She has helped us improve the texture and rise of our pound cakes, taught us the history of Southern specialties like Lane Cake, and given us much-needed ideas for what to do with leftover biscuits.
, passing on a wealth of knowledge that became Day’s foundation. “I lost my mom when I was 22, and I’m just so grateful for all that time we spent together in the kitchen. It’s something special that we shared, and that I’ll always carry with me.”
Day gets inspiration every day from the young bakers and chefs in her community. “One of my missions in life, withis to tell stories of my Black heritage, whether my personal stories, or things from history that people would normally know nothing about,” she says. As an extension of that mission, Day currently uses her platform to spotlight people in her community through a program called Lift Every Voice.
The program shines a spotlight on up-and-coming local chefs in a series of pop-ups at Day’s bakery and studio. “I handle the baking, and they do all the cooking, and we just try to get more eyes on what these young, rising stars are doing,” she explains. “In the world we live in, people of color, we’re never justanything. You can’t get a seat at the table, because you don’t even know where the table is.
, which she cofounded with Lisa Donovan, Sarah O’Brien, and Anne Quatrano in 2020. Initially started as a pandemic relief fund for Black-owned restaurants, SRRJ has grown exponentially over the past three years, with grants to around 150 restaurants. SRRJ, Day says, began as a response to the inequality Black-owned businesses face every day. “Things weren’t handed to me and, dare I say, probably not you either,” she explains, pointing out our shared status as non-white chefs and writers.
While we wait for Day’s newest project, we’ll be in the kitchen, returning to old favorites—and learning new baking tricks—from the Cheryl Day books we’ve collected. She’s helped us improve the texture and rise of our pound cakes by
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