Rachel Materne Polley lives by the mantra: Dream, Design, Devour!
As a baker who creates event cakes, cake shooters, wedding cakes, cookies, brownies and custom desserts, Rachel is a Texan baker who devotes her full-time effort to creatively designing scrumptious delectables.
"Maybe you have an idea for a cake or dessert, or maybe you want to build that vision alongside me. Whatever it is, you and I can create something that's just for you," she promises.
Rachel is fond of asking clients if they want just a cake, or if they want something that perfectly correlates with their event. "The choice is theirs, and I’m ready to make it happen for them, either way," she says.
She's also fond of other choices. More than 40 flavors, as a matter of fact, for cake shooters. Those tastes include fruit-inspired flavors, such as lemon raspberry, coconut lime, blackberry coconut, strawberry, coconut, key lime, lemon meringue pie and passion fruit when it's in season. Her flavors also encompass traditionally popular tastes, such as chocolate peanut butter, cookie dough, Neapolitan, cookies and cream, chocolate fudge and s'mores.
She offers flavors that mimic favorite liquors and alcohols, such as Chocolate Baileys, Amaretto, Champagne, White Peach Sangria, Piña Colada, Mimosa and Margarita.
Rachel also has more rich flavors, such as mint chocolate chip, carrot cake, Black Forest, peppermint mocha and cinnamon dulce.
Flavors also cue off of decadent desserts: chocolate-covered strawberry, hot fudge sundae, Almond Joy, pistachio almond, orange creamsicle, crème brûlée, Snicker, pumpkin spice, Nutella and tiramisu.
Of course, for those times that a return-to-basics flavor is craved, Rachel provides classic vanilla, wedding almond, Italian creme, banana pudding, vanilla latte and apple pie.
"I love baking. I love it all," admits Rachel, who graduated from Tarrant County College's Culinary Arts comprehensive program with faculty who have backgrounds in food preparation, baking, pastries, state-of-the-art food service and dining facilities.
"I never thought baking would be a career for me. I was afraid to dive into the arts rather than a 4-year degree job, because I thought I wouldn’t make it. I started in education and realized it wasn’t for me, so I dropped it and went to culinary school," she explains.
Rachel says baking gives her a creative outlet. "And, I get to be a huge part of people’s celebratory events!"
At press time, Rachel was still fulfilling clients' baking orders while dealing with the COVID-19 lockdowns. With Mother's Day approaching May 10, she says the sooner she receives orders, the better, so she can properly prepare.
214.949.9979
rachelmaterne@yahoo.com