Today we’d like to introduce you to Tempest Brooks.
Hi Tempest, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstories with our readers?
Growing up baking was something I always did and enjoyed. I loved seeing my grandmothers and mom bake, and it stuck with me. Especially my nana (my dad’s mom) I consider her the best baker I’ve ever known, still to this day I compare all my baking to hers! Fast-forward to 2018, I’m living with my dad and I convince him to buy me a KitchenAid stand mixer. I started experimenting with different recipes and practiced baking from scratch. Toward the latter end of 2018, I decided to make it official and start selling my desserts as a side hustle; so, a lot of my orders came in around the holiday season. In Oct 2020, I took a leap of faith and started selling at the Las Colinas Farmer’s Market as well as other pop-up markets and things really took off from there.
I’m sure you wouldn’t say it’s been obstacle-free, but so far would you say the journey has been a fairly smooth road?
It has definitely been some bumps in the road. I do baking part-time, so trying to balance a full-time job during the week and baking on top of that can be really tiring. What makes it even more challenging is, I thoroughly enjoy my day job as well as baking, so I want to be the best at both and not let anyone down; so, at times I stretch myself thin. There has been a learning curve trying to figure out the business side of things as well, I wish all I had to worry about was the baking itself haha.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
By trade, I am a Forensic Scientist, I work in a Crime Lab and I love it so much! I have a degree in Forensic Chemistry that has helped me to get to this point in my professional career. I also bake; I am a self-taught baker and I’m still learning as I go. I bake anything from cakes to cookies to cobblers. I am most proud of my growth over the past few years, it has been an amazing journey so far. I think what sets me apart from others is a really value making sure my desserts taste just as good as the look.
What’s next?
My ultimate plan is to open a bakery/ dessert shop! I have an ideal timeline, but for now, I’m going with the flow and with the plan God has laid out for me. Eventually, I will retire from my day job and bake full time and I can’t wait! And I use the term retire very generously because it will more than likely happen before I reach retirement age.
Contact Info:
- Email: TempsSweetEats@outlook.com
- Website: TempsSweetEats.com
- Instagram: instagram.com/tempssweeteats
- Facebook: facebook.com/tempssweeteats
Image Credits
KC Harris’s Photography
