In this Open Studio Tour series, we'll be snooping around artists' creative spaces, how they set them up, when, why…even how often they clean them! We really want to know all about our artists, and maybe get a bit of inspiration!

Today I knocked on the studio door of cookietherapy. She makes cute themed cookies, oven fresh. Many  have themes that would be perfect for Father's Day Gifts!

What's your name and what kind of craft do you do?
My name is Virginia del Rio-Romani and I bake sugar decorated cookies.


Where do you make your items?
In my kitchen!

I started this "oh so much fun" thing almost 2 months ago, and since then my kitchen has turned into the place in the house that I'm the only one allowed into, like a super private club with only one member…

Did the studio set up impact your crafter budget?
Well, there was some investment that needed to be done, but I have a full time job, so I tricked myself into believing that I'm only moving money around, which actually has happened during this last month and with the increase in my sales.

How big is your kitchen?
I'm wishing for a bigger one, but for now, it's just the perfect size for me.

Which is your favorite tool?
My pink spatula. What can I say, I'm a girly girl!

Do you want to share with us one secret of your studio?
Mmm…let's see, I treasure everything in it and if somebody dares to even try to "help" I get really defensive. This is my baby, after all. But as far as secret, I'd say that I get emotional sometimes when I see the cookies finished: it's an amazing feeling and the adrenaline rush I get every day is way worth the few hours of sleep I get sometimes.


How many hours do you normally spend in the kitchen?
Between 6 and 7 hours.

Is there anything you would add to your working space?
Yes, more storage.

If you had to choose one synonym for your studio which one would you pick: atelier, family room, lair, lodge, nest, playroom, retreat, sanctuary, shelter, darkroom, or showroom and why?
Sanctuary! I feel in touch with myself when I'm decorating or baking. I think that I get the same feeling I would get if I were in a Japanese garden!

And last but not least how often do you clean it?
Every 5 seconds; you know you have to be really careful when working with food, and I take ALL the necessary precautions to get the best and most yummy product.

Anything else you'd like to add?
I have high respect for the chemistry that, at the end, gives you the sweetness in life.
 
Thank you, Virginia and thanks for letting us into your sweet kitchen!

If you have an interesting studio or workspace and some tips to share, comment below and you may be next in our  Open Studio Tour series!