Assorted Conversations
Assorted Conversations is an interview podcast featuring inspiring stories from everyday people doing extraordinary things. Every other Wednesday, host Helen sits down with guests who are pursuing meaningful passions, exploring unusual hobbies, building creative careers, overcoming challenges, and turning long-held dreams into reality.
Each episode is a warm, candid conversation about the choices, setbacks, lessons, and moments of courage behind a personal journey. Come for the laughter and fascinating stories; leave with a fresh perspective and inspiration to begin—or keep pursuing—your own path.
Assorted Conversations
Ep. 32 - The Home Baker Conversation with Christine Crisatelli
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Home baker Christine Crisatelli shares nearly three decades of cake decorating experience, creative baking techniques, memorable celebrity desserts, and the rewards of turning a lifelong baking passion into a successful side business.
Home Baker, Christine Crisatelli, has been at her passion and side hustle for 29 years! Although she had a dream to own her own bakery, she is no less satisfied with continuing to pursue her baking passion from the comfort of her own kitchen. Her love of baking and the challenges of learning new decorating techniques to keep up with current baking trends are what have kept her motivated and inspired through the years.
She freely shares her passion with others which has led to some very unique opportunities like making Jon Bon Jovi his dessert after a show she attended and even getting advice on how to temper chocolate from the White House pastry chef!
Episode and Guest Link
Wilton - sign up for online classes, see the latest baking trends, buy baking tools/supplies
Wilton Cake Decorating YouTube Channel - basic techniques to kick up your decorating
Tempering Couverture Chocolate - 3 ways to temper this high end chocolate
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Credits
Music Credit: True Living by Patrick Moore
Royalty free music license purchased at soundotcom.com
Welcome to Assorted Conversations.
SPEAKER_01The podcast with everyday people sharing stories of following their passions as they pursue happiness.
SPEAKER_03Hey Maureen, how are you? I'm good. How are you? I am doing well. I am doing well. Welcome to anybody who is discovering the podcast for the first time. And welcome back to anybody that's joining us again on Assorted Conversations. So, Maureen, what's going on in your world?
SPEAKER_01There's always a lot going on. You know how it is with the projects, Helen. Always a project.
SPEAKER_03Yep.
SPEAKER_01What I wanted to ask you was have you ever had a side hustle, Helen?
SPEAKER_03A side hustle? I did for a little bit. There was a point in time where I had an online jewelry store. And I I kind of fell in love with beating and I started to learn different techniques. I opened this online jewelry store, and I'm going to say I might have had it for maybe a year, two years, tops, did some craft fairs, but I just kind of fell out of it. You know, the the residual income wasn't humongous and it was a lot of work. And I guess my passion for it kind of waned over time. What about you? Uh did you ever have a side hustle?
SPEAKER_01Um, well, I've had numerous side hustles, but I've had a side hustle when Connor was little, that I segued from a part-time job into a side hustle when I got a full-time job because I worked at a bakery and was decorating cakes for a grocery store bakery. And one of my coworkers at a full-time job, she said, You should just do that on your own. You're making that company too much money. Just do it on your own. So she was the one that kind of started me doing cakes and baking birthday cakes and wedding cakes. And it was a way for me as a single mom to have the extra money I needed to keep us afloat. So I did that for years. But like you, you know, the passion wanes after a while if it's not something that you really love doing.
SPEAKER_03Right, right. And, you know, that leads us into this week's guest, who is a home baker. She has been a home baker for 29 years. She has uh pursued different avenues with getting her baked goods into local restaurants. And after 29 years, it is still a side hustle for her. So take a listen to this week's episode, and we'll see you on the other side.
SPEAKER_01Today we have with us a home baker of 29 years whose baked goods have graced hundreds of weddings, birthdays, and parties, as well as local eateries. She's even won first place at the Big E Cupcake competition. Welcome, Christine Chrisatelli.
SPEAKER_03Thank you. Hey, Christine. Hi. It's so good to have you here. We are talking about one of my favorite subjects, which is baking. 29 years. Yes. So you are a home baker. You don't have a bakery or a shop, even an online shop of your own, correct?
