Empower Through Flour

Empower Through Flour

Empower Through Flour is an all-female-powered initiative that was established by pastry chef Angela Garbacz in March 2018 for Women's History Month. The month-long campaign brings together influential women from around the country to spread the mission and message for the non-profit organization I AM THAT GIRL.

About Empower Through Flour

We are proud to announce that in its inaugural year, Empower Through Flour raised over $5,000 for I AM THAT GIRL - and the funds were used to grow the organization’s peer-led local chapter programs, mobile app, and research-backed curriculums. It also resulted in the launch of Nebraska's very first local chapter (right here at the University of Nebraska-Lincoln!). 

Empower Through Flour is back for its second year and we hope to make an even bigger impact. Please join us in inspiring young girls around the country to transform their self-doubt into self-love and to lead each day with confidence and compassion.

It’s time to empower, uplift, and celebrate our achievements, our successes, and - most importantly - ourselves, as women!

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Participating Chefs

NYC

Caroline Schiff,
Chef/Consultant
@pastryschiff
Blueberry White Chocolate 3-Layer Cake (Serves 8-10) Paradigm Schiff (Brooklyn, NY)
Leah Morrow,
Executive Pastry Chef
@wburghotel
Very Berry Mousse Cake with Blueberry, Blackberry and Vanilla Mousse Swirled with Macerated Mixed Berries The Williamsburg Hotel (Brooklyn, NY)
Katie Conklin,
Executive Pastry Chef
@osteriamorini
"Purple Rain" with Blackberry Lambrusco Sauce, Vanilla Gelato, Meringue Kisses, Lavender Shortbread Osteria Morini (New York, NY)
Dominique Lombardo,
Pastry Chef
@ristomorini
"Shades of Purple" with Ricotta Mousse, Sweet Honey Cake, Blackberry Lavender Sorbet Ristorante Morini (New York, NY)
Aisha Momaney,
Executive Pastry Chef
@vauclusenyc
Mousse Sablée aux Raisins (Hazelnut Sablé, Concord Grape, Goat Cheese Mousse, Cajeta Ice Cream) Vaucluse (New York, NY)
Jessica Craig,
Executive Pastry Chef
@lartusi
Hazelnut Financier with Black Currant Gelato and Candied Hazelnuts L’Artusi (New York, NY)
Mimi Weissenborn,
Executive Chef
@vinateria
Grilled Octopus with Crisp Sunchokes, Fennel, Roasted Poblanos, Charred Onions Vinateria (New York, NY)
Eden Grinshpan,
Chef/Co-Founder
@inthedez
Beet Hummus Meze with Jalapeño Vinegar, Pine Nuts, Mint, served with Pita Dez (New York, NY)

MID-ATLANTIC

Kiki Aranita,
Co-Owner
@poidogphilly
Ube Andagi (Purple Yam Okinawan Fried Donut Balls) Poi Dog (Philadelphia, PA)
Tova du Plessis,
Chef/Owner
@essenbakery
Blackberry-Lemon Cornmeal Cake Essen Bakery (Philadelphia, PA)
Clemence Danko,
Owner/Founder
@chocopainbakery
Black and Purple Cookie with White Chocolate-Currant Ganache Filling Choc O Pain Bakery & Cafe (Hudson County, NJ)
Teresa & Miluys Mollegas,
Owners
@piesistersdc
Blueberry "Cuppie" with Oatmeal Crumb Pie Sisters (Washington D.C.)
Tova Hillman,
Pastry Chef
@osteriamorinidc
"Pretty in Purple" with Delicate Lavender Mousse, Purple Sweet Potato Cake, Blueberry Osteria Morini DC (Washington D.C.)

