Nashotah woman loves making, sharing croissants
Jennifer Betances of Nashotah loves a challenge. She spends hours every week making pastry by hand. Making a perfect croissant makes her happy. Sharing them with others makes her even happier.
Earlier this year, Betances created Fresh Baked and began selling croissants, brioche and other pastries at the Oconomowoc Farmers Market, which runs 8 a.m. to noon Saturdays through October. She’s been happily surprised to sell out every week.
She’ll be part of the Oconomowoc Winter Farm Market, which runs Sundays November through March at Oconomowoc High School, 641 E. Forest St. Betances also provides pastries for Stone Bank Farm Market, N68-W33208 County Road K, Oconomowoc, on Wednesdays and Saturdays.
Find her on Facebook at Cuban With a Twist.
Her roots
I was born in Europe. My mom was studying in Spain. I moved to the United States early in age. My mom was born in Cuba. I was raised in a Cuban family in Miami until my early 20s. I married, we moved up north and I’ve been here a good 18 years.
Lifelong love
I started cooking when I was about 5 years old. I loved watching my great aunt prepare the meals. She’d start early in the morning and take the whole day. I always cooked for my family, but it wasn’t until I was 36 or so that I wanted to take it a step higher.
I started creating different recipes and trying to elevate my skills. When I turned 42 I went to Europe and studied in France, went to Cannes. Then I went to Spain and San Sebastian. I went from the savory dishes to more pastries. I found it was a challenge.
Building a business
It took me about 2 1⁄2 years to perfect my croissant recipe. Once I did, I said I’m going to do this. I started selling them at the Oconomowoc Farmers Market earlier this year. Every weekend they sell out.
Crafting a croissant
It takes three days to prepare croissants. The dough
has to rest. It’s a good 10-hour process. I love the fact that it takes a long time. I use fresh yeast, not powdered yeast. I do it all by hand. I don’t use a sheeter. Any jam I use, I try to make.
Flavor of France
I went to France just a couple weeks ago. My fiancé is from the northern part of France. There’s a plum that grows there, only in that region, Mirabelle. We bought some of the jams. We made croissants with it. We had people coming to the market, and they’d studied in France and were familiar with the region. They came because they heard we were using the jam.
Her workspace
I work out of a commercial kitchen, The Petite Chef in Dousman. I also teach classes there.
First dish she learned to make
Arroz con pollo. If you were to ask my kids, that’s one of their favorite dishes. Black beans are another staple. My children are all adults. I have four grandchildren. They all know how to cook. They may not all speak Spanish, but they all know how to cook.
Inspiration for baking
It is the challenge. Savory cooking for me is easy. I use that word loosely. I don’t think cooking is easy, it takes a lot of effort to cook. Baking, however, is very precise.
Favorite at home
Pastelitos de guayaba (guava), I actually make a chocolate, guava and almond.
Finding ingredients
I use very high-quality butter. I use an 85% butterfat butter, which is difficult to find. My Sundays are driving from one grocery store to another or calling to find out if they have it. That is the most important product in making croissants, the butter. Most AA butter is 80% and you need a minimum of 82% (for croissants).
Perfect pairing
An Americano. I love a single-shot Americano with a nice pastry. I make a chocolate chip brioche. You know when you take a sip of hot coffee your mouth is hot, and you take a bite of pastry, it just melts in your mouth.
Her support system
I didn’t study in culinary school. It was just a passion. My kids told me, “You should do videos on Youtube, Mom. Teach people.” It took me a long time, but my kids were really my anchor. I made some connections. There were changes in my life that pulled me in a different direction, and I’m a little shy.
Her indulgence
I’ve done a lot of visiting Michelin-star restaurants in Europe, and you see all the things on TV, the foam and the this and that. I’ve done all of that and I love it, but there’s nothing like steak and french fries, and nothing like a cup of coffee with a little brioche.
Milwaukee meal
I’m lactose-intolerant, but I bring my grandmother up and she loves to have Culver’s. You can’t find that in south Florida.
Fork. Spoon. Life. explores the everyday relationship that local notables (within the food community and without) have with food. To suggest future personalities to profile, email nstohs@journalsentinel.com.