Today we’d like to introduce you to Emily Lomas.
Hi Emily, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
My baking story really started more than 8 years ago. I created recipes for my family such as flan, Mexican gelatin as well as egg free desserts mostly for my youngest brother. At the time he had so many food allergies he couldn’t have birthday cake so I decided to make him one after reading up on hundreds of recipes. They all tasted pretty bad at the beginning and slowly started to substitute ingredients as well as my methods. After many trial and errors I’ve discovered what recipes work best for my family and my customers taste. I now make cake with egg as well as eggless/vegan cakes. My goal has always been to be inclusive with my desserts so everyone can have a bite.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It has definitely not been a smooth road, I think like many business owners and bakers, there’s a lot of doubt mostly revolving around success and sustainability. Will people like the cake? Will they like the designs? Will I stand out? Many industries (including the cake industry) seem to be oversaturated but in reality not every cake is for everyone. There’s a specific group of people I tailor my cakes for and it’s not your everyday person. My cakes include florals, intricate vintage designs and are more of centerpieces. I understand that not everyone is needing that for their event, but those that are seem to really like their purchase. As I continue to grow I am seeing more obstacles that may cross my path, but like everything else I will carve my way through it and continue to create cake art.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
I make quality desserts that are visually appealing. I mainly bake traditional cake and gelatin cakes while incorporating florals and pastels. My desserts have details that give it that floral touch that people gravitate towards to and aren’t found with most cakes. Apart from that I source my ingredients from reputable stores which means there’s more flavor and richness in my desserts. I refuse to substitute ingredients for a lower quality just to make them cheaper, I believe it’s a disservice to your business and the customer. I’m mostly proud of the growth I’ve make over the past few months and actually seeing global engagement with people on social media reassures me that I’m going in the right direction. It took me a few years to go back to baking but it’s definitely where I need to be right now.
How do you think about happiness?
Baking truly makes me happy, the process can sometimes be long, but the end results and smiles are worth it. I love making things that express my creativity and that are appreciated by many. Those positive comments at the time of pick up make my day and keep me going even after long hours.
Pricing:
- Vintage Cakes: +$120
- Gelatin Cakes: +$60
Contact Info:
- Instagram: @wisteria_desserts
