Today we’d like to introduce you to Daisy Hall.
Thanks for sharing your story with us Daisy. So, let’s start at the beginning and we can move on from there. Ever since I can remember, I’ve always wanted to be a chef. I remember in 5th grade we had a career day and I got my picture taken in a chef uniform. It was when I was 15 when I decided what kind of chef I wanted to be, a Pastry chef. I took Wilton courses and started learning basic cake decorating. Around that time Ace of Cakes aired on tv and I was hooked with the whole cake world! After graduating high school early, I wanted to go to The Culinary Institute Le’Notre, however, my parents couldn’t afford it and I ended up going to San Jacinto College at 17. At first, I started with Culinary classes because Baking and Pastry wasn’t an option then. Within my first year, I accepted a College Internship at Walt Disney World. I moved to Florida to work for Disney, I fell in love with Florida so much I decided to move there. I transferred all my classes over to their community college and to my surprise, they offered baking and pastry so I switched majors and started all over again. I worked for Disney World part-time, worked at a Cookie Shoppe full time AND went to school full time. After two years of living in Florida, I got homesick and decided to move back to Houston. I transferred all my classes once again and started over for the third time.
Once I was back in Houston and back in school, I had a bad experience with a class and was discouraged from continuing my education. Four years later, after getting married and having my first child, I decided to finish what I started, but unfortunately, I had to start all over AGAIN. This time, I decided to go back to where I originally dreamed of going, The Culinary Institute Le’Notre. Two years later, I FINALLY graduated with my Baking and Pastry degree and could finally call myself a pastry chef. This is one of my biggest accomplishments in my professional life since it took almost 10 years. Within those ten years, I always baked for family and friends here and there. It wasn’t until a couple of years ago that I decided that working for the man was not for me and I pursued my home business head on.
Has it been a smooth road? Absolutely not! I have struggled every step of the way, from not being able to afford to go to school, to having to take time off during the birth of my second child. I felt I had it all going for me when I was finally in Culinary school, but then, I got pregnant and was forced to take time off. I was not going to let that stop me what so ever. My daughter was only two months old when I went back to school. I was nursing her at the time, and I would have to take breaks in between classes in order to pump milk for her and leaver for the babysitter. Not only was I dedicated student, but a dedicated mother as well.
We’d love to hear more about your work. I am a home-based bakery. I make cakes, cupcakes, cookies, cake pops, pretzels, and Rice Krispies. I mainly specialize in custom cakes and cookies and I’m known for having amazing sugar cookies. As a company, I am most proud of being able to produce my customer’s visions into edible art. My passion and dedication are what sets me aside from others. I know that custom cakes and cookies can be expensive, and I try to be a little bit more affordable. I do this because I love what I do and I’m not trying to get rich off of it. I’m a small business trying to pay for my children activities like ballet and tae kwon do classes not make riches.
Is our city a good place to do what you do? Yes. Due to the diversity and size of our city, there’s always a celebration of some kind that needs baked goods.
Other: Daisys Cakes