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Edelweiss Highlands

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Edelweiss Highlands

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Pastry Chef

🎬 Featured on

🏆 2-Episode Winner | Finalist | Halloween Baking Championship S11

Founder & CEO | EDELWEISS Pastry Boutique

🎨 Graduated from National Art Academy Kyiv
🇺🇦🇺🇸

10/23/2026

I have bought a lot of things for my kitchen over the years. But I don’t think I’ve ever been this excited about a purchase.

Some people treat themselves to a beautiful handbag. I bought a commercial dough sheeter. And I am every bit as happy as if it came in a little velvet box.

Meet my new kitchen creature ( we officially renamed “HONEY” 🍯 ❤️), and I have been waiting for him for what feels like forever.

For years, I dreamed of making my honey cake again—the one with those very thin, one- or two-millimeter layers that disappear from the plate almost before you’ve had a chance to look at them. The trouble was, rolling them by hand could take me more than five hours. I love this cake, but even love has limits when your arms are doing all the work. So I stopped making it.

Then I found this machine. Now it can roll out more than 50 layers in about five minutes. I’m still not over it. Fifty layers! In five minutes! I may have to start introducing him to people.

This machine isn’t just equipment to me. It’s a dream I finally got to bring into my kitchen—and a gift I chose for myself because I know exactly how much joy it will bring me. And now I can bring back a cake I love without pushing another favorite out of the pastry case.

I’m hoping to create a whole little line of honey cakes for next season: beautiful slices and petite cakes at a price that makes them easy to bring home and share. Maybe I’ll even manage to make a few before we close for the season. I won’t promise—but look at him. He has already made a very convincing first impression.

And now for the part I’m sharing strictly among friends: my Edelweiss Classic Honey Cake recipe. I’ll leave it below. Please keep it between us. Or at least don’t tell the whole internet that I gave it to you. 🤫

At home, you won’t need to roll fifty layers. Make it your own and bring it to your holiday table. Honey, autumn—the perfect combination before the little bears tuck themselves in for winter.

So here it is: my long-awaited kitchen creature, my very wonderful dream purchase, and a favorite recipe from my kitchen to yours. Make it, enjoy it, and remember: you got this recipe through very exclusive pastry-bear connections. 🍯🐻❤️

Edelweiss Classic Honey Cake

A tall, tender honey cake with ten thin layers, a fluffy sour cream filling, and a light cream cheese coating.

Honey cake layers

* ¾ cup beaten eggs
* 1 cup plus 2 tablespoons granulated sugar
* ½ cup plus 1 tablespoon unsalted butter
* ¼ cup plus 1 tablespoon honey
* 1¾ teaspoons baking soda
* About 4 cups plus 2 tablespoons all-purpose flour, plus more for rolling

Sour cream filling

* 3⅓ cups full-fat sour cream, very cold
* 1⅔ cups heavy whipping cream, very cold
* 1 cup powdered sugar
* 2 teaspoons vanilla extract

Cream cheese coating

* 14 ounces cream cheese, cold
* ⅔ cup unsalted butter, softened
* ⅓ cup plus 1 tablespoon powdered sugar

Bake the layers

1. Heat the oven to 338°F. In a saucepan, whisk the eggs and sugar together. Add the butter, honey, and baking soda. Cook over medium heat, stirring constantly, until the butter melts and the mixture becomes foamy and puffs up.
2. Remove the pan from the heat. Stir in the sifted flour until a soft dough forms. Let it rest for 10–15 minutes, then wrap and chill for 15–30 minutes.
3. Divide the dough into 10 pieces. Roll each piece very thin on parchment, into a 9- to 9½-inch round. Prick the dough all over with a fork.
4. Bake each layer for about 5 minutes, until golden. While it’s still warm, trim it into an 8-inch circle. Save the scraps and crush them into fine crumbs for decorating.

