Whisk Management

Get out your gum paste and make sure those petal dusts are ready, because today we have a wedding cake MASTER in our midst! Today's guest episode features the incredible Minette Rushing, owner of Savannah-based Minette Rushing Cakes. From her impressive roster of clients to her passion for sharing her knowledge with other bakers, Minette is the epitome of a seasoned professional.  Today we're chatting about: -Her foray into the cake World and how she took the jump when opportunity presented itself -Her decision to scale down from a brick-and-mortar shop (which she ran for 10 years!) to a home-based studio -Alll about the luxury wedding market- how she leveled up her business to cater to this clientele, how to position yourself to do the same, and her tips to make sure you're not just talking the talk, but walking the walk! -Minette's Cake pricing tips! How to price for profit and how to confidently present pricing to make the sale Support Minette! -Follow her on Instagram and check out her website   -Subscribe to her Substack blog, Company & Cake  -Join The Wedding Cake Group on Facebook  -Take a class with her  Support the Pod! -Follow us on Instagram and Tiktok -Check out Blayre's biz instagram or website -Check out the Whisk Management Shop (use the discount code WMPOD - only a few left!)

Get out your throwing sprinkles because the Whisk Management Shop is officially open for business!

In this episode, I sit down with Kristina Malone, the passionate force behind Kristina's Kitchen and Kristina's Cakery in Millville, DE. With roots in hospitality and a heart for her community, Kristina shares her entrepreneurial journey—from launching a café during the height of COVID to becoming a go-to spot for gluten-free and vegan baked goods. This conversation is packed with real talk, valuable insights, and plenty of inspiration for anyone building a business with purpose. We chat about: Kristina's background in hospitality and the spa industry and how it led to café ownership What it was like opening her business during the COVID-19 pandemic Lessons learned about managing a team and yourself as a business owner How she's grown her brand to include a successful bakery alongside the café Creating gluten-free and vegan offerings that truly serve her customers' needs The importance of listening to and serving your local community The dynamics of running a business with your spouse and how to make it work Support Kristina! Follow the cafe or the bakery on Instagram Check out the cafe or the bakery online Give Kristina's Kitchen and Cakery a visit! Check out Santa's Letters, her non-profit   Support Blayre & The Pod! Follow the pod on Instagram Follow Blayre's biz, Flouretta Sweet, on Instagram or check her out online And, as always, be sure to leave us a review and tell your baker friends about us!

We're BACK with Part Two of my business relocation and glow up story! Join me as I fill you in on the nitty gritty details of this complicated process and what I'm learning from them.  This episode, we continue the journey and I'm spill ALLLL the tea on: The process of applying for and speaking at a public zoning hearing and how I was faced with some opposition The endless back-and-forth with our favorite person, the health inspector Hiring and working with an Architectural Designer to come up with plans for my studio Getting things situated with alllll of the local municipalities that need to approve my business plans here in NH Where I am in the process now If you want to watch my public zoning hearing for yourself, check it out here! My section starts at 1hr 24mins   Support the pod: -Follow WM on Instagram -Leave a review and be sure to tell your baker friends about us! Support Blayre: -Follow Flouretta Sweet on Instagram -Flouretta Sweet Website

Today's guest sets trends, concocts gorgeous flavor combos, and is a pro buttercream squiggler (yeah, I said squiggler!) It's the first guest episode of Season 3 and we are starting things off with a BANG! I'm honored to welcome one of my personal favorite cake creatives and pastry chefs, Bronwen Wyatt, into the studio. We're talking: Trends! Is nothing original anymore or does it need to be that way in order for us to learn our own sense of design style? How Bronwen went from a full-time pastry chef to suddenly a full-time cake business owner Seasonality and flavor building! Satsuma? Chicory? Fig Leaf Buttercream?!! How does Bronwen infuse the skills she learned throughout storied pastry career into her bakes now? Bronwen's tips on how to remain flexible when things change, and how to recognize when something isn't serving you anymore What life is like in NOLA!   Support Bronwen! Follow her on Instagram Check out her website Check out her courses Read her newsletter LAMB CAKES?!   Don't forget to follow the podcast on Instagram and keep up with Blayre on her Instagram or her website. And of course, be sure to share the pod with your baker friends and leave me a 5-star review if you loved this episode!

