Today we’d like to introduce you to Danyelle Holley.
Hi Danyelle, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
Growing up, I always had a place in the kitchen with my grandmother on Sundays after church. I would watch her season and fry chicken, make homemade biscuits and buttermilk waffles all from memory. Following her lead, I learned to cook and bake desserts from scratch. Over the years, I would just bake for family and friends or to experiment with flavors and different ingredients. How I got to where I am today was birthed out of grief.
On December 29, 2017, my husband and I were expecting our very first child together and the most inconceivable thing that could happen to a pregnant mother happened. I gave birth at two weeks shy of six months to our son, Carter William Holley. Because his lungs were underdeveloped, he did not survive through the day. It was through my pain and the healing process that Carliam’s Treats was born. The name is a combination of both his first and middle names. My passion, love for baking and through Carter’s legacy bringing awareness to infant loss is what has kept me and continues to keep me looking forward.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
This journey has certainly been a learning experience, it has not been completely smooth and yet it hasn’t been bad. I have met some amazing women in the baking community that have mentored and supported me along the way, which I am very appreciative.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I currently have a full-time job as a Payroll Analyst during the week. So, the evenings and weekends are where I find time to bake and decorate cakes. Some people may think that I am burning the candles on both ends, however when you are doing something you absolutely enjoy, it stops being work and you thrive in that creative environment. It took me a while to find my voice and creativity in how I wanted to design cakes. I love muted colors and pastels. I believe that my clients love the flavor combinations that I come up with. I want to create a menu beyond chocolate and vanilla cakes. One of my most requested is a Chocolate Cake made with Cabernet Sauvignon with a fresh Blackberry Swiss Meringue Buttercream.
If we knew you growing up, how would we have described you?
I grew up in a family with Southern roots from Louisiana. My grandmother had 11 brothers and sisters. My mother was one of five girls, so you can imagine the kitchen being filled with laughter, loud voices and pans rattling after church as we all gathered together, creating memories with food. I believe those experiences is what shaped my personality of who I am today. I spent so much time in the kitchen with my grandmother and my aunts that I have what some may describe as an “old spirit and a kind heart.”
Contact Info:
- Email: info@carliamstreats.com
- Website: www.carliamstreats.com
- Instagram: https://www.instagram.com/carliamstreats/
- Facebook: https://www.facebook.com/carliamstreats
Image Credits
Micah Sanaa Photography
