Today we’d like to introduce you to Cassidy Kyle.
Hi Cassidy, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
The first time I remember baking, I was about eight years old. I would wake up early on Saturday mornings and make the bag muffins with my dad.
I always enjoyed baking growing up. I took several cooking classes as a child, including one through our homeschool group, and when I turned twelve, I even spent my birthday weekend at a cooking camp on Jekyll Island. Being in the kitchen felt creative and comforting to me from an early age.
But I truly fell in love with baking after college. Baking became a place of peace and calm. Just after COVID, my then mother-in-law-to-be (now my mother-in-law) inspired me to start baking sourdough. That one skill changed everything. I began experimenting, learning the science behind fermentation, and slowly moving from boxed mixes to making everything from scratch.
Over the last few years, I found myself naturally becoming the “bread and dessert person” for holidays and gatherings and eventually began making cakes for friends’ birthdays. I realized I especially loved crafting recopies for sweet treats that incorporate people’s favorite flavors make them feel celebrated.
When my husband deployed in October, I decided to turn that love into something more. Opening my bakery gave us a second stream of income, but more importantly, it gave me purpose and creative fulfillment in this season.
My very first official order was actually a wedding cake for a family member of a friend. Talk about jumping in headfirst! Since then, I’ve made another wedding cake, countless birthday cakes, hundreds of cookies, and many loaves of sourdough.
What started as bagged muffins with my dad has grown into a true passion and business. Baking has always been more than just food to me, it’s comfort, celebration, creativity, and connection. My special way of spreading love.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
One of the biggest obstacles has been realizing that running a bakery means doing everything myself. I handle the grocery shopping, packaging, marketing, inventory, customer communication, bookkeeping, taxes, and the baking. I quickly learned that loving to bake isn’t the only thing you need and taught myself pricing and profit margins.
Another challenge has been finding the best way to sell. Markets are incredibly profitable and great for exposure, but since I also work a day job, they’re not always practical or sustainable. That’s pushed me to experiment with pre-orders, custom orders, and holiday menus to find a model that fits this season of life.
It’s been a balancing act, but it’s also helped me grow not just as a baker, but as a business owner.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I’m a small-batch baker focused on bold, layered flavors and from-scratch techniques. While I make a variety of baked goods, I specialize in cakes and cookies that feel nostalgic but elevated.
I’m especially known for my flavor-forward cakes including my double chocolate cake, orange spice cake, stacked and frosted rum cake, Earl Grey cake, and vanilla bean espresso cake that really showcase my style. I love building depth into every bite.
Sourdough is often what brings people in the door, my chocolate chunk cookie recipe is what makes them stay, and my rotating monthly shortbread cookies are what keep people excited and coming back.
I’m most proud of my ability to create unique flavor combinations and bring them fully to life.
What sets me apart is my focus on flavor development and intention. I’m not trying to sell everything and instead make a few things exceptionally well. I want people to remember how my desserts taste long after the box is empty.
Before we go, is there anything else you can share with us?
This year, I’m excited to focus even more on cakes and to bring unique, memorable flavors to people’s celebrations. I want every cake to feel special and full of flavor that guests will remember long after the event. It’s really about making each celebration taste as extraordinary as it feels.
Contact Info:
- Website: https://lavenwoodbakery.com
- Instagram: https://www.instagram.com/lavenwoodbakery/
- Facebook: https://www.facebook.com/profile.php?id=61581557071647
Image Credits
Jonah Paxton
Erin Samples