We're BAAAAACKKKKK (For Season 3!) Hello hello friends! My winter break is officially over, the weather is starting to rise above 20 degrees here in New England and it's TIME for Whisk Management Season 3! I literally can't believe we're here, but because of all of you, your interest in my content, and the amazing community of Whisktakers (both listeners and guests) have made this so fun for me and worth continuing :) This episode, I'm updating all of you about my big relocation and how it's truly upleveled my business. I'll be walking you through the steps I've taken so far and giving you tips to manage all of the things that come up when you relocate your business, switch to offering new product, or even just start from scratch! We'll discuss: -WHY I decided to uproot my life and business and move seven hours North -How I prepped for the announcement of my relocation -All the things you need to research ahead of time AND once you arrive at your destination -How to expect the unexpected and be ready for whatever comes at you (even when it's scary!) Mentioned in this episode: -Our March guest (!!!) Bronwen Wyatt of Bayou Saint Cake -Season 1, Episode 13: So Ya Wanna Start a Home Baking Business? -Season 2, Episode 10: So Ya Wanna Be a Wedding Cake Designer? -Niche- a website to help with relocation research -Minette Rushing Cakes Support The Podcast by giving us a follow on Instagram and leaving a 5-star review wherever you listen! Support Blayre and stay updated with her by following Flouretta Sweet on Instagram 

New Year... Same BADASS you! Well friends, it's the FINAL episode of Season 2 and we are going out with a BANG (and maybe a little treat too)! Today we welcome Non-Diet Nutritionist, Sturdy Girl, and Mayor of the Little Treat Life, Maria Sylvester Terry to the pod! She is one of my FAVORITE content creators ever ever on IG, and if you're looking for someone to pump you up and tell you things you need to hear (lovingly) with big BFF energy, Maria is your girl! Today we're chatting about: Maria's journey to find healing and self acceptance after years of dieting, uncertainty, and burnout. drowning out urgency culture and the importance of tuning into what your body and mind need instead how to survive New Year, New You marketing (and how to avoid trying to sell to your own clients in that way) how to navigate working in a industry that glorifies good food and hospitality while living in a world that demonizes sweets and pleasure Maria's tips on how to use food neutrality to shift your perspective on your body, food, and even how you work with clients Maria's life living and working in New Orleans Connect with Maria: -On Instagram -Through a class with her -Through one-on-one coaching -Through group coaching -Join her (free!) Sunday Brunch newsletter   Other awesome accounts mentioned in this episode: -Dalina from Your Latina Nutritionist -Lauren from Lauren Leavell Fitness -Rest Days Podcast Follow Blayre's journey setting her biz up in NH!

Today we welcome a true wedding cake chameleon to the pod,  because she can DO IT ALL! Sugar flowers? Yes. Modern, colorful fondant cakes? Yes. Buttercream ruffles, petals, Lambeth? YEP. Baroque classical beauties? You know where I'm going with this. Jenna Jenkins is the face behind ButterSugarFlour, 2024 winner of Best Wedding Cakes at the American Cake Awards, AND the Executive Cake Designer at Philadelphia-based Cescaphe Events. Today we're talking about: Jenna's experience working in a high-volume cake design environment by day, and running her solo cake biz by night The importance of communication with your team, employees, and clients when working with tons of details Jenna's thoughts on how to be a lifelong learner and building long-term client relationships The excitement of working toward and finally WINNING Best Wedding Cakes at the American Cake Awards Jenna's tips on how to hack your workflow and how to find a cake design job that will improve your skills Support Jenna on Instagram and Facebook! Support the podcast on Instagram, or follow Blayre's biz on Instagram And be sure to tell your baker friends about the pod and leave us a 5-star review wherever you listen!

