Everything Nutcracker
Courtesy of Manzi

Ballet and baking have more in common than their first two letters. As in the studio, sometimes you attempt something new in the kitchen and it works out great.

And, sometimes, it fails spectacularly—an outcome that New York City Ballet corps member Jenelle Manzi is no stranger to in baking. "The first time I tried to make vanilla cupcakes with this strawberry rose frosting, I was using essential rose oil," she recalls, "I put two drops in an entire batch of icing and I realized I needed about a quarter of a drop. They tasted like perfume. They were completely inedible."

Keep reading... Show less
Ballet Stars
Photo courtesy of Manzi.

Bee pollen, cacao nibs, flower buds—you might expect to find these items in a gardener's hands, not a dancer's pantry. Yet if you knew New York City Ballet corps member Jenelle Manzi, you wouldn't be surprised by this odd ingredient assortment. She's become known among her NYCB peers for her baked goods; all homemade, dairy-free and gluten-free. What began as a critical health need has blossomed into a growing passion project that includes an Instagram feed full of yummy recipes.

Manzi in Balanchine's 'Symphony in C.' Photo by Paul Kolnik, Courtesy NYCB.

Keep reading... Show less

mailbox

Get Pointe Magazine in your inbox