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Sometimes being a business owner makes us feel like a solo juggling act at the circus. Four balls in the air was fine, but then we add another, and another, and soon we've got 15 going all at once!
Our guest today is learning how to become an expert "juggler" and is here to share her tips on how you, too, CAN and WILL earn a standing ovation from your audience. Whether its figuring out how to blend biz life and family life, finding ways to connect with the community around you, or setting small, attainable goals to get you where you want to go, Pastry Chef Jill Davis is focused on finding the perfect balance of them all.
Today we're talking about:
Jill's journey leaving her full-time baking job and figuring out how to provide for her growing family in the middle of the pandemicThe story of how Jill transitioned from selling at markets into her brick and mortar studio space, and her tips for what to know and focus on when your business takes that next stepHow she found her stride and became sought-after in a small community, and how YOU can plug into your local area too!More Halloween Baking Championship tea, of courseSupport Jill:-Visit the Drizzle website-Follow her on Instagram or FacebookSupport the Pod:-Follow us on Instagram-Follow Blayre's business, Flouretta Sweet-Leave us a 5 star review wherever you listen!
*And don't forget to tell your baker friends about the pod!*
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Cake stands and sugar flowers and dowel rods, oh my!
The World of wedding cakes is strange, beautiful, and honestly a little daunting- especially if you're trying to break onto the scene for the first time. In today's episode, I'm giving you all of my tips and tricks and telling you MY story of how I found my niche in the wedding industry as a wedding cake designer. We'll Discuss:
My journey from culinary school to working in cake shops along the East Coast to now running my own wedding cake-focused business!Ways to hone your skills WITHOUT spending years and tons of money going back to school or working for someone elseHow I transitioned from working for someone else to working for myselfThe mindset work it takes to push past your limiting beliefs and step into your awesomeness as a business ownerMentioned in this episode:Bayou Saint Cake's Dome Cake ClassFinespun Cake Academy- Sugar flowers and wedding business coursesCommonwealth Cake Co Mentorship ProgramYou are a Badass by Jen Sincero
Support the Podcast by leaving Blayre a 5 star review wherever you listen!Follow the pod on InstagramFollow Flouretta Sweet on Instagram
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Puuttuva jakso?
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"Do no harm, take no s***."(Now that’s a motto I can live by!)
And it happens to be the approach our guest takes to running their business. Obsessed.
Today we welcome award-winning wedding planner, ultimate powerhouse boss-lady, and accidental badass entrepreneur Taryn Blake to the pod!
We’re talking about:
How she accidentally fell into the wedding industry and loved the freedom so much that she left her six-figure corporate job to pursue itThe obstacles she overcame (personally and professionally) that prepared her to run a successful all-female team with salaried employees and have a healthy work/life balanceHer advice for wedding vendors and cake designers on how to break into a new corner of the industry and how to best connect with plannersHer thoughts on The Engagement Gap, how to pull yourself out of a creative rut, and the future of the wedding industrySupport Taryn!
Blake Events websiteBlake Events InstagramTaryn’s InstagramVendor ClubAlso mentioned in this episode: Buy Back your Time
Support the Pod:
Follow us on InstagramFollow Blayre’s business, Flouretta SweetLeave us a review wherever you’re listening and share with your baker friends! -
As Beyonce once said, "lemme upgrade ya"!
If you really think about it, most of our time as business owners isn't spent doing the thing we actually are in business for. Instead, we're spending our time marketing, e-mailing, creating invoices- ALLL of that back end work that helps keep things moving AND keeps our clients HAPPY!Today's episode is going to help you take a deep dive into your processes and hone in on some ways to better cater to the people who keep our lights on and keep our toolkits stocked with endless mini offset spatulas.
Mentioned in this episode:
-Dubsado - Blayre's Client Management System-CakeMemes4U-NoVendorMeal-Bakey Bakes & Disco Sugar
Support the Podcast on Instagram!Follow Blayre's biz, Flouretta Sweet!
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Luxury is in the details, and nobody embodies that more than today's guest!
On this episode, we're welcoming the supremely talented Alexandria Carmona from Toronto's Finespun Cakes. Not only is she a true sugar flower wizard, she's also an expert at creating romantic, flowy, and DELICIOUS luxury wedding cakes (and she can teach you how to do the same thing!).
