Sweet Little Kitchen

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Introduction: When I was shopping around for our own wedding cake a few years ago, I had to be conscious of several acute allergies of some of our guests. So I would ask each baker, "Can you ensure that there would be no soy or peanut products used in our cake?" The answer - and it was the same every call - was a shock; "I use cake mixes, so no probably not." As a pastry chef (who didn't want to make my own cake for our destination wedding!), I couldn't believe that the majority of professionals don't put in the effort or quality to make cakes from scratch, especially with the high costs of cakes today! That's not how I work. You get a scratch made, professionally prepared dessert from me, every time. So when someone asks me if they can order cupcakes with all natural ingredients, or gluten free cookies, etc. I can confidently say yes! And it will be delicious, too of course. What I love most about what I do is the creativity, of both flavors and visual presentation. It's fun and different each time. I appreciate the freedom to pick jobs that suit our family schedule, and the opportunity to create an edible memory for someone and their loved ones!

Overview

Hired 3 times

Background checked

1 employee

9 years in business

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Featured Projects

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Reviews

5.0

4 reviews

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Maureen M.

May 23, 2016

Amy made an amazing 60th anniversary cake for my in-laws. We left the design totally in her hands, she did a stunning job. It was the highlight of the party! Delicious & beautiful...what more can you want!

Kara M.

May 24, 2016

We've ordered several desserts from Chef Amy, and she never fails to amaze. Her cakes, cupcakes, and cookies are beautiful, bakery-quality, and taste incredible. The entire process, from contacting to ordering to delivery, was extremely easy. Chef Amy offered a wide variety of flavors, fillings, frostings and icings, and has always accommodated our family's needs in terms of food allergies. She delivered every order in a timely manner, and was always pleasant and professional in all of our communications. We highly recommend Chef Amy/Sweet Little Kitchen; we are life-long customers!

Julia C.

May 29, 2016

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Hired on Thumbtack

Amy did a great job with the cakes for my daughters 1st birthday party. She made a banana cheesecake, which was outstanding. My guests said that they had the best cake ever. The flavor was great and it wasn't so sweet, like the cakes you get at the store. The smash cake for my daughter had fresh bananas and tasted delicious. I would definitely recommend her and hire her again.

Cake Making Services

Autumn H.

Jun 14, 2016

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Hired on Thumbtack

Amy Cowley created an amazing Candy Bar for The Farmington Area Jaycees first ever Halloween in June Event. She is incredibly creative and the Candy Bar was a HUGE hit at the party. She was very affordable and we really appreciated the time and effort she put into the projoct. We will definitely call her first for our next event! Thanks again Amy!!!

Candy Buffet Services

Credentials

Background Check

Amy Cowley

FAQs

What is your typical process for working with a new customer?
Every customer, every event is different and I will work with a customer to give them exactly what they're looking for. For a special occasion cake, I will create samples to make sure we get the flavor profiles they want.
What education and/or training do you have that relates to your work?
I am a graduate of the Culinary Institute of America's Baking and Pastry Bachelors' program, class of 2006. Since then I have worked for Abigail Kirsch Catering, the most prestigious and sought after caterer in the metro NYC area, Farmington Country Club in Charlottesville Virginia, one of the top 10 in the nation, Forte Belanger Catering Company in Troy, Detroit's go-to company, and most recently I was the pastry chef at John Cowley & Sons Restaurant in Farmington, MI, for four years!
How did you get started doing this type of work?
I started as a girl, baking with my mother and grandmother in New York. Then as a teenager in high school, I got a job working for our local bakery, and I was hooked. I made the decision to go pro by attending the CIA in Hyde Park, NY.