So happy to hear that! It can be a difficult transition but for me it was totally worth it 🙂 I wish you the best of luck with your baking business!

Hi April,

Things go awry in my kitchen all the time! But whenever something doesn’t turn out how I hope, I look at it as a learning experience and try to figure out what I learned and how I can avoid making the same mistake in the future. That helps me a lot 🙂

@Chelsweets,

Thank you for your reply. I love to bake and it has become a family tradition with my mom and I. Christmas comes and we hit the kitchen and bake up some great cookies but when I bake solo and try new recipes I become very hard on myself. I’m super critical and I just want it to be right. Do you have tips how to combat the stress of the mental battle with oneself.

Hi April,

I got into baking when I was 22 and working my first corporate job, it was a great stress reliever. I learned by doing, and just tried out tons of different recipes to get a feel for what I liked in different types of baked goods and frosting. I was super curious and that drove me to learn a ton and try out different techniques and decorating styles. I read cookbooks and watched tons of YT videos and baking shows. It all helped me grow a lot!!

Thank you for your time
April Medrano

I have been contemplating going full time but I am unsure, scared, nervous. The security of my day job is a huge deal. I have a 5 year old to take care of. On the other hand I don’t want to wonder what if.

I keep it in prayer but want to hear from others who are going through this as well.

My cake page on Facebook and Instagram is Pinkee’s Sweet Treats “Gotta cake for that?”

Thank you so much for talking my comment ?

Thank you so much for inspiring me.

I left the corporate world 15 years ago and through a friends encouragement, I started selling my home baked goods slowly but surely. I never looked backed! I have grown my skills base and knowledge in leaps and bounds in regarding baking!! During this period however, my husband lost his job and I was forced back into the corporate world for 5 years. Since lock down 2019, in South Africa, I am back to home baking after loosing my job.

As we share the same view on money, I decided to give it my all this time and no mucking around… with the full backing of my family. Both my daughters are very creative and just starting climbing in, helping me set up all the social media platforms etc.

I must just add one down side.. here in South Africa, we unfortunately do not have the numbers to ensure a consistent flow of income, so you need to be quite creative and industrious!

I wish you everything of the best and God’s richest blessings are yours!
Warm Regards,
Chantal

Long story short, I’m at a crossroad where I can quit my job and open a bakery with a friend (also a baker but he has more experience in food and beverage operations) or continue with my academic career. In the past, my friends and family mildly encouraged me to switch careers because they didn’t know about the academic or the baking world. With the pandemic, it seems like they now have much polarized opinions. Some tell me this is best time to open one with delivery and pickup options because many businesses are closing down (retirement, costs, not covid19 compliant, etc.) while some are telling me I’d be making a foolish move, throwing away a secure job to enter the food industry during a pandemic. The funny thing is those in my field tell me I should follow my passion and bake. Those in the food industry tell me to turn 180 and March straight back to academia. Honestly, I can see where they’re both coming from and there’s definitely merit to both sides of the argument. Still, it’s hard to decide.

If you don’t mind, could you offer some advice and wisdom for me? I’d really appreciate it!