She joins Blayre in the studio to discuss:
How she entered the whimsical world of sugar flowers and how she remains known for them to this dayHow she grew her business and opened her brick and mortar studio in the middle of the pandemicThe way to build a trustworthy teamHer classes and tutorials and community through YouTube and her Finespun Cake AcademyHer tips on how to break into the luxury wedding space and how she builds luxury experiences for her clientsSupport Alexandria!On InstagramBy visiting her WebsiteLearn from Alexandria!Finespun Youtube Channel/Free TutorialsFinespun Cake Academy (use code WHISK30 for 7 day free trial + 30% of first month!)
Support the Pod!On InstagramVisit our websiteLeave us a review on Apple Podcasts or on Spotify!
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WE'RE BACK WITH PART TWO OF THE PRIDE MONTH SERIES!
Last episode we talked about some changes you can make in your business to make your space safe and more inclusive. This week, we're inviting Blayre's past clients (and friends!) Calvin and Orin Macon Phillips onto the pod to hear about their experience planning a wedding as a Queer couple. We're discussing:
The good, the bad, and the ugly of searching for inclusive wedding vendorsCalvin & Orin's tips for planning a wedding that was unique and special to themWhat you can do to show allyship to clients in minority groupsHow to celebrate and uplift Queer love and joyContact Calvin with your questions!
Support the Pod!On InstagramOnlineBlayre's Business Instagram and Website
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HAPPY PRIDE MONTH, WHISKTAKERS!!!
Here on the Whisk Management Pod, Pride is 365, baby! And this month I'm bringing you not one, but TWO episodes that will help you foster genuine inclusivity within your business!
Today we're talking about the work you should be doing as a business owner if you want to make your business a safe space for Queer clients. We're discussing:
Some basic Queer terminology that you might want to be familiar with so you're not making assumptions about your clients (or people in general)How to practice allyship and center the needs of the LGBTQIA+ communityHow to make your space (be it a brick and mortar business or the digital space in which you occupy) SAFE.What to do when you face backlash for making a statement on where you stand (because trust me, it will happen!)So get out your pencils, paper, gel pens, and glitter, because this episode is full of helpful tips and LOTS of homework.
Here are the amazing Queer Folx/Organizations referenced in this episode:Tess Feiler, Sarah Katherine Davis Photography, Kim Williams Weddings, Dolly Jaye, Human Rights Campaign
Support the Pod!On InstagramOnlineBlayre's Business Instagram and Website
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Today we introduce Pastry Chef and #1 fan of the pod, Aaron Davis!Aaron is not only a wildly talented pastry chef, cake artist, and baker, but he's a personal friend of Blayre's and has so many awesome things to share with us today. In this episode, Aaron and I are talking about:
His personal and professional growth since graduating in the middle of the Pandemic, and how he's honing in on finding what brings him joy in his careerHis experience navigating his own mental health journey in an industry that stigmatizes it and how we can prioritize our own mental health How it doesn't matter where you start in your career, it's the intentional steps that you take from there that will lead you to where you want to goWays to seek creative inspiration for your art from unique placesAaron's experience on Holiday Baking Championship AND Holiday Wars and how they differSupport and follow Aaron on Instagram!
Check out these mental health resources for Hospitality Professionals:CHOW- Culinary Hospitality Outreach WellnessThe Burnt Chef ProjectFocus on HealthRestaurant After HoursOpen Path Collective- Affordable Therapy for those without Health Insurance
Support the Pod!Follow us On InstagramFollow Blayre's business, Flouretta SweetVisit us onlineMentor Sessions are Here!Click here for more information about how to work with Blayre one-on-one
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Sometimes, business ownership isn't all sunshine and roses. Today we're talking about what happens when you've girlbossed for so long that you can't possibly girlboss ANY LONGER. May is Mental Health Awareness month, so I'm bringing you some episodes to help remind you that there's nothing wrong with a little pausing, contemplation, and focusing inward. So if you're feeling like turning off the alarm, rolling over and hiding back under the covers when it comes to running your business, this episode is FOR YOU!
In this episode:
Blayre shares how she's had to mentally (and physically) rearrange her expectations and priorities for 2024 after a VERY slow booking season and some big life changesCommiseration for the wedding vendors, what the heck the Engagement Gap is, and how you're DEF not the only one experiencing low bookings (and it likely isn't your fault either!!!)How to find contentment when things are hard, and what to do with a lull in business or a lack of workRecognizing growth when what you thought you wanted has shiftedALSO, MENTOR SESSIONS ARE HERE!
