Michelle Henry is the personification of sweetness. She’s funny, engaging, and considerate, but she also knows a thing or two about how to make something even sweeter. That something, of course, is cake, and she’s getting a shot to show off her skills before a national audience.
On Friday, Feb. 24, Michelle detailed her journey in baking that led to her greatest achievement yet.
The 33-year-old McAllen pastry chef and baker and culinary artist lent her talents to the Food Network’s TV series, the Spring Baking Championship, in an episode called “Who Do You Love” to premiere at 7 p.m. Monday. The theme of the episode is an expression of the contestants’ love for baking.
For Michelle, she had her whole life to pull inspiration from, considering she’s loved baking since she was very young.
As a child, Michelle would often spend her time in the kitchen with her mother who taught her the basics of baking, little did she know it was preparing her for her future career.
Though it may not have been a job she had initially considered, her skills continued to grow as she got older and began using baking as an escape from stress and everyday life.
“It started developing more toward a career and I didn’t even realize it when I was at (University of Texas) Pan Am doing pre-med biology,” Michelle said. “As you got further into the program the classes, of course, were getting more complicated … so I started baking more just to relax, ease my mind.”
After going through a medical program, she realized this was not the career path for her. Walking away from it took a leap of faith, leaving her in uncharted waters.
She would soon realize it was one of her best decisions.
Although she began pursuing an English degree she continued to bake as a way of alleviating stress. It wasn’t until a high school friend of hers asked her to bake her wedding cake that Michelle saw the baking industry as her calling.
“I genuinely thought about saying no,” Henry said, adding that she remembers the day like it was yesterday. “I ended up making her wedding cake … and honestly it was one of the most stressful days of my life at that point.”
She explained that although she made it on time for the ceremony, the trip to the venue was agony. She remembered the various train tracks the car went over and each time hoping the cake remained intact.
“Once I set up the cake and I took a step back, and I looked at it, and I was just like ‘this is what I want to do,’” Michelle said, jokingly adding that she does not recommend doing any of this in heels.
Michelle went on to attend culinary school in Austin and also worked as a pastry chef at a local hotel, where she stayed before moving to the Valley to be close to family.
It was only a matter of time before she tried her hand at starting her own business.
The Valley Wedding Pages also helped introduce her to a world of opportunities.
She explained that people’s reactions to her work also motivates her to keep baking.
“Even something as small as watching a kid eat a cupcake to watching a couple cut into their wedding cake, it’s just seeing how excited they are to eat it,” Michelle said. “Me being able to see how happy it makes somebody, it doesn’t really compare to anything at this point.”
Now, Michelle runs her at-home business in McAllen, Iris Street Bakery, named after her street. She explained that although many bakeries are named after the owners, she did not want to include her name in her business.
This came from her grandmother encouraging her grandchildren to always do things for others.
“I don’t want it to be about me,” Michelle explained. “I want it to be about the people that I’m making things for.”
Michelle described her approach as one that attempts to perfect the mathematical aspects of a recipe, mastering its root elements before applying her blend of taste and style.
This makes everything she bakes her own. Apparently those skills are good enough to get recognition from the Food Network.
But despite her competitive nature, Michelle couldn’t help feeling a little nervous on the first day of the competition for the Spring Baking Championship.
“The moment I got there and I met the other bakers, I was like, ‘oh my God it’s another family,’” Michelle said, adding that the show has helped her make lifelong friends.
Although she has previously competed in local competitions, this was her first time competing on a national stage.
“To this date, to this breath that is leaving my mouth, that was the most stressful but the most rewarding thing ever,” Michelle said.
Now walking away from the competition, Michelle gets emotional when she looks back at how far she’s come.
“It just makes me so happy because I work so hard sometimes,” Michelle said as her voice trembled. She explained that she never would’ve imagined reaching this level of recognition and accomplishment.
There were times when she thought of giving up but after being given the opportunity to participate in the show, the fruits of her labor have been revealed.
“Every step of the way it felt like I was making a mistake,” Michelle said, adding that risking a career in the medical field to go into baking always felt like a risk that may not have a reward.
“Before there was always a temptation of giving up (on baking) but now that is non-existent. My only temptation is to spend more time on cakes until I keep pushing myself.”
Although a stressful experience, she was open to the opportunity to compete in another bake-off.
“To do another competition, absolutely, like I had so much fun. Yes there was stress, yes there was like so many highs, so many lows and everything in the middle,” Michelle said, noting that she has since gained a “bushel” of white hairs.
This is more than just her accomplishment, but rather it is an accomplishment for her family. She explained that being a first generation American and seeing the recognition her work has received is something her family celebrates as well.
“They’re over the moon,” Michelle said, adding that her family is proud of her. “What makes me so excited is seeing how happy they are.”
