Hi friends,

Transitioning into a new 9-5 setup that includes more interior fridge views, multiple burners (sometimes boiling over), an overhead camera rig, canine coworkers, and lots of trial and error. It looks like Monday night pop-up dinners and recipe testing miso + black sesame rice krispie treats and finessing coconut butter while I lament the fragility of silicone rubber scrapers. A new perspective I’m embracing with gratitude and total uncertainty while I craft noteworthy narratives around plant-based eating. It’s work I’ve longed for and will share with fervor as we transition gracefully into squash based dinners and potluck soup parties.

Redefining what the idea of “work” can look like, much like the GBBO Threads account is redefining passable baking puns–you’d coconut butter believe (sorry) outside traditional office norms, we’re capable of so much. Akin to climate action, it’s about believing in alternative ways of being. (Having a little encouragement from Noel + Alison doesn’t hurt either.)

What got you here, won’t get you there. Here’s to stepping into what’s next. (Looking at you vegan marshmallows for said rice krispies–stay tuned.)

For more baking inspiration, scroll on for a brilliant interview with Nikki Arce.

And please! Send your favorite GBBO memes.

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

We’re on a new platform! You may need to add this email to your “contacts”, just in case.

No bake pumpkin fudge with toasted hazelnuts.

• Come hang on the CLC Facebook page.

• Keep WNC in the news cycle! This growing list of needed donations is important as ever. Reminded of the utmost importance of mutual aid movements post disaster.

• Saving seeds in the aftermath of Helene–Jim Veteto’s heroic work preserving the agricultural legacy of Appalachia. Must read.

• Ready for this seasonal fall favorite, no-bake pumpkin pie fudge. You’ll want to DIY the easiest coconut butter for this one, trust me.

• I lust over antique ovens, don’t you?

• Post Indigenous People’s Day, looking to the chefs revitalizing Native foodways.

• These surreal prompted cakes though.

Dessert therapy with Nikki Arce of Camellia Pistrina

Interview by Hawnuh Lee
Photos by @savorcookbooks

A true treat this week, I spoke with Portland based baker, Nikki Arce. Founder of the botanically inspired, Camellia Pistrina, she re-defined her relationship to food using pastry arts as a healing practice and continues to elevate plant-based baking. From creativity in recovery to innovative eats, Nikki’s interview is not one to miss. Read on for more inspiration.

(Light CW, mention of ED.)

For those who may not know, can you introduce yourself and Camellia Pistrina?

I am a Portland transplant from Southern California. I’ve been an ethical vegan for over a decade and am on a mission to elevate vegan pastries. Originally, I studied Nutritional Science in undergrad and grad school, but I kept finding myself pulled to culinary arts. In nutrition school, I internalized a lot of black and white thinking towards food. I saw food only as a calorie number, macronutrient count, and weight influencer.

The science of food overwhelmed me. There was tons of weight-bias and food demonization occurring all around me. Eventually, my ED Orthorexia Nervosa (an unhealthy obsession with “healthy” eating through means of unhealthy behaviors) escalated throughout my early adulthood. Culinary school helped repair my relationship to food and pastry arts (recently) has been a medium to explore the beauty of food. 

Since arriving in Portland in 2018, I have assisted in opening / operating several plant-based bakeries and concepts in Portland. In May 2022, I started Camellia Pistrina, “Tea Pastry” in Latin, in efforts to bridge a new found love of pastry arts, tea culture, and eating disorder recovery story. Camellia Pistrina, utilizes French pastry techniques with Asian flavors mixed with Pacific Northwest ingredients.

To find Camellia Pistrina goods, check out the Japanese-inspired vegan desserts for Obon Shokudo’s menu, local pop-ups, and event collaborations in the Portland OR metro area.

What is the ethos behind your vegan + botanical baking?

