FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I don't think my pricing are complicated. I charge by the serving, so then that let's me know how big or small to make. Then we also have to included detail to work and time. As well as ingredients depending on what your asking for. Delivery is a part in pricing as well. I do have a basic starting price on my website.
- What education and/or training do you have that relates to your work?
Am always researching online for new techniques to learn and practice on. Look for local Classes and other bakers willing to educate to a open ready for knowledge mind. I also still go to Tarrant area food bank to talk to some chefs to learn more things.
- How did you get started doing this type of work?
I have always loved baking and art. So what's better than art you can eat. Am a stay at home mom and wife, and wanted to be able to contribute to the house. To also show my daughter dreams can come true you just have to follow them no matter what age you are. That education is very important I went on to get my high school diploma and education in culinary art at the local Tarrant area food bank.