Meet… Giti Fredman

My mother encouraged my baking, signing me up for Sunday baking clubs in elementary school and a professional cake decorating course in high school. That inspired me to take my desserts to the next level. My mother let me have free reign in the kitchen, even though I was messy, and I would regularly make desserts for Shabbos, Yom Tov, and simchahs.

When I was in tenth grade, my Bobbie was nifteres, and I inherited her Kitchen Aid mixer. With it, I continued to hone the talent she had seen in me.

I was so into my baking that once, at parent-teacher conferences, the principal told my mother that I should apply myself to academics, suggesting that I study more and bake less. My mother came home from conferences and hid Bobbie’s mixer.

Well, I found it and kept baking.

Starting Out

I was fortunate enough to begin my married life in Jerusalem, where my husband was learning in Rabbi Yitzchak Berkovits’ kollel. After my bechor was born, my mother encouraged me to start my own baked goods business. I started selling caramel nut logs, which were replicas of the Siegelman’s version, strawberry shortcakes, mini parfaits, royal icing custom simchah cookies, and yodels.