Photo by Darin Kamnetz
Nicole Aufderhar is a true Renaissance woman from Walker, Minnesota, whose creative pursuits span photography, leatherworking, and, of course, baking—a talent that landed her a spot on Roku’s “The Great American Baking Show” 2024, where she made it to the finals, and has earned her over 20 ribbons at the Minnesota State Fair.
Aufderhar’s love for Minnesota shines through in her work, drawing from the natural beauty of the Chippewa National Forest and Leech Lake, which she calls home. Her bakes are as practical as they are inventive, often incorporating foraged ingredients that reflect the changing seasons. Whether it’s a tart made with highbush cranberries or a cake infused with local flavors, Aufderhar’s creations are a testament to her ingenuity and connection to her surroundings.
Recently, we caught up with Aufderhar about her multifaceted artistic journey and how she finds a sense of purpose in the kitchen.
Photo by Darin Kamnetz
What impresses me most about you is that you are kind of a Renaissance lady—you’re creative through and through. You have the photography, the leatherworking. Now you’re known for the TV show and baking. Were you encouraged in the family home to be creative?
Yeah, my mom is super creative herself, musically and artistically. So, that was always encouraged. And she always used to joke that she was raising us to be fed to the wolves because she wanted us to pursue what we loved. I was always encouraged, and it was always pursued, all through school, art classes, and music classes. I’ve always been drawn to the creative arts and all its forms.
What does your mom think about your journey now?
Oh, gosh, she’s a typical mom, and she’s very proud. She’s always saying, ‘I don’t know where you got this from.’ And I’m like, ‘Well, I got it from you. Believe it or not, you’re incredible yourself.’ She’s just very proud of everything I do and takes every chance she gets to tell strangers what I’m capable of. She had her leather bag [made by Aufderhar] the other day, and someone complimented it. So, she started pulling out everything from her bags and saying, ‘Oh, and she made this, and she made this. Oh, she was on the baking show.’
Tell me about your process from recipe to baking. I always think it ends when you share the bake or the first bite that you take. So, what’s your process?
I’m pretty much always thinking of baking, like when I’m up [north] in my art studio right
Photo by Darin Kamnetz
now as I’m working on journals. Because I do so much foraging, I’ll think about what’s in season. Right now, it’s highbush cranberries, which then gets me thinking, ‘Oh, what can I do with that?’ It’s a process that starts with me thinking about what’s currently available around me and what I can then do with [it], whether it’s making a puree and then doing a tart with it, or if it’s something I can chop up and put in a cake.
So, if we eat first with our eyes, how important is that aesthetic to the bake? Can it still be ugly and taste good?
Yes, it certainly can, but I learned from an early age that, with the State Fair baking, it was ingrained in me that things have to look good because that is the first thing that they judge. I grew up learning that from my step-grandma, who did baking for the State Fair. So, I’ve always known that. Plus, I’m just an artist. It could be the best-tasting thing ever, but no one will know if it’s not appetizing to look at. I will say that I may sometimes sacrifice style over substance, but that’s just kind of what I enjoy. And it’s usually pretty good anyway.
How do you stay inspired when things get rough?
Like any kind of creative thing that I do, whether it’s my art or my baking, it’s also my comfort for me. So even if I’m struggling with something that I’m doing in the kitchen, or in my studio, the fact that I’m doing it helps.
Does baking ground you?
Baking might be something that challenges me. But it’s also what grounds me and what drives me. I don’t really know what else to do with myself beyond creating something.
So, is baking calming to you?
As you saw on the show, I am kind of chaotic in the kitchen. Running my own business and doing the creativity thing full-time is very demanding. There’s a lot of stress involved. And 
so, if baking is my creative passion, it doesn’t have the stress of needing to sell and market it. I can just go in and do whatever the heck I want to do. And even if it goes terribly, even if I have like an anxiety attack in the middle of it, I can almost always step back and just feel calm.
What do you think makes a great American baker?
I think I’m a little different. You have to be able to rely on your instincts. You can research something all day and have all the cookbooks in the world, but the best way to get better at it and to become a great baker is just by doing and learning your own kitchen, your own ingredients, and how you work. I do some things that if people saw how I did it, they’d be like, ‘That is so not the correct way.’ But that’s how I’ve learned, those are what my instincts have shown me works. And so, I think the key is not doubting yourself, trusting those instincts, and being willing to try new things. There are things I make now that I never would have dreamed of two years ago. People always tell me, ‘Oh, I could never do that.’ And I’m like, ‘Neither could I.’ I think it’s just the courage to try.
Are you glad you did ‘The Great American Baking Show?’
I am. I really am. I went in with the right expectations of the experience, being open to whatever may or may not come from it. I just wanted to have fun. I wanted to make some friends maybe. I wasn’t there to win it all or get a ‘Hollywood handshake,’ I just wanted to have an experience and enjoy it for what it is. I’m so glad I did it. I would do it again, even with the stress and the occasional tear, because the experience itself was terrific. Everything that has happened since is amazing. I’m just very grateful that I was given that opportunity.
What do you never get tired of baking?
Pâte à choux. I could do that all day, every day.
Last question. Minnesota Monthly is about the Spirit of Minnesota. What does that mean to you?
I’ve noticed something since this all started—in Minnesota, we love to embrace our own. We’re a community, a state that gets excited over the accomplishments of each other and our own people. Even though ‘Minnesota Nice’ is often thought of as being a negative thing, I’ve learned, it is true. I think we’re a state that is kind and encouraging. We get excited for our own people when we see someone doing something cool and great, and we want to celebrate with them.
Photo by Darin Kamnetz