HAPPY HALLOWEEN WHISKTAKERS! It's become a thing on the podcast to have a fun episode for Halloween. After filming Halloween Baking Championship Season 8 in 2022, Halloween has become a super meaningful holiday to me! Last year I welcomed two past HBC winners for a fun roundtable. This year, I knew I had to go even bigger… so I invited HBC JUDGE, Pastry Chef Extraordinaire, and the entrepreneur behind the infamous Piecaken, Zac Young, to join us in the studio!   This episode has ALL THE THINGS: Hear about Zac's unique journey from a musical theater career to somehow finding himself enrolling in culinary school Zac's adventures working as part of the opening team at Bouchon Bakery, as the pastry chef for Alex Guarnaschelli, and consulting for (and ultimately becoming a partner at) The David Burke Group. The story behind the creation of the Piecaken, Zac's foray into large-scale production desserts for wholesale, and the opening of his newest venture, Zac Young's Sprinkletown How Zac landed his “night job” doing Food TV, and how he balances his crazy schedule ALLLL of the behind-the-scenes tea about Halloween Baking Championship, what it's like to be a judge on Food TV, and a fun round of HBC-themed rapid-fire-questions! Support Zac! Follow him on Instagram  Check out Piecaken Bakeshop on Goldbelly or visit Zac Young's Sprinkletown Watch Food Network's Halloween Baking Championship, now streaming on MAX Support the Pod! Follow us on Instagram Be sure to leave us a 5-star review wherever you listen to your podcasts!

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 pandemic The 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 step How 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 course Support Jill: -Visit the Drizzle website -Follow her on Instagram or Facebook Support 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!*

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 else How I transitioned from working for someone else to working for myself The mindset work it takes to push past your limiting beliefs and step into your awesomeness as a business owner Mentioned in this episode: Bayou Saint Cake's Dome Cake Class Finespun Cake Academy- Sugar flowers and wedding business courses Commonwealth Cake Co Mentorship Program You are a Badass by Jen Sincero Support the Podcast by leaving Blayre a 5 star review wherever you listen! Follow the pod on Instagram Follow Flouretta Sweet on Instagram

"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 it The 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 balance Her advice for wedding vendors and cake designers on how to break into a new corner of the industry and how to best connect with planners Her thoughts on The Engagement Gap, how to pull yourself out of a creative rut, and the future of the wedding industry Support Taryn! Blake Events website Blake Events Instagram Taryn's Instagram Vendor Club Also mentioned in this episode: Buy Back your Time Support the Pod: Follow us on Instagram Follow Blayre's business, Flouretta Sweet Leave 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!

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 day How she grew her business and opened her brick and mortar studio in the middle of the pandemic The way to build a trustworthy team Her classes and tutorials and community through YouTube and her Finespun Cake Academy Her tips on how to break into the luxury wedding space and how she builds luxury experiences for her clients Support Alexandria! On Instagram By visiting her Website Learn from Alexandria! Finespun Youtube Channel/Free Tutorials Finespun Cake Academy (use code WHISK30 for 7 day free trial + 30% of first month!) Support the Pod! On Instagram Visit our website Leave us a review on Apple Podcasts or on Spotify!

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 vendors Calvin & Orin's tips for planning a wedding that was unique and special to them What you can do to show allyship to clients in minority groups How to celebrate and uplift Queer love and joy Contact Calvin with your questions! Support the Pod! On Instagram Online Blayre's Business Instagram and Website

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+ community How 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 Instagram Online Blayre's Business Instagram and Website  

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 career His 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 go Ways to seek creative inspiration for your art from unique places Aaron's experience on Holiday Baking Championship AND Holiday Wars and how they differ Support and follow Aaron on Instagram! Check out these mental health resources for Hospitality Professionals: CHOW- Culinary Hospitality Outreach Wellness The Burnt Chef Project Focus on Health Restaurant After Hours Open Path Collective- Affordable Therapy for those without Health Insurance Support the Pod! Follow us On Instagram Follow Blayre's business, Flouretta Sweet Visit us online Mentor Sessions are Here! Click here for more information about how to work with Blayre one-on-one  

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 changes Commiseration 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 work Recognizing growth when what you thought you wanted has shifted ALSO, 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 website Check 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 working The story of how Crystal had to close her brick and mortar shop in order to find a better location to serve her customers How to market depending on your own unique business model Not 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 Instagram Follow them on Facebook  Check out their Website Stay up to date with the pod! Follow WMPod on Instagram or visit the podcast website Follow Blayre on Instagram or check out the Flouretta Sweet Website Join the Whisktakers Society!

