FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I’m pretty flexible with pricing depending on complexity, budget, etc.
- What is your typical process for working with a new customer?
I would ask the flavor of the pastry/cake/frosting, what type of events, how many it needs to serve, and go from there!
- What education and/or training do you have that relates to your work?
Took classes at CIA and a local college professionally, and have been self taught for over 15 years and still improving every day!