Braxton Harst loves being in the kitchen. He baked his first box mix of gluten-free chocolate chip cookies when he was 11. 

The Ohio native is now 13. He creates fun and beautiful goodies. He made his first wedding cake in May. Braxton averages about three cakes per week. He has to turn down orders because he gets so many requests!

How does a kid become a pastry chef? Take a whisk and try new recipes. Rely on flour power. And practice. (It helps if you love cookie dough as much as Braxton does.) 

Mom’s support is a key ingredient. “She always helps me and puts her all into it,” Braxton says. 

The young baker uses a large measure of online videos and sites. He mixes in others’ techniques and recipes. He freely adds his own trial and error.

“One time I was baking cookies, and after I put them into the oven, I looked over and saw the eggs still sitting in a bowl on the counter. I had completely forgotten to add them!” Braxton admits.  

Braxton’s favorite dessert is still cookies. (Cream puffs are a close second.) When he isn’t baking, Braxton rides e-bikes, plays sports, and participates in his church’s youth group. 

He hopes one day to open a bakery and sell his own creations. What’s his advice to other wannabe bakers? Braxton says, “Don’t give up. Even if it looks really bad, there’s usually a way to fix it. It’s more about how it tastes anyway. If there’s a hole in the cake—just fill it with something! Stay confident and try not to stress. If your frosting looks terrible, just scrape it off and redo it.”

Piece of cake. 

Why? Honing a God-given interest lets us venture out. As we try, we learn, grow, and bless others with our results.