why i started this bakeshoppe
Hello! My name is Emmy So.
So Good Bakeshoppe has been a long-time vision since completing pastry school in 2011. I was working in the real estate, design, construction world but always had a dream to go to culinary school, so I enrolled in Tante Marie’s Professional Pastry School in San Francisco. After graduating I continued working full-time and spent Sundays as the pastry chef at Summer’s Kitchen in Berkeley. Holding the two jobs was too stressful so I sadly left the culinary world behind. In 2018, I was diagnosed with an aggressive breast cancer. Luckily it was caught early. During treatment I researched fundamental nutritional qualities in food to fight the undesirable effects of chemotherapy. I also learned the difference between different types of sugars and how some types can feed cancer.
Armed with this new knowledge and my love of baking , I spent my spare time creating, testing and perfecting my recipes. I believe food and the memories of certain foods provide people comfort. This is why food is often the main focus at social gatherings. My own family and closest friends all connect and share our love for each other over food. It brings me so much joy to make and share these foods with others.
why the macaroons and granola?
As a kid my mom made coconut tarts. I didn’t like them then. As I became older, I grew to love them. In time, I knew I had to create a new twist on an old favorite. As for the granola, I didn’t like any from the stores, so I made my own. Since then it’s been our favorite kitchen pantry staple.