Interview with bakeateasy A.K.A. Jazmin & Fiona
When did you start bakeateasy? What was the reason and who had the idea?
We started @Bakeateasy this past April in Byron Bay where we both live. It was in the middle of the COVID when we both lost our jobs in hospitality. It made us think about starting our own business, and that's how we realised we could combine each other's passions; Fiona's passion for photography and my (Jazmin) passion for cooking, bake eat easy was born! We knew it was going to be a real challenge, but we were wholly determined to go for it. Now we are enjoying it to the fullest... As the saying goes "Find something you love to do, and you'll never have to work a day in your life."
What has the response been like from friends, family, followers?
Amazing, we've received lots of compliments and great feedback, not only from friends and family but also from followers that don't even know us. It makes us feel very proud and every day we are more sure that we made the right choice to create bake eat easy!
Why plant-based/vegan recipes?
I, Jazmin have been eating a plant-based diet for about a year and a half now, and that was mainly what aroused my interest in cooking ... it was like discovering food again, very interesting. For this reason, when I decided to start this project with Fiona, I proposed we do vegetarian and/or vegan or recipes to have a good impact and show how easy it is to adapt recipes!
What's your favourite recipe that you've posted?
Mmm.. it's difficult to choose just one, but if we have to choose our top 3, we would definitely go with our No-Bake Granola Bars, Homemade Marroc and Carrot Cake!
Is this a full-time job? What do you two do for work and is it related to creating recipes/food photography, etc?
It's a full-time job for both of us. We work two days a week each in restaurants and only for a few hours, but all our energy is entirely focused on Bake eat easy.
How do you develop your recipes and what advice can you give to someone just starting out?
Neither of us are cooks, which is why we do a lot of research on recipes that we like and think others would like, and if necessary we modify them to our liking, or we adapt them to be vegan. We also like to cook recipes native to Argentina, where we both grew up, and make them known here in Australia. We've noticed that our Argentinian recipes are our most liked and get the most engagement on our page.
If we had to advise someone who is just starting out, we would say that everything that is done with passion is very difficult to go wrong. It is important that they believe and that they are interested in what they are communicating and more than anything that they have patience.
Did anyone else just find out that Oreos (in Australia) are vegan!? When we realized we were STOKED!
Following a plant-based diet doesn't mean we have to eat healthy or plants all day long, we also eat vegan junk food from time to time, actually quite often... and most of the time its cake!
We wanted to make this cake a long time ago but had trouble finding vegan caramel, UNTIL...we discovered Pana Organic Cashew Caramel Spread which to be brief is absolutely MIND-BENDING!
This cake is mouthwatering and the process is well... a piece of cake! Simply follow the steps below and you will be soon enjoying this Oreo and caramel cake which is (excuse our language) BOMB AF, 100% vegan and trust us, the compliments will be infinite!
Ingredients (for 8 servings)
2 oreo cookies packages (133g each) + a few extra to use as topping or mini Oreos
1 1/2 cup of coconut or any plant-based milk
1 jar Pana Organic Cashew Caramel Spread (200g)
1 can full-fat coconut milk (400 ml)
4 tbsp icing sugar
1 tsp vanilla essence