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 created Some examples of AI Art models that you may be familiar with The negative impacts these models have on us as creatives AND the society as a whole How 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 industry  ALSO, 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 Coders News Article discussing the Artist's Database being used to sue Midjourney Database of Artists used to train Midjourney AI Spawning AI- Data Governance for AI Spawning AI- Opt Out Extension for a web browser Have I Been Trained- Check to see if your work has been used to train AI models here University of Chicago- Nightshade and Glaze programs Is it AI- website that allows you to verify if a photo is/is not AI   To Further Connect with us: Follow the podcast On Instagram Visit the WMPod Website Follow Blayre On Instagram Visit the Flouretta Sweet Website Leave 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 22nd I'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! :)

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 way The benefits of staging and working in a variety of settings to enhance your pastry skills How Dru strategically took a pastry program that started from a 3-dessert menu and expanded it throughout a restaurant group with over twenty dining concepts Gaining 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 notoriety  Support Today's Guest: Give Dru a follow on Instagram Check 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 Podcasts Follow 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 business What a workflow is and how to create an automated one using a CRM Some 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

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? --------------------------------- 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 @laurettajeans @alevri.co    Support the pod: Follow us on Instagram! Give us a 5-star review on Spotify, Google Podcasts, or Apple Podcasts Follow 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 Instagram Renee Loranger- Visit Renee's bakery, Sugar Pop Baking Co., or give her a follow On Instagram Support the pod: Follow us on Instagram! Give us a 5-star review on Spotify, Google Podcasts, or Apple Podcasts Follow 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 Podcast Simone Seol- On Instagram and the I Am Your Korean Mom Podcast Support the pod: Follow us on Instagram! Give us a 5-star review on Spotify, Google Podcasts, or Apple Podcasts Follow Blayre's business, Flouretta Sweet on Instagram or on her Website  

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 now The ebbs and flows of being a boss, staffing your business, recognizing what does and doesn't work, and being flexible when things get tough Meghan's tips for starting a brick and mortar business and what she'd do differently if she could go back and start again How 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 Instagram Check 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 Podcasts Follow 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 taxed All 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 efficiently  Buckle up, because it's a jam-packed one! ------- Support the Pod! Give the Pod a follow or shoot Blayre a message on Instagram Leave us a review on Spotify, Apple Podcasts, or Google Podcasts Give 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 Instagram Find her cake and chocolate bar launches on her website Or 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 Instagram Leave us a review on Spotify, Apple Podcasts, or Google Podcasts Give Blayre a follow on Instagram or check out the Flouretta Sweet website

We're in the double digits of episodes now, so it's time to drop some KNOWLEDGE NUGGETS for all of you! I'm here to tell you that you don't have to crash and burn and make a million mistakes to learn things that will help you run a better business or travel your career path more successfully. You can learn by doing AND learn from the experience of others, am I right?! So with that in mind, I've come up with the Top 10 most important things I've learned throughout my career in pastry. The first 5 are things I've learned by working for other people (spoiler alert, I've had many jobs in the industry and lots of stories to share), and the second 5 are things I've learned working for myself! This episode is a shortie today, so no special segment, but stay tuned for another guest episode next week, and some spooky fun for the Fall season!   Support the Pod! Give the Pod a follow or shoot Blayre a message on Instagram Leave us a review on Spotify, Apple Podcasts, or Google Podcasts Give Blayre a follow on Instagram or check out the Flouretta Sweet website

If you're looking for the blueprint to making the leap from working for someone else to working for yourself, all while simultaneously infusing your authentic self into your brand, this episode is IT!  Today I'm joined by my fellow Halloween Baking Championship castmate, baking biz owner, and entrepreneur AJ DeDiego! AJ took his career and business into his own hands by learning how to bake, and laying a strong foundation to support his transition into working for himself full time. His story is truly inspiring, so listen with care- you may want to quit your job within the hour! BONUS: Stay tuned at the end of the episode to hear our bonus segment, This or That! I present AJ with two tempting options and see which one he chooses and why.    Support AJ! Give AJ a follow on Instagram Check out his website, blog, and online store here Check out his monthly live streams for The Fresh Market Watch us both compete on Food Network's Halloween Baking Championship Season 8, now streaming on Discovery+! Support the Pod! Give us a follow on Instagram Leave us a review on Spotify, Apple Podcasts, or Google Podcasts Give Blayre a follow on Instagram or check out the Flouretta Sweet website

