We had the good fortune of connecting with Lydia Springer and we’ve shared our conversation below.
Hi Lydia, we’d love to hear more about how you thought about starting your own business?
I had just finished culinary school and dove right into working in hotel and resort kitchens. I helped run the pastry departments that would feed hundreds of people daily, and after 3 years I started to burn out, fast. Long hours, nights and weekends, and I was newly married myself, I became so exhausted I started to not enjoy what I did as much as I had use to. I noticed a big need for custom cakes and wedding cakes in my area. So many venues around were being built and quite a few allowed couples to bring in their own vendors. I realized to be able to keep doing what I loved, and still love it after the end of a long day, I needed to make a change. It just made sense to fill that void and step into weddings full time on my own. I wanted to give couples that detailed, personalized experience and full focus attention that I felt could lack when there are many clients at one time, so that was the main factor in creating my custom cake business.
Let’s talk shop? Tell us more about your career, what can you share with our community?
I feel like as a former bride who went through the wedding planning process in today’s market, as well as someone who has worked behind the scenes on more cakes than I can remember, I feel like I can relate to my current clients on a certain level. I went from having absolutely no clue on how difficult working on wedding cakes could be, since I had always worked in fully stocked commercial kitchens where everything was at my disposal, to having to start from scratch and be the cake designer, supplier, delivery person, dishwasher etc. And to see that hard work pay off with features in magazines of my cakes, with so many amazing people in the wedding industry inviting me to collaborate with them, I never would’ve thought I could make it this far. There are always going to be a learning curve and challenges. Baking is a science and trial and error is the only way to find what works. Things like baking in a new oven, or a mixer over heating will always come up, but I’ve been lucky enough to work under some amazing chefs that have taught me how to adapt, always be prepared and have plans B-Z ready. The biggest thing I’ve learned is prepare early, work efficiently, have back up plans for your back up plans, and never be afraid to learn. Whether it be constructive criticism or suggestions, keep an open mind. My brand and company is my heart. I want to make you delicious and pretty sweets, but I also want you to know who you are working with and build that trust, so you know you have absolutely nothing to worry about when it comes to the desserts for your event. From the first inquiry, to the in person consultation and tasting, all the way to the delivery date, my goal is to make you feel at ease and confident that the tastiest part of your event is secure.
Who else deserves some credit and recognition?
My Husband Scott, who without this business would not be possible. He helps with so much of the not so fun stuff of running a business. Accounting, marketing, supply runs when I’m too busy in the kitchen to step out myself, and helping me hold it together when things can seem overwhelming. My biggest cheerleader, partner and best friend.