Today we’d like to introduce you to Ashley Speer.
Hi Ashley, thanks for sharing your story with us. To start, you could tell our readers some of your backstory.
After high school, I went to nursing school and wasn’t doing well, so I got a job at Hungry Howies in Orlando. That company makes its own dough, and I enjoyed working in a restaurant. But I knew if I stayed, I would have corporations and food sent in boxes, and I wanted more. I went to culinary school, and I loved it so much. My love of baking came from making pies with my mom as a kid; she had so many pies and pans. Once, on my dad’s 25th birthday, she made him 25 pies. Since then, pies have become a staple in our family; apple pies were the first thing I did by myself before my mom got home from work. After finishing culinary school, I was a little job hopper. I started in a gluten-free and vegan bakery, then from pastry shops and some fine dining places around St. Augustine. In 2020, I moved to Jacksonville and became a baker for bread and board, then worked as a pastry sous chef at the French Pantry, and finally, my dream of being an executive pastry chef at Cowford Chophouse. However, the refined dining lifestyle is challenging; it’s late hours, and you have to eat and breathe your work. I had just gotten engaged and craved a work-life balance over titles.
I then became a pastry chef for Biscottis in Avondale. I loved it. I made wedding cakes and all the unique desserts. I fell in love with wedding cakes; I realized cake design was my calling. So, as Biscotti took care of me as an employee, I wanted to work for myself. I got my business license in 2023. However, working all day making cakes to come home and continue making cakes took a lot of work. So, I started taking night classes at StarV Learning Center to get certification in the tech field. I now work for a PC Liquidations company, and my passion for baking has returned. I’ve had some success. I cater to a couple of corporations; I take wedding cake orders, special dessert orders, and, of course, birthdays of all kinds. I’ve done some pop-up events, but getting off the ground is difficult. I will keep working, and eventually, I hope for a brick-and-mortar shop someday. I wouldn’t be where I am today without the support of my wife. And I hope to be more involved in my local community this summer.
We all face challenges, but looking back, would you describe it as a relatively smooth road?
At first, I struggled to create my own business because it was difficult to dedicate my time to my pastry business when I did the same thing for my day job. There are also so many talented home bakers in Jacksonville. But slowly, with consistency, I have built more for myself these last 6 months. I still have a long way to go, but enjoy the journey.
I appreciate you sharing that. What else should we know about what you do?
I specialize in stacked wedding cakes and small bite-sized desserts. My specialty most ordered has been a 12-layer chocolate cake, 6 thin layers of moist chocolate cake, and between each layer of cake are layers of chocolate pastry cream, chocolate mousse, and dark chocolate ganache. It’s my proudest creation (for a while, it was the star of the dessert menu at Cowford Chophouse in downtown Jacksonville), and I believe it’s pretty technical. I think what sets me apart from others is I’ve had years working many different jobs as a pastry chef alongside very talented people. I accept any challenge because I think creating someone’s dream cake is so fulfilling; seeing the joy of having a cake personalized just for them makes all the sweat and tears worth it.
Can you tell us more about what you were like growing up?
I was raised in a very religious household; my dad is a pastor. My younger childhood was pretty golden, and I feel blessed to have had that experience. I was, according to my parents, strong-willed and sassy. If you said I couldn’t do something, that’s all I want to do now. Sometimes, it didn’t turn out well. The black eyeliner in high school proves that. I never dreamed of working in the restaurant industry, so I attended nursing school right out of high school. My dad believed it was job security, but it wasn’t my passion, and I never did well in college.
I learned piano from a young age and was always involved in choir, band, and the arts. I went to boarding school, which allowed me to travel with my choir and class. It was an excellent experience. My mother was always into gardening and still has the greenest thumb I know. My dad loved horses and growing vegetables. I grew up around horses and loved my cats; I still have cats to this day. But back then, inside, I was struggling with my sexuality and where I belonged. I was adopted, and I think that played a part in my feeling like I didn’t belong, even though I knew my parents loved me very much. Many restaurant workers feel like misfits, but we all work together to get through service, which bonds us. I had a lot of struggles in my younger life after breaking away from my religious upbringing. But my partner helped me turn over a new leaf and have a better outlook on life, and I didn’t need alcohol as a crutch. Without her, I wouldn’t be where I am trying to build a life for us.
Pricing:
- Birthday 6in cake: $45
- Birthday 8in cake: $65
- Cupcakes $25 per dozen
- Cake pop: $2 each
- Wedding cake 8in & 6in basic designs: $150
Contact Info:
- Instagram: https://www.instagram.com/redfox_creations23?igsh=MTNjY3ZwM3Z5MmNzag%3D%3D&utm_source=qr
- Other: https://www.tiktok.com/@redfoxcreation?_t=8kYHMVKhWF0&_r=1
