Welcome to our newest feature, Maven in the Making, where we’ll be celebrating the young women in our community who are poised to be our future leaders and are already so dang impressive. We hope you’ll enjoy getting to know these special girls as much as we do.
At age thirteen, Eva Abbott is well on her way to creating an imprint on the city’s culinary scene. Her passion is baking, and in addition to whipping up some seriously delectable treats, she has already been a speaker at an Indy Women in Food event.
Sweets may very well be in Eva’s blood—she is the daughter of Carrie Abbott, founder and CEO of Newfangled Confections, an Indianapolis-based confectioner known for its signature product Frittle, a blend of peanut fudge and brittle. So, whether Eva eventually helps to expand her mom’s empire or creates her own, there’s no doubt this young lady is one to watch.
We chatted with Eva to find out more about her love of baking, her local role models, and future aspirations.
Creating fellowship by bringing people together through food and baking. I just love when I can make someone’s day with a homemade baked goodie.
HOW DID YOU GET STARTED BAKING?
Watching my mom bake when I was really young. It made me so happy and as soon as I could, I started baking.
WE HEARD YOU’D LIKE TO OPEN A BAKERY IN THE FUTURE—WHAT DO YOU ENVISION IT TO BE LIKE?
As of now, I want it to be a hidden gem that only locals know about. Keeping it really special seems so nice to me. I envision small café tables, regular customers where I would know their order, but also counter service if people are in a hurry or want to pick up a special dessert on their way to a party. I’d like to offer classic desserts but incorporate new and trendy.
WHAT’S YOUR GO-TO ITEM TO BAKE?
Chocolate cake. Period.
HAVE YOU EVER BAKED ANYTHING FOR SOMEONE AS AN APOLOGY, AND IF SO—WHAT WAS IT? DID IT WORK?
No, I haven’t, but if I did I would bake a humble pie and eat it on their porch.
“Regarding following my passion: It’s okay to make mistakes. You don’t have to get it ‘right’ right away, or perfect every time.”
WHAT’S THE BEST ADVICE YOUR MOM HAS EVER GIVEN YOU?
Regarding following my passion: It’s okay to make mistakes. You don’t have to get it ‘right’ right away, or perfect every time.
WHAT DO YOU LIKE TO DO WHEN YOU’RE NOT FOCUSING ON SCHOOL AND YOUR FUTURE ASPIRATIONS?
I like to watch movies like The Parent Trap, Yesterday, and most things not-scary. I enjoy reading dystopian, fantasy and realistic fiction, and camping, hiking, and playing with my dog, Buster.
WHERE DO YOU GET YOUR DRIVE AND MOTIVATION?
Sometimes from being bored, but mostly from wanting to prove myself to be able to do great things and help people.
IF YOU WERE ENTERING A BAKE-OFF, WHAT WOULD YOU MAKE?
Something citrus-y and fruity: Probably mini white chocolate cheesecake cups with blackberries and lemon.
DO YOU HAVE ANY FOOD INDUSTRY ROLE MODELS THAT YOU ADMIRE, AND IF SO, WHY?
Locally, my food industry role models are, in no specific order, Cindy Hawkins, Hattie McDaniel, and Laura Lachowecki, who are all pastry chefs. I know there are others—I just haven’t worked with them before.
WHERE DO YOU SEE YOURSELF CAREER-WISE IN 10 YEARS? IN 20?
In 10 years I’ll be 23, so college and/or pastry school will be completed. So, hopefully working in the industry. In 20 years I’ll be 33, so maybe married with kids and working in the industry.
IF YOU COULD TELL OTHER ASPIRING CREATIVE YOUNG WOMEN ANYTHING, WHAT WOULD IT BE?
Look for opportunities to volunteer learning anything you can about your creativeness. Work hard, in the long run it will help you out. Be kind to the people you work with and everybody.
Newfangled Confections is an Indy Maven partner.
Stephanie Groves is an Indy-based freelance writer who can’t bake to save her life.