Maybe you've been wanting a extra set of eyes to look at your socials, branding, or website. Maybe you need help starting an LLC or discussing logistics about an in-home kitchen, finding your brand voice, or breaking into the wedding industry. Or maybe you've just been wanting to sit down and pick Blayre's brain! Now is your chance!Book a free 15-20 minute discovery call here and fill out the inquiry form, then we'll chat about what it is you want to work on specifically! Can't wait to meet you!
Support the Pod
Follow on Instagram or visit our websiteCheck out Blayre's biz instagram or website -
If at first you don't succeed...Learn from that shit and keep going!!!!!In today's guest episode, we get to chat with a true Macaron Princess. Crystal Arvelo is no stranger to making things work (I mean, she chose one of the hardest confections in French Pastry, taught herself how to bake them in the middle of the pandemmy, and started a business selling them locally AND Nationwide).
We're talking about:
Client transparency and the art of pivoting when things aren't workingThe story of how Crystal had to close her brick and mortar shop in order to find a better location to serve her customersHow to market depending on your own unique business modelNot being afraid to just START, but also being smart about business choices and how to learn from your failures and mistakes (hint: failure isn't bad!)Stay up-to-date with Crystal and the exciting future of Colorful Macarons:Follow them on InstagramFollow them on Facebook Check out their WebsiteStay up to date with the pod!Follow WMPod on Instagram or visit the podcast websiteFollow Blayre on Instagram or check out the Flouretta Sweet WebsiteJoin the Whisktakers Society!
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We're back back back again! It's first episode of Season 2 and this one has ALL of the information, facts, figures, and fun stuff for people who enjoy research.
In this episode we're diving into the strange, beautiful and dangerous world of AI Art. I bet many of you have seen AI images creeping into client inquiry forms and infiltrating your Pinterest boards and Instagram feeds. While they may seem like something straight out of a fairytale, do you really know HOW these images are generated and the ripple effect that generation has on art, culture, and society as a whole?Well buckle up, because you're about to find out!
We'll discuss:
What AI art is and how it's createdSome examples of AI Art models that you may be familiar withThe negative impacts these models have on us as creatives AND the society as a wholeHow to protect YOUR art and IP that has been shared online and in the public domain How to spot AI art and what we can do when we're faced with these images when they pop up in our corner of the industryALSO, BIG NEWS!
In the beginning of the episode I introduced the new community extension of the podcast- The Whisktakers Society! This is a place for bakers, cakers, sweet creatives, and small business owners alike to interact, uplift, and support one another. If you've got a question, want to share a win or something new happening in your business, then what better way to ask or celebrate than with your peers!
To join us, click this link!
Other links discussed in the episode:AI Vs. Artists: The Biggest Art Heist in History (YouTube Video)Sasha Luccioni's Ted Talk on AI Art's Impacts on Society (Youtube Video)Hugging Face- Ethical AI Community for CodersNews Article discussing the Artist's Database being used to sue MidjourneyDatabase of Artists used to train Midjourney AISpawning AI- Data Governance for AISpawning AI- Opt Out Extension for a web browserHave I Been Trained- Check to see if your work has been used to train AI models hereUniversity of Chicago- Nightshade and Glaze programsIs it AI- website that allows you to verify if a photo is/is not AI
To Further Connect with us:
Follow the podcast On InstagramVisit the WMPod WebsiteFollow Blayre On InstagramVisit the Flouretta Sweet WebsiteLeave us a review on Spotify or Apple Podcasts -
HEY HEY BAKER FRIENDS! Season Two of Whisk Management is FINALLY upon us!
This is just a little sneak peek trailer of what to expect from WM Season 2, and let me tell ya, I'm PUMPED for all of the exciting things I've got up my chef coat sleeve for you this year!
Here's the important info:
Season two, Episode ONE will drop on Monday, April 8th. This will be my first solo episode of the season!Our Season two guest episode will drop Monday, April 22ndI'm very excited to share about the new community extension of the podcast, the Whisktakers Society! This will be a Facebook group for all of you to interact, ask questions, and connect with bakers, business owners, and sweet creatives like yourself! The link to join will drop on April 8th along with the first episode.Mentor sessions ARE COMING!!! If you've ever wanted some one-on-one time with Blayre to talk business strategy, finding and marketing your unique design style, streamlining your client communications- whatever it may be- your chance to do so is coming! I will be dropping more information and opening spots to Whisktaker Society members at the end of the month, so if you're interested, be sure to join the group when it opens on 4/8!For now, be sure to give the pod a follow on Instagram, and feel free to check out our website too!
