Hello

My Story

Like many people in this industry, my journey into the world of baking didn’t exactly follow a straight line. So, let me tell you a little about how I got here.

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I grew up in Salem, Ohio, a small town in Northeast Ohio. It was a wonderful place to grow up and an even better place to raise a family—but for me it just wasn’t quite busy enough!

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Like many kids growing up, I was encouraged to go to college right after high school and pursue a career that would provide a stable future. I attended Kent State University, where I majored in Athletic Training with the goal of eventually entering a Physical Therapy program.

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But sometimes life has a different plan.

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After completing most of my junior year, I realized I needed to step back and reevaluate what I really wanted. I spent the next few years working at our local hospital as a Lab Secretary while figuring out my next move.

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During that time, I started making cookies, sugar cookie bouquets, and cupcakes for friends, family, and people in my community. I loved it—and, more importantly, I loved the reactions I received. People constantly told me, “You should open a bakery!”

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I wasn't quite ready to take that leap. I had seen several boutique bakeries come and go in my small town, and I wasn't willing to risk everything without knowing whether this was truly the path I wanted.

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Eventually, though, I realized something: I really did have a passion for creating desserts.

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I loved making things beautiful. I loved experimenting with flavors and figuring out what people enjoyed. Most of all, I loved seeing the excitement that something I created could bring to someone else.

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So I decided that if I was going to pursue baking, I was going to do it the right way.

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From Ohio to Atlanta

Le Cordon Bleu felt like the perfect fit. The only problem? There wasn't a location anywhere near me.

So, in September 2012, with the help and support of my parents, I packed up and moved from Northeast Ohio to Georgia. My mom has a cousin who lives in Marietta, so Atlanta seemed like the perfect place to start. At least I knew two people!

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It turned out to be one of the best decisions I've ever made. And, for the record, I have absolutely no plans to return to the frozen tundra of Northeast Ohio.

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I attended Le Cordon Bleu and graduated with honors, officially beginning my professional career in the baking and pastry industry.

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Learning the Craft

My first real bakery position was at Metrotainment Bakery in Midtown Atlanta. It was a high-volume bakery producing everything from custom cakes and cheesecakes to cookies, pies, and countless other desserts.

This was where I really began learning the ins and outs of working in a professional bakery. I quickly learned how to assemble and frost cakes, and then expanded my skills by learning how to produce the many different desserts the bakery offered. I still have a soft spot for their carrot cake cheesecake!

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After graduation, I knew I wanted more responsibility and, especially, more opportunities to develop my cake decorating skills.

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That opportunity came when Gigi's Cupcakes at The Forum was looking for a Kitchen Manager and someone to help develop their cake program. After interviewing and getting to know the team, I accepted the position.

I spent the next several years growing my skills, taking on more responsibility, and helping build their cake program. Deena, the owner, became an incredible mentor and supporter. She even envisioned me eventually taking over the business and offered me the equipment and supplies I would need to get started.

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That was my first real push toward owning a business of my own.

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Unfortunately, in May 2020, COVID changed everything and Gigi's Cupcakes at The Forum had to close its doors.

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Starting a business during a global pandemic wasn't exactly the easiest time to take the leap. I gave myself 5 months to see if I could make it work, but between student loans, a mortgage, and the challenges of securing financing during a pandemic, opening a storefront simply wasn't realistic at the time.

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So, once again, life took me in a different direction.

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Finding My Way to Karma Confections

My next chapter brought me to It's A Sweet Life Bakery, where I accepted a position as General Manager.

Looking back, I truly believe this is where I refined my skills the most.

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It was nice working with a team of talented individuals who I could bounce ideas off, and when we didn't know how to do a new skill or technique we would figure it out together. I was able to refine my cake decorating skills, really master the art of royal-iced sugar cookies, and continue designing and creating beautiful wedding cakes. I handled the majority of the consultations, communicated with brides and clients, managed emails, and spent a significant amount of time decorating and bringing their ideas to life.

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Customer service has always been extremely important to me. I believe every client deserves to feel heard, valued, and confident that their desserts are in good hands. I took great pride in helping the bakery operate at the highest level I could.

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Then, in May 2025, the owner announced that the bakery would be closing its storefront.

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With the new Cottage Bakery laws taking effect in July 2025, the path to owning my own bakery was finally beginning to take shape. Suddenly, the opportunity I had been thinking about and working toward for years was right in front of me—and I knew it was time to take the leap.

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The Beginning of Karma Confections

Around the same time, my mom was retiring. We had been talking for years about her eventually moving to Georgia, and in September 2025, that finally became a reality. She made the move south, and together we bought a new home with the perfect space to turn the garage into my dream bakery.

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Since then, I’ve been working on bringing that dream to life—one step at a time. While I build out my bakery space, I’ve also been focused on growing my client base, working with both new and returning customers and continuing to create cakes, cookies, and desserts for all of life’s sweet occasions.

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It’s exciting to look around and realize that the dream I’ve been thinking about for so many years is finally becoming a reality.

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And yes, my mom is still the person who first introduced me to baking. Now she gets to be part of this adventure too—and I’m sure I’ll find plenty of ways to keep her entertained (and put her to work!) in retirement.

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I’m incredibly fortunate to have an amazing group of friends, former coworkers, and former employees who have also offered their support, encouragement, and help as Karma Confections continues to grow. I truly couldn’t ask for a better support system as I build this little bakery into something I’ve dreamed about for years.

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What's Next?

My dream for Karma Confections is to grow this little bakery into something truly special.

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I want to create beautiful cakes, cookies, and desserts for weddings, birthdays, showers, graduations, corporate events, and all of life's sweet occasions. I want to be busy enough to eventually bring some of those amazing people who have supported me along the way onto my team.

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I'd also love to participate in festivals and farmers markets, meet more people in my community, and introduce them to Karma Confections one delicious dessert at a time.

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The Atlanta Wedding Extravaganza and Georgia Wedding Circle have been incredible supporters throughout my career, and I'm excited to continue growing those relationships and becoming even more involved in their networking and bridal show events.

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There is so much potential for where Karma Confections can go, and I can't wait to see what the future holds.

Most importantly, I hope to be a small part of so many amazing celebrations and sweet memories for years to come.

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Thank you for being here, supporting my small business, and following along on this adventure. I can't wait to create something sweet for you!

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