FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Cake pricing is based on number of servings. Additional costs are added for decor, delivery, setup and any item rentals. Pricing varies based on flavors and whether it is a naked cake, buttercream or fondant. Referring a friend (that places an order) will get you 15% off your next order!
- What education and/or training do you have that relates to your work?
I graduated from Le Cordon Bleu with a degree in Baking & Patisserie. I have been the Executive Pastry Chef at multiple private business clubs, country clubs, restaurants, and restaurants on the east coast down through Texas. I have been decorating cakes, teaching classes and working as a recipe developer for the last 6 years.
- How did you get started doing this type of work?
I was working on my undergraduate degree in Psychology and my internship was weighing on me. I couldn’t separate myself emotionally from my work. I started baking to lift my spirits and eventually ended up leaving the university to pursue a career in pastry. I’ve never looked back! I would rather put smiles on peoples faces with dessert than with medication any day.