Today we’d like to introduce you to Katrina Rainier.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I grew up in southern Louisiana, the land of incredible food and flavor. For as long as I can remember, I’d “help” my parents and grandparents in the kitchen, always offering to taste test or stir whatever they were making. Anything to get in on the action and soak up as much knowledge as I could. The idea that food was meant to be creative and always meant to be shared with others was instilled very early on, and moving to Dallas has given me an opportunity to really bring that philosophy to a new group of people.
Almost two years ago, I made a birthday cake for a friend at work. I used the chance to get creative in the kitchen-trying to come up with wild flavors and funky designs. It turned out to be a hit with our friends and someone suggested that I make an Instagram to showcase the work. And thus, Katrina Makes Cakes was born! Through social media and word of mouth, business has spread as fast as one person can keep up. Even beyond Texas! It has brought me to three other states for destination cakes. How cool is that?
I never imagined that something so fun and wild would come from one random comment. It’s a never-ending learning process. But this business has taken me on an incredible journey so far, and I’m really excited to see where we go from here.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
As with anyone starting a new business, there is a lot to learn. Over the last two years, I’ve had to update my policies, set better boundaries, adjust pricing, and learn to say no. In the beginning, I had some difficulty managing my own expectations. However, since I’ve created more realistic standards and started really sticking to the policies set, my business has flourished.
Alright – so let’s talk business. Tell us about Katrina Makes Cakes – what should we know?
Katrina Makes Cakes is a specialty cakery. Cakes and cupcakes dominate our orders, but we also sell specialty loaves, macarons, and cookies upon request. We have two best-sellers- Kalie’s Cake, which is an amaretto red velvet cake with coffee cream cheese frosting, and our Lemon Loaf. All of our items can be made gluten-free, and just about anything can be made to cater other allergies or aversions, including vegan.
Under doctor’s orders, I have been gluten-free for about five years now. As someone who is on a restricted diet but has a huge sweet tooth, being able to give other people with allergies and aversions a dessert option that tastes “like the real thing” is something that brings me so much joy.
Most of our ingredients are locally sourced or from local companies, including Oak Cliff Coffee, Five Mile Chocolate, and Mill King Dairy. Sourcing ingredients from companies like these give us the opportunity to support incredible people that we believe in while ensuring that we get the highest quality ingredients possible, which gives both us and our customers peace of mind. What we can’t buy locally, we always try to buy organic.
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
Like raising a child, building a business takes a village. I could spend hours mentioning everyone that has helped me along the way, but I’ll try to narrow it down.
Jonathan and Christine have been my number one supporters since the beginning. Jonathan has spent countless hours helping me with research, building this brand, and even introducing me to the book Business Boutique by Christy Wright, which is the reason I have a business plan today.
My parents, for teaching me that food is a special form of art, and to always share my love of it with others.
Jessica Isaacs Photography, my friend and photographer, has been instrumental in helping me refine my creative voice through product photography and overall support. She has even helped me deliver cakes and use her oven in emergencies. (What a gem!)
Life as Paper, a small business based in Baton Rouge and Huntsville, for making my dreams come true with
a beautiful watercolor logo.
Chris Randolph, who helped me build my website when I had absolutely no clue what I was doing.
Erin Spake, who assists with creative content, countless taste tests, and wedding deliveries (the most stressful kind of delivery).
Jessica at Five Mile Chocolate, who introduced me to the idiosyncrasies that cacao had to offer.
And Mackenzie Gregor, who runs my social media so I can focus more on caking.
All of these people, and more have been so significant in guiding Katrina Makes Cakes down the successful path that it’s on today.
Contact Info:
- Website: katrinamakescakes.com
- Email: katrinamakescakes@gmail.com
- Instagram: instagram.com/katrinamakescakes
Image Credit:
Jessica Isaacs Photography
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