First thing’s first: thank you so much for visiting my little blog and wanting to learn more about Parsnips and Pastries. I sincerely appreciate your support and I can only hope that you find some delicious inspiration. Care to know a little bit about me? Read the why, who, and what of P+P below.
Parsnips and Pastries stems from a lifetime love affair with food and writing. The name itself is derived from balance and the way I tend to live my life. I love eating healthy, fresh, organic, and clean…with the occasional indulgence. After all,what is life without cake?
I see great beauty and art in both the simplicity of produce and the laborious handmade pastry. There is surely beauty in the underrated parsnip—the sturdy, primitive root has a long and patient journey that begins with seeds that take longer to germinate than nearly any other vegetable. The patience and passion of the farmer is as inspiring to me as the patience and passion of a pastry chef, baker, or cook. There is not much in this world as gorgeous as freshly baked braided breads, delicate tarts, or lovely layered cakes.
So, what will you find here? Lots of recipes and lots of variety. This blog centers on my passion―creating seasonal, balanced, and approachable recipes meant to be shared with others.
New here? Visit our Start Here page.
Why, hello! My name is Tiffany. I’m a 30-something-year-old lady who loves to bake, drink champagne for no reason at all, hang out with my Corgi, do yoga, travel, and eat breakfast for dinner.
I am a professional chef, food writer, author of The Modern Cast Iron Cookbook, and the gal behind P+P! I’d love to tell you a little bit about myself.
My love for food and cooking has always been a constant in my life. Perhaps it started when I was young, standing on my tip-toes to help my grandmother in the kitchen. Perhaps I realized it when I connected food with emotion and understood that one of the most simple but beautiful things that we could do for someone else is feed them.
My career in food started when I was in high school and worked as a hostess and waitress at a busy restaurant. What started as a part-time job to put myself through college ended up becoming something that would help me discover my passion. I loved the dizzying dance of the restaurant business and I was constantly baking, testing new recipes, and reading as many cookbooks as I could get my hands on. I realized that what I really wanted to do with my life was cook and bake professionally. I enrolled in a culinary school in New York City, graduated with a degree in Pastry Arts, did my internship at a Michelin-star Manhattan restaurant, and the rest was history.
For over the past decade, I’ve worked at restaurants, bakeries, and hotels throughout the country, from renowned 4-star Manhattan restaurants to the largest urban waterfront resort on the West Coast. My professional journey has endured grueling 18-hour days, constantly being “in the weeds” during holidays, and massive amounts of caffeine. From meticulously icing tiered wedding cakes to the Saturday night dinner rush, I have enjoyed every step along the way.
I am also enjoying my current journey. I started Parsnips and Pastries in 2015 on a medical leave and haven’t stopped blogging since. I truly thank you for letting me be a part of your table and for reading this blog.
Meet My Assistant
This is Cocoa. I use the term “assistant” loosely. She mainly just impatiently waits for scraps to fall, and helps me keep my kitchen floor clean. She loves long walks, rolling in the grass, and cheese. She’s silly, funny, a true foodie, sometimes cranky, and the love and joy of my life.