Today we’d like to introduce you to Lisa Cashion
Hi Lisa, 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 backstory with our readers?
Although I do not come from a family of bakers, the first memory of baking that I have is with my Uncle June, making Cinnamon Rolls when I was 7, maybe 8. That’s when I can recall the “baking bug” was born. When I was younger, I would actually plan my Saturday around what cooking shows were on PBS. I fell in love with the art of cooking by watching Julia Child and Justin Wilson and became fascinated with the artistry of pastry through Jacques Torres and Gale Gand. My first take on baking for others was in high school, where I was known as “The Cookie Girl” because I would make cookies for the high school football team and our training staff. I enjoyed creating for others, so I decided that pastry was what I wanted to do for a living, after I graduated, I had the privilege of attending Johnson & Wales University in Providence, Rhode Island, for about a year. Although I didn’t complete the program, the foundation and knowledge that I received there are still so useful today. When I moved back to TX in 2001, I got a really cool opportunity to work in a pastry kitchen and learn under some well-seasoned chefs. In 2005, my grandmother, Beatrice, passed away and that changed my course. Although she was not a “baker” I have countless memories with her in the kitchen and honestly at that time it was just too overwhelming, so I shifted to working in corporate America and occasionally baked on the side for family. In late 2018, I toyed with the idea of having a business. I didn’t know how to get started or if it was really what I wanted to do, but in early 2019, after some hard conversations with God and a few people close to me, Bake Me Away was born. We started out with fun celebration cakes, chocolate-covered treats, and hot chocolate bombs. Now 5+ years later, we are known for creating custom celebration cakes, serving up delicious our cake jars which we call “Joy Jars”, and crafting beautiful dessert tables.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It’s been a great ride, but of course, we have had our challenges. Being an in-home bakery has many challenges, such as the public not valuing the business because I am a “home baker,” figuring out how to grow the business, and managing the legal stuff. Also, operating within the TX Cottage Law guidelines presents its own challenges because of the restrictions on certain items that we cannot serve or use (cheesecake, cream cheese, etc). But even with these present, they are not enough to deter me but rather just have allowed me to sharpen myself and reach out to find coaches and mentors. I can say that in the last year, being able to be a part of the Baking for Business community, learning from Porsha Kimble, and working with Anyatta Ward (Sinsational Cakes) has really helped me understand the business side and kept my passion for baking & creating alive.
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 love being a part of those extra special moments in my client’s lives. We specialize in creating delicious and beautiful celebration cakes, our Joy Jars and our handcrafted hot cocoa (seasonal). At the local events which we typically do during the fall and winter we bring out our sweet breads and yummy cookies as well. But I would say the one thing that has been universally commented on is our Signature Buttercream. People have come back and asked for just little jars of it. It’s one that isn’t overwhelmingly sweet but has a light mouthfeel. I am always happy to hear how much people say they love it.
What am I most proud of? I am most proud of how Bake Me Away is a vehicle for me to give back to places and people that I believe in. Twice a year we partner with North Point Christian Academy in Hurst, TX to assist with their fundraising efforts. The students and parents there are some of the best people that I have had the privilege of meeting and I look forward to our continued partnership. This next year, I am looking at ways to serve, give back and re-launching our community classes as a means of fun and possibly fundraising. I really believe the purpose of being a small business owner is to serve the community and to bring joy through our products.
What sets me apart from others? I would have to say that it’s my personality, our flavors and how I genuinely want to know how we can personalize their options to make their event extra special. There is an immense amount of talent all over this metroplex and customers have so many amazing people to choose from, but each time we are chosen whether it’s their first time or my 5th year in a row creating for them, it’s an honor. I am thankful to have repeat clients and lots of referrals from those clients. We do our best to listen to what people love, like and don’t care for. Although, you can’t please everybody, I do try my best to have a variety of choices.
We’d love to hear about how you think about risk taking?
LOL, I am a small business owner, of course, I am a risk-taker (somewhat). As a baker, there is some level of risk involved when deciding whether or not to participate in certain vendor events, coming out with a new product, or even hoping the client will like the design I chose when provided with creative freedom.
This year most of the “risks” for Bake Me Away have been pretty minimal as they are mostly surrounded by which events to do.
But outside of baking the risks have been greater because I knew that if I didn’t take the chance, things were not going to improve. Over the summer I did take about 8 weeks off from my full-time job without pay, to address my declining mental health, as I was at the point of complete burnout and just saw that it was not good. It was a calculated risk that really paid off. I thought that I would be overwhelmed by the lack of finances but it was the exact opposite. I felt very secure due to my faith and being able to just be at ease. It was a risk but not taking the time would’ve been riskier and honestly more damaging.
Pricing:
- 6″ cakes begin at $105
- Desert Tables begin at $245
- Joy Jars (cake jars) start at $10
Contact Info:
- Website: https://www.bakemeawaytx.com
- Instagram: @bakemeawayllc
- Facebook: Bake Me Away LLC
Image Credits
@Cody Montes Photogtaphy
@Kickinitmedia
