I just competed at my very first culinary event: the 2026 Porches & Pies Festival, hosted by the Historic Adair Park community in Atlanta!
Was it too ambitious to register my new business in the Cottage Baker/Pro Baker category? Probably. But I stand by my decision. This contest forced me to grow quickly as a baker, and I learned so much about how gluten and sugar behave.
My entry was the “Guayapple Tart”: a chocolate pâte sucrée crust filled with apple and guava, topped with a chocolate oat crumble and a salted guava caramel drizzle. It was my take on what apple pie might look like if the Caribbean had autumn weather, a tropical spin inspired by my Dominican-American heritage.
The Guayapple took weeks of preparation and care, from testing different crusts, to picking out the best apples and guavas I could get my hands on, to developing the salted guava caramel sauce that tied it all together.
I also put out my guava caramels, which were a huge hit! While I didn’t place in any category, winning over skeptics on the pairing of chocolate, apple, and guava is the biggest accomplishment of my culinary journey so far.
Logistically, the festival was incredibly well run. Because of a last-minute weather forecast, the hosts moved the event to the fun, contemporary Monday Night Garage. There was a FANTASTIC turnout, and I got to meet lots of bakers who are just as passionate about showing off their creativity and technical skill. I tried so many amazing pies and came away inspired by the sweet and savory flavor pairings and techniques on display.
I could not have survived the weekend without my friends and family, who helped with prep in the days leading up to the festival and on the day itself while I presented and ran the booth. Thank you!
