Today we’d like to introduce you to Teresa Floyd.
Hi Teresa, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
My career definitely hasn’t followed the path I expected. I graduated with a bachelor’s degree in psychology and originally planned to work in the Health and Human Services field. However, I graduated during the recession, when jobs were hard to come by. While I was searching for work, I decided to enroll in pastry school as a way to fill my days with something that was an artistic passion of mine.
What I thought would be a temporary detour ended up completely changing the course of my life. I fell in love with the craft of pastry and began working in professional kitchens, where I learned the techniques, discipline, and attention to detail that still shape every recipe I create today. Around that same time, I started my own website as a creative outlet to share the baking recipes I was developing and the seasonal ingredients that were inspiring me. More than anything, I wanted to teach people that beautiful pastries weren’t just for bakeries, they could be made at home and shared with the people they love.
That led me into editorial food writing, recipe development, and photography, where I could combine my pastry background with storytelling. Along the way, I was fortunate to collaborate with wonderful brands and publications like Williams Sonoma, Food52, Domino, Valrhona, and others. I spent several years writing a baking column for a local magazine, developing seasonal recipes, and telling stories through food. Each project helped me grow as a recipe developer and reinforced how much I love creating work that inspires people to get into the kitchen.
Today, I’m grateful to call Kansas City home and to continue doing work that lets me share what I love every day. Baking is one of the most generous things we can do for the people around us. There’s something incredibly meaningful about taking the time to make something by hand and sharing it with others. It’s an expression of care and a reminder of the community that forms around food. That’s the feeling I hope every one of my recipes inspires.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
In many ways, my path has been a pretty smooth one. My work in editorial food publishing grew organically and one opportunity seemed to lead to another. I continued to say yes to partnerships and projects because each one helped me grow creatively. The biggest challenge came when I decided to pursue freelancing full-time. At first, it felt like a natural next step, but the reality of freelance life can be complicated. There’s a lot of ups and downs involved, like constant hustling from seeking out new opportunities and advocating for yourself when navigating the uncertainty of inconsistent timelines.
Ultimately, I decided to return to full-time work in media and communications while continuing to pursue editorial work on the side. Looking back, I’m grateful for the freelance experience because it taught me a great deal about resilience, adaptability, and the value of creating a career that supports both my creative goals and my personal life.
Appreciate you sharing that. What else should we know about what you do?
My work centers around seasonal baking, pastry, and chocolate, with a focus on creating recipes that are both approachable, sometimes aspirational, and based in classic techniques. I love taking the skills and knowledge I gained from working in professional pastry kitchens and translating them into recipes that home bakers can confidently make in their own kitchens.
What I’m most proud of is hearing from people who have made one of my recipes and shared how it has become a favorite in their family. Or, that they tried a new technique for the first time and were successful because the recipe helped guide them through the process. Those moments mean the most to me because they remind me that recipes are about more than just the finished dessert. They’re also about building confidence for someone who loves to bake.
I don’t necessarily try to set myself apart from others. I think the most meaningful work comes from sharing your own perspective and life experiences honestly. The recipes I create are a reflection of what inspires me, from the seasons to the ingredients I enjoy eating myself. If that resonates with someone and helps them feel inspired to bake, learn something new, or share something with the people they love, that’s what matters most to me.
We all have a different way of looking at and defining success. How do you define success?
I define success as an intrinsic feeling of satisfaction and a sense of fulfilled purpose. For me, it isn’t measured by outward recognition, accolades, or achievements. It’s about asking myself, “Did I accomplish what I set out to do? Did it have a positive impact on myself or others? Did it help someone?” If the answer is yes, then I consider that a success. For me, success comes from knowing that what I’ve created has made a positive difference, whether it’s something that inspires another person or simply doing work that feels meaningful.
Contact Info:
- Website: https://now-forager.com/
- Instagram: https://www.instagram.com/now_forager