SPEAKER_02Nope. It's right here.
SPEAKER_03How did you get involved in this? What got you started 29 years ago?
SPEAKER_02Okay, so when I was little, my Aunt Chris used to do it. I used to love to watch her do it. And she would make these beautiful royal icing roses. And I needed something to do, and I went to what was then, it was called Crystal Blueprint and Stationery, and I bought myself a Wilton book.
SPEAKER_03Good old Wilton.
SPEAKER_02Yep. And I just started doing, you know, the practice. And then it was 1992, and I signed up for the Wilton courses, and I just took them one right after another.
SPEAKER_03You didn't have an educational background in baking. This is more learning on the fly. And and was there any kind of self-teaching?
SPEAKER_02Uh well, you have to learn as you go, and trends change. So you went from buttercream and then you transitioned into fondant, and then you're transitioning back now into buttercream, but you were in tears and now you were st then, you were stacked, and now you're you're gonna see more tears coming back because that's trending. So you have to keep up with the times. And yeah, I mean, I didn't go back to the classes, I just kind of bought the books. You go online, you search what's trending. YouTube is a great tool. But when I started, that wasn't existent. So you had pictures and you just did what you had to do to make the picture work. If it doesn't work, you throw it away, you scratch it, and you start over again. And maybe this time you got it right.
SPEAKER_03Right.
SPEAKER_01That's what I did. How did you get started actually selling your goods?
SPEAKER_02I was working at Burger King, and this woman's daughter was getting married, and she couldn't afford a wedding cake. And I said, you know what? She picked it out, and I said, Okay. I said, I don't know what it's, you know, it's not gonna be perfect. And she said, I don't need perfect, I need a wedding cake. And I did that one, and it was for 200 people. Wow. Wow. And it was teared, and it was just it was ruffles and roses, and learning roses because you're working backwards when you make a rose. You have to twist with your left hand. Well, I'm right and left. So you twist with your left and you work backwards with your right. Learning that technique is so hard.
unknownSo hard.
SPEAKER_02But you know, you learn it and and you perfect it. It's nights of just sitting there with buttercream, just practicing and practicing, and then your hands warm up the icing, and you're like, Yeah, you're not getting the consistency anymore. Right, because the flour just kind of melts. Right. So Maureen knows it's perseverance and getting your name out there and putting yourself out there is is a big thing. But my mom was a great baker, my aunt was a great baker, so it was in my I, you know, I it's just I learned and I was always in the kitchen and helping and measuring, and I love to play in the flowery bin. What kid doesn't love to play with the flower? You take the spoon and you smooth it out, and then the big puff of plume of you know, flour goes everywhere and your mother's screaming at you because you made a mess. You were that kid. I I definitely was that kid.
SPEAKER_03How long did you experiment and learn as many techniques as you could and keep up with the trends? How long did that happen before you started to sell your stuff?
SPEAKER_02I would say a couple of months, but it's an ongoing thing. You it's just like a hairdresser where you have to constantly keep up with everything that's going on, you constantly have to practice. You you always have to hone your craft because you you're never going to be better than the next guy. You want to be better than you. Right. So have you had a favorite trend? My favorite, I like white on white. I think there's nothing more beautiful than a white cake with white frosting, and all of your decorations are white. I think it just makes a statement. And it's just it doesn't need anything. Yeah, it has a certain elegance to it. Absolutely. Absolutely. And I noticed that lace is coming back. The um the the royal icing lace, not the uh it's called sugar lace and it's edible. But right you're talking piped royal icing lace. That's that's trending this year. That's a lot of work. Yeah, and you have to have a real steady hand. And you cry when it breaks, and yeah, it's very, very delicate. It is, and it's a it's a talent. It's definitely a talent.
SPEAKER_01So you've done wedding cakes, you've done a ton of wedding cakes, but you've also done a lot of other pastries. Tell us what kinds of events or places you do your pastries for.
