- What should the customer know about your pricing (e.g., discounts, fees)?
the price is base on the amount of portions to serve and the ingredients for the cake. Also include design and accessories for the cake like flowers, sugar flowers or any special decoration.
- What is your typical process for working with a new customer?
let me know with more details what are your needs for the cakes, what flavors do you prefer, how many people to served, what is thedecoration or inspiration, any dietary restrictions or allergies, what type of venue like indoor or outdoor. Weather is important for make the cake also consider the tropical weather and the conditions of south Florida.
- What education and/or training do you have that relates to your work?
I was graduated from Le Cordon Bleu Culinay arts with an associate in Pastry and Vienoisserie. worked for luxury hotels like Fountainebleau at Miami Beach and SLS lux at Brickell Miami, restautants like Morimoto and Katsuya for more than 8 years. Currently work for Madruga Bakery at Coral Gables.