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Venue relationships, FSA guidelines and business success with Krissy Quinton
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Today I'm chatting with Krissy Quinton, founder of Primrose cakes. After building a successful wedding cake business herself, Krissy now supports newer cake makers in the practicality of setting up a cake business. From food hygiene to FSA guidelines, we cover it all today - and whether you are a cake maker or not, there's a lot in this episode for you!
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Time stamps:
Starting a Cake Business (00:00:54) Krissy's journey from a teacher to starting her cake business, experiences with getting recommended at venues, and involvement in the new guidance from the Food Standards Agency.
Transition from Teaching to Cake Making (00:01:57) Krissy's transition from teaching to cake making, self-taught cake decorating, and formal training.
First Customers and Cake Making (00:03:03) How Krissy got her first customers, started with celebration cakes, and added weddings to her business.
Getting Recommended at Venues (00:07:34) Krissy's process of getting recommended at venues, the challenges, and the importance of pushing oneself.
Transition to Full Self-Employment (00:10:20) Krissy's transition from teaching to full self-employment, managing the risk, and navigating the decision.
Struggles in the Cake Business (00:12:50) Krissy's struggles with customer ghosting, balancing quiet and busy spells, and the personal impact of business decisions.
Guidance on Using Flowers on Cakes (00:19:05) Krissy's involvement in the new guidance from the Food Standards Agency on using flowers on cakes and her interest in teaching others about it.
The guidance from the Food Standards Agency (00:19:59) Krissy shares her involvement in providing feedback on the guidance about using flowers on cakes.
Top line advice on using flowers on cakes (00:20:48) Krissy provides tips on using fresh flowers and foliage on food, including knowing the flowers and using organic ones.
Responsibility of cake makers (00:23:04) Krissy emphasizes the cake maker's responsibility in ensuring the safety of the flowers and foliage used on the cake.
Expected date for the guidance release (00:24:50) Krissy discusses the expected release date of the guidance and clarifies that it's not a law but a soft guidance.
The importance of branding and marketing (00:25:42) Krissy talks about the significance of branding and marketing in her business and the changes she implemented.
Resources for cake makers (00:27:45) Krissy shares her website and free downloads, including information on toxic flowers and foliage not to be used on cakes.
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