From an early age, I gained a fascination with tea culture, herbalism, and eastern medicine. This crossed over into an appreciation towards Asian culture. Through my creative baking business Camellia Pistrina, I wish to bridge together my early appreciation of Asian culture, showcase tea / herbs / spices from around the world, mission to elevate vegan pastry arts, and an eating disorder recovery story. As a long-time vegan, I feel grateful I can showcase beautiful vegan pastries as a form of food activism. Desserts (especially vegan desserts), deserve to be in the spotlight just as savory food.

What does a day in your kitchen life look like?

I do not follow a typical baker’s production schedule. Since I typically focus on restaurant desserts, collaborations, and special events, restaurant desserts are produced as needed whereas collaborations / events may be a sporadic schedule with several days or weeks of recipe testing until the theme or special ingredient asked for is present in the right amount. I enjoy working in waves like this and it keeps my creativity flowing overtime. Plus, variety helps avoid burnout for me.

Where do you find inspiration?

Portland (OR) has been a HUGE inspiration for me. Local residents that wish to support local farmers and enjoy eating with the seasons. Activists advocating for food accessibility. Chefs that hunt down the best ingredients for their restaurants. Also, working in restaurants that promote low-waste ideals (like Obon Shokudo) and mindful food sourcing has influenced me to incorporate similar behaviors into my baking business.

How do your Latina roots inform your practice?

“Finding myself” in business has been tough. I’ve been told I need to make Mexican pastries / pan dulce rather than “fancy shit.” “Be more authentic,” “Be more true to yourself.” “Be more brown.” As a 3rd generation Mexican / Spanish person, I never felt like I was “enough” to fit in with brown peers or others. I have wished that baking would provide a link to my heritage, but for me, it didn’t. For me, my baking experience was to repair my relationship to food and heal my long-term ED history. At times, I feel like this isn’t “good enough” or “brown enough.” I admire and love how other chefs create food that links them back to their culture / heritage. Maybe I’ll find a similar link one day, maybe I won’t. For the time being, I just want to make pretty seasonal pastries that incorporate MY experience.

My nostalgia for food.

My turmoil towards food.

My recovery.

Personally, that feels “good enough.”

How does collaboration / community inform your work? (I know your baked goods are a popular pick at Obon!)

Collaboration and community is crucial. I feel like some of my best work produced was inspired by peers, restaurant concepts, fundraisers or a special event. Whether you are a seasoned chef or someone brand new to food-service, there is always something to learn from others.

What kitchen tool can you not live without?

A scale. Once used to weigh food for calorie tracking purposes, is now used to perfect recipes for more consistent results.

Current favorite restaurants (or dessert destinations) you’d recommend?

Local to Portland, Feral with their ever changing food menu and creative flavors, Orange and Blossom (next to Feral :)) for pastries, and Soen’s pop-up at Courier Coffee for seasonal Japanese food with plant-based options like Kakigori, shaved iced with rotating flavors, inari, umeboshi norimaki, with superb dialed in espresso. Obon Shokudo has been a staple part of my weekly meals as I bake through the day and never tire of their plant-based Japanese comfort food.

Go-to cookbook?

Instagram has been a loaded space for new and innovative vegan recipes being published internationally. I find this super useful as I look to find more vegan European and Asian pastry recipes. Also, baking books in GRAMS. Consistent measurements help create consistent results.

Any exciting upcoming projects to share?

In PDX - Bread Fest this Sunday! Smith Teamaker pop-up next weekend. Saturday at NW 23rd St and Sunday at Headquarters in SE.

I am hoping to journey between the PNW and Southern California more for pop-ups and restaurant collabs. Currently, I am recipe testing a lot for future fine-dining collaboration experiences which are in their planning stages, but hopefully I can share more soon.

How can we support you? (IRL + Virtually!)

To find out about upcoming pop-ups, new dessert specials, and special events, subscribe to our newsletter on our website and follow on Instagram @CamelliaPistrina!

If you are a chef, restaurant, or creative, feel free to reach out to collaborate for events, curated desserts, and pastry menu planning assistance.

—

Thank you immensely Nikki! For sharing your story and helping us find some beauty in our baked goods. <3

Ok, but which one is your favorite?

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