We recently connected with Kelly Kleisner and have shared our conversation below.

Kelly , appreciate you joining us today. Can you tell us about an important lesson you learned while working at a prior job?

I worked for many years in corporate environments. Both restaurant groups and hotels. All the while I was slowly building my business, Mirabelle Bakery. Most of the hotel properties where I worked were high volume and luxury brands. I was also lucky enough to work in some very popular restaurants enabling me to further hone and broaden my skillset. Working in high end properties gave me great understanding of demanding clientele as well as the drive to work for long hours. After many years in this type of setting I had the desire to work more in a one on one capacity. I think this has helped me streamline my business, Working closely with clients to create the cakes of their dreams. Also recognizing the value I bring was learned by being unvalued in a corporate settings, and being offered raises or promotion only upon giving notice, I would not change my career path because offered insight into what I wanted and did not want.

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 grew up in a family where most of the men worked in hotel settings. All of my family has wonderful cooks and bakers. So I was constantly surrounded by good food and hospitality. This influence drove me to go to culinary school in Chicago and immerse myself in the food scene. I continued to work my way through hotels, restaurants and bakeries learning all I could as I went along. In 2009 I was asked to make a wedding cake and from that single sale I began my business. Now in 2023 I am about to change my menu and offerings with Mirabelle Bakery and streamline to just offering styled and creative cakes. I know that is what I want to focus on. I love working one on one with clients. Weddings and anniversary parties can be a stressful time but choosing your cake should be exciting, fun and seamless. Clients often ask me to recreate styles they have seen online or a cake that had at there wedding 50 years ago, it always a fun challenge.

Can you share a story from your journey that illustrates your resilience?

During 2019 through 2022 I worked at a luxury hotel property. We went through a grand opening that was difficult, as well as property damage during the BLM unrest and the pandemic. I was called back to help reopen the property and offer leadership to staff, as my boss recovered from surgery. All of these challenges were incredibly exhausting physically and emotionally. It did reenforce the strength I knew I had within myself and that I could overcome during adverse times.

Can you talk to us about how your funded your business?

Initially I started Mirabelle Bakery with just $300. I used the sale of a small wedding cake to fund getting my licensing in order. I later had a Kickstarter campaign to raise funds to purchase equipment. I was creative and used the tools I had to create cakes and desserts. Often times my fellow pastry chefs and I would share or borrow equipment for specific orders. I prided myself on making the orders happen on a budget and without a lot of frills in the kitchen. Purchasing only what I could manage.

Contact Info:

• Website: mirabelle-bakery.com
• Instagram: kellymirabellebakery
• Facebook: Mirabelle Bakery