Today we’d like to introduce you to Angela Whiteman.
Hi Angela, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I have always had a desire for baking since I was younger, so after college, I opened a bakery with a few friends in the Austin area. After co-owning the bakery for six years, I moved back to the DFW area to be closer to family. Following my true passion for baking, I ventured out into the local farmer markets on the weekends with interest in opening a successful small bakery in DFW.
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?
It has not always been a smooth road. One of the biggest struggles has been competing with other local bakers at securing a spot at the farmer markets. Usually, farmer markets will only allow a certain number of vendors in a category. The baking category is always vast, so finding a spot at some markets have been difficult.
Appreciate you sharing that. What else should we know about what you do?
I am most known for my French macarons but specialize in cake balls and decorated iced sugar cookies as well. I am most proud of my macarons as years of self-taught practice has provided me with returning customers. As a full-time employee who is also pursuing an MBA, I still find time to follow my passion.
Are there any books, apps, podcasts or blogs that help you do your best?
Being a self-taught baker, I researched various books and resources online that I could find on creating macarons. One book that I loved (and still do) is the Ladurée Macarons book. I love getting ideas for my next flavors or projects from this book.
Contact Info:
- Email: Theicedwhisk@gmail.com
- Website: Theicedwhisk.com
- Instagram: Instagram.com/theicedwhisk
- Facebook: Facebook.com/theicedwhisk
- Twitter: Twitter.com/theicedwhisk
