Meet Dee, the brain's behind Dee's Basement

This week Dee from Dee's Basement was kind enough to share with us a Easter cookie recipe! All of us at HQ enjoyed making the most of our Easter chocolate. 

We wanted to know more about Dee and find out about her passion for baking.

Follow @deesbasement for more creative and yummy content. 

How did you get into ‘Dessert Architecture’ (we love this title!) Was baking and sweet creations something you grew up with?

Absolutely. I grew up baking with my mum and watching cooking shows such as Ready Steady Cook and Barefoot Contessa. As grew up I focused more on sweet things and desserts and continued to experiment with different recipes, flavours and designs.

An absolutely favourite recipe, a crowd pleaser?

Cookies! As long as you have a great base the flavour possibilities are endless.

Tell us more about your Bento boxes?

I first saw them through Korean and Japanese bakeries and wanted to but my own little twists on them but still paying homage to those bakeries. There such a cool idea and during the pandemic were a great alternative for larger cakes and still are today.

What bring you the most joy about your job?

The flexibility and variety. I’m my own boss so I have complete freedom and flexibility in the jobs I decide to take on and each job is so different and custom so it makes each order unique and fun.

Challenges of running your own business, what keeps you motivated?

I’d say the main challenge is allocating time off for rest. It can become very easy to continue to take on orders to keep busy and realise you haven’t had a day off in months. This year I’m ensuring I take more time off relaxing and travelling which sparks my creativity.

3 key ingredients to have in the cupboard?

- Good quality white chocolate it’s one of my most used ingredients.

- Eggs. Literally can’t make anything without them!

- Light Brown Sugar brings so much flavour to a cake, sauce, cookies and so much more.

Plans for the future? 

A big plan is to make Dee’s Basement more accessible to the public so more people can enjoy our desserts. Also workshops are launching soon so people can learn the techniques behind our signature products and designs such as our Madeleines.