Cake creator extraordinaire: Julie Myers

    Dixon’s own Julie Myers, cake maker extraordinaire and owner of Dessert Matters, has not always been a pastry chef. She started her culinary career at San Francisco City College where she received a degree in culinary art. After many years of working in the field as a chef, Myers fell into the dessert business when she began working for a bakery on the central coast of California. That was when she knew she had to go back to school. And she did, getting her pastry degree at the Culinary Institute of America in New York, thought to be the Harvard of culinary schools.
    After graduation, she worked in restaurants and large hotels, “where we would make a thousand cakes a day and never know the bride we were making the cake for.” Missing the client connection she’d had at smaller venues earlier in her career, she left the large kitchen scene for small restaurants and inns.   
    Myers has built her business on ingredients and client relationships. “Combining their ideas and my love for this art, I work with my clients to come up with what they want. My goal is for every bride to remember her wedding cake ten years later, for people to walk away thinking my cake is the best they’ve ever tasted.” Hearing her talk about how working with fondant or making gum paste flowers is relaxing and therapeutic, it is clear that pastry is her art and is truly what she loves. Her love for what she does is also evident in her cakes. “It is the biggest disappointment in the world if a cake looks beautiful but tastes terrible. It needs to taste good and look sensational.”
    By always working with the finest natural ingredients—only using butter and homemade products—every component of her cakes tastes wonderful on its own. “The cake, the buttercream and the filling taste great separately, and when put together you have serendipity, a product that no one can beat.”
    Myers not only makes cakes, she also creates other heavenly desserts and candies, all made to order. Be on the lookout for her website, www.dessertmatters.com, which will be available soon. For more information, contact her at (707) 372-8383.

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