Getting to know creatives and entrepreneurs, especially those in Charlotte, is something I really enjoying sharing about here on the blog. We have an amazing community full of so many talented people, and getting to share their stories is always so inspiring.
In today’s interview you’ll have the chance to meet Christina Morita of Whisk + Wood Bakery. Since beginning her business in 2014, Christina’s delicious baked treats have been popping up in coffee shops (including Not Just Coffee and Hex Coffee) and Clean Juice’s around the Charlotte area.
When did you first discover your love of baking?
I have really precious memories of baking with my mom growing up, but the baking deep-dive started for me in college. I spent a lot of my free time perusing blogs, searching for new creative outlets and ways to pursue balance between cramming sessions. I started teaching myself to bake with my mom’s old Betty Crocker cookbook. Once a recipe felt familiar, I’d brainstorm and branch out, decreasing sugar content and focusing on allowing unique, flavorful ingredients to do the talking!
What do you enjoy the most about working with local coffee shops?
I love the sense of community that comes with working alongside local shops. I’ve experienced the local coffee community that is built of the most friendly, people-focused, caring individuals I’ve ever met. I always feel warmly welcomed into each of our partner shops, (…I don’t think it’s just because I’m carrying fresh, warm Cheddar Scallion Scones, but…) Seriously though, is there any better way to start every day than with the smiling face of someone who remembers your name, cares how your weekend was, and loves you enough to give you coffee before asking any questions?? [Full disclosure: I’m married to a co-owner of Hex Coffee, so I may be slightly biased. 😉 ]
How many people do you currently have working with you at Whisk & Wood?
Right now I have one teammate, Natalie, and I’ll be hiring a second later this month!
Do you use any recipes that have passed down through your family that you recreate to share with the Charlotte community?
My mom and I used to make an Apple Spice Cake together, the base of which I’ve tweaked to become our Vegan Green Apple Ginger Muffins, but I don’t come from a very culinarily-inclined family, so no dreamy hand-me-downs from great-great grandparents.
How far in advance do you come with the menu for each season?
Outside of the seasonal regulars, we leave the menu creation pretty open-ended! I like to act quickly on any inspiration that strikes, so we’ll often introduce new items in the middle of a season. It keeps things fresh and exciting for us and I hope for customers!
One ingredient/spice you couldn’t live without?
Oh gosh. Choosing just one favorite is tough! In the summertime, we get to partner with Wise Acres Organic Farm in a fun way! We buy their beautifully juicy, organic Strawberries for our baked goods, and they buy our fresh pastries to share with their farm guests! We also sell some of those strawberry-filled goodies to other local shops! I love the strawberries themselves (literally fresh off the vine) but maybe more than that, I love seeing and being a part of the cycle of local businesses supporting other local businesses, and on and on!
What is the most difficult recipe you’ve ever made?
Our Kanelbullar recipe took the most dialing in. A Swedish friend shared the concept of fika and kanelbullar with me using a cookbook she brought from home (Sweden). I loved what it stood for [to put it simply, slowing down] and decided to try and make it myself. I watched a lot of Swedish videos, tried, and failed several times before arriving at our current recipe, but I loved the journey and it is one of the W+W pastries I find most rewarding to make!
I absolutely love scones, and you’ve made a blueberry chèvre scones in the past. How did you decide on this flavor combo?
I developed the Blueberry Chévre Scone several years ago. I’d picked up some fresh blueberries and knew I wanted to pair them with something that would balance the butteriness of the scone dough by adding a little zing. I knew the texture of Chévre would incorporate well with the dough, so I gave it a shot and it’s been a favorite of mine ever since!
Do you have a particular bakery treat that you enjoy making the most?
I love making our yeasted doughs the most (as in Kanelbullar). I love the simplicity of the dough, and the way it refuses to be rushed. I love the care and attention it requires, and the way it moves me to slow down and appreciate the process.
Each week Christina delivers baked goodies to coffee shops around Charlotte, so if you’re looking for something yummy to enjoy with your cup of coffee, keep an eye on her Instagram to see what’s coming to a location near you! You can also request a current menu on her website and place your order for delivery.
Follow along with Whisk + Wood Bakery via the following links…
* All photos in this post were provided by Christina of Whisk + Wood
Leave a Reply