Aoife Devereux
Website Editor

Unlike her friends who spend their after school hours participating in school productions, running for student council and singing in choir, junior Zara de Matran is often in her kitchen mixing cookie dough and decorating three-layer cakes as part of her baking business.

“My business is called Desserts for Days and I actually got the name from The Broadview’s column ‘Food for Days,’ ” de Matran said.

De Matran has not only increased her knowledge within the kitchen, but says she has learned the basics of business.

“I am not only learning how to bake, I am learning about reality, such as making a profit, how much I should be getting paid, if I should have a flat rate or if I should be paid by the hour,” de Matran said.

The small business that she runs mostly for students and staff members upon request which does include work outside the school, but she has not advertised to the public.

“Over the holidays I baked a Buche de Noels for Mrs. (Rachel) Simpson and Mrs.  (Patricia) Kievlan,” de Matran said. “I worked for Mrs. (Christina) Ciniti for her son’s (Bryce Cinti) birthday where I made 50 cupcakes. I also cater. I did two New Year’s Eve parties — I made cream puffs, lemon cookies and hors d’oeuvres.”

Flyers  with contact information are posted in the stairwells and hallways advertising and promoting Desserts For Days.

“ My mom saw her flyers in the school and ordered vanilla and chocolate cupcakes for my birthday as a surprise,” sophomore Angelica Scott said.

Zara shares images of her most recent baked goods, and occasionally the recipes, through social media and her blog dessertsfordays.tumblr.com.

“I created my blog because I wanted to document the stuff I bake,” de Matran said.

“I am also into photography, so my blog incorporates my two loves, baking and photography.”

Zara says she has been baking since the age of 10.

“I am a self-taught baker, so I don’t have any special insight because I just picked it up on my own,” de Matran said. “My dad always cooks — and he is really good — and I think that influenced me. I am a really specific organized person and so I really like measurements and being exact — which is a huge aspect of cooking.”

Desserts for Days is entering its second year of business, and this second year has had a large increase in production.

“Food has always been really important in my life, but I really love making stuff that is so delicious that you can really savor the taste and experience,” de Matran said.