Baking A Brand, Sift by Sift: A Soloprenuer Journey Towards Success

In the sizzling summer of 2016, driven by a passion for baking and the need to navigate soaring costs in the Bay Area, I birthed a baking business that's all about savoring the essence of homemade goodness. Not merely content with crafting cakes, I've meticulously woven a brand identity that's earned accolades, including two prestigious bronze awards for branding and logo design in the 2019 Indigo Design Awards, courtesy of my exceptional graphic designer.

My Journey

Baking has always been in my blood. I learned to bake from my two grandmothers and my father. Both my dad and his mom have had side baking ventures before I was even thought of and the taste of success was passed onto me.

Additionally, because my family comes from crop-sharing backgrounds, we’re accustomed to making a way out of no way and cakes out of mud in order to thrive, share love and community. And it’s that spirit that drove me to launch my own baking business. Without a financial cushion for personal expenses, let alone a food business, I was able to able to grow and sell my goods through relationships with food incubator programs, and local community groups.

My presence at pop-up shops has become labor of love and cornerstone of community pride. I’ve served the people at San Jose State University’s homecoming, UC Berkeley welcome initiatives, and have collaborated with other creatives to infuse my baked creations with the pulse of Bay Area culture. A crowning moment was my debut at Oakland's black restaurant week, celebrating my East Oakland roots with flavor, heart and soul.

My Essence

I stand tall (in spirit because I’m only 5’2) as a growing small-batch, black-owned gluten-free baking enterprise. Each confection I create is a celebration of the culture, history, heritage and the heartwarming joy of homemade goodness. My commitment extends beyond baking; it's about curating experiences, fostering connections, and weaving moments of happiness through every delicious offerings.

Where I’m Baking Now:

In my kitchen and for family friends on both coasts.

In 2022, I took a sabbatical from the “business” side due to the rising cost of inflation. I’m currently recovering from that by I’m focuszing on healing and developing operations that allow me to scale the way I want to. But keep hope alive that I’ll be serving something sweet directly to your door step, one day in the future.