NORTHWEST

Bonnie Morales,
Chef/Co-Owner
@kachkapdx
Black Currant Parfait with Farina Mousse, Rose Whipped Cream, Candied Pumpernickel, Rye Tuile Kachka (Portland, OR)

MIDWEST

Angela Garbacz,
Owner/Head Pastry Chef
@goldenrodpastries
Lavender-Lemon Sugar Star Cookies Goldenrod Pastries (Lincoln, NE)
Rebecca Ankenbrand,
Chocolate Maker
@sweetminouchocolate
PISA Haiti 70% Cacao Dark Chocolate Bar Sweet Minou Chocolate (Lincoln, NE)
Allison Newgard,
Owner/Head Baker
@kitchensinkbakery
Lemon-Blueberry Pop Tart Kitchen Sink Cookie Company (Lincoln, NE)
Amanda Fuchser,
Co-Owner/Head Pastry Chef
@therabbitholebakeryne
Purple Lemon Tart (Tart Shell with Lemon Curd and Sweet Meringue) The Rabbit Hole Bakery (Lincoln, NE)
Kendra Porter,
Pastry Chef
@butterfly_bakery_ne
Blackberry Petit Four (Layers of Delicate Spongecake with Blackberry Curd and Blackberry Buttercream, Dipped in a Chocolate Candy Coating) Butterfly Bakery (Lincoln, NE)
Tina Tweedy,
Owner/Chocolatier
@chocolatabeille
Blackberries & Cream Chocolate Unicorns with Honey-Vanilla Meringue Clouds Chocolat Abeille (Omaha, NE)
Kaylen Wissinger,
Owner/Pastry Chef
@whiskstl
Purple Velvet Blackberry Cupcakes with Cream Cheese Frosting Whisk (St Louis, MO)
Tamara Keefe,
Flavor Temptress
@clementinescreamery
Purple Cone Clementine's Creamery (St Louis, MO)
Katie Romanski,
Owner
@mnicecream
Lavender Soft Serve / Purple-Dipped Cones / Blueberry Lemonade Doughnuts Minnesota Nice Cream (Minneapolis, MN)
Leanne Cordisco,
Founder/Chocolaterian
@chocolateriancafe
Lavender-Honey Macaron with Galpaca Honey, Vanilla Buttercream, Lavender Perfume Chocolaterian Cafe (Madison, WI)
Jaceleen Latin-Kasper,
Executive Pastry Chef
@batchesmke
Soft Sugar Cookie Trio with Royal Icing and Sprinkles Batches Bakery (Milwaukee, WI)

SOUTHEAST

Gabija Vecci,
Owner/Pastry Chef
@lapiccolagabbia
Lemon Cake with White Chocolate Cremeux, Blackberry Mousse, Blackberry Gelee La Piccola Gabbia (Charlotte, NC)

WEST COAST

Annie Miler,
Chef/Owner
@clementinefoods
Purple "W" Cookies Clementine (Los Angeles, CA)
Ariella Wolkowicz,
Owner
@toasted_napa
Blueberry Bagel with Blueberry Cream Cheese Toasted Napa (Napa Valley, CA)

SOUTHWEST

Ashley Landerman & April Weilbacher,
Co-Owners
@2tartsbakery
Dark Chocolate Cupcake with Lavender-Infused Buttercream 2tarts (New Branfels, TX)
Caroline Glover,
Chef/Owner
@annette_scratchtotable
Chocolate Dipped Lavender and Meyer Lemon Short Bread Cookies with House Earl Grey Ice Cream Annette (Aurora, CO)

