One Cupcake at a Time

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Photo by Juliana Tou


It might not have been the most obvious reaction to the news of the earthquake in Haiti, but the first idea to pop into my head was a bake sale.

I called my friend Charlie Hallowell, chef and owner of Pizzaiolo and Boot & Shoe Service, two popular pizzerias in Oakland, California, and asked him if I could hold a bake sale on the sidewalk in front of Pizzaiolo the Saturday after next. "Sure," Charlie said enthusiastically, "but why stay outside? Move it inside and take over the restaurant during our morning coffee service."

Throughout the sale, Charlie and I kept catching each other's eyes, amazed.

So I planned the event, invited 200 people on Facebook, and set a fundraising goal of $5,000, knowing that in times of disaster people just want an opportunity to lend a hand in some small way. I was familiar with the non-profit organization Partners in Health, since one of my good friends had worked for Dr. Paul Farmer in Haiti several years ago, so I decided we'd give them everything we raised.

A few hours later Will Gioia called and suggested setting up a second location in front of his busy Berkeley pizzeria, Gioia. That inspired me to ask Sam Mogannam, owner of Bi-Rite Market in San Francisco's Mission District, if we could have a third location there. He immediately jumped on board as well, offering sweets from Bi-Rite Creamery in addition to a prime sidewalk spot.

So it was settled—Bakesale for Haiti would have three locations simultaneously peddling baked goods to the community. One friend designed the logo, and another turned it into a flyer that we quickly distributed by email, asking people to print and post it around town. I began to think we might be able to raise $10,000.

I started by asking a few friends who run bakeries, restaurants, and sweet shops for donations. As word got out, dozens of emails poured in from friends and strangers, both professionals and eager home bakers, offering to bake, cook, pickle, preserve, and even knit, while others volunteered to staff the tables.

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Photo by Christina Marie Pack

A member of The Bakers Dozen, a group of professional bakers and pastry chefs, found out about the sale and spread the word to her colleagues. The women's JV soccer coach from Sacred Heart Prep School in San Francisco wrote to say that her girls wanted to lend a hand. Every time I needed something, like paper goods or for someone to print 1,000 logo stickers, I'd post it to my Twitter account and within minutes I'd have an offer from a handful of people to take care of it for me. The community's generosity was overwhelming.

Two days before the sale I tweeted John Friend, the founder of Anusara yoga, which I practice, to ask him to retweet the bake sale details to help spread the word. Having never met him, I had no idea if he'd do it, but within 15 minutes he'd both retweeted my message and committed to matching the donations of people who came to the sale and mentioned his name or Anusara. I was floored.

By the morning of the bake sale, when I met a few of the volunteers at Pizzaiolo to accept and sort through all of the sweets, we'd received so much press I was actually worried we might run out of things to sell. But nothing could have prepared us for the onslaught of baked goods: Ici's chocolate chip meringues, Bi-Rite Creamery's cupcakes and cookies, exquisite saffron-cardamom truffles from Anand Confections, cookbook author Romney Steele's signature granola, Bakesale Betty's triple-ginger cookies, mountains of chocolate fleur de sel cookies, Tartine Bakery's pristine shortbread, handmade English muffins, maple-bacon lollipops, Meyer lemon bars, delicate fig and rosemary bars, French macarons, vegan brownies, and even three dozen crème brûlées.

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Samin Nosrat is a professional cook and freelance writer. She spent five years as the sous chef and "farmwife" at Eccolo, and her writing has appeared in the San Francisco Chronicle, Meatpaper, and Edible San Francisco. More

Samin Nosrat is a professional cook and freelance writer who looks to tradition, culture, and history for inspiration. Trained at Chez Panisse, she then moved to Italy, where she worked with butcher Dario Cecchini and chef Benedetta Vitali. She spent five years as the sous chef and "farmwife" at Eccolo, and her writing has appeared in the San Francisco Chronicle, Meatpaper, and Edible San Francisco, as well as on her blog, Ciao Samin.

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