FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on how many people the cake it to feed and how detailed the cake is.
- What is your typical process for working with a new customer?
I will send a questionnaire that will answers many of the questions you may have. From there I will review and end you an estimate along with a design.
- What education and/or training do you have that relates to your work?
I am a graduate of the Culinary Institute of America with a Associate degree in Baking and Pastry and a Bachelor's Degree in Business Management.