FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is dependent on what is requested, location, business demands (if bringing on a helper is needed due to size of request), etc. I have a standard pricing guide that I use but each order does typically see a bit of fluctuation based on the order requirements.
- What is your typical process for working with a new customer?
I like to get as much information as possible about an order prior to starting so that I can create the customer's dream to their specifications.
- What education and/or training do you have that relates to your work?
I started in 2003 in the Kroger Bakery as a cake decorator. I picked it up very quickly, as I'm a very artistic person. In 2004, a Pastry Chef joined the Kroger team and took me under her wing. I studied and learned with her for a few years (and continue to consult her on projects from time-to-time). She taught me how to create amazing wedding cakes, as well as how to expand my horizon to more than just simple birthday cakes. In 2008/2009, I worked for a small private bakery in Worthington for a summer before I decided to go out on my own. I wanted to be able to really do things more my way. Working in other people's bakeries, my creativity was limited to what they envisioned and allowed, and nothing more.