Ashley Dahlke: The Five Question Interview

Ashley Dahlke is known around here as The Cookie Farmer. Her stunning cakes and luscious cookies have become kinda famous and sought after for special occasions and community events. She is a trained pastry chef and lives near Elgin with her husband and a farm full of pigs, goats, chickens, and vegetable gardens.

Her latest venture, a 2nd Saturday Pop-Up Bakery, has been put on hold until restrictions on public congregating and flour shortages ease up.

Until you can get your hands on one of her cookies, follow her Instagram for daily dose of life on her small farm.

1. Why did you move to the Bastrop area? 

I moved to the Bastrop area with my husband to have some space. We had first moved from Alaska to Round Rock and couldn’t handle being on top of everyone else! We were able to find some land and start our little homestead in Bastrop County. 

2. What compels you to spend time creating?

The fact that there is so much more to learn and experience compels me to spend my time creating. There is a learning experience in everything and if you can create something beautiful at the same time that’s just a bonus! 

3. Tell me three things you’ve learned in the past five years.

1.Having a sense of community is invaluable.

2. Pottery! (during my baking hiatus)

3. How to start a hobby farm and just how many buckets and hoses you need. 

4. What are you currently making, reading, watching, or listening to?

Currently making gluten free almond chocolate chip cookies, as I type actually. Reading Braiding Sweet Grass by Robin Wall Kimmerer. Listening to Fair Folk podcast by Danica Child.

5. Cake or Pie?

Cake forever!! 

The Cookie Farmer on Instagram @ashley_dahlke

One thought on “Ashley Dahlke: The Five Question Interview

  1. Hollister Hallmark says:

    When I read about Ashley I wish I’d have taken advantage of all the opportunities to learn invaluable skills in my life. Can’t wait to visit her bakery when the shelter-in-place edict is lifted. And I didn’t know that there was a shortage of flour these days. Stacey, thanks for this ‘5 question’ interview feature!

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