Stephanie Siuda

The Procrastibakery

Phone: (585) 269-4673


53 Covington Road
Rochester, NY 14617

Where were you born and raised?

Born and raised in Lee Massachusetts. When I was 16 my father’s job moved us to Kalamazoo Michigan where I spent my junior and senior year of high school. While I was in College in IL my parents were moved to OH. By the time I was 21 I had lived in 7 different states.

What was your introduction to cooking/baking?

Growing up everything was homemade or baked by my grandmothers or my mother, so have always been around it. First school introduction would have been Home Economics class in seventh grade many years ago (they really need to bring those classes back!)

Where and how did you train? (Culinary school, internships, self-taught, family member, etc.)
I am pretty much self-taught. During the pandemic I took on the challenge of doing all the recipes in “The Fundamental Techniques of Classic Pastry Arts | The French Culinary Institute”. I still have yet to finish it but got through over 100 of the recipes in it. I had seen Jaques Torres on a tv show and his pastry art inspired me. The book taught me things such as weighing versus measuring ingredients, etc. and made me want to play in the kitchen and continue to learn more.

Have you always been a chef? If yes, describe your career path. If no, what else have you done?
No. My “real”” job is at Paychex where I have worked for 20 years, currently as a Business Program Manager. Outside of Paychex I also run a theatre company that I co-founded with my husband, “Out of Pocket Productions” that is in its 16th season. We do productions to benefit other non-profit groups by raising funds and awareness.

If you own your own business(s), when did you open and what inspired you to go out on your own??
“The Procrastibakery” is newly opened. I have catered beer tastings at my church for the past 7 years, and decided it was time to put a name to what I do. The name comes from one of my fondest hobbies “Procrastibaking” OR Baking to Procrastinate.

Where do your recipes come from (i.e., secret family recipes, trial and error, someone else’s inspiration)?
My recipes are inspired by images I have seen on things like Pinterest, Zumbo’s Just Desserts, Amaury Guichon’s School of Chocolate, and the Great British Baking show. A lot of what I do is trial and error, let’s see what happens if I put this with this, with
the approach that baking is a science to continually learn from.

Is there a chef you admire the most? Who and why?
Amaury Guichon and Adriano Zumbo are two of my favorites to watch. The way each of them uses their creativity to make the complex, edible, delicious masterpieces blows me away every time. I love to see what is often hidden away in the layers of what
they do.

When you’re “off the clock” do you like preparing meals for friends and family or do you prefer someone else to do it?
I have a plethora of activities I like to do “off the clock”. Acting is one of my biggest passions (it’s what my degree is in). I have worked with multiple theatres throughout Rochester and even got to join a production in Sedona AZ off of a part I played at the JCC Centerstage. Another hobby of mine is writing. I have completed three novellas through National Novel Writing Month (NANOWRIMO) an event every November where people take on the challenge of writing a 50,000-word Novella in one month. (Note, none of which are published. A lot of editing needed.)

You have a day to eat anything you want. What will your menu look like?
Breakfast would be my new favorite lobster omelet from Silo Restaurant or just a plain bagel with Jalapeno cream cheese from Bagels Inc, my favorite bagel shop in town along with a Hazelnut Hot Chocolate from Starbucks. Lunch would be a wood fired pesto, chicken, sundried tomato, and mozzarella pizza. Dinner would be a home grilled steak, baked potato, and corn on the cob
made by my parents. Dessert to cap it all off would have to include some sort of chocolate-based ice cream or a dark chocolate mousse of some sort.
What is your favorite thing to bake?
I have a fun recipe I have made combining recipes from a few different sources. Bottom layer is brownie, rasperry compote insert, surrounded by a dark chocolate raspberry mousse and covered in mirror glaze. I have made it multiple times. Once in small domes for 70 people at a church beer tasting I was catering at m church and another time in a large silicone brain shaped mold I own.

What are your best and worst skills? List a baking/decorating skill you have mastered and one that, no matter how hard you try, you just haven’t been able to get the hang of.
Best skills are usually increasing the recipe ratio for large crowds with some of the events I cater. Worst would be writing with things like icing. My penmanship is terrible (as is my patience) and every now and then I have a bit of a shake that makes the
letters look those of someone just learning their ABCs.

Is there a handy baking utensil that you absolutely can’t do without?
LOVE my KitchenAid mixer. Was an impulse buy a few years ago that I have loved ever since. Nice to just throw ingredients in and have the appliance do the work.

Besides baking, what are your other hobbies?
Acting, writing, traveling on “Siudadventures” with my husband, and walking with my fur-baby (Lab Staffy mix) Okie.

Please include any other things you’d like to share.
The Epilepsy Association helped me years ago when I had my first Grand Mal seizure at the age of 24 (and found out I had been having peti mal seizures since I was a teenager). At the time the neurologist I was in was not a good fit. Working at the Crowne
Plaza, around the time of the Chocolate Ball that year, one of the leaders from the Epilepsy Association helped me with a good resource to find a doctor that was a better fit. Am now 22 years seizure free and grateful for their assistance at that time.