FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Prices are based on the order since all work is custom and tailored to every individual order.
- What is your typical process for working with a new customer?
I ask a few questions related to the order such as the number of guests an order is intended for, the date, theme or style of the cake or pastry item(s)and then offer a quote. If a client has a budget, I can often work with a budget as well.
- What education and/or training do you have that relates to your work?
I am a Clasical French trained pastry chef. I have an Associates Degree in Baking & Pastry Arts from Johnson & Wales University & a Bachelor's Degree in Hospitality Management from FIU. I have worked in the industry within pastry for over 15yrs.