GREAT LAKES

Erika Chan,
Pastry Chef
@publicanquality
Milk Chocolate Lavender Cookie Publican Quality Meats (Chicago, IL)
Erika Chan,
Pastry Chef
@publicanchicago
Blueberry Cheesecake Ice Cream "Chanwich" The Publican (Chicago, IL)
Nicole Guini,
Pastry Chef
@blackbirdchicago
Honey-Lavender Ice Cream Sundae with Chocolate Olive Oil Brownie, Olive Oil Ganache, Hot Fudge and Vanilla Bean Whipped Cream Blackbird (Chicago, IL)
Yasmin Gutierrez,
Executive Pastry Chef/Partner
@beatrixchicago
Peanut Butter & Grape Jelly Cookie Beatrix (Chicago, IL)
Jennifer Jones Enyart,
Pastry Chef/Owner
@dosrestaurant
Blackberry Beso de Angel Parfait with Blackberry Ice Cream, Brandied Cherries, Meringue, Walnut and Hibiscus Ice Dos Urban Cantina (Chicago, IL)
Danielle Marelli,
Pastry Chef
@TRAVELLECHICAGO
Blueberry Violet Sundae (Blueberry Ice Cream and Meyer Lemon Sherbet with Blueberry Violet Compote, White Chocolate Blondie, Waffle Crisp) Travelle at The Langham (Chicago, IL)
Kaya Tate,
Owner/Head Pastry Chef
@HopscotchCakes
Heartbeat Cookie (Chocolate Cake-Style Cookie Topped with Rosewater-Beet Glaze and Candied Rose Petals) Hopscotch Bakery + Market (Urbana, IL)
Manal Hussein,
Owner/Recipe Creator
@fortheloveofsugardetroit
Honey-Lavender Yellow Cake with Purple Buttercream (by the slice) For The Love of Sugar (Detroit, MI)

