FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Horse d'oeuvres are usually priced per dozen, cakes for design and/or how many people it's for, cupcakes are charged per unit. All subject to change if special ingredients are requested
- What is your typical process for working with a new customer?
We discuss with clients what they are looking for and usually let them provide a picture or a concept to do further research and then according to the request we decide the price
- What education and/or training do you have that relates to your work?
I'm a culinary school graduate and I've worked in the field for about 5 years