In the two years Perfect Blend Bakery Caf has been in business, the mother-and-daughter relationship between owners Cassandra and Shayna Kohl is best explained by their different work styles in the kitchen.

"[Shayna] is more modern and I'll pull up the old-fashion [recipes]," Cassandra said. "It's two different worlds, and we don't conflict very much."

While both Cassandra and Shayna specialize in pastries, the two have developed a menu that caters to The Woodlands' diverse appetite. Kohls have created a loyal customer base by keeping to their goal of serving the community with their creative dishes, Shayna said.

"You have to think of everyone's tastes and everyone's opinions," Shayna said. "What else can we add that's new that other places don't have? A lot of things are suggestions from customers that we don't [already] have."

The two maintain a collection of family recipes from customers–especially around the holidays–who had homemade dishes when they were younger and don't trust themselves to cook the dish. Shayna said the ability to take a recipe and understand what it calls for truly defines a chef.

"I think being a chef is more about understanding rather than schooling," Shayna said. "There are a lot of people who go to school, and they have no idea what they're doing. ... It's not just slapping stuff on a plate. It has to look good and taste good."

Although Cassandra doesn't have formal culinary training, it hasn't stopped her from adding to her personal repertoire. She peruses websites for different techniques and methods to enhance cooking. When developing a recipe for French macaroons, for example, Cassandra said she studied for months reading online reviews and opinions of various cooking processes, while tinkering with traditional cookbook recipes.

"It's not about the recipe, it's about the opinions," Cassandra said. "It's wonderful with the Internet now."

329 Sawdust Road

Spring 281-203-5115

www.perfectblendbakerycafe.com