SOUTH

Trina Gregory-Propst,
Chef/Owner
@se7enbites
"Purple Reign" Lavender Snickerdoodle Cookie Sandwich with Blueberry Buttercream, Dipped in Lavender-White Chocolate and Edible Disco Dust Se7en Bites (Orlando, FL)
Lee Mazor,
Founder/Pastry Chef
@loveleebakeshop
Mini Purple Velvet Cake with Cookies and Cream Frosting Lovelee Bakeshop (Miami, FL)
I overcome self doubt by baking. Not only does baking distract me from negative thoughts, but testing a new pastry allows me to constantly improve a recipe and see progress. Being able to make physical and edible progress on a daily basis helps my thoughts move in a positive direction. Erika Chan, Publican Quality Meats
I am still trying to overcome self-doubt. In my work, it really helps when I trust my instincts and remind myself that I work hard and give 100%, so I shouldn’t let other people's opinions about my food or process affect me. Nicole Guini, Blackbird
As my career has advanced, the expectations for the pastries and desserts I'm creating have heightened! At first, I doubted myself that I wouldn't be able to continuously come up with new and innovative items, but after some self-motivation and reminding myself all that I've done to get to this point, I got to baking and am proud to share that I created upwards of 25 new pastries for Beatrix in 2018. Here's to 2019! Yasmin Gutierrez, Beatrix
Freshly out of culinary school, I was hired into an all-male kitchen. It was tough and I felt insecure. I decided to just lean in, work hard and concentrate on what I was passionate about. And, because I was passionate, I was able to have a little patience…with myself and where I was at. More and more, I felt my strength and talent growing, which was enough encouragement to continue and try even more challenging adventures. Jennifer Jones Enyart, Dos Urban Cantina
I think overcoming self doubt is the hallmark of a business owner haha! Kaya Tate, Hopscotch Bakery + Market
Not long after deciding to pursue baking full-time, I had a rather complex cake to make for a client. It turned out to be more difficult and time-consuming than I expected and I knew it wasn’t my best work. Afterwards, I received a call from the client, where she told me, "if you don’t think you can do something, just don’t do it." I felt like a failure and that statement stuck with me for a long time. However, I didn’t let it stop me. I realized if I never tried anything I wasn’t completely sure I could do, I wouldn’t be where I am today. It actually turned out to be a good learning experience for me and helped push me to keep pursuing my passion. Manal Hussein, For The Love of Sugar
When I left academia to open a food truck, it took me about a year to arrive at that decision. During that year, I worked in restaurants, on another food truck, and took business classes. I did my research (I was, after all, trained to do research!). Preparation eliminated most of my self-doubt. My research didn’t prepare me for everything... but it put my head in the right place to make that leap. Kiki Aranita, Poi Dog
Opening a business was scary and overwhelming, but I always reminded myself that every problem has a solution and that I can only take this journey one step at a time. Tova du Plessis, Essen Bakery
I overcome self-doubt pretty much every day or every week when I brush away the haunting questions and issues I have running a business. These questions pop up constantly - whether about staffing, product, business direction, etc. While these doubts will never disappear for good, I’ve learned to push them aside and let my mind focus on how to anticipate a difficult situation, formulate a solution, fix a problem, and start again so that I can be creative about looking ahead and developing new products. That is when good things actually happen. Let’s use our doubts and stress to fuel our creativity and solution-making minds! Clemence Danko, Choc O Pain Bakery & Cafe
Don't wait for everything to be perfect before you decide to enjoy your life Teresa & Miluys Mollegas, Pie Sisters
Everytime I put a new dessert on the menu, I experience some level of self-doubt. But I watch our guests' faces light up and the sales grow and feel the doubt fade. I use this to give me the courage to push past my doubt the next time. Tova Hillman, Osteria Morini DC
I struggled with bullying from a very young age - mostly by other women. It can really do so much damage, and often made me feel very alone and powerless. The team that we have at Goldenrod is the exact opposite of that. It's a group of women that makes me feel like I can be myself, which in turn has increased my self worth, my creativity, and my productivity. Surrounding yourself with strong women who want to build you up - instead of tear you down - is one of the best things I think we can do for ourselves as women. Angela Garbacz, Goldenrod Pastries
I think one of the bravest things a person can do is try to speak a language they are learning. It feels awkward, and the fear of judgement by native speakers can seem overwhelming. But it is also humbling and beautiful. I think it connects us to each other in a very powerful way. It reminds us that we are all always learning and relying on each other. It seems strange, but that is what chocolate making is to me. We get to reach across our cultures and connect to each other, respect each other, and also know that we are all vulnerable - so we should overcome our doubts and try to speak more freely to each other. That is my dream. Rebecca Ankenbrand, Sweet Minou Chocolate
I recently reached a crossroads in my business where I felt like I needed to either close, or hire more people than I felt like I could afford and hope we could grow along with the added cost. It was definitely a potential-to-crash-and-burn-no-matter-what-I-decided sort of situation. After many sleepless nights, I decided that I had to try. And so I hired 3 smart, capable young women - and, so far, it's been great! Allison Newgard, Kitchen Sink Cookie Company
There were many times when starting the business that I doubted whether I could do it or not. My passion for the art helped me push through the hard times and I was able to look at other amazing women business owners for inspiration. Amanda Fuchser, The Rabbit Hole Bakery
I think most women always have a sense of self-doubt, and that's okay! Never letting it hold you back and using it as a means of motivation to be better, is what makes us stronger! Kendra Porter, Butterfly Bakery
Every day presents challenges. The best way I overcome self-doubt is to always stay true to who I am and to remind myself that my creativity has the power to positively affect others. Tina Tweedy, Chocolat Abeille
Honestly, as someone who struggles with social anxiety - but also is unabashedly friendly and extroverted - self-doubt is a recurring theme in my life. Being a small business owner presents different challenges every day, and usually challenges I hadn’t even thought of. I've found that the best strategy is to work through it. Have your tribe, love yourself, be patient with yourself and know that the only way out of the storm is to drive through it. Kaylen Wissinger, Whisk
I still wake up every day afraid that I am going to fail - but it's just the fire I need to jump out of bed and make it happen. It's normal, I think, for people who take big risks as entrepreneurs. I am not alone! Tamara Keefe, Clementine's Creamery
Opening a business for the first time is very daunting. I found myself swimming in what-if's - What if no one comes? What if I fail? What if it doesn't work out? The key is to just jump in head first! Seeing all the smiling faces on the receiving end of our ice cream creations filled me with so much joy that it literally melted all the doubt away. Be strong, push forward, and don't look back because you aren't going that way! Katie Romanski, Minnesota Nice Cream