See ya on 4/8! :)
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HAPPY 2024 WHISKFAM!
This episode has been a long time coming (and features one of the Pod's biggest fans as a guest!)
In today's guest interview, we welcome Pastry Chef Dru Tevis, and let me tell you, nobody knows about embracing the journey and putting intentional time into your goals and dreams quite like he does!
Today we’re chatting about:
How Dru honed his pastry skills in a very atypical yet intentional wayThe benefits of staging and working in a variety of settings to enhance your pastry skillsHow Dru strategically took a pastry program that started from a 3-dessert menu and expanded it throughout a restaurant group with over twenty dining conceptsGaining the respect of your coworkers and staff and growing a successful, thriving team Dru's win on Holiday Baking Championship and how that brought him (and his restaurant group) local notorietySupport Today’s Guest:
Give Dru a follow on InstagramCheck out all of the SoDel Concepts restaurants and drool over all of the delicious things you'll eat the next time you're in Rehoboth, DE!Support the pod:
Follow us on Instagram!Give us a 5-star review on Spotify, Google Podcasts, or Apple PodcastsFollow Blayre’s business, Flouretta Sweet on Instagram or on her Website -
Are you ready to LEVEL UP your client management game?
There was a time where I had NO CLUE how many clients I had, where they were in my cake process, if they had paid me yet, or even HOW they found me in the first place. I would forget to respond in a timely manner, spend hours writing the same e-mails over and over, and would be chasing clients down for their final payments.
If you've been there too, this episode is for YOU!
Today's special guest is Veronica Lugo- a systems expert who is not only obsessed with helping you automate and streamline your business, but also knows how to incorporate heart and soul into her process, and cares about saving YOU personal time and energy (because she own's a business too!).
We're going to be chatting about:
What a client management system (CRM) is and how it can help you in your baking businessWhat a workflow is and how to create an automated one using a CRMSome common pain points that you might experience in your business and how a CRM can help you!Our FAV CRM, Dubsado :)How to work with Veronica:-Inquire on her website, where she can help you with a Systems Setup, a Systems Audit, Workflow call, etc. -Follow her on her SS Instagram-Check out her makeup business IG for plenty of antics-Use her affiliate code for a percentage off of Dubsado!Support the Pod:-On Instagram or by leaving us a review on Spotify or Apple Podcasts -Follow Flouretta Sweet on Instagram or check out Blayre's website
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Let's Get Controversial!
To use or not use fresh flowers on a cake? Is it cool to trash talk other designers because of a specific decorating medium they prefer? Are you a part of the #centerdowelclub?
I polled the WhiskFam on social media to see what controversies and cake trends you love (or love to hate) and today I'm sharing my thoughts about them! Agree, or agree to disagree, my goal is to bring over a decade of cake design experience and give you my honest opinions (and then some) about each of them!
So, are you ready to dive in?
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BONUS SEGMENT:The Bonus segment is BACK baby, and this time it's shiny and new!
Introducing SWEETFLUENCER, the part of the show where I share some of my favorite accounts from the 'Gram who are out here doing cool s*** and making me VERY HUNGRY.Check out the episode for more info and be sure to give them a follow!@alicechowcake@chefaedavis@newjunebakery@[email protected]
Support the pod:
Follow us on Instagram!Give us a 5-star review on Spotify, Google Podcasts, or Apple PodcastsFollow Blayre’s business, Flouretta Sweet on Instagram or on her Website -
Bakers, you have 90 minutes to grab your edible blood, your isomalt glass shards, and dip into your Halloween candy stash for a treat, because today’s special guests might just inspire you to bake for your lives!
Today I am joined by two former winners of Food Network’s Halloween Baking Championship, Karl Fong (season 5 winner), and Renee Loranger (season 6 contestant and season 7 winner), plus ya girl (season 8 winner), and we’re spilling ALL the tea on food TV!