SPEAKER_02I used to do pies for the country diner in Enfield, Connecticut. I did chocolate-covered Oreos for them as well. I did a lot. Um, I do I for I was running the what we called Culture Club at Brooks Brothers, and every week we would do something, or every month we would do something, and I made homemade Pop Tarts one day for one of those. Where you take, yeah, you take the leftover things from the pies that I was making for the diner, and that's what I would fill the pastries with. So it would be like the apple, the blueberry, the cherry for Valentine's Day for the restaurant. When we first opened the restaurant, um, I was co-owner for about six months. I made little heart-shaped cakes that were filled with a raspberry schmear, covered in a chocolate ganache, and then um dark chocolate twils and raspberries on top. And that was a Valentine's Day special. You know, I just go with the flow. If somebody asks, I've done the cookies for bridal showers where you know they're they're special and they're flooded. I did the baby shower cakes with little onesies. Oh. So yeah, I've done the gamut.
SPEAKER_03This whole time you have had a full-time job throughout these 29 years. So really the baking is is more of a side hustle for you.
SPEAKER_02It is. It it definitely supplements the income.
SPEAKER_03Yeah. How do you balance the work for for your job and you know all the work that goes into kind of filling your orders?
SPEAKER_02It's a balancing act, sure. But what you do is you, you know, you have a calendar and you know that, okay, just for instance, this this Friday night, uh my great niece's birthday party is Saturday. So she wants milk chocolate and white chocolate. So Zia is making chocolate cupcakes. I'm going to fill them with a chocolate mousse, and then I'm going to make a white chocolate cupcake and fill it with a white chocolate mousse. And then I'm going to cover them each with alternating ganache. I'll be up all night. Yeah.
SPEAKER_03Yeah. I mean, it's it's gotta be hard with working 40 hours a week, and then, you know, obviously what you do is not a couple hours here, a couple hours there when I feel like it. Like you you're very time sensitive because of filling the orders.
SPEAKER_02If your cake is due on Saturday, typically I will get up first thing on Friday mornings. I'll start around 3 a.m. I'll get at least six cakes done before I have to go to work. And then I'll come back and I'll finish the rest of the baking when I got out of work. But I'll have already made my any buttercreams that I need, any fillers that I need, any decorations that I need, those will have been done way in advance. Any kind of flour that I have to make, like a hydrangea or or, you know, um, these are all gum paste flours, those can be made well in advance, put in a tote and put away. The hardest part is your baking. That that takes the longest.
SPEAKER_03Yeah. So you can kind of prep a lot of things that aren't perishable or won't spoil before you need them.
SPEAKER_02The buttercreams are made like Wednesday night. Those just get thrown in a refrigerator and then you take them out, make sure they're room temperature, re whip them, you're good to go.
SPEAKER_01So, what is it that makes you keep coming back for more?
SPEAKER_02The challenge. Definitely the challenge. It's it's a for me, it's a stress reliever kind of. It's it's my therapy. I love it. And I love that, you know, at the end of the day, I take pictures of the cakes as I go. So I take a picture as the cake is in the oven. I take a picture when the cake comes out, and then as I create it, I have snapshots from nothing to this, to me, a work of art.
SPEAKER_01Yeah. Yeah. It's building a masterpiece.
SPEAKER_03Yeah. Yeah. So tell me about your win at the Big E cupcake competition.
SPEAKER_02It was something my cousin, her daughter had entered it and the year before, and she said, You should do it, you should do it. So I said, Okay. So I did. And I took that recipe and I kind of tweaked it and tweaked it, and I would bring stacks of them into work, and they would have to tell me what they liked about it, what they didn't like about it, what they think I should change. And that went on for months. As a matter of fact, my sister to this day says, please don't make that cupcake again.
SPEAKER_01I just want to be clear that everybody at work um really continued to give you negative feedback so they could get more cupcakes.
SPEAKER_03Probably. Christine, what was the award-winning cupcake?
SPEAKER_02It was an applesauce, apple-infused cupcake that I called New England's Harvest. I topped it with a maple syrup, Swiss meringue buttercream, drizzled maple syrup on top of that, and then I topped it off with chopped-up walnuts.
