What made you decide to move to Cade’s Cakes from Dallas to NYC?
It’s been a little bit of a back and forth. [Cade’s Cakes] originally started in Austin while I was attending the University of Texas. I ended up dropping out at the end of my sophomore year to pursue baking full-time. I then switched to a 6-month pastry school here in NYC. After school, I worked 7 days a week and two jobs just to pay rent. After a while, I missed that one on one customer interaction and moved back to Dallas to be my own boss and experiment doing Cade's Cakes full time. To sum it up, in Dallas custom cakes went way better than I was expecting. I quickly found my niche market once again and was producing around 20 cakes a week in no time. Taking the leap to move away from very lucrative business with loyal customers in Dallas was a huge risk and very stressful. But I like to take inspiration from food, pop culture, artists and fashion trends. And New York is the hub of all of that. I missed the city’s energy and workflow.
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