Flour power: This chemist turned professional baker is proving life is what you bake it

Written by Jessi Bang
July 1, 2024

ST. GEORGE — From mixing molecules to whipping up pastries, this woman’s career took a sweet turn from chemistry to baking, where she now blends scientific precision with the art of creating delectable desserts.

Amanda Robinson is the creator behind The Analytical Baker, a business she started after changing her career path as a chemist, St. George, Utah, date not specified | Photo courtesy of Amanda Robinson, St. George News
Amanda Robinson is the creator behind The Analytical Baker, a business she started after changing her career path as a chemist, St. George, Utah, date not specified | Photo courtesy of Amanda Robinson, St. George News

“That analytical mindset is still there,” chemist and baker Amanda Robinson said. “I’m still weighing my ingredients to, you know, a tenth of a gram. Cooking and science are the same. Cooking is science. Baking is science. It’s just more fun.”

She now whips up everything from Taylor Swift-themed cakes to Baby Yoda sugar cookies and fruity pebble macarons, injecting a playful twist into classic dessert favorites.

Robinson meticulously measures every ingredient in true chemist fashion. That means her frosting and desserts have the same consistent flavor every time. She said she loves to support local businesses, too, and sources ingredients like farm-fresh eggs right from her neighborhood whenever possible.

One of her top sellers? Macarons. She’s crafted a rainbow of flavors, from whimsical Fruity Pebbles and zesty lemon buttercream to classics like raspberry and pistachio, not to mention indulgent delights such as Nutella, Oreo and S’mores. Her seasonal specials include hot chocolate, churro, peppermint and eggnog. Exotic combinations like coconut mango and coconut blueberry add a dash of adventure to her menu.

What sets her apart? She whips up all her fillings from scratch, including her signature lemon curd.

Cupcakes by The Analytical Baker feature homemade macaron toppers, location and date not specified | Photo courtesy of Amanda Robinson, St. George News
Cupcakes by The Analytical Baker feature homemade macaron toppers, location and date not specified | Photo courtesy of Amanda Robinson, St. George News

“I love creating any and all flavors,” she said. “I take pride and joy in making my own fillings, too. Being able to tell people what’s exactly in it. There’s no pectin, jam or gelatin. My version would be strawberries, sugar and lemon juice, and that’s it.”

Ever wondered what sets a macaron apart from a macaroon? You’re not alone. Aside from the difference in spelling, Robinson explained that macarons — her specialty — are elegant French cookie sandwiches crafted from almond flour, featuring a delicate meringue shell filled with buttercream, ganache, jam or jelly. Macaroons, on the other hand, are coconut-based treats often with their bottoms dipped in chocolate. 

“I like to think of myself as a jack-of-all-trades when it comes to baking,” she said. “I do full-size cakes, cupcakes, macarons, sugar cookies, caramel pretzel rods, brownies and so much more. I like a challenge and I don’t say no.”

She also gets creative with her “cakecicles” — her twist on cake pops. Instead of the traditional round shape, she molds them into various molds that look more like popsicles. For her full-size cakes, she adds a personal touch with custom toppers crafted using her Cricut machine. For her signature cakes, she includes a crust, such as an Oreo crust for cookies and cream cakes. 

Available in both large and small sizes, Robinson’s treat boxes are a great way to enjoy a variety of her homemade goodies, she said. They’re packed with cupcakes, macarons, sugar cookies, cake bombs and pretzel rods. Pre-orders and holiday orders are welcome.

So how does a chemist switch career paths to become a full-time baker?

As a Washington County native, Robinson’s journey began at Hurricane High School, where she was already plotting her path to a future in medicine. She kicked off her college adventure at Utah Tech University (formerly Dixie State) before transferring to Southern Utah University. There, she didn’t just dip her toes in the sciences; she dove in headfirst, snagging a bachelor’s degree in both biology and chemistry. 

