“I want immigrant children to understand that they intrinsically have value no matter what they give to the United States.“
May Zhou is a baker with a cause, or rather, multiple causes. Each dusting of powdered sugar and dollop of swirling sweet corn batter helps fundraise for mutual aid groups and organizations that funnel money into direct action for underserved communities.
Through her home-based Café Au May, for over a year May has spotlighted different charities every 1 – 2 months and donated the price of her delicious Asian, French, and American fusion baked goods, which she serves up on Saturdays and Sundays. In March, May chose the Young Center and raised over $2,000 for immigrant children and their families. To show our gratitude and appreciation, we sat down with May and asked her a few questions about her background and her baking skills.
What drew you to the Young Center?
I’m a second-generation immigrant. My parents were born in China, and I grew up in the Midwest. Conscious of my privilege as a transplant [to NYC] I wanted to do something, considering the statistics and stories of what’s happening with families. I was drawn to [the Young Center] because I was browsing through mutual aid groups and other resources that have been supporting our communities and I thought that sounds perfect
How does Café Au May work?
It started over a year ago with the goal of spotlighting different charities. It is open every one to two months on Saturdays and Sundays with a seasonal theme. I’m in the process of doing home-based seasonal drops because I don’t want to factor operating costs and I want to continue donating. I also want to have friends of all income levels to come and enjoy the food.
Sweet corn cookie with salted cornflake toffee & white chocolate, Orange zest black sesame ooey gooey butter cake, Earl grey macarons with lemon curd
What are some of your favorite recipes?
I like to work in seasonal Asian American flavors such as black sesame, or teas. One of the most popular items at the last cafe was this orange zest black sesame ooey-gooey butter cake. With each seasonal drop, we also do specialty drinks. Some of my favorites include a raspberry white chocolate matcha latte and a coconut white cloud matcha. With each opening, I bake six to eight desserts. The cookies are the most popular, and I’m currently most proud of a sweet corn cookie with southern influences like a salted cornflake toffee.
We also do two seasonal focaccias. Last time, for example, we had a chili oil scallion focaccia and a garlic tomato with burrata. Currently, I’m working on a malatang focaccia for our next opening in April. Also, recipes are for free!
What is your dream for immigrant children?
I want them to have not just a happy, healthy place to be in the US but a place where they don’t have to feel like they need to be more than just kids. Right now there’s a lot of narrative rooted in how we should protect immigrants because they provide services and food. While it’s great people act when presented with that angle, I want immigrant children to understand that they intrinsically have value no matter what they give to the United States. I also want children to understand they don’t need to provide some intrinsic value. All human beings deserve love, respect, and a home.
Date and time of your next café opening?
April 25th & 26th!
How to request catering:
I currently support purchases of 1 dozen or more of any item featured in the cafe, but most importantly I have started catering events such as birthdays! If you want a bunch of cookies, a tiramisu cake, a whole basque cheesecake, these are all options that can be found at cafeaumay.com in the catering tab