Lindsey Johnson Talks Wild Sugar

C&I caught up with Lindsay Johnson at her home to talk about living and baking in Wyoming and being Lady in the Wild West.

Cowboys & Indians: How does the art of baking connect you to and ground you in a place?
Lindsey Johnson: Baking has always been a craft that soothed my soul; it’s so therapeutic and rewarding. But living in Wyoming has brought that to a new level with the changing seasons. Growing up in Southern California I never experienced seasons. The marketing in restaurants, boutiques, and coffee shops determined the seasonal mood, not the actual weather or surroundings. I’d be drinking a pumpkin-spiced latte wearing shorts and a T-shirt, pretending it was sweater weather. Here in Wyoming, it’s become real. As the seasons change so do the flavors and the comfort and joy they bring. You can’t help but feel connected to nature when it’s summertime and you find fresh rhubarb and nectarines at the grocery store. Or when it’s winter and a splash of bourbon and nutmeg in homemade cocoa warms your spirits. My baking has become a way to celebrate these changes, making time with family and friends during the seasons even more special, as I highlight all the edible gifts Mother Nature brings. 

C&I: Wild Sugar is divided by seasons. Do you have a favorite time of year?
Johnson: Fall is my favorite season. I only wish it lasted longer in the Rockies. The colors change, the weather cools down, school starts up for my kids, but, most important, it marks the end of my very busy wedding season. I get to enjoy baking for myself and family again. Having my weekends back, there’s still time for a few fall camping trips before it gets too cold. My favorite ritual is baking Nutella brown butter banana bread for cozy campfire mornings. It tastes amazing dipped in hot chocolate or coffee.  

C&I: Weddings are a big part of your professional life. How do you stay original?
Johnson: I make unique, one-of-a-kind wedding cakes. I pride myself on being original and creating from the heart. It’s a responsibility and an honor, one I take seriously. It’s always stressful, of course. You only have one shot with a wedding cake. So many things could go wrong! But the reward is huge. A big part of how I stay original is by never copying anyone else’s work, including my own. I get to know the bride and groom and spend time learning what excites them. I learn about their travels, work life, pets, favorite flowers, artists, etc. I start sketching, and their cake comes to life. It’s original because it stems from them. The best part, aside from delivering the cake safely, is they become friends. I get holiday cards from past couples. It’s truly special. 

C&I: You have a lot of followers on social media — no surprise! How do you connect with people through food?
Johnson: Most of my followers are fellow bakers and cake artists. It’s a creative community. I have genuine friends on Instagram, although we’ve never met in person, who I talk to daily and have known for years. We appreciate each other’s creativity and bravery to express it. We also understand the pressures and challenges of being a cake artist. But mostly we learn from and inspire each other. It’s always worth taking the time to respond to a comment or answer a question; you never know where that relationship may lead. 

C&I: Photography is an art, and food photography is a very specific subset of that art. How did you learn?
Johnson: I have endless respect for food photographers as it’s an ever-evolving art form. There are so many ways to approach it: dark and moody, light and bright, minimalist, full and messy. I absolutely love it all. Through the wedding circuit, I’m very blessed to have talented photographer friends. They’re always willing to explain techniques and answer questions. But mainly I learned through YouTube and good old-fashioned trial and error. I played around and discovered what worked for me. I found a place where I felt confident. But I’m still very much a student and will remain one. I think, like any art form, it evolves as you do.  

C&I: What was it like creating a book?
Johnson: Creating this book was a longtime dream, so the process felt surreal. I was pinching myself the entire time. I get asked questions over social media often — about high-altitude baking, tools I use, or techniques I’ve created — so it felt rewarding to put all the information out there. I was surprised at how much I had to say! Also by how challenging it was to put it into words. I’m very used to doing, not so much  explaining. Now that I’ve been through the process, I’m encouraged to do more. I’d love to teach people the craft of baking and decorating so they feel confident to tackle a birthday cake on their own. 

C&I: What’s next for you?
Johnson: When I think about what’s next, I can’t help but feel pulled in multiple directions. There are so many ideas floating around in my head! I’d love to write a children’s book about baking, with easy-to-follow recipes inspired by nature. I enjoy baking with my boys and teaching them different skills. It’s beneficial in many ways: problem-solving, math, responsibility, and patience. They’re always so proud and love sharing what they’ve made. Making a book about all things cake decorating is another dream. I’d also love to connect with my followers and fellow bakers with online workshops. I’m self-taught and really felt the struggle when I was seeking information and guidance. I’d love to help other bakers, both beginning and professional, through the process, whether it be decorating simple sugar cookies or making a four-tiered wedding cake. Who knows, perhaps there’s an online culinary school in the future. Stay tuned!

Read more on Lindsey Johnson and try your hand at a few of her Wild Sugar recipes.

From our November/December 2024 issue.

PHOTOGRAPHY: Lindley Rust, Lindsey Johnson