Local StoriesMarch 31, 2026

Life & Work with Autumn Chim of Far Northwest Austin

Local Stories

Today we’d like to introduce you to Autumn Chim.

Hi Autumn, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
As a kid who grew up in a Chinese restaurant, food was my mother tongue. The belief that food is connection has stayed with me through every era: as a cardiac surgery physician assistant, as a stay-at-home parent of twins, and now as the founder of the north Austin nonprofit home bakery, Little Twist Bakery. The catalyst for this project came in the wake of the 2024 election; I’ve always found that the antidote to despair is action. This bakery is my small act of resistance: baking treats that are ethical and eco-friendly while donating 100% of our profits back to the community.

I decided to focus on rugelach first – a buttery, flaky Jewish cookie I fell in love with while living in NYC. After moving to Austin, I began incorporating Asian-inspired fillings like ube and matcha, later realizing these “little twists” were the perfect metaphor for my twins. They are half-Jewish and half-Asian and the ultimate plot twist in my story.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The biggest hurdle has been building a following from the ground up. Rugelach is still a niche product in Austin, which is exactly why I started baking it, but it means I have to be really thoughtful about how I share its story. I’ve also built specific guardrails around my commitment to sustainability and community care. These choices add a little complexity and even some constraints, but they keep me focused, and this bit of friction is pretty fulfilling to tackle.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I specialize in *noshtalgic* Jewish-Asian fusion treats, specifically rugelach, milk bread babka, and rugelach mochi poptarts, that celebrate my heritage alongside my husband’s Ukrainian-Jewish roots. Beyond the flavors, I’m most proud of the intentionality behind Little Twist Bakery. The food industry generates a staggering amount of waste, so I avoid single-use plastics and prioritize recyclable or compostable packaging. I also make it a point to source ingredients from businesses that support DEI initiatives and giving back to the community.

Living in Austin, I try to find accessible ways to be a better steward of the environment. Since we don’t have solar panels, we’ve opted into our local electric coop’s renewable energy program, and I purchase carbon+ credits from a local nonprofit to offset emissions from my larger corporate deliveries. What sets Little Twist Bakery apart isn’t just the unique fusion of flavors though; it’s that every part of the process is focused on positive impact.

We’d love to hear about how you think about risk taking?
In my previous life in cardiac surgery, risk was something to be minimized or avoided at all costs. I was trained in an operating room culture that reinforced maxims like “discretion is the better part of valor” or “better is the enemy of good.”

Today, my relationship with risk has changed. Whether it’s using baking as a form of activism, engaging in mutual aid, or showing up on social media as a progressive voice and in solidarity with other like-minded creators, risk is simply the price of integrity. Risk is both vulnerability and growth, and I’m so grateful for my growing circle of *butter buddies*.

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