Today we’d like to introduce you to Laura Patrizi.
Hi Laura, 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?
I’ve been baking for as long as I can remember but decided in the Fall of 2017 to take my hobby to the next level. I began accepting orders for macarons, petit fours, and holiday pies and when the orders came flooding in, Petite Sweets Bakery was born! I have since expanded into special occasion and wedding cakes and decorated cookies, and now offer a full menu of baked goodies, petite and not-so-petite. I’m a cottage baker, certified by the State of Texas in food handling and safety, and work out of my home kitchen when I’m not busy driving around and caring for my two kiddos; I love that my job allows me to be home and share my love of baking with my family (they love sampling the extras!).
I draw upon my background in art and design to create works of art that are as appealing on the outside as they are on the inside. I enjoy that each week is different and presents new creative challenges. However, one thing doesn’t change: I prioritize flavor over everything else. If it comes from my kitchen, it’s going to taste delicious.
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?
As with many small businesses, the COVID pandemic has affected bakery operations in many different ways, and like others I have struggled with supply chain issues and increased cost of ingredients. However, the pandemic has also put my business at an advantage over larger chain stores and bakeries, as I am able to offer personalized service with convenient online and phone/text ordering and contact-less delivery and pickup.
I have also encountered tremendous growth of my business and client base since I began the business, and have struggled in the past with keeping my workload at a manageable level to maintain work-life balance. When your workspace is in the heart of the home (the kitchen!) it can become difficult at times to separate the two!
Thanks – so what else should our readers know about your work and what you’re currently focused on?
As a baker, I specialize in creative and aesthetic custom buttercream cakes, decorated sugar cookies, French macarons, and other desserts. My philosophy is that my cakes and cookies should taste even better than they look. My cakes in the shape of numbers and letters are a very popular and unique menu item. They are decorated with an assortment of fresh or sugar flowers, macarons, meringues, candies, and fresh fruit. My decorated sugar cookies are buttery, soft, and iced with my signature cookie frosting that is delicious and never crunchy. I am a self-taught baker and have degrees in art and art history with formal training in drawing and painting. I love to incorporate color and painterly elements in my cakes and also enjoy showcasing the unparalleled beauty of fresh flowers.
We love surprises, fun facts, and unexpected stories. Is there something you can share that might surprise us?
I’ve always been an entrepreneur. Growing up, I had “side-hustles” as a babysitter/nanny, pet sitter, house cleaner, gift wrapper, creator of custom-bound books, graphic designer, and copy editor.
Contact Info:
- Email: petitesweetsbylaura@gmail.com
- Website: www.petitesweetsbylaura.com
- Instagram: www.instagram.com/petite_sweets_laura
- Facebook: www.facebook.com/petitesweetsbylaura
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