Hi, Kait! Please introduce yourself.
Can you tell us more about your business/product? How / why did you start your business?
Cake Life, the brand, was born in November 2019. However, in my early 20’s, I was a bartender in Chicago and would hustle my cakes on the side and continued to do so with every other job I had that wasn’t as a full-time baker. In November ‘19 I took the plunge to go full-time and started my company in my small apartment in Capitol Hill. My product revolved around cakes. I had an infinity for color and design. For me, the cake was my medium, like a ceramist to clay.
Since then, my company has evolved and I’m not only producing cakes but croissants.
I have always had two loves, cakes and croissants. However, until the pandemic, I didn’t explore the option of putting my croissants into the universe and I’m grateful I did.
Aside, from the traditional flavors, I offer more dimension to most of my croissants. For example, bi-colored orange croissants filled with a spiced pumpkin pastry cream topped with toasted meringue and pepita brittle.
What does kinship in the context of food mean to you? How has food served as a connector for you?
Food has really shaped my community. It has drawn me to like-minded people who also work in the industry or just like to cook/bake in general. Personally, being a baker and all, I think pastries bring people together. Cake slices at a party to a shared croissant over coffee.
What is your favorite fruit and/or vegetable? And/or ideal meal?
Quince! I wait all year for these. I prepare mine by poaching them with a variety of spices. I use them as a compote in cakes or for personal indulgence with my yogurt and granola or vanilla ice cream.
Order Kait's amazing cakes or croissants through her website: http://www.cakelifeeveryday.com/