My name is Apryl Niksch. I’m a life-long baker, cookbook collector, recipe developer, food entrepreneur and commercial baker. I have a deep love for vintage baking recipes found in old cookbooks, vintage magazines, and handwritten recipe cards. My mission for Vintage Baked Modern is to update these classic recipes for today’s bakers – capturing those old-fashioned flavors using modern methods, tools, and ingredients.
After 15 years working in corporate the world, I took my passion for baking and created my first food business, Harvest Circle Workshop where I spent the last 8 years developing all-natural innovative snacks sold throughout the Midwest at Whole Foods Market, cafes, and hospitality groups. In 2020, I established Vintage Baked Modern where I developed a line of gluten-free and vegan baked goods and baking mixes exclusive now for Parkhurst Dining, a corporate hospitality company located in Valparaiso University.
I’ve always had an intuition for baking, passed down from my great-grandmother in West Virginia. She was part of both the Ladies Aid Society and the 4-H, and would volunteer to go into other women’s homes to teach them skills such as baking, cooking, preserving food, etc. I’ve been baking since I was a child in my Nan’s kitchen. I remember it all…the sights, the smells, and watching her turn a simple ingredient such as flour, into the most delicious baked good.I realize now that I picked up far more techniques and skills watching this trait passed down from my Nan and mother, that I always just thought everyone knew how to bake -like we did. Most of our baking together was centered around a holiday or after picking fresh fruit or vegetables from our garden or the orchard.
blogger, recipe developer, and food entrepreneur