bake Special Report - July 2022 - 6

mom-and-pop version of Whole
Foods. And we did a lot of baking
in house. I learned a lot about allergen-free
friendly baking. "
Building from scratch
Her background is art; she studied in
college building pottery sculptures
by hand. She enjoys the opportunity
to create.
" I just have always been kind of
service oriented, worked in fine
dining restaurants as well as late
night music venues. And I saw an
opening for a new bakery in town.
This way my first opportunity to
learn baking. Her name was Gigi
(of Gigi's Cupcakes). I reached out
and submitted my resume, and
I accepted the job when it was
offered very quickly. "
Ultimately, Kay progressed into
management, working for the franchisees.
" I had a really excellent
relationship with them and there
came a point in time, though, where
I realized I was really investing a lot
of myself into it. I decided if I was
going to work this hard, I'd like for
it to be for myself. "
In 2016, she purchased that location
from the former owners and
proceeded to operate as an owner
there at that location until 2019.
That August, she opened Wildflower
Cupcake + Dessert Bar. And soon
came the COVID-19 pandemic.
" We did the math not that long
ago and about 90% of Wildflower's
life has been lived in the pandemic
era. We started seeing the effects
of the pandemic as early as late
February. It got really intense in
March. It absolutely was rough.
Rebranding itself was very challenging,
mostly because we had a
very short window of time to do it
and really no resources. There were
6
times where I think I was very much
on autopilot. "
Rebounding from the
pandemic
What followed was a serious staffing
issue as a result of the pandemic,
which became very apparent last
year. Kay had begun working with
another baker, who wound up
introducing Kay to sisters Larissa
Lyles and Katie Pruiksma, owners of
Whisked, another bakery business
in Greenville. " Initially it began with
an introduction, " Kay recalls. The
mutual friends started talking about
business possibilities.
" I've always been interested in
collaboration over competition, "
says Kay, whose original friend
specialized in macarons, which
she did not do. Then her friend
was moving to Austin, Texas, and
did not want to leave Kay high and
dry. The introduction to Lyles and
Pruiksma ultimately turned into a
new partnership.
Bake Magazine Digital Special Report 3 | Volume 3 | bakemag.com
WHISKED AT WILDFLOWER
http://www.bakemag.com

bake Special Report - July 2022

Table of Contents for the Digital Edition of bake Special Report - July 2022

bake Special Report - July 2022 - Intro
bake Special Report - July 2022 - 1
bake Special Report - July 2022 - 2
bake Special Report - July 2022 - 3
bake Special Report - July 2022 - 4
bake Special Report - July 2022 - 5
bake Special Report - July 2022 - 6
bake Special Report - July 2022 - 7
bake Special Report - July 2022 - 8
bake Special Report - July 2022 - 9
bake Special Report - July 2022 - 10
bake Special Report - July 2022 - 11
bake Special Report - July 2022 - 12
bake Special Report - July 2022 - 13
bake Special Report - July 2022 - 14
bake Special Report - July 2022 - 15
bake Special Report - July 2022 - 16
bake Special Report - July 2022 - 17
bake Special Report - July 2022 - 18
bake Special Report - July 2022 - 19
bake Special Report - July 2022 - 20
bake Special Report - July 2022 - 21
bake Special Report - July 2022 - 22
bake Special Report - July 2022 - 23
bake Special Report - July 2022 - 24
bake Special Report - July 2022 - 25
bake Special Report - July 2022 - 26
bake Special Report - July 2022 - 27
bake Special Report - July 2022 - 28
bake Special Report - July 2022 - 29
bake Special Report - July 2022 - 30
bake Special Report - July 2022 - 31
bake Special Report - July 2022 - 32
bake Special Report - July 2022 - 33
bake Special Report - July 2022 - 34
bake Special Report - July 2022 - 35
bake Special Report - July 2022 - 36
bake Special Report - July 2022 - 37
bake Special Report - July 2022 - 38
bake Special Report - July 2022 - 39
bake Special Report - July 2022 - 40
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https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
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https://digital.bakemag.com/sosland/bake/bake-july-2021
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https://digital.bakemag.com/sosland/bake/bake-march-april-2021
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