ABOUT KAIT'S BAKES
Hi! I’m Kait. I was born and raised near Boulder, CO with 5 siblings. I started dancing at the age of 5 and quickly fell in love with it. I left home at the beginning of my Junior year in High School to dance at a boarding school for ballet dancers, which led to a traineeship with The Washington Ballet in DC, and with Ballet West in Salt Lake City. My background in ballet has given me many valuable skills and has contributed to my discipline and perfectionism in all areas of my life.
All the while pursuing a career in ballet, I always loved to bake, and dreamed of opening my own bakery one day. On the weekends, I’d take the bus down to Georgetown Cupcake, the place that started my obsession with baked goods. I’d scour the internet for recipes and test them out with my friends. After becoming a mother, I added layered cakes to my repertoire, and have had to come up with some pretty interesting motor bike, construction vehicle, and airplane themed cakes.
I received a marketing degree from BYU and graduated in 2017. I love having my education and that I’ve been able to be home with my kids while working for a digital marketing agency.
Macarons caught my eye after taking a macaron demo class at Orson Gygi in Salt Lake. I decided to give them a shot in my home kitchen, and failed a time or two. As someone who doesn’t give up until it’s been mastered, I’ve continued baking these finicky little pastries until their darn near perfect. I hope you follow me along on my journey to becoming a pastry chef in my Idaho kitchen.
I met my husband, Dallin, at a landscape nursery we both worked for in Victor, ID. We got married in the summer of 2014 and now have three, crazy little boys. We enjoy being outside during the magical Idaho summers, and we try to survive the long winters stuck inside with our very busy, very destructive children. We also have 9 chickens who we all love. They are the official sponsors of Kait’s Bakes, as their eggs have supplied the most important ingredient in my macaron shells. I hope to instill in my children a lifestyle that’s as close to nature as possible. We love to garden, drink raw milk, eat sourdough bread, and make as much of our food as possible. We love living in Rigby, ID for its small town feel, and its proximity to both of the “major cities” near by.
I take a good dessert very seriously. And I don’t think you should waste the calories on any old cookie or piece of cake. That’s why I want to provide not only the prettiest, but the most delicious and satisfying macarons to you and your family. I use only the best ingredients in my macarons: farm fresh egg whites, cane sugar, almond flour, and vanilla extract, as well as real ingredients for my fillings and ganaches. I incorporate as many organic, local, and fresh ingredients into my pastries as I can, and I hope that comes across when you finally get to bite into one. You won’t regret having these as a part of your wedding dessert table, as the centerpiece of your next event, or as your Saturday cheat day dessert.