Pack you knife kits and your toques, we're headed back to (culinary) school! In today's episode, I'm spilling alll of the tea when it comes to attending culinary school. We'll chat about the different types of culinary schools that are out there, what drove me to attend my alma mater, and talk about the positives and the negatives of spending the time and money to get a food education.  BONUS: stay tuned at the end for this episode's special segment, Retro Recipe! I'm sharing the incredible artistry of Calliope Sweets   Helpful links: The Culinary Institute of America Johnson & Whales Le Cordon Bleu Ekats cake courses Jasmine Rae Cakes courses Sugar Geek Show YouTube Don't Tell Charles cake courses Sugarologie YouTube   Support the Pod here or follow us On Instagram Check out Blayre's business, Flouretta Sweet on Instagram or Online

Happy Juneteenth! Today I'm joined by an extremely talented cake designer and pastry chef, Nicole Redd McIntosh! We talk about her expert balance of a full time Executive Pastry Chef job AND her custom cake business, Nicole Bakes Cakes (if you want to learn how to set better boundaries, she is the girl to teach you!). Nicole also talks about her experience as a Black female pastry chef in the hospitality and wedding industries, and the work she's doing to create a safe, supportive environment for her all-female team!  NEW SEGMENT! : Stay tuned at the end of the interview for a new guest segment called THIS or THAT and see what Nicole chooses :) Give Nicole a follow On Instagram or check out her Website if you're interested in working with her! Support the Pod here or follow us On Instagram Check out Blayre's business, Flouretta Sweet on Instagram or Online

Why do we always feel the need to be "on" 24/7? How can we dismantle the idea of burnout and hustle culture and work to center and prioritize rest? This episode get's INTO it! We're talking about what the perceived food and service industry standard is for success and hard work, how that leads us to being overworked, underpaid, and sets us up to fail, and what we can do to change it.  NEW SEGMENT ALERT! Stay tuned until the end for Retro Recipe- a new segment where I find silly and heinous vintage recipes and share them for your enjoyment.  Be sure to check out the article I mention in the episode for more information on How to Challenge White Supremacy Through Rest. Support the Pod here or follow us On Instagram. Check out Blayre's business, Flouretta Sweet on Instagram or Online

Are you ready to make mind and body shifts that will foster a more sustainable, aligned business?  Today I sit down to chat with MY personal business coach, Kerry Walsh, and we are talking about ALL of the juicy things that can help you become more aligned, both in and out of your business! We're talking boundaries, common business pain points, money stories, mind and body grounding practices, reiki- this episode is SO jam-packed with good information that you're going to want to take notes, my friends! The best part is that we only scratch the surface of Kerry's knowledge, and you can learn more if you want to go deeper with her as YOUR coach too!  Find Kerry: On her Coaching Page On her Instagram On her Podcast Current Education Kerry is offering that you may be interested in: In High Demand Small Business Cohort Aligned Sales System Digital Course 60 minute digital Boundaries Masterclass    Support the Pod here or follow us On Instagram Check out Blayre's business, Flouretta Sweet on Instagram or Online

What do Frozen cakes, Baby Yoda Cakes, and Hello Kitty cakes have in common? We can't LEGALLY replicate them in cake form unless a ton of red tape is cleared! Harry Potter Day at your bakery? Don't even think about it! In this episode we talk about the nitty gritty of copyright infringement when it comes to cake design and themed bakery events. If everyone does it, should you? What are the legal repercussions if you get caught? And what are some ways to actually pull this off legally so you can sleep better at night? Let's find out together :) Resources from today's episode: Copyright and Cakes- American Dream Cakes Copyright vs. Intellectual Property Selling Cakes with Copyrighted Characters- Cake Boss  Licensed Characters from Decopac Support the pod here or follow us on Instagram Check out Flouretta Sweet on Instagram or online.   

