It’s not often that the name of someone I meet rhymes with “dessert,” perhaps my favorite word in the world.
Her full name is Cris Evert Callueng, named after the American professional tennis player, Chris Evert, who ranked #1 in the world in the 80s.The unique moniker has turned out to be quite advantageous for Evert (the baker) not just in school where it differentiated her from the other Chris/Cris/Kris’s in class but also in providing memorable name recall for her burgeoning business.
Thus, Evert’s Desserts was born. (Catchy, yes?) She’s popular for her polvoron, unique in their distinctive shape, reminding me of the tiny gold weights used in Chinese scales. Evert says her polvoron doesn’t crumble easily and that’s true but the flavor of margarine so dominates that it overrides all else. This could be good polvoron but she needs to use butter.
It’s Evert’s fudgy cookies however that display the potential she can achieve. At first bite, I think it’s a cookie and then my teeth sink into a fudgy center. Is it a cookie? a brownie? I hear myself asking. Good and chewy, this cookie carries notes of dark cocoa and is sweeter than her chocolate chip cookies, which have an oaty, chocolate two-step going. The amount of chocolate chips however is painfully meager.
Like most young ‘uns who blossom when exposed to baking at mom’s side, Evert credits her mom’s influence. “… the oatmeal chocolate chip cookies are part of recipes my family has enjoyed eating before. Some of the [other] treats like the revel bar and carrot loaf are recipes I also learned from my mom. The other desserts I offer are usually based on my cravings. ” The mother and daughter-pair continue to refine the recipes for Evert’s Desserts in order to ”“ as Evert puts it ”“ “… provide the best pastry experience for our customers.”
Evert has only dabbled in chocolate making as seen in her amaretto dark chocolates (see cover photo), a recent Valentine offering. Winsome in shape, they’re tiny two-toned roses. Made from a mid-range chocolate, they’re pleasant enough but deliver a mighty almond punch to the tastebuds.
Only 22, Evert sees her “online pastry shop” as one of the steps to having her own brick and mortar shop one day, a showcase of her expanding edible repertoire. I’d be interested to see what she churns out in a few years.