We were lucky to catch up with Rebecca Creel recently and have shared our conversation below.
Rebecca , thanks for joining us, excited to have you contributing your stories and insights. What’s the backstory behind how you came up with the idea for your business?
The idea to start a baking business came on softly and it stemmed from my hobby as a kid. My dad was a diabetic, so we didn’t keep much flour or sugar in the house. I’d randomly want to create something and look up a recipe in one of my mom’s old cookbooks. I’d often find myself at my neighbor’s house, standing at their door asking for a stick of this or a cup of that. The first cake I created with any sort of piping work was for my dad’s retirement dinner. I was currently a stay at home mom, taking care of my three kids that were under 2. I have a music education degree and was passionately teaching at a local school when I found out I was pregnant with twins just 9 months after having my daughter. After a lot of time praying and discussing options, my husband and I decided it would be best if I paused my career and stayed home. Baking ended up becoming a huge part of my life again, mostly because it was a way to deal with the chaotic days that come with being a mom. Creating something for someone to eat brought me joy and it was a way to relieve stress and anxiety. It’s not just eggs, flours, and sugars to me – it’s a gift that I’m giving someone with time and energy and effort. It’s an art form. When I started doing it more for friends and family, that’s when I realized that maybe I could start creating things on a bigger scale. It was a way to help bring in income to support my growing toddlers who loved to eat but also it was a way to still be able to stay at home. I’ve been a homeschool mom now for 4 years and I love every second of it. I love the flexibility my business gives me and as my kids get older, they become more involved. They see first hand what hard work it takes to turn a dream into a reality!
Rebecca , before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?
I knew moving forward with my bakery that I wanted to specialize in buttercream cakes. I’ve never been a fan of fondant personally, so I wanted to create cakes with the clean look of fondant but they also have the buttery and silky texture of a delicious icing. I’m also a huge cupcake fan but it’s honestly always a challenge to find a moist, delicious, and flavorful cupcake. Those two avenues became my niche and something I wanted to be known for. There are a few bakeries in the area, whether home or commercial, that do an amazing job of supporting one another. I wanted to create a business that helped me to stand out in an already established market. My absolute favorite thing a customer can say to me is “do your thing.” I get a lot of that and it allows me to go with the creative freedom from the theme or color pallet they’ve given me. It’s always important to not copy an exact picture or replicate someone else’s work with any art form, and baked goods is no exception. When I can create something custom and unique for someone’s event, that is the absolute best feeling!
How about pivoting – can you share the story of a time you’ve had to pivot?
I worked really hard for a couple of years to get into the wedding industry. I first had to grow in my skills and get my name out there so I could show brides and vendors that I have something to offer! I began doing wedding cakes before COVID and even during COVID, they didn’t slow down. In 2022, I had several during peak wedding season which in Texas is March-May and October. With that came several missed soccer games and opportunities to be with my family. As my kids are getting older and becoming more involved with sports and actives, I realized that I didn’t want to work weekends anymore and miss it. I decided to pivot my business to having all cakes and deliveries done by Friday at 6pm. This was a huge decision because it would take me out of the wedding industry almost completely. I then found out I was pregnant with surprise baby number 4 and I know it was the best decision I’ve ever made for my business. I won’t ever get this time back with my kids and I still get to bake a create on a schedule that works best for my entire family.
What’s been the most effective strategy for growing your clientele?
I’ve not ever worried about growing but creating a good quality product and establishing relationships with customers. There are many times when someone comes to me in need of some cupcakes because they have had such a horrible day and they’re looking for something to unwind with. I’ve created cookies for people with cancer or lost loved ones and I’ve been able to just listen to their stories. Everyone has a story, and I think when you look past the service you’re giving someone and see the actual person, they will connect and remember that. Word of mouth has been how I primarily have generated so many customers. There are also large extended families that are very loyal to me just from doing one party or one event. The “strategy” is just to love what you do and love on the people you do it for. The rest will fall into place.
Contact Info:
- Website: www.littleessweets.com
- Instagram: @littleessweets
- Facebook: https://www.facebook.com/littleessweets