Winner will be featured in Bake From Scratch Magazine, and take home $10,000!

Hannah Thompson

If I win, I will reinvest into my business, Maxine's On Green; to broaden my product scope and give back to my supportive community.

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What is your signature bake?

My Salted Caramel Apple Pie Cheesecake. It is a graham cracker crust, with a layer of salted brown sugar caramel, then topped with traditional style cheesecake batter. It is baked in a water bath overnight, then chilled for 6 hours. After popping the cheesecake out of the pan, I make a caramel apple topping. Which is fresh granny smith apples, cubed, then tossed in a caramel sauce and put on top of the cheesecake. It is served with whipped cream and a dash of cinnamon.

How long have you been baking?

I have been in the food industry for almost 15 years. I have owned my own Bakery & Bistro for the last 7 years. I originally went to school for computer engineering and physics-yet decided after a few years to follow my passion for the culinary arts. I have achieved much success as a student competitor and as a professional chef/baker.

What is your best baking secret?

I think the best baking secret is to have everything at room temperature when you need to bake (unless the recipe calls for it to be cold). I think ingredients do best when they are all at the same temperature and mix together properly.

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