The reason I decided to start my bakery business is because wanted a challenge and flexibility. After 15 years in the field of finance, I lost interest in what I was doing. I have always wanted to start my own business, why not focus on something I'm passionate about. I was raised in a family of bakers, my grandmother owned a couple of bakeries when I was little, and I remember my mom bringing home fresh baked French bread or croissants in the morning for breakfast. It has been more than 30 years, but those nostalgic memories of fresh baked goods are still on my mind.  

After some extensive research and visiting numerous bakeries, I decided to take the plunge. I found that not many are baking from scratch. Not to mention that most of the frostings are made from shortening and powdered sugar, yuck! I wanted to provide my customers good tasting, fresh, preservative free, made from scratch pastries. My philosophy is, if you’re going to spend money on food, why not spend it on something that’s worth eating. I started the business by renting a commercial kitchen and selling my pastries at special events, catering and special orders. At these events, I’m often asked if I have a retail shop. After two years of market testing, I’ve decided it was time to open a retail location. 

At Sweetest Confessions, the majority of our baked products are made from scratch daily in our bakery. When possible, we buy ingredients produced locally to ensure that our ingredients are fresh, as well as provide support to local businesses. 

How did I come up with the name? I was considering going with Sweetest Confections but I casually mentioned the name to some of my girlfriends over lunch one day and one of them suggested Sweetest Confessions. I let the name roll around my tongue a little bit and it stuck. It added a play on the word and a little naughtiness to it.

Vanessa