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

Ann, thanks for joining us, excited to have you contributing your stories and insights. It’s always helpful to hear about times when someone’s had to take a risk – how did they think through the decision, why did they take the risk, and what ended up happening. We’d love to hear about a risk you’ve taken.

The biggest risk that I have ever taken was when I decided at the age of 29 to quit my job as a Social Worker for Cuyahoga County Department of Children & Family Services after 6 years and start over by going back to school and pursuing my passion for baking and pastry.

I sold my house and moved to Charlotte, North Carolina to pursue an Associates degree from Johnson & Wales University in Charlotte, NC in Baking and Pastry Arts. I have always had a love for baking and any chance I could be in the kitchen making dessert, it not only gave me a purpose, it allowed me to express my creativity, focus on something that I enjoyed doing and I got a sweet reward at the end that was pure happiness. I was too intimidated to try anything that sounded complicated on my own so I stuck with what I knew, cookies, brownies and cheesecakes in muffin tins. These were good, but, I was not sure how to make a pie, work with yeast or make fancy pastries on my own, so I didn’t try.

I had already gone to College for a Bachelor’s degree at Kent State University to pursue a teaching career. Unfortunately, the school kicked me out for a 1.0 GPA due to my undiagnosed ADD and I was not able to continue in Teaching. I was able to get back into school after meeting with the Dean who allowed me back into the college, but I had to switch majors as there was a minimum 2.5 GPA requirement to be a teacher. I graduated with a Bachelor of Fine Arts after 5 years. I became a Social Worker because it was not your typical “desk job” and it would allow me to work with kids.

I found Pastry school to be fun, exciting and challenging. On the 3rd day of school, I had a Teacher tell me that this is not what I was meant to do and that I needed to find something else to do. I was in shock, upset and kept on going and graduated in 2007 with an Associates Degree in Baking & Pastry Arts.

I have now been a Pastry Chef for 16 years, and also have been Teaching Baking & Pastry for 4 1/2 years. The risk definitely paid off!

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 Ann (aka Annie) and I grew up in Cleveland, Ohio. I have always had a love of baking and eating desserts of all kinds. I started baking for my family and friends as a kid, but had limited skills as I had no one to teach me the proper techniques and I was too intimidated to attempt anything on my own.

I only eat desserts and carbs so I am really knowledgeable in this field. I pursued my passion for Baking & Pastry at the age of 29 and went to Johnson & Wales University in Charlotte, NC and earned an Associate degree in Baking & Pastry Arts. I had no idea how many desserts there were or how many categories of desserts there were. I had classes that were topics like “Plated desserts”, “French Pastries”, Intro to Cake Decorating”, “Breads”, “Chocolate and Sugar class” and more. Pastry School was fun and fascinating at the same time. I had no idea this could actually be a career for me to pursue.

I spent 10 years working in Restaurants and Private resorts in North Carolina, Florida, Georgia, Pennsylvania and Ohio before I burned out of the restaurants after a decade. I knew this is what I was meant to do, but felt like I lost my passion and became more of a machine and it was less about connecting with people who loved desserts, and more about seeing how many desserts I can make and create in a day. I became efficient, and exhausted.

I left my full time job at the Cleveland Museum of Art in 2016 and started a business on August 27, 2017. I started my business, Annie’s Signature Sweets as a catering business, but was still missing connecting with people who were purchasing my desserts.

I was renting a kitchen that was large and the owner suggested I teach classes in the space. I taught my first baking class on February 5th, 2018 and have now taught 575 baking classes since that time virtually and in person.

I teach my students professional techniques that can take away the fear of baking and make baking more fun. I help students build their confidence in the kitchen and explore their creativity.

My students have been joining me from all over the world and continue to bake beyond the classes. I have dozens of students that have taken 3 dozen or more classes with me and 1 student that has taken over 60 classes in a year and a half with me.

My classes have been featured in Country Living Magazine and Parade Magazine, in Cleveland Magazine, in the Newspaper, and on National television.

I never anticipated how much I would learn from my students and how much they would love my classes and keep on coming back. I see my students scared to death in the first class and then see how quickly they let go of the fear and self doubt and become proud of what they just made within the first class.

My students challenge me as much as I hope to challenge them in the best way possible.

I have taught students as young as 3 virtually and in person. My students find my approach to be relatable, fun, and I always encourage questions and take everything step by step so everyone can keep up. I focus on the basics of baking and highlight how to make your signature sweets your own by adding personal touches to your sweets in every class.

I teach corporate events, kids classes and classes for beginners to advanced bakers! I teach students methods that apply to multiple desserts and I teach a unique assortment of classes for students including gluten free classes, cake and cookie decorating classes, French Macarons, bread, cheesecakes and more!

I love that my students are finding their own passion for baking in my classes and I LOVE seeing their progress. Many students continue to send me pics beyond the classes and have done things I have not even done. It’s amazing and so rewarding!

What do you think is the goal or mission that drives your creative journey?

My creative journey began with a girl who had a passion for baking, and eating desserts all day every day. I still eat dessert every day, however, now my mission is all about using my knowledge and skills to help others find their own creative journey through food. Food connects us and brings us joy and happiness. My goal and mission is to take the fear out of baking and help students find their “yum” in the kitchen and their confidence.

Is there something you think non-creatives will struggle to understand about your journey as a creative? Maybe you can provide some insight – you never know who might benefit from the enlightenment.

Baking gets a bad rap for being so challenging and so scientific. I teach my students that baking is scientific, but it is also a fun, therapeutic way to learn about the science and you get immediate results that are edible so that is a huge bonus! I never thought of myself as being creative or artistic, I had a friend’s niece call me a “food artist” and it changed my perspective. Baking is as creative as you allow it to be. I have embraced my artistry and help others find their own in my classes. My advice is to not get caught up in the expectations of what everyone else wants you to do, but to find your own creative spin and go with it! If you enjoy it, that is all that you need.

Contact Info:

• Website: www.anniessignaturesweets.com
• Instagram: https://www.instagram.com/anniessignaturesweets/
• Facebook: https://www.facebook.com/anniessignaturesweets
• Linkedin: https://www.linkedin.com/in/ann-loparo-092b08131/
• Other: https://www.pinterest.com/anniessignaturesweetscle/