bake chattin' with Eric King
an interview with the face in front of easygayoven
hey hi helloooo,
Welcome back to the revival of the bake chats interview series, where I get to be the nosy nellie that I am and ask some of my favorite bakers and food creators all about the lives the live and how that informs what they bring to the table…literallly.
Kicking things off strong, today we are joined by Eric King, who you may know as easygayoven. Eric is a Brooklyn based recipe developer + creator. Watching Eric’s videos, feels like sitting across the island in the kitchen at your besties house (def a cocktail in hand) while he very casually, chats with you while he bakes . There is such an ease and friendliness to the way he explains what he’s doing and why. I love an educational moment that isn’t your face “HEY, IM TEACHING YOU SOMETHING” or “YOU’RE DOING THIS WRONG” it’s casual, it’s cool, but still intentional— “I’m spreading the cookie dough up the side of my bowl, just to it chills down faster in the fridge for scooping”. If I’m being frank- I envy how well Eric knows himself, and how true he stays to himself. I hope after reading this one, he’ll become 9 people’s favorite thing xx
There’s an undeniable performer’s energy to the way you present your work — from your videos to your writing, it all feels intentional and a little theatrical. Where do you think that instinct to “put on a show” comes from, and how does it shape your creative process in and out of the kitchen?
You are too kind — and the check is in the mail! I'm glad some theatricality comes across in my work since I've been a theater kid since I was ... 5? I grew up in community, school and church theaters and even did some theater and a cappella (don't shoot!) in college. Since it's hard to find performing outlets as a working adult (especially in a super competitive place like NYC) it's fortunate I can take those skills and "perform" on camera or at events, etc. Two skills I think will help you excel in any career: writing well and being able to speak in front of people.
There’s a real sense of joy, and reclamation in your voice — from writing about “being too much” to unapologetically taking up space online. How does your identity influence the way you approach recipes, especially nostalgic ones?
One of the good things about being openly gay is that you've already kind of exercised the muscle of I'm never going to be like other people; the people who matter like me because of my differences not despite them. That's one reason I've been able to resist making myself more palatable for a wider audience at the expense of my political views, advocacy, or identity. I trust the people who like me to stick around because I think I have a unique point of view (like my takes on nostalgic recipes) and I'm able to break baking down in a way that people understand.
I don't know if there's a direct throughline in my mind connecting my identity and the reclamation of nostalgia and historical/family recipes, but it's interesting to think about! I try to consider what my audience (especially people who pay for the Substack) want, but I also tell other creators all the time, "People don't want any recipe off of Google — they want your recipe!" So following your own intuition and interest, and drowning out the noise, is really important.
You seem to pull inspiration from a mix of pop culture, personal memory, and internet aesthetics. What’s something unexpected (a song, meme, film, book, etc.) that recently sparked a baking idea?
Ugh, I wish I had a good answer for you here. I'm sure there has been one. Most of my inspiration comes from what I see online (Substack is by far way more inspiring than anywhere else) in cookbooks, going to restaurants and bakeries, nostalgia and memories.
You've previously spoken about transitions from career, to identity, and even the evolution of Easy Gay Oven itself. How do those moments in the “inbetween” shape the way you create in the kitchen?
In a way, I kind of had three careers before turning 30. I worked in entertainment news, then I worked as a social media editor for a while, and now I do this. Being a jack of all trades, or even someone who could see himself working in a lot of careers, is sometimes tough because I'm torn between doubling down or continuing to explore new interests. One benefit, though, is I'm able to state when and where I'm not an expert, and where I need more education and experience. (I never went to any pastry or culinary school or otherwise had any professional training.) If I had gone to pastry school, I could develop recipes faster, but I'm also glad I spent so much time working as a writer and a social media editor because ... those are also things I have to do every day! I try to stay in my lane, show my work, and give credit, and I also take risks and learn from failures. Above all I try to remember that we're just making cookies here. As my friends in public relations say, "It's PR not ER."
What’s a recent non-food project or hobby that’s lit you up creatively and how does that energy spill over into your baking life, if at all?
