When Kyrstin Arellano started her business, she shipped most of her cakes to villages like Togiak and Manokotak. She even sent cakes out to fishing boats. And she's had to learn how to improvise when certain ingredients can't be found in Bristol Bay.
Kyrstin Arellano holds up her finished vegan macaron shells, made with chickpea water instead of egg whites. Jan. 9, 2023.
“I mostly make macarons,” she said. Macarons are small French desserts made of two delicate meringue shells that sandwich a filling of jam, curd, ganache or cream. “They’re for sure my most popular, and my favorite thing to make. I also make cakes and cupcakes to order, for birthdays and stuff. But I really enjoy making the macarons.”
“We go through this all the time,” she said. “Last year, powdered sugar and butter were hard to find. Sometimes milk is hard to find.”Like many others, Arellano began baking after the COVID-19 pandemic started three years ago. In rural Alaska, that takes a certain innovative flair. Arellano has honed her ability to find substitute ingredients, like using vinegar and baking soda as a raising agent.
“Depending on your recipe, the egg might provide moisture, in which case you can substitute with something like yogurt or applesauce to get that moisture,” she said. “You get to be a little more resourceful baking in the bush, because what can you do?” Arellano has also sent birthday cakes out on fishing boats in the summer. She said her client base is loyal; she does monthly pre-sales, and her flash sale batches regularly sell out.Rest, then bake
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