Amy Hatwig

Amy Hatwig

With nearly two decades of food industry experience, Amy Hatwig brings a wealth of professionalism, diverse expertise, and lasting partnerships to any position in food development. After completing her degree in Pastry and Baking at the California Culinary Academy and finishing further studies at Napa’s Culinary Institute of America, Amy has honed a broad range of food industry skills: recipe development, food styling, non-traditional ingredient baking, food preparation, French pastry-making, wedding cake decoration, and business consulting, to name a few.

After sharpening her French pastry skills under the watchful eye of French-trained pastry chef Sarah Lambert at Mill Valley’s Patisserie Lambert, Amy branched out and founded AmyCakes, a successful wedding cake business. After four years helming AmyCakes, she moved on to Paula LeDuc Fine Catering, where she served as executive pastry chef and had the honor of working alongside culinary rock starts Daniel Boulud, Alice Waters, Bradley Ogden, and Thomas Keller.

Amy’s consulting roles have incorporated partnerships with Beautiful! and Oakland bakery Bakesale Betty. Partnering with Beautiful!, Amy worked with non-traditional ingredients and sweeteners, developing formulas and calculating food costs for the start-up business. During her time consulting for Bakesale Betty, Amy advised on the store’s original business plan, and continues to develop recipes and treats both sweet and savory for the wildly successful bakery; she also paired up with culinary powerhouse Williams-Sonoma to launch a Bakesale Betty cookbook and product line.

Amy is a consultant for Meyer Corporation, where she advises on bakeware and recipe development; she also continues to cook and style food for clients such as Sunset Magazine, Target Corp, and Kikkoman.

Articles & Recipes by Amy Hatwig

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  • Lemon Bars.1

    Lemon Bars

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    These lemon bars are a show stopper, they will steal the spotlight at any dessert table! They bake up with a yellow glossy top so there is no need to “cover-up” the top with powdered sugar. Continue reading

  • Sour Cream Coffee Cake

    Sour Cream Coffee Cake

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    If you don’t have time to make cinnamon rolls and need to feed a crowd for brunch, then this is the recipe for you. This recipe was baked in a 10” by 10” square cake pan but can easily be baked in a 9” by 13” cake pan. The layer of cinnamon and pecans in the center are a welcomed surprise, while the nutmeg and cardamom in the cake give it an extra layer of flavor. Continue reading

  • Cinnamon Rolls

    Cinnamon Rolls

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    Nothing says “Home For The Holidays” like the smell of Mom’s cinnamon rolls coming out of the oven on Thanksgiving morning. The smell of cinnamon & nutmeg, the taste of pecans and tangy cream cheese brings me right back to my childhood. Theses are a labor of love and worth every minute spent making these light, flaky rolls. Add chopped chocolate, dried fruit or a different nut to make this recipe your own. Continue reading

  • Chocolate Peppermint Bark.1

    Chocolate Peppermint Bark

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    This is a fun and easy project to share with your kids and makes for a quick and beautiful gift. Spice it up with Sriracha flavored candy canes! The spicy candy canes help offset the sweetness of the white chocolate and really bring out the flavor of the peppermint. Continue reading

  • Chocolate Banana bread Pudding with Butterscotch Bourbon_2.1

    Individual Chocolate Banana Bread Pudding

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    Chocolate, banana, butterscotch and bourbon. This is a very simple recipe that will impress your guests. Quick and easy to put together but will plate up so beautifully and the flavors combined will have your guests begging for more. Continue reading

  • Brown Butter Bourbon Pecan Pie Crop

    Brown Butter Bourbon Pecan Pie

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    A twist on the classic pecan pie, this recipe uses maple syrup in place of corn syrup, has a hint of bourbon and browned butter to bring out the nuttiness of the pecans. Top with lightly sweetened whipped cream or enjoy a slice without the cream. Continue reading

  • Apple Spice Cupcakes with Bourbon Buttercream_1

    Apple Spice Cupcakes with Bourbon Buttercream

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    This is a very adult cupcake. It reminds me of an apple pie in cake form and a bourbon cocktail all in one. The grated apple helps keep the cupcake moist while giving it texture. The addition of bourbon to the buttercream takes the flavor combinations right over the top! To give the tops some interest top with sautéed apples, toasted pecans or toasted coconut. Continue reading

  • Caramel Squares
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    White Chocolate Raspberry Charlotte

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    Charlottes make for a very sophisticated dessert presentation. This recipe is no exception with its raspberry swirled vanilla sponge cake dome, filled with velvety white chocolate mousse. However, don’t let appearances fool you – the preparation is surprisingly easy. This cake is best made the day before serving so you can cross it off of your to-do list the day of your event. Continue reading

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    White Chocolate Peppermint Mousse

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    Whether eaten in a chocolate cup, a trifle, a buche de noel or a charlotte, you cannot go wrong with white chocolate peppermint mousse. It is the perfect filling for any dessert around the holidays. Get creative – fill pies, cakes, cream puffs, doughnuts or any vessel you can find and enjoy! Continue reading

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    White Chocolate Mousse

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    Perfect for filling a cake, serving with cookies or all on its own! Continue reading

  • Strawberry Cake 1

    Strawberry Cake

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    This strawberry cake is not made with Jell-o or food coloring so don’t be surprised when it comes out of the oven and is not bright pink. This cake still packs a mean strawberry kick. The top of the cake does not dome and the crumb is very tender due to the amount of fruit preserve and fresh fruit. Add a layer of jam between layers or in the center of the cupcake and top with a delicious whipped cream frosting to really capture the lightness of the crumb. Continue reading

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