Today we’d like to introduce you to Kitty Higginbotham.
Hi Kitty, we’d love for you to start by introducing yourself.
I’ve been baking since I was a kid, thanks to my parents and Food Network. In 2019 I finally chose a name, had my branding done by Taylor Higginbotham, and launched social medias. When my bartending gig at Eastside had to shut down in 2020, and people were having trouble finding bread in stores, I started selling loaves for porch pickup, and it sort of spiraled from there! Now I’m at the Denton Community Market every other Saturday, I do events with other local businesses like Ten : One Artisan Cheese, as well as weddings, commissioned goodies for birthdays and whatnot.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
There have definitely been challenges! I’ve had a couple of regular gigs that I came to depend on suddenly stop, due to business closures or someone switching to cheaper, pre-made options without warning. Switching back to commission-focused business that relies on keeping up with social media posts was tough!
Now that I have a 19-month-old daughter, and my husband is back in an office setting, my main challenge is time! Luckily we have a strong support system. My mom not only helps me work my booth at the market, but she comes by once a week for a few hours so I can bake uninterrupted.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I’m a cottage baker in Denton, TX. I do custom cakes and other baked goods for birthdays and events, as well as the Denton Community Market. However I would consider my specialties French Macarons and Pies. I think I’m probably most known for the variety of tasty, colorful macarons, but come holiday season, it’s all about the pies! One thing that sets me apart from others is my focus on making everything from scratch, and emphasis on flavor and the experience of eating. You know, my sugar cookies don’t just taste like a ton of sugar. There’s nuance, a hint of citrus, a touch of salt, etc. I aspire to bake something that you bite into, and your eyes widen. Something that makes you go, “Oh, damn!’
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
I think the trade of home baker is going to stay pretty hot. Later this year some new changes to Cottage Food Law will go into effect that will change the game for a lot of people. Now, I can’t say how long it will last for everyone. It’s already pretty saturated, and it’s not easy to keep up. But most everyone has something to celebrate, and that’s what we’re here for! As far as trends go, we’ll likely continue to see more alternative baked goods, showcasing new ways to make vegan, gluten free, and sugar free treats.
Contact Info:
- Instagram: https://www.instagram.com/kittysscratchkitchen/
- Facebook: https://www.facebook.com/kittysscratchkitchen/
Image Credits
Taylor Higginbotham
