Baking Dreams

Daniella M. ’25 fulfills her culinary ambitions with an early morning rise.

Every Friday, while most Eagle Hill students are still asleep, Daniella M. ’25 is rolling up her sleeves and preparing to bake alongside Tabitha Johnson, Eagle Hill’s talented pastry chef. For Daniella, these early mornings are more than a routine—they are a step closer to her dream of studying at Cordon Bleu in Madrid.

Daniella’s love for baking began in her grandmother’s kitchen, where she first learned the fundamentals of pastry making. When COVID-19 hit, baking became her sanctuary, serving as a therapeutic outlet during uncertain times. This passion continued to grow, eventually leading her to seek out opportunities to develop her skills at school.

Tabitha, with over a decade of professional experience, has a passion for baking that shines through her work. She has taken Daniella under her wing, teaching her the intricate techniques of breadmaking and helping her explore new recipes. From fluffy focaccia to hearty rye and from cakes to brownies, Daniella is building an impressive resume.

“Tabitha taught me how to create beautiful designs that make people smile.”

Under Tabitha’s guidance, she has mastered various baking techniques, with cupcake decoration becoming her specialty. “The peaceful process of decorating cupcakes is my favorite,” Daniella shares. “Tabitha taught me how to create beautiful designs that make people smile.”

For Daniella, the mentorship goes beyond perfecting her kneading technique or understanding the science behind a good rise. It’s about preparing for her future at Cordon Bleu in Madrid, a prestigious culinary institution in a country known for its deep culinary traditions.

“Daniella is so dedicated,” Tabitha shares. “She shows up every Friday, eager to learn and improve. It’s inspiring to see someone her age with such clear goals and a willingness to work hard to achieve them.” Until then, Daniella continues to wake up early each Friday, learning and growing in the Eagle Hill kitchen.