As many self-quarantine to prevent the spread of Covid-19, people are making use of the abundance of free time at home. The Express has embarked on a series of stories to show how creatives have been able to successfully rekindle their hobby and, in some instances, how they have been able to successfully develop new marketing strategies in the Covid-19 era.
Roxanne Rawlins, a wife and mother of two teenage boys and a younger daughter, is devoting more time to baking. In fact, Covid-19 or not, Rawlins plans on offering her services not just to her family, but to the public, on a more consistent basis.
During this stay-at-home period, Rawlins has been baking and cooking a wide array of goodies for her family. She has also found time to sharpen her roti-making skills. Rawlins realised her love for baking around age seven.
She first learned to bake by watching her mother in the kitchen. At age eight, she made her first cake, unknown to her mother. As an adult she sharpened her skills and enrolled into a programme run by chef Edward Beharry.
Rawlins bakes various types of breads, including Japanese mild bread, Jewish challah, pita bread, burger buns, banana bread, hops bread, hot dog rolls, dinner rolls and typical white and wheat bread, pastries, flan, pizzas and more.
“I bake almost every other day. As much as it’s hard work, we save a lot, as purchasing baked products on a consistent basis can prove to be an expensive venture. All in all, I am passionate about baking. It’s something I love to do, so it’s almost second nature with me, and more than just a hobby.
“I once worked at Serta Mattress as a seamstress and I held various positions at previous jobs, but I’ve been a housewife for over 12 years. I’m baking more now and discovering more now, because my family is home. The children aren’t in school and they are eating a lot more,” Rawlins said.
Rawlins’ second son has shown an interest in baking and cooking, and finds every opportunity to help his mother in the kitchen. “My second son loves it. Most of the time he would come to the kitchen and ask me to show him a thing or two. He loves making stuff with his hands and every now and then he would ask if I need help. So, I see a lot of me in him when it comes to cooking and baking. I know he would also do it one day,” Rawlins said.
Rawlins said while she is great at what she does, she doesn’t see teaching as her forte. “I don’t want to teach, I don’t think I ever will, because I stammer and I tend to get a little overwhelmed and nervous,” she said.
“I see myself launching out as a more consistent caterer for baked products. Besides baking, I have also been blessed by God with a wide array of cooking skills as well, which I may also tap into in the future, in terms of a business venture.
“Despite Covid-19, I intend to secure my niche on the baking landscape of this country. I know it would take time, effort and finances, but with God all things are possible.
“I feel privileged to be blessed with the ability to bake at a certain standard. This is an art where you serve people. As much as you are compensated for doing so, I feel a level of contentment and satisfaction in doing so,” Rawlins said.