A delicious dessert that may have you dancing with delight!
One of the loveliest of the many beautiful Bakehouse desserts, Pavlova, just went back on the specials list at the start of April!
Named after the late 19th/early 20th-century Russian ballerina, Anna Pavlova, this is a really special pastry from the Bakehouse. It was developed in Pavlova’s honor during her tour Down Under in the 1920s. The actual baker who invented it is unclear, as is his country of origin—both New Zealand and Australia claim it as their own. Regardless of origin, pavlova is exquisitely excellent and has a great story to back it up. It’s a beautiful, light, and delicious dessert that’s as elegant and enjoyable to consume as one of Anna Pavlova’s performances.
Coming back to Russian history, Anna Pavlova was born in St. Petersburg on February 12, 1881, just a month before the Russian Tsar Alexander II was assassinated. (Unlike Vladimir Putin, Alexander had been very pro-American, coming out actively in favor of the Union during the Civil War.) Pavlova’s career as a dancer is a testament to what determination and the willingness to work exceptionally hard are all about. Famous as she later became, she was told repeatedly as a child that she wasn’t skilled enough to dance. Her determination to dance ballet professionally led her to work harder and longer than almost any other dancer around her. A hundred years before Angela Duckworth’s book Grit was published, Pavlova said, “No one can arrive from being talented alone. God gives talent, work transforms talent into genius.” Asking for help, it seems clear, is one of the best ways to make that happen. In fact, Pavlova came to fame only after she asked choreographer Michel Fokine (from the famous Ballets Russes dance company) to create a solo piece for her to perform. “The Dying Swan” became Pavlova’s signature dance—early 20th-century critic Carl Van Vechten called it “the most exquisite specimen of Pavlova’s art which she has yet given to the public.”
Ted Ownby, former director of Southern Studies at the University of Mississippi, taught me 20 years or so ago that “origin stories are always disputed.” Pavlova is a poster child for his theory—there are dozens of different people in Australia and New Zealand who claimed credit anywhere between 1911 and 1940. All I know for certain today in 2025 is that the Bakehouse’s version looks and tastes exquisite! It’s definitely a bright and artful reminder of Pavlova’s dedication to excellence and creative pursuit.
The experience of eating a Pavlova is as exceptional as the look and the flavor. In a sense, this classic pastry is a study in culinary contrasts. Built on a crisp meringue exterior that’s still light and tender on the inside, it’s topped with a mound of whipped cream set off against the bright red of raspberries and the deep blue of blueberries. If you’re entertaining, put out a platter of these individual Pavlovas and make a toast to art, beauty, dance, passion, and deep dedication. Since these are wheat-free, they make for a delicious and beautiful Passover dessert.
