‘Baking is a science that requires focus’
Self-taught baker Morongwa Mashile says that baking is more than just being in the kitchen and mixing ingredients, it's a delicate science that requires focus and accuracy.
POLOKWANE – “My business is a medium for me to express myself and show people that you can start a business from home without funding, while doing what you love.”
These are the words of a young, self-taught baker Morongwa Mashile (24) from Polokwane who grew up watching baking shows such as Cake Boss and The Great British Bake-Off which fuelled her passion for baking.
Mashile named her business The Flour Studio as everything she makes involves some type of flour, she says.
“When I was in high school, I started experimenting with baking and I’d wake up early every morning to make myself and my little brother Phuthego who’s now 17, banana bread for our lunch boxes. That’s one of the first bakes I perfected.”
Mashile added that she loves the process of baking as it allows her to be more creative and expressive.
“I view baking as an art. It can be challenging but those challenges teach me to work around obstacles and learn ingenuity. Baking is more than just being in the kitchen and mixing ingredients, it’s a delicate science that requires focus and accuracy. It makes people happy. I’m here to help people celebrate their milestones big or small plus the house always smells amazing,” she said.
The Flour Studio was founded in 2020 during lockdown.
“I figured since everyone was stuck at home with nothing to do, I’d pick up the whisk and I’ve never put it down ever since. I had time and used it to work on my craft. I developed recipes and just knew I had to share them with the world. I fell in love with baking all over again,” she said. Mashile bakes cookies, cinnamon rolls and cakes among many other baked products.”
She added that her target market are celebrants, baked goods enthusiasts and people who are not afraid to tickle their taste buds with unique flavours.
“Advice for aspiring bakers my age is to just start with what you have. We all start somewhere and grow during the process. There will be tough days but that’s just part of the game, never give up, be patient with yourself, baking is more complex than just mixing flour and eggs.”
She said she gets her inspiration from international bakers.
“My cookies are inspired by the NY cookie from Levain Bakery and they taste amazing. I love experimenting with different flavours and see how well they come together. One thing I realised is that some people have the misconception that all baked goods are overly sweet and inedible, but I’ve made it a point to develop recipes that are enjoyable and not too sweet.”
Follow Morongwa on Instagram: theflourstudio.za and TikTok: theflourstudio.za to see a variety of her confectionery.
