Jodi Robson: Baker Bio
This "mad scientist" is bringing a rustic, experimental, homey baking style to the tent
From: Regina, Sask.
Occupation: Table games dealer
Baking style: Rustic, experimental, and homey
Signature baked good: "Cinnamon buns. I make them fairly often. They flood the house with the most incredible aroma, and my kids devour them. I always get a big hug because they smell them cooking."
Is baking an art or a science? "I call myself the mad scientist in the kitchen, but it's definitely a mix of both art and science."
Butter tarts, raisins or no raisins? "If it's for myself, I'll definitely put raisins in my butter tarts, but if they're for the kids I won't. They're just gonna pick them out anyway."
Jodi was raised on Okanese First Nation, a reserve 81 km outside of Regina. Her love of baking stems from her Kokum (grandmother), who was a journeyman chef and cooked at the last residential school in Lebret, Sask. Jodi loves to bake for her two daughters, her husband, and his wrestling crew. Though still perfecting her bannock recipe, Jodi hopes her rustic, homestyle baking will be a hit in the Baking Tent.