Orange County Food Photographer:: Baking w Rosalind Marquez

This is a very exciting post for me! Keeping with this month's theme of inspiration, I went to my artist friend, Rosalind Marquez, to share with you all what inspires her, but to also be inspired myself! Ro is embarking on a new journey of creativity, by pursuing her love for baking. I love food, food photography and food styling, and thought this was the perfect win-win situation. Here is what she made: Raisin Rosemary Cinnamon Focaccia; Honey Wheat Harvest Rolls; Vanilla Blackberry Cake w Lemon Buttercream; and Earl Grey Cupcakes w Lemon Buttercream. Yes, I tasted all of them, and they are even more incredible then they sound! I did an impromptu interview with Rosalind, so you could get to know her a little better, and we could all glean from her creativity! Enjoy, friends! 

Raisin Rosemary Cinnamon Focaccia, THE best bread I've had in a long time.

Honey Wheat Harvest Rolls: Anyone craving soup? 

Side note: I'm a little obsessed with this butter dish from my mom, she said to me, "It just looked like you". :)

the perfect Vanilla cake, in the making...

Vanilla Blackberry Cake w Lemon Buttercream Frosting: don't let your Sunday afternoon tea go without it. 

The earl grey leaves doin' their thang...

Earl Grey Cupcakes w Lemon Buttercream Frosting: enough said. 

Another side note: I LOVED using the orchid in these shots, looked like he was trying to tickle the cupcakes. :)

I could photograph these beauties all day long. 

The enchanted baker behind it all: Mrs. Rosalind Marquez

Me: Rosie, what made you interested in baking?

Ro: In high school, all my friends used to bake, and they started a baking club, and I could not bake, I was horrible at it, but I really wanted to learn. So, I started baking every day after school for about a month, and I learned how, and loved it, and just started branching out from there. 

Me: What are your favorite items to bake?

Ro: I like using herbs and flowers in my food. The Earl Grey cupcakes have become a favorite (recipe here), also anything with Rosemary or Thyme. I enjoy anything earthy or artisanal. 

Me: Do you have any bakers or cookbooks that inspire you?

Ro: Yes, at the moment one from Sur la Table called "The Art and Soul of Baking". I'm actually baking through it right now, I'm still on breads.

Me: As an artist how does your fine art background play into baking?

Ro: I'd say that as an artist I am always looking for the authentic in life, and I think baking is a part of that. My art was never just paintings on a wall, but more so the way I live my life. That particularly comes through in my baking by my desire to share my food over conversation and friendships, and people being able to pass that on. 

Me: We see a lot of natural ingredients in your food, what are your thoughts?

Ro: I think they are absolutely essential! I would consider my food bad quality if I used anything other than natural and organic ingredients.

Me: What do you want to do with baking in the future?

Ro: I picture a cafe with people overflowing, with good conversation, and a hunger for life. A place where people gather for community over a homemade healthy pastry, and an espresso.

Me: Can people buy your breads, cakes, cupcakes, pastries?

Ro: Absolutely! I love the idea of people enjoying a homemade bread with a personal holistic twist. Especially with the holidays approaching, I want to be able to provide unique rustic breads that can accompany all sorts of warm, hearty, fall and winter meals. Also, cupcakes, cakes, tarts, and a variety of pastries will still be the envy of every holiday party this year. I love the idea of people being able to throw a party without having to worry about the desserts, but still trusting that they're going to get high quality, homemade, beautifully delicious treats.

A big thank you again, to Rosie, for her beautiful and delicious creations!

For inquires you can contact Rosalind at rosily.m@hotmail.com