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Food, Glorious Food By Libby Hopkins

Julia Child once said, “People who love to eat are always the best people.” Unfortunately, Julia never had the chance to meet me before she passed, but I’m sure if she did, she would consider me to be a nice person because I love to eat! Especially cupcakes! I call them “Little devils in paper cups.” They are addicting to say the least. A few weeks ago, I had the opportunity to sample some French Toast Maple Bacon cupcakes from Bake’n Babes, and yes, they were little devils in paper cups because they were out of this world! Bake’n Babes is owned by Florida native, Julie Curry. “I’m a true Florida native and love it,” Curry said. “I was born in Miami, grew up in Tampa, and received my bachelor’s degree from the University of South Florida.” Curry currently lives in the Channel District in Tampa with her husband, Jesse, and their two children, Savannah and Maximus. “Jesse grew up on a cattle ranch in Venice, FL where his family still resides,” Curry said. “We love to visit the ranch whenever we can. Our children are seventh generation Floridians and we want to make sure that they maintain strong ties to their roots.” Curry didn’t grow up cooking, but after having her daughter, she began making daily meals for her new family. “Preparing daily meals made me extremely aware of what was going into our food and caused me to take a hard look at the quality of what I was feeding my family,” Curry said. “I started cooking more and more food from scratch and fell in love with the precision and control of baking.”

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On a whim, Curry entered the Ybor City Cupcake Contest with

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INTHEFIELD MAGAZINE

April 2017

her French Toast Maple Bacon cupcake and it won first place. “I thought that it would just be a quick contest for fun until the organizers asked if I’d be back the following week to sell in the weekly market, it was then that Bake’n Babes was born,” Curry said. “Bake’n Babes started selling cupcakes at the local markets, but soon expanded to selling our addictive Paleo Granola and taking catering orders.” Bake’n Babes makes all of the classics with a local twist. Their paleo granola parfait uses local honey and Greek yogurt from Greek Boy’s in Tarpon Springs. Their beer battered cupcakes are based around Cigar City’s Florida Cracker beer and they use fresh Plant City strawberries in everything they make that calls for strawberries. “We’ll be using produce from Cee Bee’s Citrus in a variety of ways like muffins, cheesecake bars, and sorbets,” Curry said. “Most of our food plays up the balance between salty and sweet, though we will have some more savory items when our storefront opens inside The Hall on Franklin.” Currently you can find Bake’n Babes’ sweet treats at Anise Global Gastrobar (www.aniseglobal.com) in downtown Tampa. Sing and Kevin Hurt are the owners of Anise and were fans of Bake’n Babes early on. They provided a great deal of encouragement and support to Curry when she started Bake’n Babes. “When the pastry chef position opened at Anise, Sing called to offer it to me,” Curry said. “I was a little anxious about taking the position because I had never been in charge of desserts for an entire restaurant, especially one so high-volume, but I found a very supportive environment. We started a Saturday Sweets program to feature a new dessert every week, it gave me the chance to try new things and get immeWWW.INTHEFIELDMAGAZINE.COM

In The Field magazine Hillsborough edition  
In The Field magazine Hillsborough edition  

Agriculture magazine covering Hillsborough County in Florida

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