Shelly-Anne Storer is the owner of Wild Orchid Bakery (836 Elm St., Manchester, 935-7338, wildorchidbakery.com), which opened in its current location last November. A native of Trinidad, Storer is originally from Diego Martin on the island’s northwestern coast, but has lived in the United States since late 2013. Wild Orchid, named after a connection she made between Trinidad and New Hampshire — both have an abundance of wildflower species — features a wide variety of scratch-baked items, from sweeter indulgences like black currant rolls and guava and cream cheese pastries to savory home-cooked meals like corn soup and stewed chicken and curry plates. Storer also has a regularly stocked case of pastries and baked goods, which include her own line of gourmet doughnuts in a variety of flavors. She also fulfills custom cake orders for occasions large and small and, since moving onto Elm Street from a previous spot in Manchester, has expanded her product lineup to include more vegan and gluten-free desserts and savory meals. Prior to opening Wild Orchid, Storer was a cake decorator at Triolo’s Bakery in Bedford up until its permanent closure in May 2020. Earlier this month, she announced a new partnership with Kayley Bowen of O’Regan Breads, who is now offering freshly milled breads, bagels and mixes in house at the bakery.
What is your must-have kitchen item?
My mixer.
What would you have for your last meal?
Doubles [a popular Trinidadian street food], with everything on it. It’s two pieces of fried bara, which is like a fried dough, and then it has a stewed chickpea mix that goes on top of it … and cucumber, cilantro [and] a tamarind chutney. That’s the one thing I miss from home and I would kill for that at any point.
What is your favorite local restaurant?
The Hop Knot is one of my top favorites. It’s almost like a home away from home for me … and the pretzel pizzas are the bomb!
What celebrity would you like to see eating at your bakery?
I would probably freak out if I saw Stephen King. I’ve been watching his movies and reading his books since I was 15.
What is your favorite thing on your menu?
The thing that I probably eat the most is my curry chicken empanada. … Like with many things that I create, I only made that because I was hungry, [but] now it’s one of my top sellers.
What is the biggest food trend in New Hampshire right now?
I think doughnuts, especially the vegan and the gluten-free ones, are now getting more attention. … Apart from that, tacos obviously. … We did a doughnut taco for the Taco Tour and it went amazingly well.
What is your favorite thing to cook at home?
My kids always beg for pancakes. That’s the No. 1 thing for them. When I’m home, I also do a lot of curries and stews, so pretty much what I cook in the bakery. They’re just really good.
Coconut fudge
From the kitchen of Shelly-Anne Storer of Wild Orchid Bakery in Manchester
4 cups coconut milk
2 cans (14 ounces each) condensed milk
Pinch of salt
2 pounds granulated sugar
2 Tablespoons margarine or butter
Combine coconut milk, condensed milk, salt and sugar, and cook to the softball stage (when the mixture takes the shape of a ball and pulls away from the pan). Remove from heat and add the margarine/butter. Mix until the candy loses its gloss. Pour into a greased 8×8” pan. Let it cool, then cut into squares. Store in a sealed container in a cool dry place.
Featured photo: Shelly-Anne Storer. Courtesy photo.