Baker takes unrefined approach to contest

You can have your cake and eat it too, says Tracy Ventresca, contender for the 2025 Greatest Baker title.

Ventresca is competing in the quarter-finals with hope of winning one of two titles – people’s choice or critic’s pick.

To win the former, the New Lowell resident is seeking votes from the community. To win the latter, she will have to catch the attention of Bake from Scratch magazine editor-in-chief Brian Hart Hoffman.

Ventresca, inspired to cook healthy foods for her two-year-old daughter, switched to unrefined, wholesome, local ingredients.

Ventresca is competing for a two- page spread in the magazine and $10,000 in prize money.

At home with a toddler, Ventresca, a real estate lawyer, said she is getting back into some of the hobbies she used to love, like baking.

“I’ve started scrutinizing labels more,” said Ventresca. “I’m trying to push for the platform that you can eat food that’s unrefined but it’s just as good.”

She opts for less processed, chemical- free ingredients.

She hopes to use the magazine spread to talk about clean recipes.

Ventresca said she has been baking for 20 years and makes her own bread and ice cream. She says you can have all that stuff, and cake too, “but don’t let it kill you.”