Support Our Guests:
Karl Fong- Visit Karl’s Bakery, Cakes by Karl, or give him a follow On InstagramRenee Loranger- Visit Renee’s bakery, Sugar Pop Baking Co., or give her a follow On InstagramSupport the pod:
Follow us on Instagram!Give us a 5-star review on Spotify, Google Podcasts, or Apple PodcastsFollow Blayre’s business, Flouretta Sweet on Instagram or on her Website -
Fall is here, the leaves are changing, and for some of us, life and business stuff is changing too!
In this episode, Blayre takes you through a rough patch filled with setbacks that she recently experienced within her business, and how she dealt with the negative thought patterns and imposter syndrome that followed.
If you've been experiencing something similar (and come on, we've all experienced unexpected setbacks, dealt with imposter syndrome, and wondered if we we're worth our salt, right?), this episode might be the pep talk you need to remind yourself of how awesome you are at what you do!
Mentioned in this episode:
Kerry Walsh- Find Kerry's podcast interview with me here, and listen to her content on the In High Alignment PodcastSimone Seol- On Instagram and the I Am Your Korean Mom PodcastSupport the pod:
Follow us on Instagram!Give us a 5-star review on Spotify, Google Podcasts, or Apple PodcastsFollow Blayre’s business, Flouretta Sweet on Instagram or on her Website -
UPDATE!BIG congratulations to Meghan on her business rebrand (which she talks about in this episode!). Wish You Well Bakery is now Edd's & Flo's Artisan Bakery Cafe! All links have been updated below
When it comes to owning a business, if at first you don’t succeed, get right back on that horse and keep trying, partner!
In today’s guest episode, we welcome Pastry Chef, Baker, and Business Owner Meghan Young, co-owner of Wish You Well Bakery, to talk alllll things brick-and-mortar bakery ownership.
Today we’re chatting about:
Meghan’s 15-year hospitality career and how that shaped the way she runs her business nowThe ebbs and flows of being a boss, staffing your business, recognizing what does and doesn’t work, and being flexible when things get toughMeghan’s tips for starting a brick and mortar business and what she’d do differently if she could go back and start againHow even when it seems like things aren’t going your way, it just might be the course-correct that puts you on the right path after all!Support Today’s Guest:
Give Wish You Well Bakery a follow on InstagramCheck out their website and pre-order some goodies if you’ll be in town!Support the pod:
Follow us on Instagram!Give us a 5-star review on Spotify, Google Podcasts, or Apple PodcastsFollow Blayre’s business, Flouretta Sweet on Instagram or on her Website -
It's time to set up shop!
One of the most common questions new business owners ask me is "Where do I even start?"The task of turning your business into a legal operation may seem overwhelming, but I'm here to help you out!
In this episode, I'll be breaking down:
The types of businesses you can legally file under with your State, how they are formed, and how they are taxedAll of the paperwork you need to gather and file in order to be legally recognized as a taxable and legitimate business with your State and the Federal Government (this is specifically for LLC owners!)How to determine what products you can sell out of your home kitchen, and how to obtain the correct food handlers license and zoning paperwork to do so How to determine where to set up your space in your home so you can run your business legally and efficientlyBuckle up, because it's a jam-packed one!
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Support the Pod!
Give the Pod a follow or shoot Blayre a message on InstagramLeave us a review on Spotify, Apple Podcasts, or Google PodcastsGive Blayre a follow on Instagram or check out the Flouretta Sweet Website -
Pack your suitcases and grab your passports, because we're headed on a vaca this episode!
Today I'm chatting with cake designer, chocolate wiz, and luxury foodie travel expert Venessa Liang of Foodie Pharm Babe. Venessa shares all about her journey of building a cake and chocolate business while working full time in a job she loves, how she infuses the ingredients and culture of her Chinese heritage into her bakes and content, and how sometimes, it's ok to pivot and follow your gut when it comes to creating content you love.
Do yourself a favor and give Venessa a follow on social media- you won't regret it!
Check her out on InstagramFind her cake and chocolate bar launches on her websiteOr check her out on TV by streaming The Great Chocolate Showdown or CTV's Cross Country Cake-Off!Support the Pod!
Give the Pod a follow or shoot Blayre a message on InstagramLeave us a review on Spotify, Apple Podcasts, or Google PodcastsGive Blayre a follow on Instagram or check out the Flouretta Sweet website - Näytä enemmän
