Interview It's A Woman's World Interview Bakery Baker Baked Goods It's a Woman's World: Andrea Clark of Little Gem Bakery Andrew Dominick March 05, 2024 Towards the end of the 2023 edition of summer, Emily Mingrone’s restaurant, Tavern On State, posted a strikingly beautiful ube tart set in a vanilla cookie crust, topped with a dollop of whipped yogurt and grapefruit segments, stating that “it’s the most addictive item on our dessert menu.” The creator of the purple pie slice that received a lot of Instagram attention in terms of likes and comments is Andrea Clark of Little Gem Bakery. View this post on Instagram A post shared by Tavern on State (@tavernonstate) You’ll occasionally find Andrea’s irresistible sweets at restaurants in the area like the previously mentioned Tavern On State, at Migrone’s other spots, Provisions On State and Fair Haven Oyster Co., as well as at Four Corners Nutrition where her gluten-free donuts go pretty fast, as an ice cream mix in for an occasional collab with Linday’s Handmade, and of course, you can obviously hit her up and ask her to bake you something just because or for a special occasion. Andrea’s baked goods have intrigued me ever since I saw Tavern On State’s post, then we followed each other, and it only made me hungrier. But, I confess to not knowing that much about her, how she got into baking, and where else we can find, then devour her sweet treats. Let’s do that, shall we? View this post on Instagram A post shared by l i t t l e g e m b a k e a w a y (@littlegemct) Hitting you with a three-parter right out of the gate: How did you get into baking? Are you classically trained? And if so, where did you go to culinary school? I am certain my curiosity and infatuation for baking and pastry began during my childhood. I would watch my mother, aunts, and grandmothers as they meticulously prepared and baked cookies, cakes, and pies for big family events and holidays. Baking together was a big deal. I remember these times fondly and I live to continue these traditions. Baking is love. I am not a classically trained baker. I did not attend culinary school. I taught myself how to bake. I am a classically trained artist. I studied fine arts and design at the University of New Haven, and I obtained a graduate degree in art education. I have always been creative. A maker and an over-thinker. When did Little Gem begin as a business and how did you decide this is what you wanted to do as a career?Little Gem really began during the pandemic lockdowns of 2020. I was baking and making jams every day to keep myself busy at home. Like many others, I was posting my daily creations and recipes on social media to pass the time. I named my business after my daughter Gemma who is my number one kitchen helper and taste tester.During the pandemic, my friend Erin Reilly of Holbrook Farm in Bethel, Connecticut was buying my jams and hand pies we call "Toasty Tarts" to sell at Holbrook's outdoor curbside farmer market. I will never forget chopping 40+ lbs. of freshly harvested rhubarb every week, while wearing a mask. Hey, it's all part of my journey! Amidst such trying times, I experienced an overwhelmingly positive response to my jams and pies from the local community. The momentum was building. Once the world began to open up again, Erin welcomed me to come build my small business out of the kitchen at Holbrook Farm. Times were still uncertain, but I knew for sure of my plans to make life a little bit sweeter. View this post on Instagram A post shared by l i t t l e g e m b a k e a w a y (@littlegemct) Where can we currently (or regularly) find your desserts? Bab's in Pawling, NY - (COMING SOON!) menu ever-evolving, cookies & ice cream sandos Four Corners Nutrition in Brookfield, CT - healthy treats (baked goodies locations will be posted on social media) So…I know you’re working with our friend Matt Stanczak over at his new pizzeria in Pawling, NY, Bab’s Pizza. Tell us about that. Matt and I are old friends. Back when he had the EGGZ truck parked outside Holbrook Farm in Bethel. I was managing the bakery inside the farm market. We crossed paths before that when I was working at The Whelk in Westport. Bab's is a new New York pizzeria, it's true. But nothing like the others. Matt is a true artist. Anyone who knows him will agree. That's where we come together, on a creative level. Using traditional simple ingredients, with a creative eye, to make something truly special.I am currently helping Matt develop his pastry program at Bab’s. Tell everyone you know. This is gonna be good. Shameless plug time. Plus, we all wanna know. How can we go about commissioning you? And what’s Little Gem’s future? Please contact Little Gem CT directly with all order inquiries!Email: littlegemct@gmail.comBakesy: https://bakesy.shop/b/little-gem-ctOr via our website littlegemct.comOr @littlegemct on InstagramLittle Gem is ever-evolving and learning every day. Experience is the spice of this journey. My dream biz is to post up shop somewhere cozy, perhaps an unassuming spot tucked away somewhere in New England, a dreamy place of sorts, full of yumminess, where everyone can find a special treat, and I shall never run out of vanilla. The future is bright, the ceilings are tall, and the subway tiles are made of sea glass. Until then, I will be in my test kitchen trying to crack the code for THE BEST COOKIE EVER.
