FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing can vary based upon the amount of details.
- What is your typical process for working with a new customer?
Going through a series of questions about the occasion, price points, flavor/fillings, and venue details. Then I'll send over a contract to look over, and payment is accepted.
- What education and/or training do you have that relates to your work?
I attended The Chefs Academy in their pastry arts department, also decorated and built cakes during my time with Baskin Robbins