Cooking with Aryth

The sliced Granny Smith apples are laid out on the counter, dirty pots and pans piled high in the sink while four sticks of butter brown over the stove. A playlist of French and 2015 pop music blares throughout the kitchen as Aryth Coleman, senior, concocts one of her favorite recipes; bourbon apple crisp. She dances in her polyester white apron, rolling dough on her great aunt’s 30-year-old pie sheet. 

This recipe is just one of Coleman’s many creations — mooncakes, banana bread, ratatouille, macarons, taiyaki, you name it. Whether it is orchestrating family dinners, decorating pastries at a bakery or crafting recipes for her friends to taste, Coleman said when cooking, she likes to try a variety of recipes. She describes her baking style as more creative than structured. 

“I feel like I’m the most non-baker baker,” Coleman said. “A lot of people told me that baking is chemistry and you have to do it very specifically, but I wing it half of the time. I don’t really measure as much as I think I should, so I guess my technique is not using any techniques.”

What started as a hobby for Coleman has now turned into a possible future career for her. Coleman works at Bello’s Bakery, located on Manchester Road, where she decorates items such as cakes and cookies. She said Head Baker Beni Bello and her have talked about Coleman possibly running the bakery after he retires. Currently, Coleman is planning to go to college for a business degree, and she said she might take over once she graduates.

“In order to be successful, you should not have just the desire to become a baker or a decorator, but [you’ve] got to have it,” Bello said. “I do believe that she has an it for [baking] and the passion. You know, one day she might take over this, and I do believe she has the it for taking it over.”

I feel like I’m the most non-baker baker”

— Aryth Coleman

Throughout her cooking journey, Coleman said her friends have supported her along the way. Coleman said her friends often buy her cooking equipment to use, and called them her “guinea pigs” for coming to her house and trying her recipes. One of these “guinea pigs” is Abigail Konopik, senior, who has been friends with Coleman since elementary school. Coleman jokingly said she used to think baking was a skill everyone could do, but after meeting Konopik, she realized that not everyone could.  

“I do have a track record of explosions and burning and that stuff,” Konopik said. “Normally, when we would hang out and [Aryth] would bake, I could help with everything but the actual baking. She would give me small menial tasks that I could do, like stir this or dry this off or find music. [Aryth] likes to make things that other people enjoy eating, and the way she’s always made me feel [cared for] is making me food.”

While there are many reasons why Coleman loves cooking, her favorite thing is making recipes for others. Coleman remembers that after bringing in cookies for her third grade class, she wanted to become a baker after seeing her classmates excited about the food. 

“Everyone loves food,” Coleman said. “And [I love when people] are happy that I gave them this tiny little [recipe] that I spent hours working on. I just really enjoy seeing their happiness.”