SPEAKER_01Mmm, that sounds so delicious.
SPEAKER_02It was definitely a fall cupcake. It had apple spice, it has uh clove, nutmeg, cinnamon, allspice, and I diced up the apples real, real fine. And yeah, I I took it home all the way to the bank. It was kind of fun. But ironically, the day of the event at the Big E, I had offered to help a co-worker cater an event for her husband. So I was not there when the award was given. My cousin was.
SPEAKER_01Oh no. So you weren't even there to accept the ribbon. I was not.
SPEAKER_03I watch a lot of the the baking competition shows and the buddy versus Duff. And I am amazed at the how they have to think on their feet and innovate to create what they create or rebound from a cake catastrophe.
SPEAKER_02And you have them.
SPEAKER_03Yeah.
SPEAKER_02You do have them. You know, my first cake I did for Lanote had these beautiful big, they were almost like a pansy, but they were sh they were big. They were like four inches wide. And they were very delicate. And I literally was driving and I'm watching the cake, and it's going over, and I just let the car roll to a stop. Because I, if I hit the brakes, the cake was gonna go over. Wow. Right. And I broke two of the flowers and I got there. My very first cake. My very first cake, and it was like, oh my God. So, you know, you bring all your tools with you for those accidents. So you're sticking them together with the gel, and you're you're trying to hide that they're broken, and you just learn.
SPEAKER_03You just learn. Have you ever had any moments happen that really made you question pushing on and and getting through that situation?
SPEAKER_02I haven't, but I did do a cake. Now that I think about it, it was for a coworker. Um she got married in the uh it was hotter than Hades. I remember that. Wasn't Maureen's wedding, was it? No, no, but I had to deliver it way out in like Mansfield, and I opened up the back of the car, and the frosting literally had just it was all in a pool on the bottom. It had just melted right off the cake. Yeah. And I thought, oh my God. Weather is the worst. It's it's the worst. Humidity and heat are just the absolute worst.
SPEAKER_03What did you do?
SPEAKER_02I fixed it and then I had to run home because I was going to the wedding. Yeah, that cake was just why I am doing it. No, because I love it. I really do enjoy it.
SPEAKER_03And there's nothing that's made you think twice. I think that's great.
SPEAKER_02No. I can't say that there has been, no. I did a stitch cake on the fly. Some woman on Facebook needed it, and nobody would do it. And I don't really care to do character cakes, although ironically, I'm good at them. It's always the ones you don't like to do. So I did a 3D stitch cake. The end result was one of my favorite cakes. I actually it was one of my favorite cakes.
SPEAKER_01The one thing I know about you, Christine, is you're a perfectionist. I'm my worst critic. I am. And doing things to that level is important for you. It is. How do you want people to feel about what they receive from you?
SPEAKER_02Happiness. I want them to say, This is what I envisioned. What I tell people is bring to the table ideas that you want. And I will take those ideas and incorporate them. They will not be exact, but it'll be a close interpretation of all of these different components. And there have been times where I have said, I can't do this for you. It is way beyond what I am capable of. I am not going to ruin somebody's wedding day. It's just not going to happen.
SPEAKER_01Well, it's good to know your limitations.
SPEAKER_02Yeah, and then, you know, you can sit there and say, okay, I'm not doing it for you, but I'm going to keep this and I'm going to go home and I'm going to practice it. So maybe I can do it for somebody else down the line. But at this point in time, there's not enough time from the time I made a bride to the time of their wedding that I could learn a technique well enough to put it on a cake for public display.
SPEAKER_03Do you have any stories about maybe, I don't know, the most famous person you've ever baked for?
SPEAKER_02I do. Um Bon Jovi was opening at the Prudential Center. They did 10 shows down there. And okay, so I went to all 10 shows. I believe I went to all 10 shows.
SPEAKER_03Hold on. I gotta go get my AquaNet.
