Loria Stern
Loria Stern is perhaps best known for her pressed flower shortbread cookies. The West Coast based baker has taken Instagram by storm with her colorful confections, often turning to the natural world for inspiration and ingredients. In our 11th edition of Cultivating Conversations, we spoke to Loria about her journey with baked goods and what inspires her to keep creating.
“I'm an artist, chef and baker. I've always loved to bake since I was little.”
WHEN DID YOUR BAKING TURN FROM A HOBBY TO SOMETHING FULL TIME?
I started working in the culinary industry in 2010.
“since then I’VE BEEN making a living working in a kitchen.”
“I've always loved nature.”
However, gardening started for me when my edible flower cookie biz took off.
WHAT IS YOUR MOST POPULAR PRODUCT?
“Definitely my flower pressed shortbread cookies!”
YOU’RE KNOWN FOR CREATING PLANT BASED TREATS. WAS THAT A PERSONAL CHOICE OR DID YOU SEE THAT AS A TREND?
My first job in the culinary industry was at a vegan cafe in my hometown, so that was definitely a part of my interest in plant based cooking.
“Not all of my confections are vegan but it is how I like to eat the majority of the time.”
HOW DOES SUSTAINABILITY PLAY A ROLE IN YOUR BUSINESS?
I try to be mindful of where I purchase ingredients (who I support), the packaging that I use, and daily water and conservation tricks around the kitchen.
WITH ALL THE DIFFERENT VARIETIES OF FLOWERS YOU
USE IN YOUR WORK, HOW DO YOU KEEP TRACK
OF WHICH VARIETIES ARE EDIBLE?
“I only grow flowers that are edible and buy edible flowers from sources that I trust.”
There are more edible flowers out there than what one would normally think, however they should not be sprayed with chemicals and grown organically.
YOU’RE CONSTANTLY CREATING NEW PRODUCTS. WHAT INSPIRES YOU DAILY?
“Nature, seasonal ingredients, foods of all cultures, and new recipes.”
WHAT’S NEXT FOR LORIA STERN?
“I'm writing a cookbook!”
It's set to be out in Spring 2023. I'm thrilled.
© All Photo Credit via Loria Stern