Make the filling and assemble

1. Whip the cold sour cream, heavy cream, powdered sugar, and vanilla. Start on low speed, then whip on high until fluffy and thick.
2. Place a cake layer on a serving plate and spread with about ½ cup filling. Repeat with the remaining layers. Cover and chill for 2–3 hours with a light weight on top, if you have one. Remove the weight and chill for at least another 3–4 hours, preferably overnight.

Finish the cake

Beat the softened butter and powdered sugar until fluffy. Add the cold cream cheese and mix just until smooth. Spread over the chilled cake, then press the honey cake crumbs onto the top and sides. Chill until ready to serve.

10/22/2026

Room Tone

This morning, I woke up and reached for the schedule.
What were we filming today? What time did everyone need to be here?

Then I remembered: no one was coming. The crew had gone home.

For a moment, I couldn’t quite catch up with the morning. These few days had been so full that they seemed to hold a month inside them. And now I was back in my soft, slightly ridiculous sweatpants—the kind that forgive everything. They felt like a small, familiar sign that life was finding its way back to normal.

Then I walked into the kitchen.

And there it was again: the lights, the cameras, the voices, the rush of people making a hundred things happen at once. I missed it before I’d even had time to miss it properly. I missed the crew. I even missed hearing room tone—a phrase I’d somehow come to love.

My heart had been racing for days. I kept telling myself, Oksana, you’re not new to this. You’ve stood around cameras before. You’ve seen productions big enough to take your breath away.

But this was different. I wasn’t arriving at a finished set, with everything already in place. I watched it appear inside my own home, in my own rooms, around the life I had built there. Maybe that was why I couldn’t quite believe it was happening.

A huge equipment truck filled the space outside Edelweiss. The room where we filmed my interview became so transformed that I had to look twice to recognize it. The walls were mine. The fireplace was mine. And yet the light had changed, the room had shifted, every detail had been considered. I watched the crew work and began to understand: what looks like a few simple moments on screen is made of hours of care, thought, and hands quietly working just outside the frame.

I was amazed by all of it. But the part I keep returning to isn’t the equipment, or the lights, or even the set.

It’s the people.

During my first interviews, Morgan asked the questions. While he was speaking, I could follow him; I could breathe. Then he would pause, and suddenly my thoughts were everywhere. I’d lose the words, then the next words, then the simple ability to speak. I was trying so hard to hold myself together that I couldn’t tell the story I wanted to tell.

Morgan noticed.

He told me about his son, who loves soccer. When a game isn’t going well, he reminds him there’s still another half to play. You take a breath. You find your feet. You keep going.

It was such a small, generous thing to say. And somehow, it gave me room to begin again.
I smiled and thought, These are my people. This is my story. And we’re making it together.

The cameras followed us into the kitchen, where the work I know by heart suddenly had its own frame, its own light, its own soundtrack. The crew filmed the kitchen in motion, then went to capture our guests. While they were talking with visitors, I was at the counter making a chocolate edelweiss flower. Yes, that flower will be in the film, too.

Jeremiah had his camera on his shoulder. Eric moved with the microphone and headphones. Silas was there, too. And Morgan was somewhere nearby—our producer, although, as the kitchen would soon discover, also the boss.

I was working on the flower when Jeremiah looked over.

“Oksana, what are you doing? You know you can’t do anything in this kitchen without me.”

I laughed. “All right, then. Come see what I’ve made.”

He started filming the flower, and we began talking—one story tumbling over another, both of us interrupting, neither willing to wait for the other to finish. It felt as if we’d known each other for years and had only just been given a few minutes to catch up.

Then came footsteps.

Jeremiah looked toward the door. “The boss is coming. The boss is coming!”

Eric caught on immediately. Suddenly, the two of them were very busy indeed—cameras up, equipment ready, wearing the unmistakable expressions of people who had definitely been working hard the entire time.

Anna stepped between them as if she’d been called to the set. She has always seemed more comfortable in front of a camera than away from one, and she slipped right into the scene.

Then Morgan came in.

“What are you filming without me?”

We all burst out laughing. The great performance of intense productivity fell apart on the spot. Then came the photos—one with everyone, then another, because we were laughing too much to manage a proper picture.