SPEAKER_02And we um a friend of mine, we went down and we we got um it was this whole thing where we got to go before everybody and see the band's soundcheck and all this other stuff. And I met the head chef of the prudential center of this particular restaurant within the prudential center, and he asked me my name and everything, and he said, Where are your seats? And I told him, and he's like, I'm gonna come get you. And I said, Okay, whatever. And me and my friend went and sat in our seats, and you know, the show starts, and they come out and they start playing Wanted Dead or Alive. When Bon Jovi comes out and does Wanted Dead or Alive, it's typically the last song before the encore, or it's the last song of the show, typically. Back then it was I haven't been to show in years. So we're sitting there and security came up and said, Are you Christine? And I said, Yes. And he said, Would you come with me, please? And I looked at him and I said, No. And he said, and I forget the chef's name. He said, I've been sent to get you.
SPEAKER_01So what did you make Bon Jovi?
SPEAKER_02I made him chocolate mousse infused with Grand Manier for after the show.
SPEAKER_03Did you get to serve it to him? I did. Why are you holding out on the details?
SPEAKER_02I I'm not. You know, it happened so long ago and it was so spur of the moment that and I've met him several times. And he's really a nice guy. Honestly, he is. And obviously he knows what he's doing. The band has been around forever. What what did he say when you brought him his dessert? Just thank you. Just thank you. It was the end of the show. He was hot, he was sweaty, and I was like, you're welcome. Oh, that was the other interesting thing I can share with you. The pastry chef for the White House actually told me how to temper couverture chocolate. True story. Wow. What what type of chocolate? It's called couverture chocolate. Chocolate and it has to be tempered. It has to be brought up to a certain temperature, brought down to a certain temperature, and then brought back up to a certain temperature. Because if you don't do that, it melts in your hands and it doesn't snap when you break it.
SPEAKER_03Right.
SPEAKER_02So the chocolate chips or the chocolate discs that you buy, those are already tempered. This hasn't been tempered. This is it's called couverture chocolate.
SPEAKER_03Huh.
SPEAKER_01Wow. Now it was the White House. Yeah. How does one meet the White House basement ship?
SPEAKER_02My oldest sister knew somebody that knew her. I had emailed Lint chocolates, who that's the chocolate I use. And they sent me back videos and everything, and I I could not get it. And I told my sister, I said, you know what? I don't know what else to do. I had 80 pounds of couverture chocolate that I did not know what to do with. And she's like, I'll make a phone call. I said to my sister jokingly, I said, Oh, so what are we going to supposed to do? Just dial 1600 Pennsylvania Avenue. She's like, uh, yeah. And she did. We were at the Olive Garden in Enfield, Connecticut. We were talking to the pastry chef of the White House.
SPEAKER_01Oh, so you can just call them from any restaurant and they're going to give you advice.
SPEAKER_02Well, she was very helpful. She was very helpful.
SPEAKER_01This is good to know because it's kind of that 411 for today's baker. Yeah. Like the information line. Of course, you just call 1600 Pennsylvania Avenue. Who knew?
SPEAKER_02Yeah, I forgot about that until I was thinking, I was like, wait a minute. I couldn't get it. I could not get it. Her name was Susan. And yeah. And the rest is history.
SPEAKER_03Oh, so funny.
SPEAKER_01Very cool. You have had a desire in the past to open your own shop.
SPEAKER_02Yep.
SPEAKER_01And you've decided not to. I did. Tell us about that.
SPEAKER_02Um, after I did the cupcake thing, um, I actually was trying out for Cupcake Wars. Oh. I met Florian Bellinger Bellinger at the International Food Expo at the Javet Center. And he gave me his name and I did that whole thing. I was never called, but fortunately I was I don't feel I would have been ready for it, quite honestly. And it was something that my brother Lewis and I worked on, getting looking at places to open up my own shop because he felt it was time and he he really pushed me. And he died. And that dream died with him.
SPEAKER_01And I'm okay with that. I am okay. It's something that he wanted for you.