I ask myself, 'What could possibly go wrong?' and I have a good laugh at myself. Then I ask myself, 'What could possibly go right?' and I do it. Leanne Cordisco, Chocolaterian Cafe
I had a great deal of self-doubt in opening the bakery. I was initially too afraid of failure to take on the challenge. It became easier when I put trust in myself and my ideas. It also helped that I surrounded myself with a staff that lifted me up and challenged me to be better each day. Jaceleen Latin-Kasper, Batches Bakery
Impostor Syndrome is real! I have it! When I feel an attack of it coming on, I remind myself that not only do I know what I'm doing, but it comes naturally to me and I was giving this opportunity because I'm 100% qualified for it. When a recipe, dish or concept doesn't work out the first time - I remind myself that failure is part of the process. Caroline Schiff, Paradigm Schiff
I was filled with self-doubt during my first executive pastry chef job. They were tripling production every month and the work was getting to be too much. Instead of calling it quits, I hired a helping hand and we put our heads down and made it happen. Two years later, I was overseeing all levels of production and crushing any self-doubt I had! Leah Morrow, The Williamsburg Hotel
Almost every year I've worked for Altamarea Group, I've taken on more and more responsibility - whether growing from a sous chef to pastry chef to taking on multiple locations and commissary programs. Every step of the way, I've had moments riddled with doubt and anxiety. Am I good enough? Can I manage juggling so many places? But I remind myself, I'm not alone in this. I have an incredible team working with me from executive levels down to pastry cooks. We find a way to push though the challenges and take on more. Katie Conklin, Osteria Morini
Being in the kitchen use to mean being in a man's world, but I came here to show them that's not the case, and I made it my world. Dominique Lombardo, Ristorante Morini
It's hard in this industry when you feel like there is always something to learn and then you take on a job where you are labeled an "executive". It implies that you will be the one doing all the teaching, and not the one being taught. Every job before Vaucluse, when I was offered the position of executive pastry chef, I would talk myself out of it, telling myself I wasn't ready or that it wasn't the right restaurant. At Vaucluse, I had similar feelings of doubt, mostly in myself, scared that I would lose out on an opportunity to keep learning. But then after talking it over, I was reminded that you can learn something from almost everyone, no matter the circumstance. I'm so glad I didn't let my own self doubt rob me of such a great position and experience! Aisha Momaney, Vaucluse
I had a lot of self-doubt when I was going through the application process to become the Executive Pastry Chef at L'Artusi. Having an Executive Pastry Chef role in NYC was a goal of mine for years and I was super nervous on the interview. When it came time for the dessert tasting, I honestly never thought I would get the job. However, I poured my heart out into every plate and every component. When the management team wouldn't let me throw away any of the extra product, I knew I did something right. Now I've been the Executive Pastry Chef for the past two years! Jessica Craig, L’Artusi
Overcoming the fear of personal and social acceptance in my sexuality made room for my focus to shift. I was then able to take all of that energy and create dishes that displayed what I was feeling inside. This freedom, that tapped into my creativity, showcased the life, love and happiness that was flowing throughout me. There came this realization that I had spent my life up until this moment, not knowing who I was. That was soon followed by denying who I was. But when I accepted who I was, that’s when everything changed. I could step forward with confidence in my new and old skin. As a woman. As a Shef. Mimi Weissenborn, Vinateria
I have overcome self doubt so many times in my life...that's part of growing up and figuring out who you are. One time that stands out was when i opened DEZ. I was so nervous, wondering if people were going to like the food. I knew I loved it and my family and friends loved it, but you never know what others will think. I just had to talk myself through it and remind myself that I was doing something I had always wanted to do, and that everything would work out in the end. It's ok to change things, move things around, and always accept feedback...you will make it work and in the end. I did! Eden Grinshpan, Dez
Self-doubt is death by a thousand cuts. By that, I mean that it is a series of seemingly insignificant moments and their cumulative effect that will bury you. Remembering that, and taking one day at a time, is the only way to overcome it! Bonnie Morales, Kachka
When I chose to start a new career at 42 and went to Culinary & Baking/Pastry School I knew I had to hit the ground running to compete with students half my age who had a lifetime to make their mark on the culinary world. I could have given in, but knew I had the wisdom of past experience to guide me. I am so grateful to be able to make my own dreams come true with so many talented women as mentors in this industry! Trina Gregory-Propst, Se7en Bites
When I was younger I was an extremely shy child. Even around family I would only speak when spoken to. When visiting my grandmother, we would bake together and I realized it was something that made me really happy. Afterwards, I started playing with recipes on my own and would get many compliments on the desserts I created. I realized it was something I could be proud of and it built my confidence. I always dreamed of owning my own bakery, but wasn’t sure it was something I could accomplish on my own. Having great support from my family and friends led me to believe in myself and work hard towards my goal. Looking back, I wish I could tell my younger self not to be so doubtful - just believe in yourself and you can accomplish your dreams. Lee Mazor, Lovelee Bakeshop
After moving to the United States 3.5 years ago - right after graduating from law school in Lithuania - it was a challenging time to figure out what my next steps would be. I am a self-taugtht baker so self-doubt was like a shadow - it followed me everywhere I went. However, I was lucky enough to meet some amazing pastry chefs (mostly women) here in Charlotte, NC. After getting more involved in the community, I was able to stop doubting myself and start living my dream! Gabija Vecci, La Piccola Gabbia
When we measure ourselves against other people, we will never measure up. It's easy to feel like we are 'imposters' and need to validate our success - but then we remember that we are where we need to be and deserve the fruits of our labor. Ashley Landerman & April Weilbacher, 2tarts
Opening my restaurant, Annette, was probably the hardest thing I have ever done. I spent all day, every day, convincing investors, landlords, general contractors and prospective employees that I knew what I was doing and that I was going to be successful. Then I’d go home and question myself: Could I pull it off? Would we be able to put out good food? Did I even remember how to cook?! Did I really have a good plan and vision? I just had to put my head down and keep going forward and listening to my gut. And it paid off. Caroline Glover, Annette
Growing up, I’ve encountered self-doubt numerous times - but the biggest time for me was when I decided to start Toasted. Starting a business is always risky - especially a food business! But, for me, the ability to provide fresh, authentic bagels in this beautiful part of the world was something that I knew would make all the struggles worth it. Ariella Wolkowicz, Toasted Napa

