Age • 46
Why she’s interesting • After modeling for 10 years, mostly in Paris, she needed a career change. “I knew pastries was the way to go, because I’d always wanted pastries to eat,” she laughs. Shortly after completing culinary school, one of Martha Stewart’s people saw her cake at a food show in New York City. Kromer-Schell became an editor at Martha Stewart Weddings, helping to revolutionize the look of the wedding cake from frosty froufrou to sleek fondant. She now owns a cake shop in Sandusky and is known nationally for her work.
Why modeling was hard • “I had to watch what I was eating for about 10 years.”
Nice, slow Sandusky? • Not really. “I’ve probably doubled the work I had in New York.”
Her wedding cake • There was none. Instead, she and her husband served miniature sour cherry and pecan pies. “I’m always around cake,” she explains. Plus, she would have had to make it.
The best dessert ever • Tarte Tatin, a caramelized apple tart
Have cake, will travel • Kromer-Schell flies around the world to set up cakes for her clients.
On Martha • “This is a woman who just wants beautiful things and wants things to be beautiful. If you want to work with her, you just have to pony up and feel that same energy.”
Besides brides • You don’t have to be at a wedding to indulge. Kromer-Schell sells cookies, scones and more from her Sandusky bakery and by mail-order. Check out www.wendykromer.com.