Said M’Dahoma: Revenge of the Pastry Nerd

Calgary, Alberta is a thriving, cosmopolitan city set against the backdrop of the breathtaking Canadian Rockies. But one-time Neuroscience-PhD student Saïd M’Dahoma thought Calgary was missing something – the French pastries he had enjoyed as a kid. He taught himself to recreate favorites such as fruit tarts and mousse cakes using a lab-honed methodical approach. As he built his skills, he gained national attention for his work. Now, he shares his knowledge and skills with a worldwide audience of pastry enthusiasts interested not just in recipes, but also the science behind successful pastries. 

Did your passion for baking stem solely from a desire to recreate those Parisian desserts you missed, or did you have some prior baking experience?

I was born and raised in Paris, where there are tons of pastry shops. When I moved to Calgary, there weren’t as many desserts available as the ones that I grew up with. That’s what motivated me to start baking ten years ago. I just wanted to just bring a piece of home with me.

You mentioned using your scientific background to enhance your baking skills. Could you elaborate on how principles from neuroscience have influenced your approach to pastry making?

When I was working in a laboratory, I was performing experiments that required me to weigh different ingredients to a precision of 0.1 grams and be highly organized. Also, to get the best formula for your experiments, you have to change the formula one chemical compound at a time, the same as when working on recipe development, where you have to change one ingredient at a time to find the best recipe possible.

Transitioning from academia to entrepreneurship in the culinary world can be daunting. What were some of the biggest challenges you faced, and how did you overcome them?

Some of the biggest challenges I faced when I transitioned from academia to entrepreneurship were, first of all, the sheer amount of physical work that there is in the culinary world. Long hours standing was not something I was used to. It’s a very difficult, very physical job. Another thing I had difficulty understanding was how to generate revenue. Is it better to sell cakes or teach? You’re always thinking about the best way to make money in the most efficient way.

As “The Pastry Nerd,” you’ve built a substantial online following. What strategies have you found most effective in engaging with your audience and sharing your expertise?

Nowadays, more people want to learn how to make beautiful desserts and are not interested in superficial content. What worked best for me was sharing not only the recipe but also explaining the reason why one step has to be done in a certain way versus another. What resonates a lot with my audience is when I explain why something fails and how to make sure that it does not happen again.

Being named Foodie of the Year in Western Canada and being invited as a judge for CBC Radio are impressive achievements. How have these experiences influenced your career and personal growth?

For me, being featured in these magazines or presenting a recipe on TV is like a dream come true. I have worked a lot over these last ten years to reach a certain level of pastry knowledge and technique, so it’s always great to see your work being recognized and acknowledged. This gave me more confidence that I should pursue this career change.

The French influence on your work is clear! Are you also able to incorporate your Comorian background into your pastries, either in terms of techniques or flavors?

Comoros is an archipelago close to Madagascar. My family grows vanilla there, but you can also find clove, nutmeg, lime leaf, mango, lychee. I love to use these spices, especially vanilla from my family,  to season my desserts and give them a special flavor from home.

Can you tell us more about your courses and what inspired you to create them?

I have several courses available where I teach amateur bakers how to make more advanced pastries such as croissants, mousse cakes or tarts. The goal is to provide lifetime access to courses that will help people master these pastries from home. Students can watch the videos and read the PDFs at their own pace from wherever they are in the world.

In your opinion, what are some common misconceptions people have about French pastry, and how do you address them through your teaching and content?

A lot of people think that French pastry is very complicated and unattainable. Yes, there are difficult desserts, but also very easy ones. A simple choux a la crème or even a clafoutis is really good and not too difficult to make.

How do you approach innovation while staying true to traditional French techniques and items?

I love tradition, but I think that there is always room for innovation in French pastry. I really enjoy playing with textures and flavors. I always try to reduce the amount of fat and sugar in creams or season my desserts with spices not often used in the world of pastry, like timut pepper, fennel seeds, etc.

What advice would you give to aspiring pastry chefs who are considering a career change or starting their own baking business?

The world of pastry can be very difficult, with long hours and not a lot of money. You really have to be passionate to thrive in this world because working in the field can be quite different from just making pastries from home. I always recommend to start by selling pastries at a pop-up, first to be able to see if you enjoy making pastries in bulk, but also to see if there is a public who is interested in your baked goods. If you enjoy teaching, start by teaching your friends how to make your favorite goods.

Outside of baking, you’re passionate about fitness and enjoy watching anime. How do these interests contribute to your overall well-being and creativity in your culinary pursuits?

Boxing is a way for me to stay physically and mentally healthy. I can get out the stress while punching and interacting with friends there. I also love watching anime to relax at night. It’s when I am relaxed that most of my pastry/business ideas come to mind.

As someone who values a balanced life, how do you manage the demands of running your business while maintaining personal time and self-care?

It’s easy to get absorbed by work when running a business, because there is always something to do. I try to have at least half a day a week when I don’t work at all and have most of my nights free to decompress. I have had a burnout once, so self-care is a priority.

Looking ahead, where do you see yourself and The Pastry Nerd in the next five years? Are there any new ventures or goals you’re working towards?

In the next five years, I hope that I will be able to have a brick-and-mortar location where I will be able to teach amateur bakers how to make French pastry. I would also love to write a cookbook.

Finally, what does success look like to you in the realm of pastry arts, and how do you hope to inspire others through your journey and accomplishments?

For me, success is seeing my students make beautiful desserts from home and hearing about how they shared them with their friends and family, who also enjoyed them. I hope to inspire as many people as possible to bake and enjoy pastries!

What inspired you to share your skills with others and offer classes? Do you find the online format a challenge in terms of connecting with your students?

I noticed that many recipes do not go into enough detail. You have a series of tasks, but never know the reason why you do them in a certain order, or what to do if something fails. I love to understand the recipe in-depth, as it reduces the chances of failure. I created the courses for the pastry nerds who really want to dive deep into the world of pastry and understand how it works.

The online format can definitely be a challenge when connecting with my students. To create a sense of community among my students, I have a Facebook group where I chat with them to help them with any problem they might have.

(This article appeared in the Fall 2024 issue of Pastry Arts Magazine)