Almost everyday I get a call from someone who wants to order a birthday cake. I always ask a few standard questions to see if they are looking for something in my wheelhouse or not. Those who know me have heard one of my favorite lines, "If you want a cake shaped like a duck or with rockets shooting out of the top, I'm not the pastry chef for you." Why? I simply don't have a passion for sculpted cakes, fondant work, or any cake requiring anywhere close to 2 hours to complete. So I don't do them -- problem solved.
Most callers assume every bakery makes every imaginable cake or dessert. (Of course there are some that do or at least try to.) But the reality is -- everyone has their speciality. If you are in the market for a new Honda SUV, are you going to go to the Maserati dealership and expect them to carry a Honda CR-V? They both sell cars, but specialize in a specific product line/offering.
Two of the segments I enjoyed the least in pastry school were bread making and wedding cakes. Now don't get me wrong, I have a deep admiration for the talented cake artists and dough whisperers that can make either media bend to their touch. However, I am neither of those artists. One of the lessons I took away from pastry school besides a certificate and a lighter wallet was a realization that it was OK to not master every concept our education instilled. I discovered my passion is set on fire when I create new flavor combinations/profiles or unique ways to present familiar desserts, bite-size desserts or desserts that can endure shipping.
We each have our strengths and unique skills that we continue to fine-tune each time we step into the kitchen. The thought of being elbow deep in massive layers of cake, 5 different colors of fondant, and stressing over figurines is enough to make me check my wine stock.
I hope you enjoy the Mother's Day menu! Everything will ship on Monday, 5/3 or enjoy free pickup at Pita Pit on Saturday, 5/8.
Quack quack, quack..