About

I’m 25 years old and spent roughly three years as a home baker before taking the leap and opening my storefront, with my husband, Brandon.

I studied Microbiology with a Minor in Chemistry for five years in college—crazy, right? Even then, I knew I didn’t want to pursue a career in my field, but I wasn’t sure what my next step would be. Everything changed during my last semester of college when the opportunity to open a storefront practically fell into my lap. Some things just have a way of working out.

I’m completely self-taught, with a little help from YouTube, some guidance from my pastry chef cousin, and lots of trial and error. Baking has always been a passion of mine. In high school, I was that person selling treats and dipped strawberries to classmates and their parents. I started baking in my mom’s kitchen, and after getting engaged and moving in with my fiancé, we tackled the next big chapter: renovating and opening our storefront.

Owning a bakery was never part of my plan, but after outgrowing my home kitchen, I had to adapt. We always laugh about how little I knew when I first bought the bakery—managing a team, creating schedules, and juggling the many roles of a business owner were all completely new to me. It didn’t take long for me to realize I couldn’t do it all alone. Today, while I’m still the baker behind all the recipe creation, custom cake orders, and messages, I wouldn’t be where I am without my incredible team. I’m so grateful for them. We have two bakers, a business manager, and a team of prep girls who make every day more manageable.

Our Denham Springs community continues to amaze us with its incredible support. Every Saturday morning, when we see a line out the door, I’m overwhelmed with gratitude and butterflies. It still feels surreal, and I can’t thank y’all enough for helping me live my dream. We love being your small-town bakery and are so thankful to be part of your lives.