During the community quarantine period, some Filipinos were able to tap their creative energy and translate it into something innovative. Just like this banker who gave traditional baked goodies an ‘uplifting’ twist.
Weekend baker Joey Silvestre loves a good whiskey. Not giving in to anxiety and restlessness even with limited activities during the quarantine, she started tinkering in her kitchen.
On the other hand, she shares that baking is more of a form of relaxation for her and indulging in such activity became therapeutic for her. While drinking, she thought of adding alcohol to her cakes.
“Having a background in the food industry and being exposed to quality food, she knew that alcohol enhances the flavor of the food. So, I went for it using my old recipes,” Joey said.
After producing a bunch, she sent these baked delights to family and friends, who, in turn, encouraged her to turn her creations into a business.
“I’ve always been an advocate of spending quality time with family. I believe it is crucial in having a happy community and workplace. With my products, I make sure that I make products that will be worthy of quality time with loved ones,” the baker said.
In high spirits
She launched her The Drunk Baker on Independence Day that includes two spiked pastries—Lemon Olive Oil Cake and Whiskey Brownies.
Image: Facebook/The Drunk Baker
The Lemon Olive Oil Cake has two virgin options—a plain one and one with strawberries. This particular cake uses olive oil in place of butter. Joey describes it as having ‘a kiss of lemon for that refreshing taste and just the right amount of sweetness’.
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Meanwhile, the Whiskey Brownies are dark chocolate fudge brownies with a hint of whiskey. The Drunk Baker recommends pairing these with coffee and a separate glass of whiskey.
“Just because we need an extra swig these days,” Joey said.