Custom Baby Yoda sugar cookies by The Analytical Baker are ready to be delivered, location and date not specified | Photo courtesy of Amanda Robinson, St. George News
Custom Baby Yoda sugar cookies by The Analytical Baker are ready to be delivered, location and date not specified | Photo courtesy of Amanda Robinson, St. George News

When her husband was accepted into dental school in Philadelphia, Pennsylvania, Robinson had a lightbulb moment: maybe the doctor’s office wasn’t her ultimate destination after all. Instead, she found her passion in the world of lab coats and test tubes. Embracing this new direction, she enrolled at Drexel University, securing a spot in their doctorate program in chemistry. 

Robinson always had a sweet spot for baking, inspired by watching her mom whip up cakes and dominate neighborhood competitions.

After her son was born, Robinson decided to take a break from school and dive into the world of flour and frosting. What started as a hobby quickly turned into a full-fledged passion, leading her to trade her lab dreams for a piping bag and mixing bowl. 

After completing her master’s degree in chemistry, she embraced her time at home with her son and indulged in her love for baking. She experimented with pastries, donuts, cupcakes, cakes and more while tutoring subjects like biology, chemistry, math, nursing and physiology. 

“I watched videos and looked at recipes and started figuring out what my thing was. And I cannot make a cream puff to save my life,” she said, laughing.

During this period, she discovered a new passion: buttercream cakes. By late 2019, she transformed her love for baking into a business — The Analytical Baker — complete with a logo featuring cupcakes nestled inside a beaker. When the COVID-19 pandemic hit in 2020, her husband was home more often to help with their son, giving her the time and freedom to immerse herself in baking.

She started crafting tall, 4-inch-wide cakes, geared toward the small, intimate birthday parties that became the norm during that time.

A custom Nutella cake and cupcakes by The Analytical Baker are pictured, location and date not specified | Photo courtesy of Amanda Robinson, St. George News
A custom Nutella cake and cupcakes by The Analytical Baker are pictured, location and date not specified | Photo courtesy of Amanda Robinson, St. George News

She joined a Facebook group and started showcasing her cakes, quickly catching the attention of local sweet tooths. Orders began to pour in, and she embraced the opportunity to experiment with new flavors and designs. To make things even sweeter, she offered free contactless delivery and add-on deals for additional treats.

When she moved from Philadelphia, Pennsylvania, to New Mexico, she took her baking game to the next level by setting up shop at local farmers markets. She said she fell in love with the sense of community, which gave her a boost of confidence to push her business forward. Her favorite part? Creating new flavors each week and being able to put her “artistic flair” on everything she bakes.

Five months ago, she and her 7-year-old son moved to St. George to be closer to family, and her baking business hasn’t missed a beat. She said the community has rallied around her new booth at the St. George Downtown Farmers Market. While she never knew what a macaron was when she was young, she loves that so many children’s faces light up knowing exactly what they are.

“A lot of people were really excited when I started at the market,” she said about the St. George Downtown Farmers Market. “I love when people walk up to my booth and say ‘Oh, macarons.’ I didn’t know what they were when I was a kid, but now every kid loves them, and I love their reaction to them.”

For more information on The Analytical Baker, find the company on Facebook and Instagram. Those looking to request a custom order should send a direct message or text to 435-669-8278.

“It’s a lot being like, marketing, the baker, the cleaner, the creator — all the things,” Robinson said, laughing. “My makeup may not be done for the market, but I’ll at least hopefully have an hour or two of sleep. It’s worth it to see people enjoying what I bake. For me, that is a lot more gratifying than being in the lab.”

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Copyright St. George News, SaintGeorgeUtah.com LLC, 2024, all rights reserved.

ABOUT THE AUTHOR

Jessi Bang was born and raised in Utah and has a passion for nature and the great outdoors. She graduated from Kaplan University in California with a degree in criminal justice. She has extensive experience in marketing, content creation, photography and copywriting. You can find her showcasing outdoor adventures through her blog, “The Rambling Raccoon.” In her free time, she enjoys climbing mountains, trail running, working out and cuddling her two lovable pups.

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Twitter: @STGnews

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