Alright – so today we’ve got the honor of introducing you to Quenisha Doyle. We think you’ll enjoy our conversation, we’ve shared it below.

Hi Quenisha, thanks for joining us today. We’d love to go back in time and hear the story of how you came up with the name of your brand?

I came up with the name The Tipsy Cheesecake when I was out enjoying cheesecake at a popular cheesecake place and had a random thought come across my mind. Going out for cheesecake all the time was expensive so I told myself that I needed to figure out to make it myself. I knew I didn’t want it to be the same as what people are used to, so I thought that combining my two loves together of cheesecake and bartending would be the thing that the world never knew they needed, thus The Tipsy Cheesecake was thought of.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

I am a creative baker that focuses on baking cheesecakes. Some are infused with alcohol or combined with other popular desserts to make a new creation. I have combined my favorite childhood desserts with cheesecake and created a new mouthwatering experience. I am a southern country girl so I love a good peach cobbler and sweet potato pie. The peach cobbler cheesecake is one of my most popular desserts that I make. I try to change every day life events with a different type of dessert outside of the traditional cake and cupcake. Not everyone loves cake and wants something different.

I feel what sets me apart from others is that it’s something that most people would never think of doing and it sparks their interests, especially the ones that I make with alcohol. If I tell someone that I have made a Strawberry Margarita Cheesecake, they are immediately curious even if they don’t want to be because it just sounds like that doesn’t go together. Once they try it, they are immediately hooked and are curious to try other flavors or combinations because it’s not an every day thing that you see.

I am most proud of myself for actually stepping out of my comfort zone and for putting myself out there for people to try my creation and accepting their feedback. I am extremely critical of myself and tend to overthink. It’s hard for me to share what I feel is so personal to me with others because I worry about how it will be received. I am a perfectionist and I analyze everything. I feel like it has to be done the right way and the same way every time. For me, it needs to be the same or better than it was the last time. Every time I go into the kitchen to bake, I go in with the intent to make every person that tries it happy and leave with a positive life-changing experience.

What’s worked well for you in terms of a source for new clients?

The best source of clients for me has been word of mouth. I started of baking samples and passed them out to my coworkers. I took their feedback and made adjustments as needed until I felt it was just right. That turned into them being customers and taking them home to their friends and family. They caused a ripple effect and I ended up with their friends and family wanting it as well. My coworkers have been my biggest supporters for the holidays.

What’s a lesson you had to unlearn and what’s the backstory?

A lesson that I had to unlearn would be being too comfortable. I remember for a huge order, I was so relaxed and procrastinated a little bit on starting the order. A hiccup came when I was making the order and because it was so late, it was hard for me to get to a store to get the things that I needed to make it work. I had a long day at work and just didn’t have the energy to get started as soon as I got off so it turned into a bunch of napping and laziness. Before I knew it, it was 11 pm and things were not going the way that I intended for them to go. One of the cheesecakes exploded on me and I had to figure out how to fix it in the short amount of time that I had. It was so nerve wrecking and stressful. Everything eventually worked itself out and they were satisfied. From that day on, I promised to keep extra everything in case life decides it wants to throw me a curve ball.

Contact Info:

• Website: www.thetipsycheesecake.com
• Instagram: https://www.instagram.com/_thetipsycheesecake?igsh=OGQ5ZDc2ODk2ZA==
• Facebook: The Tipsy Cheesecake