Bakers bake. In some cases they bake clouds and dreams. The dedication and training and hours required to achieve that skill has made more than a few culinarians seem tough on the outside, but inside, they are still sweet and tender.
This interview is with Maria Streety of Artistic Confections in Tallahassee, FL. I’ve known Maria for over 10 years. Our kids went to the same day care for a bit. I’ve always been impressed with Maria’s baking and decorating and wanted to share with you a piece of her story.
What spoke to you about baking?
I wanted to get involved in the wedding industry because I wanted to make people happy.
How did you turn that into a job?
I started baking for people while in school to learn. After school, I was able to get an externship. After the externship, I started making desserts at the restaurant where my externship was taking place. Once I learned, I started doing it on the side.
I’m sure you hear customers tell you all the time they could never do what you do. I think anyone can bake. Do you try to reassure them? What do you say?
I say thank you and then yes, you’re right. I do not reassure everyone, because I don’t think that just anyone can bake or do what I do.
What tips would you give to a person eager to bake but not certain how to start?
Go home and practice! Keep making a recipe until you think it’s perfect – and then do it again.
You own a cake shop so clearly you are good at it. Is there anything you prefer not to bake? Why?
Macarons, because the humidity in Florida keeps them from baking properly.
Perhaps people think that skill at baking is all one needs to start a bakery. What skills have you discovered were absent when you started your bakery and learned were highly necessary?
I learned the hard way that people are quick to take advantage of you and that you don’t have to spend a lot of money on a lot of things. For example, people will constantly underprice my work or expect discounts. Additionally, custom blue boxes that match my logo cost twice as much as the white bakery boxes, but customers don’t care about the difference in color.
I am going to assume the City of Tallahassee has regulations for how you operate your bakery. If you could make one regulation go away, which one would that be?
I would get rid of the Cottage Law that allows people to bake at home. If I have to operate at a brick and mortar and pay more for certain expenses, other bakers should too!
How does that regulation interfere with you running your business?
More competition and they’re not as experience or skilled as I am. Therefore, I wind up losing business to less competent bakers.
What has been the most challenging part of being a small business owner?
SALES! During the slower parts of the year, I rely on big bookings to keep me going until the wedding and event seasons pick back up. I also struggle with finding good help.
Do you have a recipe you’ll share?
Yes. Visit WCTV’s website for one of my demo recipes.
What baking or pastry book is your favorite?
Bo Friberg’s Professional Pastry Chef.
Visit Maria at her website or on FaceBook.
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