Meet Ashley Renée Johnson | Baker & Pastry Chef

We had the good fortune of connecting with Ashley Renée Johnson and we’ve shared our conversation below.

Hi Ashley Renée, how has your work-life balance changed over time?
Balancing work and life is a constant practice for me, and something I try to be very mindful about. Early in my career, work won every time. I became part of the all-too-common narrative of the hospitality industry: long and grueling hours, double shifts, skipped meals, no breaks, etc. I worked this way for many years until about March of 2020 when I became one of the thousands of restaurant workers who lost their job due to the pandemic restaurant shutdowns. That time for me was very difficult, yet in hindsight was very eye-opening. I started my own small business, a cottage bakery from my apartment kitchen. And for the first time in my career, I began to make conscious decisions about prioritizing my family and my mental and physical health. My work-life balance is not perfect: I still find myself slipping into super production mode from time to time, especially during busy seasons. I remind myself to take a break, sit down and have a real meal, or maybe take a walk. I absolutely love making pastries and I love connecting with people over food! But I have learned that when I continually practice self-care, when I have quality time with my family every day and not just once in a while, I enjoy my work even more.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
I make beautiful pastries, but also delicious pastries. I would say aesthetics and flavor are of equal importance to me when I create. Not everyone thinks of food as art, after all food is sustenance first and foremost right? But just because something is necessary does not mean that it is easy, simple, or cheap. Think of the time, all the hard work and energy, all the many layers that go into making anything from scratch. My pastries are thoughtfully designed, starting with the base materials. I source from local, independent producers for all my cakes and pastries: organic fresh flour, fruit, vegetables, and botanicals, butter and dairy – all from local businesses. From there, mindful methods go into making each and every component of my end product: from jams and preserves, to custards, ganache, or fillings, to brioche, cookies, or cakes – everything has to taste amazing! My design style for cakes and pastries has evolved into what it is today naturally over time through my professional practice. My cakes are often described by others as whimsical or imaginary. I am always inspired by nature and botanical beauty, and it definitely shows in my cakes.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
Any city??

Chicago has so many wonderful places to visit, and if you have not been, I hope you make your way someday! A walk or bike ride along the beautiful lakefront is a must. If you are visiting during the holidays, you absolutely have to stop at the Christkindlmarket at Daley Plaza – I recommend the raclette sandwich from Baked Cheese Haus and a mug of glühwein while you window shop all the holiday artisan booths. I personally love to walk around this downtown area of the city – it is pure architectural eye candy.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
I am inspired by the people with whom I have worked with at the cafes and restaurants I have worked at throughout my years in the industry. My culinary instructors who believed in me from the start, especially Chef Andy Chlebana and Eric Bell. The dedicated, hardworking restaurant staff I have had the honor of working with, especially at Spiaggia and Boka in Chicago. Chefs Meg Galus, Kim Mok, and Evelyn Sanchez – the entire Somerset dream team. I am the baker I am today because of these people, and I will be forever grateful for their mentorship and friendship. The privilege of what I do is something I think about a lot, and I would not be able to do what I do without the support of my family: my partner Kevin, and my kiddo Rylan. They always encourage me! Running a small business means taking risks from time to time, and I am confident with the risks that I take because I have them on my side.

Website: https://petalmoonpastry.com/

Instagram: https://www.instagram.com/petalandmoonpastry/

Facebook: https://www.facebook.com/PETALANDMOONPASTRY/

Image Credits
Ashley Renée Johnson