Influencers

Rebecca DeAngelis
Tess Wilson
Erika Council
Angela Garbacz
Dana Cowin
Stefani Pollack
Jessica Hirsch
Wendy Kou
Alexandra Romanoff
Sammy Zola
Morgan Raum
Carissa Burton

About I AM THAT GIRL

I AM THAT GIRL is giving girls the tools they need to lead today with confidence and compassion through their peer-led local chapter program, app, and research-backed curriculum. A girl's physical, emotional, and mental well-being is rooted in her self-worth, and we are living in an epidemic of self-doubt. I AM THAT GIRL is a 501(c)3 organization helping girls to transform self-doubt into self-love by providing a safe space to connect and have honest conversations about things that matter. Every day, girls are bombarded with messages that attack what she is NOT, and I AM THAT GIRL works every day to help her love who SHE IS; to see that in herself and inspire that in others. I AM THAT GIRL is shifting girl culture. Raising the standards for how girls treat themselves, each other, and the world. By building a community for girls to be seen, be heard, and belong, I AM THAT GIRL gives them something bigger than themselves to stand for and creating a healthier, more powerful world.

Learn more about I AM THAT GIRL

How YOU can get involved

  • Donate to the Empower Through Flour fundraising page
  • Purchase an Empower Through Flour item at any of our participating bakeries and restaurants

Create and Share!

  • Create your own Empower Through Flour item and post it to social! Tag @iamthatgirl and @empowerthroughflour and include our campaign hashtags #IAmThatGirl #EmpowerThroughFlour and #EatAndEmpower
  • Share the Empower Through Flour fundraising page with your friends and family and spread the word! (The fundraising page can also be accessed by texting "EMPWR" to 71-777)

Special thanks to our sponsors

Sponsored by Wilton Sponsored by Made In Sponsored by King Arthur Flour Sponsored by Bob's Red Mill Sponsored by Material Sponsored by Cherry Bombe Sponsored by Tilit Sponsored by Neon Yolk