FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Rates are negotiable and vary by project difficulty and food cost on a case by case basis.
- What is your typical process for working with a new customer?
When someone approaches me with a project I will ask a lot of detailed questions so I can get an idea of their aesthetic, their preferred flavors, what the event is, etc. Often I will share images (found online or drawn) and detailed menus. I like to work closely with new clients especially to make sure I give them exactly what they want. Planning an event takes a lot of work and a lot of moving parts, so I like to make the process go as smoothly as possible. I will often contact other vendors (florists, caterers, etc) to coordinate our efforts and make sure everything works in concert. Communication is key!
- What education and/or training do you have that relates to your work?
2 years professional baking/pastry experience in New York, NY, 3+ years professional experience food prep/desserts in Lake Tahoe, CA & Chico, CA, 10+ years front-of-house food service experience, 15+ years home cooking & pastry experience (including catering friends' parties, numerous specialty event cakes, wedding cakes, and more.)