FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Each event is different so it depends on the details needed.
- What is your typical process for working with a new customer?
I like to find out what they are looking for and what type of an event it is. What are their favorite flavors, themes, flowers, and so on. Their baked goods should reflect their style.
- What education and/or training do you have that relates to your work?
I have trained with world renowned Stephane Treand. He is a MOF from France. I graduated from his school, The Pastry School in Costa Mesa. I have also graduated from Escoffier Pastry School as well.