FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing for cakes is typically done by the cost per slice, whereas some desserts have a flat rate, such as a 6" cake. This allows me to pay for all the top-quality ingredients to give you the best dessert possible. I charge a flat 15% delivery fee outside my delivery zone.
- What is your typical process for working with a new customer?
When working with a new client, I like to chat with them a little and get to know who the dessert is for and find out their likes, dislikes, and flavor preferences, and tap into their playful side.
- What education and/or training do you have that relates to your work?
I am a classically trained Pastry Chef, with 19 years in the restaurant industry. I've been running bakeries for 16 years and enjoy the bright outlet of cake-making for all types of clientele!