Somewhere in that little kitchen scene, the crew stopped feeling like people who had come to film us. They felt like people who had joined us. For a few days, they stepped into the rhythm of Edelweiss so naturally that when they left, the quiet felt surprising.

That evening, we filmed the last shot outside. Then came the final interview, with the whole Edelweiss team together. I was already emotional when Morgan told us how he wanted to end the story.

I thought I was ready for one last moment on camera.
I wasn’t.

I’ll leave the ending for the film. But I can tell you this: when that moment came, I forgot the lights, the lenses, the questions. I forgot to be nervous. I just felt the people around me—and how much those days had come to mean.

This morning, the crew was gone. The kitchen was quiet. My soft, forgiving sweatpants were back.
But I still miss the voices, the laughter, the rush of everyone finding their place.

And I miss your ROOM TONE

❤️❤️❤️

10/21/2026

Day # 2
Filming is in full swing today! We’re welcoming guests and capturing the heart of a day at Edelweiss. It’s been so much fun, and we’re so grateful to everyone who’s joined us.

10/21/2026

I came home today still buzzing.
I have no words—and you may have noticed.

PBS North Carolina is at Edelweiss filming a feature for Best of Our State.
When they first reached out, they told me they’d heard about my work and read about me in several publications. They asked if I’d be part of the story. I said yes, of course. What an honor. ❤️❤️❤️

I’ve been around cameras before, but this team has completely swept me up. The longer they’re here, the more impressed I become. The ideas, the attention to detail, the way they set a scene, find the light, and make every shot feel intentional—it’s all so thoughtful and so much fun. Even that slow-motion ribbon of chocolate glaze! And when I felt a little lost during the early morning interview, they knew exactly how to put me at ease and help me find my way.

Morgan Potts, you’re one of the best producers I’ve ever worked with. You have such a gift for asking the right question and making people feel comfortable. I already adore you. Jeremiah McLamb, watching you capture every little detail of my desserts is incredible. Eric Heinzman —you’re the best sound engineer. Silas Leopold, I’m so happy I got to meet you and work with you. The four of you are such a wonderful team.

You made me fall in love with my desserts all over again—with my hands, my work, and Edelweiss. I love this place, but today I got to see it through your eyes. I can’t quite explain what that felt like.

I can hardly wait for everyone to see what you’re creating. For now, I’m still catching my breath—and trying not to tell the whole world every five minutes how wonderful you are.

PBS North Carolina, Morgan, Jeremiah, Eric, and Silas: thank you for bringing so much care, talent, and joy into Edelweiss.
You are something truly special. ❤️

10/17/2026

The Bear-Proof Bear Mystery 🐻
This morning, one of our garbage cans was missing.
Not a little can. Not a flimsy plastic bin with dreams bigger than its budget. A huge, brand-new, reinforced, bear-proof garbage can—almost as tall as I am, heavy enough to make you reconsider your life choices, and built like it expected a bear to come along and challenge it personally.

It had been safely inside its special bear-proof enclosure.
And then, sometime during the night, something came along and took it into the woods.

I wish I were exaggerating.

We found the can split down the middle, the lid torn off, and the whole thing looking as if it had been dragged away, jumped on, wrestled to the ground, and finally dismissed as a worthy opponent. The can was reinforced. The bear, apparently, had other plans.

I always knew bears were strong. I just didn’t realize one could treat a giant, loaded garbage can like a slipper and take it for a little walk in the forest.

And aren’t they supposed to be sleepy by now? This one seems to have had an extremely productive night.

Our business camera can’t see that far into the woods, which is heartbreaking. I would love to know what happened out there. Was it one enormous bear? A team of bears with excellent coordination? One bear the size of a car, carrying our garbage can off like a picnic basket?

We may never know.
So please be careful: bear-proof clearly does not mean bear-impossible. Tonight, I’ll be looking at our remaining garbage cans with a lot more respect.

