University High School student Max Brown’s love for cooking and baking has evolved into a business – and the junior says it’s never too early to start pursuing a career they’re passionate about!

From a young age, Max has enjoyed learning and creating in the kitchen. 

“I’ve always loved to cook and bake,” said Max. “My mom always tells me about the time I was home alone for the first time and she called and checked on me and asked what I was doing. I said, ‘I’m making a cheese omelet.’” 

During their freshman year, Max began working at a bakery where they learned how to make both sweet and savory dishes from scratch. Over the past two years, Max has learned many of the skills required for a restaurant – both in the kitchen and in the front of the house.

Inspired by their work at the bakery, Max started their own baking business, Brown Moth Bakery in 2022. 

“Last year, I started my baking business,” said Max. “I’ve always wanted to have my own bakery and I thought, why not start now?”

Since starting their business, Max has balanced their busy school and extracurricular schedule with creating birthday cakes, holiday sweets, pies, cookies, and a variety of other desserts. 

During their time at University, Max has been involved in the theatre department’s plays and musicals. This month, their passion for baking and the performing arts will come together during the production of the Stageblazers’ spring musical, High School Musical. Max will be playing the role of Zeke, a character known for his desire to “make the perfect crème brûlée.” In addition to performing the character, Max will be making the actual crème brûlée their character features in the show.

“Hopefully, there will also be “Zeke’s crème brûlée” available for purchase at the concession stand during the show,” said Max. “I think that will be a cute little touch.”

Performances of the spring musical will be on Friday, Apr. 28 at 7:30 p.m., Saturday, Apr 29 at 7:30 p.m., and Sunday, Apr. 30 at 2:30 p.m. in Andrews Hall. Watch the Blazer Blast newsletter for program advertising and ticket sales to begin. 

This summer, Max is participating in a language-intensive summer study abroad program through Indiana University Honors Program in Foreign Languages where they will be spending six weeks in France. In addition to strengthening their French language skills, Max hopes to learn more about the art of French pastry.  

Looking ahead, Max plans to continue their baking business and getting their business degree before attending pastry and culinary arts school. 

“My goal is to one day run my own bakery with a storefront,” said Max. “So, the business aspect is what I really need to understand and learn more about.”

For now, Max will keep baking – and sharing their creations with friends, family, and anyone who needs a pick-me-up.

“I like to think of baking as my love language,” said Max. “I’m not very good with words and I’m not much of a hugger, but I’ll bake you cookies if you’re feeling down.”