SPEAKER_02I would have done it, I probably would have done it if he had been still here. I I really believe that because he was the driving force because he believed in me more than I did at that time. Right. It's taken seven years for me to even think about it. And I that's so funny that I'm okay with it. And I'm older, you know. You you you always have to think about, I'm single, so you have to think about how are you gonna pay the bills, how are you gonna get health insurance, which is huge. It's very important, right?
SPEAKER_01So tell me this, Christine.
SPEAKER_02Yes.
SPEAKER_01You're you said you're getting to that point where you're like, I don't, I don't know. There are certain things that I don't want to do anymore. How are you looking forward to evolving to do something that you still love doing, but maybe not have the pressures?
SPEAKER_02I think that I'm gonna pick and choose when I want to do it. You know, there were years where I didn't have a weekend free. One of my favorite things to do is go to the beach. And I didn't have that opportunity. You couldn't go anywhere on Friday, you couldn't go anywhere on Saturday, that left Sunday. And my favorite beach is York, Maine, and that's a two and a half hour drive. But to do that for one day, I wouldn't want to come back for one day. I want to be there for a few days. I want to have my sunrise with my cup of coffee and just listen to the seagulls in the water.
SPEAKER_01You're gonna scale back some. I'm gonna scale back some. I am, Christine. Yes, ma'am. Thank you so much for spending time with us. Thank you for having me. It was fun. I love talking cakes.
SPEAKER_03Christine, we wish you the best of luck.
SPEAKER_02Thank you. Thank you. 2022 is gonna be an interesting year, I think. I've got lots of nieces and nephews that need to get married, so we'll see what my sister dreams up for them.
SPEAKER_01The last one was the chocolate-covered Oreos. Oh my gosh. Nothing like family to keep you hopping when it comes to the baked goods. Helen, that was a pretty interesting conversation with somebody who has a true passion.
SPEAKER_03Yeah, it absolutely was.
SPEAKER_01What did you get out of that conversation?
SPEAKER_03I think uh the thing I love the most about Christine's story is she freely shared her passion and it led to really unique opportunities. You know, she got to make dessert for John Bon Jovi, and that came from a conversation with one of the chefs in the restaurant at the facility where the concert was being held.
SPEAKER_01Right.
SPEAKER_03And, you know, somebody wanted to give her an opportunity to work in a professional kitchen and make that dessert, which was so cool. And then she also got chocolate tempering advice from the White House kitchen. Being passionate about what she did, people saw the authenticity, and it led to some really unique opportunities for her.
SPEAKER_01Yeah, what amazing experiences those were.
SPEAKER_03Yeah. What about you, Maureen? What did you get out of it?
SPEAKER_01I think that seeing someone who has a sustained passion to the point of learning new trends all the time is amazing. Like she really dedicates herself to learning the next thing, to being inspired, even the most frustrating thing, she is going to work through because she does not let it daunt her. She is going to make it happen.
SPEAKER_03Yeah. Yeah. That dogged determinist. And again, for having a side hustle for 29 years and it is still a side hustle, she gets so much out of it and she loves the challenge of it.
SPEAKER_01Right. I just find so much inspiration from her because she does enjoy it. She truly loves it. She is absolutely thrilled when people enjoy what she brings them.
SPEAKER_03Oh, that's great. So if you're interested in learning more about some of the resources Christine shared with us, jump down to the show notes. We've got links to the Wilton website and some information about tempering chocolate. So that is it for this week, Maureen. Any parting words?
SPEAKER_01It's a sweet life, people. Go out and get your pastries.
SPEAKER_03Uh thanks for listening, everybody, and we'll see you next week. If you've liked what you've heard, please subscribe and share with your friends and family.
SPEAKER_01Rate and review us wherever you download your podcast.
SPEAKER_03Become part of the Assorted Conversations community on Facebook, the place for listeners to connect, share, and support each other as we all pursue what makes us happy.
SPEAKER_01And don't forget to follow us on Twitter and Instagram. All links to our social media accounts are in the episode description.
SPEAKER_03Thanks for joining us, and until next week, be bold, be blind, and pursue your passions.
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