If you're a DC area dweller you know about Buttercream bakeshop. Not only did they completely sell out of product opening weekend, but they produce some of the most gorgeous desserts I've ever seen. And I'm lucky! I've gotten to see Tiffany MacIsaac's work on styled shoots before their brick and mortar opened. From cakes to macarons, cookies and more Tiffany and her partner Alexandra produce the kind of thing you really want your friends to bring you for your birthday. Or for any instance where they may need to bribe you.
1. Tell us about yourself and your business.
I'M A PASTRY CHEF IN DC THAT RECENTLY OPENED HER DREAM BAKERY ALONGSIDE PARTNER AND MACARON MAKER EXTRAORDINAIRE ALEXANDRA MUDRY-TILL. BUTTERCREAM IS A FUN, BRIGHT, PLAYFUL BAKERY WITH CAKES, COOKIE AND CONFECTIONS. OH, AND COFFEE. LOTS AND LOTS OF COFFEE!
2. If you could define your food philosophy in one sentence it would be….
IN THE KITCHEN: MAKE IT NICE OR MAKE IT TWICE.
IN THE SHOP: THERE ARE TWO KIND OF FOOD: GOOD FOR YOUR HEART AND GOOD FOR YOUR SOUL~ WE MAKE THE LATER.
3. What are your 3 must have foods in your kitchen?
IN MY HOME KITCHEN ALL WE HAVE IS CONDIMENTS. IT;S COMPLETELY PATHETIC. BUT OTHERWISE WHITE RICE, SOY SAUCE AND MUSTARD (WHICH MAKES EVERYTHING TASTE GOOD)
AT WORK IT'S PASSION FRUIT, MALDON SEA SALT AND BUTTER. SO MUCH BUTTER
4. It’s your birthday. What are you eating?
IT WOULD BE SEVERAL STOPS... START WITH DUMPLINGS AT THE SOURCE. I COULD EAT SCOTT'S FOOD EVERY SINGLE DAY. THEN WE WOULD GO TO YONA FOR SOME OF JONAH'S SMALL PLATES. HIS FOOD IS SO INCREDIBLY NUANCED, IT'S REALLY, REALLY SPECIAL. THEN WE'D HIT MANDU TO SEE DANNY AND MAMA LEE FOR SOME KIMCHEE FRIED RICE. FOR DESSERT IT WOULD BE ICE CREAM JUBILEE. AND AFTER DINNER DRINKS AT LOST AND FOUND, MY NEW NEIGHBORS IN SHAW
5. Signature cocktail?
MR FLAKEY'S PINECONE. MY HUSBAND AND I MAKE IT EVERY WINTER. RYE, CIDER, FRESH GINGER, DOMAINE DE CANTON, LEMON JUICE AND A LITTLE POWDERED SUGAR
6. Food you can’t like no matter how hard you try?
NATO. IT IS VILE. IT'S THE ONLY THING I TRIED AND LITERALLY HAD TO SPIT OUT.
7. What are your go-to resources for all things food (websites/magazines/groceries etc)?
ART CULINAIRE IS A GORGEOUS MAGAZINE. IT COMES OUT QUARTERLY THE HUBBY AND I LOVE TO THUMB THROUGH IT. LAURA HAYES (BEST THING ON THE MENU) IS A GREAT FOOD WRITER, I LOOK TO HER TO HEAR ABOUT NEW OPENINGS AND COOL MENU ITEMS. JESSICA SIDMAN AT WASH CITY PAPER IS GREAT AT BREAKING NEWS SO I ALWAYS CHECK IN WITH HER. I SHOP AT UNION MARKET WHEN I CAN.
8. Food fad you wish would die a horrible death?
IT'S NOT A FOOD FAD BUT MORE OF A RESTAURANT FAD. THE NEW "NO RESERVATIONS" POLICY THAT SO MANY NEW HOT SPOTS ARE USING. I HATE THE IDEA OF HAVING TO WAIT IN LINE OR WAIT 2 HOURS FOR A TABLE. ITS HORRIBLE CUSTOMER SERVICE AND REALLY KILLS THE WHOLE MEAL. NO THANKS.
9. Must have kitchen tool:
A GOOD RULER AND A GREAT PAIR OF SCISSORS.
10. What’s the one thing you learned this year that changed the way you think about food?
OPENING BUTTERCREAM HAS REALLY MADE ME REALIZE HOW IMPORTANT IT IS SO MAKE FOOD THE GUESTS ARE DYING TO EAT. NOT TO COOK FOR YOURSELF. OF COURSE I ALWAYS KNEW THAT BUT NOW IM MORE AWARE THAN EVER. WE REALLY WANT TO MAKE EVERYONE SUPER HAPPY SO ALEX AND I TRY TO DIVERSIFY THE MENU SO THERE IS A LITTLE SOMETHING FOR EVERYONE.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.