Written by: Heidi Burke
Dylan Van Zant does not consider himself a baker. In fact, until very recently, the most he ever did in the kitchen was “cook a quesadilla.” But during Christmas break, the 19-year-old business administration major wanted to learn more skills and not fill his time with video games. So, he reasoned, “I’m going to learn how to bake bread because you’re going to use that for the rest of your life.”
Van Zant found recipes on Pinterest, rolled up his sleeves and went to work. At first, it proved somewhat of a disaster. Describing that time, he laughed, saying he had “a lot of failed attempts. The bread was not breading.”
“There was one that was edible, but only part of it was,” he recalled recently in an interview with the Accent. “ … Another one was not edible. Another one was super hard. … It was like a rock. And there [was] another one. I think some of the parchment paper got mixed into it. … It didn’t look appealing to me to try and cut out all the parchment.”
Despite these setbacks, Van Zant did not stop, and he eventually got the hang of it.
“I found a recipe that works consistently,” he said. “[I] stuck with that one because everyone likes it. Or at least, they say they like it.”
Now, several months later, Van Zant spends his weekends baking at his friend’s house. Although he brings all of his own supplies, Van Zant cites Ella Griggs, sophomore graphic design major, as “sponsoring” his baking adventures by letting him use her house and equipment.
Of course, everyone at Grigg’s house gets first pick to sample the loaves. According to Van Zant, his bread is “usually eaten within 30 seconds.”
Matthew Taylor, junior mass communication-media production major, has personally sampled several loaves and reports:
“I can honestly say it is consistently better than anything I’ve had at a restaurant recently.Everyone swarms to it like moths to a flame.”
Derek Aubin, sophomore mass communication – media production major, agreed and described the bread in three words: “It was good.”
Despite the popularity of his baking, Van Zant currently has no plans to start selling loaves. Instead, he bakes “usually, just because it’s fun.” He said he gets the most joy from seeing his friends enjoy his creation.
When asked about the biggest challenge to baking, Van Zant said it was definitely getting up the courage to start.
“Most people are too scared to start making bread,” he said, explaining how he felt intimidated at the beginning. “Baking is kind of scary.”
He had several failed attempts but learned to be persistent, offering advice to others struggling with challenges in the kitchen and life.
“Don’t get discouraged,” he said. “Keep going. You’ll get it eventually, no matter how many times it takes.”