|Monday||9:00 a.m. to 6:00 p.m.|
|Tuesday||9:00 a.m. to 6:00 p.m.|
|Wednesday||9:00 a.m. to 6:00 p.m.|
|Thursday||9:00 a.m. to 6:00 p.m.|
|Friday||9:00 a.m. to 6:00 p.m.|
About this pro
I recently got married and Marcia with Divine Treats created us the most beautiful and downright magical cake we could have ever dreamed of. We lightly explained what we wanted and she made it happen perfectly. Not only was it gorgeous, it tasted amazing and our guests are STILL asking us what kind it was and where we got it because they loved it so much. I would definitely recommend her for ANY cake needs. Shes amazing! It is going to be a challenge waiting a whole year to have our anniversary cake! :)May 4, 2018
Marcia from Divine Treats LLC was warm, professional and executed what I asked of her flawlessly in creating my wedding cake . She was wonderful to work with not only because of her professionalism and her artistic ability but because she cares about people and she genuinly cares about their experience and memories on important days. I would hire her a 1000 times over . The cake quality was impeccable! We had compliments all around !Oct 21, 2017Verified
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?Most wedding buttercream cakes start at $5.00per slice. Fondant cakes start are $6.00 per slice. Wedding cupcakes start at $3.50 each. Celebration cakes start at $3 per slice. These are our standard prices. Prices increase or decrease according to the final of the design.
- What is your typical process for working with a new customer?Setting up an appointment for a conversation whether its by telephone or face to face conversation. Getting to know a little about the customer. Getting information on upcoming event. Learn likes and dislikes. Acquire desired theme, cake style, color and servings needed. Offering samples of different flavor cakes, icing and filling.
- What education and/or training do you have that relates to your work?I have a degree in Culinary Management. I have years of experience working in the pastry department in the hotel industry. I am the dessert cone-sour of the family and children's school.Our business is built on repeat customers, word of mouth from ones who have experienced our cakes and great customer service and local advertisement.