakes, cookies, various breakfast items and such additional options as pocket pies.
“We also make specialty cakes for any occasion,” Yow says.
Bakerhouz on 8 is Yow’s first shot at owning her own bakery.
“I just think it was time for me to venture into my own thing,” she says. “I love the small town atmosphere here in Pickerington. Everyone here is so nice and welcoming and helpful.”
Yow incorporated the number 8 into the bakery’s name because it is considered a lucky number in numerous Asian cultures, its pronunciation in several Chinese dialects being similar to the pronunciation of words associated with prosperity.
In addition to changing aspects of the menu every day, Yow also sees to it the menu evolves throughout the year. Seasonal items come and go, among them a very popular buckeye torte.
“It’s a chocolate cake with peanut butter cream cheese filling, chocolate mousse and chocolate ganache,” she says.
Other popular items have included a breakfast biscuit with goat cheese and chives and French macarons, Yow says.
Lauren Andrews is a contributing writer. Feedback welcome at gbishop@cityscenemediagroup.com.
RECIPE
French Macarons
Ingredients
24 oz. almond flour
24 oz. powdered sugar
22 oz. granulated sugar
15 oz. egg whites
Instructions
Preheat oven to 320 degrees Fahrenheit.
Sift almond flour and powdered sugar together. Set aside.
Lightly whisk together granulated sugar and 7 ½ oz. egg whites in a mixing bowl, then set mixture over a double boiler. After it’s heated to 240 degrees Fahrenheit, transfer to the mixer and whisk until completely cool to form meringue.
Mix the sifted almond flour and sugar with 7 ½ oz. egg whites to form almond paste. If using any flavoring or color, add to the paste now.
Gently fold the meringue into the almond paste. Place on parchment paper in 1 ½ inch-diameter and bake for eight to 10 minutes.
Yields 24-36 cookies, depending on size.
