Im Proud Of Me Because Ive Survived The Days I Thought I Couldnt

I’m proud of me because I’ve survived the days I thought I couldn’t

Interview: Master baker Jewel Lumboy

By Andie B.

“When you love what you do, everything is a piece of cake,” baker extraordinare Jewel Lumboy says. Indeed, despite her hectic schedule and full-time corporate job, the University of the Philippines Diliman School of Economics graduate always finds the time to bake amazing cakes, desserts and pastries for family, friends and clients.

Driven by her love for sweets, her sense of adventure and her creativity, Lumboy, the daughter of Lucita Lumboy (nee Dayrit), a dedicated school teacher, and Ninoy Lumboy, an award-winning artist who pioneered the “crosshatchism” painting technique, took up baking only as a hobby, but her cakes soon found a growing number of fans.

Looking at and tasting her creations, like a tiered Peanuts Gang birthday cake or a Black Forest cake, one would be surprised to find that Lumboy does not have formal training. But this lack of training doesn’t matter because of her passion for baking and people. She uses only the best ingredients she could find for her baked goods and performs every step with loving care. But “more than the joy I feel when I finally get to finish one cake or batch of pastries, it’s the happiness these goodies bring to people and those smiles and highly appreciated words I get to receive from those who got to taste them that make everything worthwhile,” she recently posted on her Facebook page.

We can’t wait for the day when she opens her own bakery a la New York’s Momofuku Milk Bar or Magnolia Bakery so that we can indulge in her scrumptious choco-caramel cake and strawberry cheesecake any day of the week! In the meantime, enjoy this brief interview with the down-to-earth, talented baker and the easy-to-make yummy dessert recipe that she shared.

Ilustrados: How did you become a baker?

Jewel Lumboy: It all started with just wanting to start a new hobby. I initially just wanted to bake for family and friends and then before I could even give it some serious thought, cake orders were pouring in! I couldn’t believe it myself! Fate, I guess, had another thing in mind! I: Baking can be intimidating for beginners. What are your tips for those who want to try their hand at it but do not have any related background or lack the confidence?

JL: Start with the easy recipes until you get the hang of it, then take your baking to the next level. Always study the recipe first, and follow it to a T!

Focus, enjoy and finally, bake from the heart. That makes all the difference! I: What is your favorite thing to bake and why?

I’m very fond of celebrations, so it would definitely have to be cakes. And with cakes, I not only get to do baking, but lots of decorating too! I: You’ve made some marvelous cakes and other baked goods that people rave about. Is there something that you’ve always wanted to bake but haven’t yet?

JL: Oh yes! A lot still! Different pies, breads and pastries! I: Where do you get inspiration for your creations?

JL: Everywhere! When you look at something more closely, you’ll be surprised that it can be replicated in cakes. I: If you’re asked to bake something for a birthday but not a cake, what would it be?

JL: Decorated sugar cookies! They are also great as party favors! I: What do you do for fun, aside from baking?

“Foodtripping,” going to foreign film fests and traveling. I: What are you looking forward to doing in the near future?

I still want to take formal training in baking and cake decorating. There’s still a lot to learn, and I couldn’t think of any better way to do that than to learn from the masters themselves!

And yes, I want to start my own bakeshop! I look forward to the day when I can finally do baking full time. So help me God!

I: Can you share a simple recipe that beginner bakers (or dessert lovers) can try?

JL: This is the recipe that I want to share because it’s very special to me. It won me a prize in the very first dessert contest that I joined. It’s a very easy, no-bake recipe! Hope you get to try it!

DESSERT RECIPE

CHOCO-PEANUT BUTTER S’MORES BARS

Yield: 16 bars

Ingredients:

¼ cup unsalted butter

1 cup creamy peanut butter

1 ½ cup semi-sweet chocolate chips

4 cups mini-marshmallows

12 pieces graham crackers (36 squares)

Directions:

Grease a 9 × 9 pan and line it with parchment paper. Set the pan aside.

In a sauce pan, melt the butter over low heat. Add the peanut butter and one cup of the chocolate chips. Stir the mixture continuously for about 10 minutes until everything has melted. Remove the mixture from the heat and set aside.

Coarsely chop or break the graham crackers into bits and then put them in a large bowl. Stir in the mini-marshmallows and the remaining chocolate chips.

Fold in the choco-peanut butter mixture until everything is evenly coated.

Spread the mixture on the pan, allow to cool and then chill for about an hour until it’s firm and ready to serve. Enjoy! For orders and related inquiries, contact Lumboy at jewel_lumboy@yahoo.com or on Facebook (Jewel Lumboy).

Editor’s note: This interview was edited for brevity and clarity.

Photos: Courtesy of Jewel Lumboy.

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