We recently connected with Yasmaneka Bush and have shared our conversation below.
Yasmaneka, appreciate you joining us today. So, naming is such a challenge. How did you come up with the name of your brand?
Naming a business is anything but easy. I started trying to figure out a name in my freshman year in college, it was one of our assignments. Twisted Desserts was the original name, with the objective to take classics desserts and, “twist” them into something new and innovative. I went through about three more names over a four year period, before committing to, Timeless Desserts. I wanted a name that express not only what I could create, but also the experience; not only with my creations, but with the joy of every moment that I am a part of. To me that is Timeless, and at that moment the name, Timeless Desserts stuck.
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.
As a child I always changed what I want to be, one day I wanted to be a lawyer and the next day I wanted to be a model. My love for watching food network channel didn’t. This channel get me interested with the ART of food. So I started drawing and painting, so from 4th-9th grade I knew I would be an artist, and was willing to be a starving artist too. Whatever it took, because I knew I loved the creating process that much. Then a representative from JWU was talking to my home economics class, and I got to asked necessary questions. Later on I reached JWU and want they were about, I realized quickly I didn’t want to cook but I wanted to bake and that lead me to their Baking & Pastry program.I studied everyday and I didn’t spend my weekends going out, I could be found in my room, studying. As much as I wanted to have a social life, I wanted a career more. That was my focus. I learned about the food industry while in college and after that I became a part of the industry.
I love decorating cakes, and have specialized in wedding cakes, painted cakes and desserts. such as macarons, cookies, and bar desserts. French pastries, such as croissants and macarons have my heart. I love the skill and technique these pastries consist of. The thing that sets me a part from most is, my painted cakes, the love and creativity I put into each products, and being able to create boxes for smaller desserts to be presented in, that gives me joy. I am proud to have the opportunity to creatively express myself.
What’s a lesson you had to unlearn and what’s the backstory?
I had to unlearn having a set mind, things are forever changing and being stuck in one era prevents growth, and I wanted to grow personally, as well as in the industry and for that reason I had to learn to think outside the box.
What’s been the most effective strategy for growing your clientele?
The best way to build and maintain clientele, is word of mouth. Yes having social media is great, but having an individual that has had your product, brags on you to others is more effective than anything.
Contact Info:
- Instagram: timeless_desserts
- Facebook: Timeless Desserts
