Bio

Cheryl's love for good food drives her passion. She has been blessed to be surrounded by and associated with good cooks and amazing chefs for most of her life. Over time, she developed a sense of what tastes good and what is good-for-you, backed up by her experience in the food industry and classes at the San Francisco Baking Institute.

As a child, Cheryl worked at her father's "fish fry" on the north shore of Lake Superior, spent summers working in her aunt's tiny bakery. She went on to washing dishes, waitressing, bartending, managing, and finally owning her own restaurants and food businesses. 

Cheryl moved from Napa where she had been managing a successful Italian restaurant. She has always been intrigued with the wine industry and managed several food and beverage enterprises in Lake County. It was serendipitous when she found a tiny non-operating bakery while living in Kelseyville. With no real bakery experience whatsoever, just a desire to make good and good-for-you (organic) breads. She gathered up all her textbooks, garnered some help from friends, and with the support of a great community, reopened the Main Street Bakery.

Viognier-Pear Cupcakes

Peel, core, and grate about 3 medium sized, ripe but "firmish" pears. Lightly toast about 1 cup of Lake County walnuts (optional). Heat oven to 350F.

Sift together and set aside:

2 3/4 cups all purpose flour

1 1/2 teaspoons baking soda

Pinch of salt

1 1/2 teaspoons ground coriander

Mix together until well whipped and airy:

2 sticks softened unsalted butter (1 cup)

1 3/4 cups sugar

Then add 3 eggs, one at a time, making sure each one is fully incorporated. Slowly add the flour mixture, about 1/3 at a time making sure it is fully mixed. With a wooden spoon stir in 1 teaspoon vanilla and 1 cup Shannon Ridge Viognier.  Gently fold in  the pears and chopped walnuts (optional). Scoop batter into cupcake tin with cupcake liners to about 2/3 full.  You should have enough for 24 regular size cupcakes.

Bake for approximately 14 minutes until golden colored and toothpick inserted in center comes out clean.  When cool, top with either a fluffy caramel cream cheese frosting, a buttery nut streusel while baking, or just enjoy it plain.

3928 Main Street, Kelseyville

(707) 279-2610