Meet Tanya

My first memories of cooking include a small copper skillet and an egg. I was the master of making a fried egg and cheese sandwich at 8 years old, and I haven’t stopped cooking since. My mother (Mamma Jean) always encouraged me to cook and, when it was time, passed on family recipes from baked macaroni and cheese and collard greens to old-fashioned pound cake. I began cooking for our family on a regular basis including holidays (Thanksgiving has always been my favorite). Looking back, our family embodied the phrase “Food is Love” without ever saying it. It was just the Southern way of life!

In 1996, I married my high school sweetheart and graduated with a B.S. in Accounting from George Mason University in Fairfax, Virginia. In June of 2006, I ended a ten-year career in Accounting with a Fortune 500 media company and pursued my passion for cooking by launching my home-based business and attending culinary school full-time. I’m finally doing what I love, and it’s truly a blessing!

Soul Cakes by Tanya has been on my mind and in my heart for years, so I am excited that it has finally come to fruition. Over the past ten years, I was able to tweak my family recipe based on critiques and suggestions made by co-workers, friends and family. The positive feedback and support I’ve received from them helped me decide to go into the specialty cake business.

Tanya w/ Jamie and Bobby Deen

Pound cakes are typically lumped into the “comfort food” category. I like to say that my pound cakes are simply really good food, made from scratch and made with love. You’ll be able to taste the difference on the first bite – it’s like nothing you’ll ever get from the grocery store!

Indulge yourself, feed your soul.

Tanya N. Logan