Today we’d like to introduce you to Kristen Patton.
Kristen, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
I always wanted to be a chef for as long as I can remember. I don’t think I ever dreamed of doing anything else. I have degrees in Culinary Arts and Pastry Arts from Collin College, and a Hospitality Management degree from UNT. I began working in bakeries in 2010 (sometimes even two at a time) while I pursued my degrees. During culinary school, I really felt more connected with baking and compelled to explore it deeper than savory cooking. In 2016, I grew increasingly interested in dietary-specific baking and have been developing and altering recipes ever since. After graduating in 2017, I quit working in bakeries and began doing cakes on my own. I quickly gained a following of loyal clients and the word of mouth referrals spread like wildfire.
Having many friends and family who are gluten-free (celiac), dairy-free, paleo, vegan, etc. due to allergies or other health reasons, I wanted them to be included. I wanted them to have a vast array of delicious options just like everyone else and to get an amazing birthday cake that they could eat and share. I didn’t like the stigma around these options being less than stellar. I was personally someone who used to scoff at dietary specific foods because I didn’t think they could be as good as the “normal” products. The local options for dietary-specific desserts were limited and subpar. Well, I’m here to tell you if dietary specific product is made well, they’re not only as good as “normal” products but often times the results are BETTER! I can’t tell you how many times I’ve taken dietary treats to parties and no one can tell any difference. I’m so excited to show people that baking for a specialized diet doesn’t have to be boring, ugly, bland, or “gross”. It can be fun, moist, creative, and delicious!
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Is anything ever a smooth road?? Man, I have had (and still have) plenty of struggles. In college, there were many times where I didn’t have money to keep taking classes and it magically always worked out from unexpected grants getting awarded to friends offering loans to keep me going. The food industry, in general, is HARD. The hours are long, the pay is low, standing 10+ hours is normal, speed eating your lunch (if you get to eat at all), and working holidays and weekends are mandatory. Now, I have a much smaller operation where I call all the shots and while that has it’s upsides, every decision is now my responsibility. Some days are hard, putting yourself and your work out in the world for people to see and to judge is hard. I’ve been so thankful to get so much support from my friends, family, and clients along the way (like, truly, truly blessed). At the end of the day, making people happy through food is worth the temporary struggles and I’m a strong believer in all things happen for a reason and that all things work out how they’re supposed to.
We’d love to hear more about your business.
I am primarily known for my cakes (although I can bake anything) and I specialize in gluten-free and other dietary specific offerings. I am most proud of the fact that I offer really stellar tasting dietary specific baked goods. What sets me apart from others is the flexibility I’m able to offer as well as the taste of the final product. I work with my clients to cut out any allergens or products they’re avoiding, I can create nearly any flavor profile under the sun, and I can create a product that no one can tell is “different”.
Many gluten-free or dietary specific products on the market are still easily identifiable in the taste and texture. I pride myself on the fact that I can take a gluten-free cake to a party without anyone noticing the difference. I like to surprise people and tell them after their compliments that what they had was gluten-free (or dairy-free, vegan, etc). They are always shocked and can’t believe it. I generally tend to like gluten-free or dietary specific versions of my products better. I’d love for you to give my baked goods a shot and let me know what YOU think!
What were you like growing up?
I always loved cooking for my family. I cooked any chance I got. I would put on “dinner parties” for my mom and she’d let me make the most horrendous stuff (ha!) but she allowed me to be creative through the process. I always loved seeing how happy it made people when you cooked something for them and presented it to them. That’s still the most exciting part.
The part of my childhood I remember the most was going to my friend’s parents’ tattoo shop on Fry Street in Denton during the summers. I really loved the buzzing energy of the shop and loved watching the artist’s work. That’s where I embraced the idea of being “different” and liking things that were a bit unusual. It was exciting and I think some of the most influential times of my whole childhood. Funny enough, her mom now does cake decorating as well.
I was definitely more of an outcast all throughout school and college and still, currently. I tend to be a workaholic that makes little time for a social life. I’ve always found that being shy and not easily connecting with people, that food was always common ground and an easy place to start a conversation. I honestly still use that as an opener 99% of the time.
Contact Info:
- Website: kpbakescakes.com
- Email: [email protected]
- Instagram: instagram.com/kpbakescakes
- Facebook: facebook.com/kpbakescakes
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