And I would love to send these photos to the company and ask, “Just curious—what exactly is covered by the warranty when the bear takes the can into the woods and wins?”

🐻

10/17/2026

Nine thousand of you.
What a beautiful milestone—and what a privilege to share this little corner of the world with you.🥰

Thank you for every kind word, every visit, every message, and every moment you’ve spent following the work and story of Edelweiss Highlands. Your encouragement means more than I can say. It has helped this small dream grow into a community I hold close to my heart.♥️

With deepest gratitude, thank you for being here.

With love to all !!!
❤️❤️❤️

10/03/2026

I wanted to share this with you a little ahead of time, so no one is caught by surprise.

There’s a good chance we’ll close for the winter at the end of this month, though plans could still change. For now, we’ll be open during our regular hours through the end of October. After that, I can’t promise we’ll be open on a regular schedule.
I also want to reassure everyone who has a special order with us: we’ll complete every order just as we planned, right on time. We’ll be here for the pickup days we arranged with you, and we’ll make the deliveries we promised for your larger cakes.
And I’ll still be here, too. This time will give me a chance to reorganize the kitchen and finally make progress on a few big projects I’ve been carrying with me.
I wanted you to hear it from me early, with plenty of time to plan. Thank you for being so understanding and for making this little place feel like a part of your lives.

With love to all
Chef O
❤️

09/30/2026

You know what happened today?
A woman named Michelle D. came in and told me she’d read one of my posts and thought, “Oh my gosh, that’s me.” She said the things I write about feel familiar—and warm.

And honestly, that made my whole day. Because isn’t that the nicest thing? You’re just out here writing about your own little circus, and someone says, “Wait. I’m in that circus too.”

We’re all walking around with the same highly advanced adult skills: going into a room and immediately forgetting why, opening the fridge like it might have received new instructions, and saying “You too!” when the waiter tells you to enjoy your meal. Then you spend the next six minutes replaying it like it’s evidence in a trial.

We’ve got errands, deadlines, laundry that apparently reproduces overnight, and one mysterious household object that everyone needs but nobody can find. And somehow we’re all trying to look calm while our brains are running a small airport with no air traffic control.

So Michelle, thank you for telling me. It’s lovely to know that somewhere out there, someone else is also looking into the fridge for answers.

Turns out we’re all a little tired, a little ridiculous, doing our best—and much more alike than we think. ❤️

09/28/2026

People keep asking, “How does it feel to be a successful business owner? You’re everywhere—working, creating, making headlines, always surprising people.”
It feels great. I finally became my own boss. She’s ambitious, very demanding, and has never once approved my vacation request.
People probably imagine I have a team behind me. I do: I’m the owner, the creative director, the pastry chef, customer service, and the person who opens an email, reads it, and thinks, I’ll deal with that later.
The freedom of owning a business is wonderful. You can choose your own hours. This week I chose between working fourteen hours and fifteen. I’m very committed to work-life balance: work is on one side, life is on the other, and we’re trying to find a time to meet.
And the secret to being everywhere at once? I say yes while I’m full of optimism, then check my calendar.
But I really do love it—the creating, the surprises, the people who care enough to follow along. It’s a pretty wonderful life.

My only advice: never start a company with someone who won’t let you take a day off. Especially if that someone is you. 😂

With love to all ❤️
O

09/24/2026

Every family has someone who says, “Oh, you really didn’t have to bring dessert”—while making sure the box gets opened.

Because sometimes dessert isn’t really about being hungry. It’s a way of saying, “I thought of you,” “I wanted to make tonight feel special,” or simply, “Let’s sit together a little longer.”

That’s one of the lovely things about dessert: it finds its way into ordinary days and gives people a reason to gather around the table.

Who’s the “I’ll just have a tiny piece” person in your family?

Address

892 N 4th Street
Highlands, NC
28741

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Wednesday	10am - 4pm
Thursday	10am - 4pm
Friday	10am - 4pm
Saturday	10am - 4pm
Sunday	11am - 5pm

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