Today we’d like to introduce you to Danielle Mattiello.
Hi Danielle, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I started baking at 6 years old when I asked for an EZ-Bake oven and my ever practical mother told me to just use the real one (with her supervision, of course.) I baked all through my childhood, but when I got a job in a restaurant when I was 16 I decided I wanted to own a restaurant. I got a degree in hospitality management from UCF and after graduation was managing a small cafe when the baker quit. I offered to take over the baking and realized I enjoyed it much more than managing the restaurant. I used my self-taught skills to make a portfolio and was hired as a pastry chef at Walt Disney World making plated desserts at Cinderella’s Royal Table. After moving to my husband’s native New Hampshire I got a job at a popular bakery and learned to decorate cakes. I started making plans to open my own bakery in spring of 2019, but the premature birth of my son and Covid changed those plans. I then worked at Starbucks for 3 years while continuing to make cakes on the side for family and friends. In summer 2024 we moved back to Florida and I finally felt the timing was right to open a bakery. I signed my lease in July 2025 and opened the beginning of November.
We all face challenges, but looking back would you describe it as a relatively smooth road?
It has definitely not been a smooth road in a lot of ways, but one of the biggest had to do with the location I lease being on a septic system. I had no idea the implications that would have. I was required to have it inspected by the county, who initially deemed the system too small for my use and the cost to upgrade it was going to be astronomical. It derailed my plans for over a month and I was convinced I would not be able to open in that location that I had already invested a lot into improving. It took a lot of persistance to get the issue resolved.
Can you tell our readers more about what you do and what you think sets you apart from others?
I am a cake decorator and pastry chef and I specialize in custom cakes and desserts for all occasions. I am very proud of creating high quality cakes and desserts with recipes I have honed over many years. I don’t take shortcuts or compromise on quality. I am most known for my cinnamon rolls and brown butter sea salt chocolate chip cookies. My favorite cakes to decorate are baby and bridal showers and kids cakes! My unique style and creativity set me apart from others.
Alright so before we go can you talk to us a bit about how people can work with you, collaborate with you or support you?
People can work with me by placing an order or stopping by the bakery. I’d love to work with restaurants, coffee shops or event spaces. Following on social media, recommending me to others and writing reviews are great ways to support.
Contact Info:
- Website: https://awillandawhiskbakery.com
- Instagram: https://www.instagram.com/awillandawhiskbakery/
- Facebook: https://www.facebook.com/profile.php/?id=61577616584570
