FAQs
- What education and/or training do you have that relates to your work?
I keep up with industry trends by reading the blogs of pastry chefs and bakers I admire. Eggbeater by Shuna Lydon Fish,
- How did you get started doing this type of work?
When my husband was finished with his military service in 2002 we moved back to California to be near family. I had worked in restaurants as a teen and also while we were stationed in Japan and found that I excelled on a line. So, in 2003 I began a year long Culinary Arts program. During that training I was introduced to artisan baking by a local baker and fell hopelessly in love with it! Over the years I've worked at many different positions in the world of food service but the past 8 years I have concentrated solely on baking. My husband passed away in 2013 so for about a year I quit taking baking jobs, needing to focus on my kids and rebuilding our lives. I have since returned, starting my own business in earnest... something my husband always wanted me to do.
- What types of customers have you worked with?
My business is most commonly split among a few different categories. A large portion of what I do are custom cakes & cupcakes... usually for weddings, birthdays and other special events. I also get quite a few small caterings for business or club meetings featuring muffins/scones/handmade danish and pastry served with coffee, tea and juice. I also have a rotation of scratch desserts that I sell to local restaurants, most often with a beer/wine or spirits theme since we have a pretty decent craft beer scene in the area where I live. In the future I would really like to add artisan bread that I could supply to restaurants and sell at farmers markets.