About Me

Me My name is Alex Ahearn. I love baking. It combines so many things that I care about it – art, mathematics, and most importantly the pleasure of enjoying great food with my family and friends.

I’ve been into baking since I was about eight years old after my mom’s friend gave me Emeril’s There’s a Chef in my Soup, a cookbook that I still use to this day for his chocolate chip cookie and banana bread recipes. Those two, simple recipes were the first building blocks of my love for baking.

In 2010, when I was 14, I started getting really into baking and would often bake desserts for holidays and parties, and for my Dad to bring to his work to share with people. In 2011, I started this site to make it easier for my Dad’s co-workers to request baked goods. The frequency of my baking depends on my schedule with school, working in a kitchen as a pastry cook, and volunteering. Sometimes my posts are weekly, but there are months where I’m just too busy to make updates here. The starting point for many of the recipes begins with The Golden Book of Desserts, which friends at my Dad’s work bought for me as a present (Thanks everyone!) and with Bon Appetit. I sometimes modify recipes to add or subtract ingredients based on what I like or what I think others will enjoy. I love the feedback that I get on what I’m baking – it’s great to know what works and what needs improvement as I continue trying new recipes. Many of the recipes from 2014 forward are from my classes at Johnson & Wales. It’s been great combining experience with baking at home, in the classroom labs, and at work.

One of the things that I want to improve on is dessert plating, when I have the opportunity at parties and holidays. Baking can be so precise, and with plating you can really express yourself. I worked at New England Bonsai Gardens for several years and when I had time, I created ikebana (Japanese flower arrangements) for the customers and employees to enjoy. I think the concepts here can be applied to how food is presented, and it’s something I want to focus on and refine throughout my career. I like simple, straightforward desserts, but I also think food tastes better when it’s presented well.

I chose Johnson & Wales University because it’s not only one of the best schools in its field but it also allows students to have the normal class experience with academics. I love it here at J&W and hope to graduate with a Bachelors degree in Baking & Pastry Arts in 2018. In the next five years, I see myself training at many high-end restaurants all over the world. I would ultimately like to work in a test kitchen or for a food company developing products and recipes.

My favorite desserts are tiramisu, lemon bars, and chocolate eclairs. In that order. My Mom makes the best lemon bars!


  1. Teddi says:

    You are one lucky person if you can get Alex to bake something for you. He’s been bringing us delicious treats!
    Alex is a highly talented, intuitive baker with flair and passion. Make a request today- remember to ask nicely!

  2. Brian says:

    The eclairs are LEGIT! Don’t change a thing.

  3. Michael says:

    I have been fortunate enough to work with Alex’s dad and I’ve been on the receiving end of many fine treats.

    My favorites, so far, are the éclairs. Just the right amount of chocolate and the vanilla cream is outstanding. The cake is so light that you can eat five in a row without feeling full.

    Good job. Keep them coming!

  4. Roslyn says:

    Love your website! I am looking forward to trying your recipes and maybe even tasting some? Maybe you can make something special for the puppy graduation class???

  5. Anat says:

    I LOVE this site Alex, congratulations! I am excited to try out the eclairs, they look amazing! Thanks for inspiring me to bake.

  6. Eric says:

    I’d love it if you’d try your hand at Gougeres. They are super tasty little cheese puffs that use the same technique – pate a choux – as eclairs.

    • Teddi says:

      Right on Eric- Gougeres could be the missing link. Although we wish for Alex to migrate to savory, his metier is sweet.
      When I asked Alex where to keep the insulin, he said; In your pocket!

  7. Desirae says:

    One of my favorite deserts are tiramisu also! YOu have good taste!!

  8. annika says:

    Napoleon for breakfast… what a treat!!!

  9. annika says:

    THANK YOU! I’m enjoying my delicious banana creme pie now! Cocoa merangue? Whatever it is, it’s delightful!

  10. Mary says:

    The chocolate cake was awesome! Any good gluten free recipes?

  11. Ms. Keeney says:

    Alex, it’s your Guidance Counselor, Ms. Keeney! I just finished your letter of recommendation in support of your application to CIA and J&W. I had to check out your website of course, and I’m totally blown away. You are wildly talented, and I’m so excited for you and whichever pastry program is lucky enough to land you. Kudos and congratulations!

    Oh, and of course I’m asking very, very nicely…. please bake for me! I love lemon bars, shortbread, and sugar cookies.

  12. Adam Fehnel says:

    You’re the best. Paul just brought in your apple sampler and I have to say the fruit tart was better that the one we just spent a butt-ton of money on. Glorious.

  13. Desirae says:

    Hi Alex,
    I didn’t see a post for the chocolate cake that you shared with us earlier this week or the granola that I experienced today. Both were delicious! The cake was a really good balance of sweet fudgy ganache and not overly sweet chocolate cake base and the granola might have been the best granola I have had. To be honest, I usually don’t care for granola. I would buy the granola you made. Oh Em Gee, so good! Thank you for sharing, as always.


    PS I saw some of your older posts — the petit fours look incredible! Almost too cute to eat. You are super talented!

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