Thanks for sharing your story with us Daisy. So, let’s start at the beginning and we can move on from there.
Ever since I can remember, I’ve always wanted to be a chef. I remember in 5th grade we had a career day and I got my picture taken in a chef uniform. It was when I was 15 when I decided what kind of chef I wanted to be, a Pastry chef. I took Wilton courses and started learning basic cake decorating. Around that time Ace of Cakes aired on tv and I was hooked with the whole cake world! After graduating high school early, I wanted to go to The Culinary Institute Le’Notre, however, my parents couldn’t afford it and I ended up going to San Jacinto College at 17. At first, I started with Culinary classes because Baking and Pastry wasn’t an option then. Within my first year, I accepted a College Internship at Walt Disney World. I moved to Florida to work for Disney, I fell in love with Florida so much I decided to move there. I transferred all my classes over to their community college and to my surprise, they offered baking and pastry so I switched majors and started all over again. I worked for Disney World part-time, worked at a Cookie Shoppe full time AND went to school full time. After two years of living in Florida, I got homesick and decided to move back to Houston. I transferred all my classes once again and started over for the third time.
Once I was back in Houston and back in school, I had a bad experience with a class and was discouraged from continuing my education. Four years later, after getting married and having my first child, I decided to finish what I started, but unfortunately, I had to start all over AGAIN. This time, I decided to go back to where I originally dreamed of going, The Culinary Institute Le’Notre. Two years later, I FINALLY graduated with my Baking and Pastry degree and could finally call myself a pastry chef. This is one of my biggest accomplishments in my professional life since it took almost 10 years. Within those ten years, I always baked for family and friends here and there. It wasn’t until a couple of years ago that I decided that working for the man was not for me and I pursued my home business head on.
Has it been a smooth road?
Absolutely not! I have struggled every step of the way, from not being able to afford to go to school, to having to take time off during the birth of my second child. I felt I had it all going for me when I was finally in Culinary school, but then, I got pregnant and was forced to take time off. I was not going to let that stop me what so ever. My daughter was only two months old when I went back to school. I was nursing her at the time, and I would have to take breaks in between classes in order to pump milk for her and leaver for the babysitter. Not only was I dedicated student, but a dedicated mother as well.
We’d love to hear more about your work.
I am a home-based bakery. I make cakes, cupcakes, cookies, cake pops, pretzels, and Rice Krispies. I mainly specialize in custom cakes and cookies and I’m known for having amazing sugar cookies. As a company, I am most proud of being able to produce my customer’s visions into edible art. My passion and dedication are what sets me aside from others. I know that custom cakes and cookies can be expensive, and I try to be a little bit more affordable. I do this because I love what I do and I’m not trying to get rich off of it. I’m a small business trying to pay for my children activities like ballet and tae kwon do classes not make riches.
Is our city a good place to do what you do?
Yes. Due to the diversity and size of our city, there’s always a celebration of some kind that needs baked goods.
Contact Info:
- Phone: 7139223236
- Email: [email protected]
- Instagram: Daisyscakestx
- Facebook: https://www.facebook.com/daisyscakes.htx/
- Other: Daisys Cakes