Sadly, I don't have many non-food hobbies. Baking was my hobby! Anyone have a good replacement for me? I love the idea of interior design but as a renter with limited expendable income and time, I'm kind of bound. The truth is, when I'm not working, I spend a lot of time with my friends, going to concerts and shows, trying new restaurants and dancing at the bar. (This sounds like the worst Hinge profile ever. I'm single!) If I didn't make a habit of regularly touching grass with them, I would surely develop social media-induced psychosis.
Beyond baking, what rituals or routines feel essential to you right now? How do they refill your creative tank when you're not recipe testing or writing?
Does lifting count? It replaced my running practice at the beginning of this year (my joints were going to stage a coup against me). I don't know, it's kind of nice to be able to track progress linearly instead of all of the various, sometimes nonsensical metrics I use to determine success with my job. When my mind is chaotic and I can't get anything done, going to the gym typically helps.
In your writing, there’s a clear through line of care— for friends, for memory, for your younger self. If you could bake something just for that younger version of you, what would it be and why?
That is so sweet. I've never noticed that but I'm glad you did. It would be a cake that says "stop falling in love with your straight guy friends".
How do you stay connected to your community outside of your professional work, and does this connection influence your baking?
I actually love the group of foodies I've met because of easygayoven. They help me feel much more connected to New York City, and even other cities, outside of the circles I normally run in. They have inspired me so much both creatively and career-wise. If you see my Instagram Stories, you'll know I stay plugged into New York politics — okay, really all politics and current affairs. I just phone-banked for the Democratic nominee for NYC mayor Zohran Mamdani and I'll definitely do it again before the election. Pride weekend just happened in NYC so I spent a lot of time with the LGBTQ community going to events, drag brunches, a block party (where I met NYC's coolest city council member Chi Ossé, who you may recognize from his stellar social media videos).
Do you have a personal motto or philosophy you try to live by? How does your personal philosophy or outlook on life reflect in the way you approach food and baking?
In the musical [title of show] — I'm a theater kid, remember! — there's a song called "Nine People's Favorite Thing". In it, the characters are bent on staging a totally original musical and declare that they would rather create a show that's "nine people's favorite thing" rather than one that's just "100 people's ninth favorite thing". Since discovering the cast recording in high school, that song has been one guiding light for me. It is to date the only thing I've considered tattooing on my body.
When people see "easygayoven" at the top of my page, it becomes kind of a self-weeding garden, which is nice! Before the anti-DEI lunacy of the last few years, brands actually *wanted* to work with me for Pride Month *because* of my name — even when I was a small account. I haven't grown as fast as other creators (I've been doing this since 2019 — full time since 2022!) maybe because I don't follow trends, I don't churn out recipes and videos and newsletters in a way that would burn me out. And that's okay because it's still such a huge privilege to make a living doing this!
When do you find your best ideas or inspiration striking during your day or week?
1) When I'm walking around my neighborhood in Brooklyn. 2) When I'm just about to fall asleep. It's almost never when I'm looking at my phone.
What tools, whether physical or digital, do you rely on daily to keep your work and life organized?
I "organize" all my recipe ideas by month and season in a very long list on my Notes app, and then the ones that I greenlight go into a task platform my managers set up for me called Monday where I schedule them into weekly Substacks. I hardly ever stick to that. I also organize all of my Substack updates, recommendations, intro prompts, etc. in a separate Note. I have tried to be that person that schedules social media posts in a calendar ahead of time but my recipe development/filming/editing schedule is simply too erratic.
IRL, I love these pan organizers. They corral my sheet trays, cutting boards, cooling racks, even large silicone storage bags. I also love my little hard drive holder, which helps me carry it wherever my laptop goes.
Finally, What is your hottest kitchen take?
If you live near a good bakery and can afford it, there's no reason to be making your own sourdough bread or croissants. Unless you're sick like me.
To keep up with Eric and his recipes, be sure to follow him on Instagram, TikTok and here on Substack xx
Chat soon ya bake chat baddies ♡
luv this one
my two faves together at last