Hey hey Whisk Fam! It's the second guest episode of the pod and today we are joined by Atlanta-based cake designer Larissa Neto, owner of Bakey Bakes! In this episode, Larissa and I chat about just getting started when it comes to your business, building client trust, setting boundaries, and what it means to be an "influencer".  BONUS: Stick around at the end of the episode for another BakeLibs segment where Larissa helps me write a Mad Libs-style intro all about her and her business.    You can find Larissa's business Bakey Bakes On Instagram On her Website Support the Pod Here or follow us On Instagram Check out Flouretta Sweet on Instagram or online

Spring is HERE! And in the spirit of Spring Cleaning, we're taking stock of the tools, programs, and equipment we use to run our small baking businesses. In this episode of Whisk Management, we'll discuss how to figure out what tools may (or may not) benefit your business. Are we buying too many stencils and trendy food colors and not investing in things that will actually help our businesses run more efficiently?  Then I will share my favorite programs, equipment, and mindset tools that help me successfully run my cake business, Flouretta Sweet, AND have my own life outside of the biz.  BONUS: Stay tuned at the end of the episode for Smart Cookie, a segment where I invite my non-baker friends/family onto the pod and quiz them about baking for your entertainment! Today's guest is my sweet friend Sarah, who also happens to be a wedding photographer full-time! Products/Programs listed in this episode: *note: WMPod, Flouretta Sweet, and Blayre are not sponsored by any brands listed below. Affiliate codes are provided to any user of these programs- might as well get some money off, right?* BakeDiary (enter code FS15 for 15% off your first subscription!) Dubsado Showit  Innovative Sugarworks Cake Porters Innovative Sugarworks Sugar Smoothers Insulated Carrying Tote Collapsible Wagon Smart Cookie Guest: Sarah from Perigee Photo Co.  Perigee Instagram Support the Pod Here Contact Blayre Here Blayre's business contact info: Flouretta Sweet on Instagram -Flouretta Sweet website

The first official WM guest episode is HERE!  On this episode I get to chat with fellow Halloween Baking Championship contestant and business owner Maricsa Trejo. Maricsa and her partner Alex started their bakery, La Casita Bakeshop, in the back of a brewpub and have since grown into a 6,000 square foot production space and two coffee shops (and that's just the start!).  Join us as we discuss business growing pains, making it as a female in a male-dominated industry, boundaries, and much more. BONUS: stick around until the end to hear a fun guest segment called BakeLibs, where Maricsa and I work together to write a silly biography about her baking life.  Give Maricsa and La Casita some support: La Casita Bakeshop La Casita Coffee La Casita on Instagram  Support the Pod Here Contact Blayre Here Blayre's business contact info: Flouretta Sweet on Instagram -Flouretta Sweet website

It's the FIRST official episode of the pod, woo! Do you ever feel like it's impossible to find clients who want to hire you for YOUR specific style, not just a carbon copy of a cake/dessert from Pinterest? Today, I'm discussing how to find the creative voice inside you, and how to translate that to your sweet or creative business. We're going to find the joy in saying NO and setting boundaries when it comes to what you offer, and learn how to tell your clients exactly what you do and don't offer in a way that doesn't seem scary or rude.  BONUS SECTION: My sister Tess joins me for Smart Cookie, a segment where I invite my non-baker friends on the show and quiz them about baking for YOUR entertainment.   Special Shoutouts mentioned in this episode: -@justincakessa -@randymajorart -@frontporchbakingco -@kerryannecoaching -In High Alignment Podcast -@tmfeiler Support the Pod Here Contact Blayre Here Blayre's business contact info: -@flourettasweet -Flouretta Sweet website  

Hello hello baker friends! Welcome to Whisk Management, the podcast for cakers, bakers, and sweet entrepreneurs! I'm your hostess with the mostess, Blayre. Starting in March, join me twice a month as we discuss all things baking and business (and banter and commiserate too!). Until then, give the pod a follow on Instagram @whiskmanagementpod.