About teenascakes and Artisanal Baker, Teena Barry

Teena Barry, artisanal baker and creator of teenascakes, can only be described as a “chip off the old block.” As Teena says, “I guess you could say, ‘It’s in the blood.’” Hanging on the wall in her design studio in Kea’au, Hawaii is an old photo of Teena, at age 5, standing on a stool watching her dad, French Chef Raymond Capitain, cook.

Chef of the famed restaurant Ernie’s in San Francisco, he loved working together with his daughter in the kitchen. That’s where Teena’s love, keen knowledge and experience of “all things food” began.

Teena worked in the restaurant business most of her life until she and her husband Ed, decided to open award winning patisserie and bakery The Village Baker  in the small mountain town of Blairsden, California in the early 1990’s. It was a huge success, so huge in fact they were able to retire and move to Hawaii’s Big Island in 2005.

But retire, she did not. Instead she began catering small parties and events, and creating custom gourmet cakes and wedding cakes.

Now in her new commercial studio, she continues doing what she loves most—creating tasteful works of art. Teena is a member of Slow Food USA, and supports using fresh, local products, and the importance of getting back to our food’s source, the garden. “People need to know where their food comes from,” Teena believes. All of Teena’s catered creations, cakes and desserts are hand-made from scratch, and whenever possible, seasonal fruits, vegetables and herbs from her own Hawaiian garden are used.