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On Oahu she apprenticed herself to a master chef whose work she admired. Later, she traveled through Europe and Israel, studying regional pastries and desserts and visiting with chefs and bakers.
She first Encountered gingerbread houses from a consumer’s point of view. “Every year, my girlfriend’s mother would make one,” she said. “And every year, I would eat one.”
Seven years ago, she learned from the same friend’s mother how to make the houses herself. Working
both on her own and in different Hawaiian bakeries, she has produced thousands of perfectly crafted little structures.
“Our houses were so sturdy, and we were so confident about them that we’d ship them 3,000 miles, fully assembled, with decorations and all,” she said.
This venture was not without its tense moments. Several years ago Ann was asked to build a gingerbread village for the Hawaiian Trade Center. “The scale was amazing - I think each house was five feet by three feet, by about four feet tall. I was halfway through when I realized that the structures were simply too large to stand unsupported.”
Ann had allowed enough time to start again, but time was running out. “We built a wire framework that we baked right into the gingerbread - kind of like chicken wire,” she said. The gigantic display was loaded into her car and off she went, finally finished, at three o’clock in the morning of the day her creation had to be delivered.
“Wouldn’t you know - I ran out
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