Tracy Obolsky started bartending at night while looking for work after she graduated from Brooklyn’s Pratt Institute. In her few free moments away from the bar and the job hunt, she started cooking and watching the Food Network. A passion for pastry and cake-decorating grew out of hand, so she went back to school, this time to the International Culinary Center to begin a career as a pastry chef. Obolsky knows how to make fancy desserts with the rest of them (stints at Mario Batali’s Esca and Danny Meyer’s North End Grill prove it), but her real passion is something more home-spun: ice cream sundaes, fudgy cakes, festive cookies. It’s what we can expect from her at Cookshop in New York, where she begins as pastry chef this week, and it’s why we reached out to her for advice all the gear and goodies a home baker needs. Here are her recommendations.