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

Mercy Fabila

I bake organic, rustic cakes and pastries from my Spanish, Mexican and Italian heritage that inspire a mindful dessert experience.

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What is your signature bake?

I specialize in authentic Basque Burnt Cheesecake, originating from Basque Country, using the finest ingredients. I've recently expanded the menu to include rustic Italian Crostatas with seasonal fruit roasted in brown butter and organic Mexican Conchas, a sweet bread using Valrhona chocolate and Madagascar vanilla bean.

How long have you been baking?

I was a marketing consultant for nearly a decade but decided to leave that career to fully pursue a life as a boutique baker in August 2020. After surviving a brain tumor in 2017, my perspective on life changed tremendously - it forced me to be more mindful in all I do - and I love the idea that a decadent dessert like the Basque Burnt Cheesecake helps you slow down as you enjoy its flavors and unique texture while paired with coffee, red wine or a glass of sweet sherry.

What is your best baking secret?

Do not... I repeat... do not open your oven for at least 30 minutes after you begin baking your cake! This helps avoid any cracking and lumps on the surface of your cake by not incorporating a cold draft in the oven during the early stages of baking.

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