Emilee Viaud earned a bachelor’s degree in pastry arts from Johnson & Wales University, and subsequently worked in bakeries and restaurants in the Boston area. She then took a break from restaurants to work in the travel industry, but later opened her own pastry business, Sweet Treats by Emilee, where she focuses on custom cakes and cookies as well as selling sweet treats at retail locations in southern New Hampshire.
Emilee is also the Executive Pastry Chef of Greenleaf and Ansanm in Milford and Pavilion in Wolfeboro.
What is your must-have kitchen item?
A KitchenAid mixer. I use it for almost everything. I have even started to make pie dough in a mixer with a paddle attachment, which is a lot faster than a food processor or by hand.
What would you have for your last meal?
Bacon, egg and cheese on a croissant. Breakfast is my favorite meal of the day. I could eat one of these every day. Nothing beats a freshly made croissant.
What is your favorite local eatery?
Lighthouse Local (21 Kilton Road in Bedford, lighthouse-local.com, 716-6983) and its bakery, The Bird Food Baking Co. They make amazing doughnuts and cookies! I also love their breakfast sandwiches.
Who is a celebrity you would like to see eating something you’ve made?
Duff Goldman. He would be honest in his critique on taste and design. I grew up watching him on TV, so having him eat something of mine would be an honor.
What is your favorite thing that you make professionally?
I actually like decorating more than the science behind baking. I like to find the art within pastry, so decorating wedding cakes with buttercream and cookies with royal icing is where I can be creative and find it to be relaxing (sometimes, lol).
What is the biggest pastry trend in New Hampshire right now?
Croissants stuffed with chocolate chip cookie dough. I haven’t had one yet but hope to get one soon; almost every bakery has jumped on making them. I might make them for the Milford Farmers Market this summer!
What is your favorite thing to cook at home?
After working in the kitchen all day, any hot meal will do. I always make meals that are quick, easy and something my 4-year-old will eat as well. I usually go for pasta, green beans and garlic bread.
Cut-Out Sugar Cookies
These require no chilling before cutting/baking.
1 pound soft room-temperature unsalted butter
2 cups granulated sugar
2 room-temperature eggs
2 Tablespoons vanilla extract
1 teaspoon almond extract
6 cups all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
Beat butter and sugar together just until incorporated in a stand mixer.
Scrape the bowl after each new ingredient is added.
Add eggs and both extracts and mix until incorporated.
Add the cups of flour, baking soda and salt, and mix until the dough forms a ball and pulls away from the sides of the bowl.
Roll the dough out, cut your shapes and bake at 350°F for 8-10 minutes until the edges just start to turn brown.
Featured Photo: Emilee Viaud. Courtesy photo.