FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My prices do vary depending on the type pastry, number of people the treats are for, decoration, miles I have to travel... Etc. But I do always try to keep my treats affordable!
- What is your typical process for working with a new customer?
Explain, explain, explain..... And ask question after question! Lol I explain who I am, what I do, my strong points, my weak points and any other valuable information that pertains to their specific situation and I follow up asking a ton of questions surrounding their order.
- What education and/or training do you have that relates to your work?
I am an Alumni from The Art Insitute of Phoenix, where I received my Associates Degree in Baking and Pastry. I was a cake decorator at Whole Foods, a pastry cook/bakeshop supervisor at the Buttes in Tempe and currently a Pastry Cook 1 at the new Camby Hotel in Phoenix. I also frequent my food safety and education web pages like FoodSafety.gov, Arizona Department of Health Services, and others just to stay sharp!