Today we’d like to introduce you to Tina Schlumpberger
Hi Tina, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
Since I was fifteen, I have always been involved in the restaurant industry in some way. Starting as a server, I moved my way through most of the positions that the career had to offer. My greatest love of all was planning and executing specialty menus for restaurants and catered events, some events serving up to 800 people. My most stressful, being in restaurant management. However, without that experience, and vast knowledge of the process, I may not have had such a smooth rollout of my current business. I worked hard to be here.
Sugar Belly started as a hobby during the restaurant shutdowns from Covid 19. All I was trying to do is learn how to make a macaron! While I stayed home with my 6 year old daughter, I baked and baked for an entire month to perfect my macaron recipe. This happened to be around Mother’s Day, so I packed them up and dropped off about 8 set to the fellow mother’s that I knew around town (Contactless delivery of course). Everyone told me that I should start selling them because they were so good. That turned into people inquiring about cupcakes, then cakes and here we are!
I started a Facebook page, got an LLC and a cottage food license. The cottage food license allows me to sell from my home and saves me the overhead that a brick and mortar would cost. Opening a brick and mortar also would make me the manager of employees, and after the ten-year stint of restaurant management under my belt, the only person I want to hold accountable is myself. Maybe someday when I feel ready for that..
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
As far as business challenges, there are definitely a few. Something I rarely talk about is my long struggle with addiction during my restaurant years. Cooking and baking became a safe, comfortable place for me to heal after a relapse or after going into treatment. If this is something you want to add in the article, I would be honored if I could inspire another addict in some way, or just be open about how life can really try to throw you off a cliff. If you don’t give up, there are options. These days, I don’t find myself thinking about it much, but when I do I am so grateful to be here and for all of the chances that I got. It has been 9 and a half years sober for me now. In some ways, I kind of feel that because of it, I am better at failing and bouncing back up in positivity when everything doesn’t go my way.
The biggest challenge business wise, would probably be finding my work/life balance and staying on that course. I am always at work, because my work is in my home. There are always emails to answer, cakes to plan, supplies to order.
Another would be pricing according to my worth. When we first start, we don’t want to steer away customers with a higher price tag than a big box store or a local grocery market charges. Most of these establishments buy their frosting pre-made in a tub, and their cakes already baked and frozen. What sets me apart from them is that everything I send out is hand made and fresh, and I definitely prioritize quality over quantity.
Can you tell our readers more about what you do and what you think sets you apart from others?
I create custom cakes, cupcakes and macarons. Being the only employee, not only do I bake and design everything, I am also the prep cook, the dishwasher, the booking manager, the budgeting advisor, and the delivery girl.
I am known for my artistic approach in design as well as the products’ great taste and detail. I have been able to provide uncommon items such as pulled sugar art, fondant figurines, illusionistic or sculpted cakes, and anti-gravity cakes. I am always up for a challenge to push myself into uncomfortable territory, sometimes saying yes to a design that I have little idea of how to complete. This sounds terrible, but I say this only because it ALWAYS comes together, there is ALWAYS a way, and that fascinates me ! It helps me grow and be better at what I do. I should also say, that I have turned down a cake or two because I am aware what is completely out of my skill level. I would never compromise the customers special event.
I am proud to be a two time “Best Of Mankato” winner in the best bakery category. Being I’m just a home baker, I think the support that I have from my community is amazing.
I was recognized by a local art council that provides grants to community artists to help them on their journey. Going up against an amazing painter/illustrator and a talented sculptor, I didn’t think that I had a chance! The grant allowed me to purchase a large commercial grade mixer.
Have you learned any interesting or important lessons due to the Covid-19 Crisis?
I feel like inflation right now is worse than covid prices. It was at times harder to find certain items then, kind like eggs and berries now…. I was just starting during covid though, so I didn’t have an overwhelming amount of orders. Covid was the whole reason this started so I say, it reminded me that positive things can come from negative experiences.
Contact Info:
- Website: https://Sugarbellydesserts.com
- Facebook: https://www.facebook.com/share/1BNAqXgU3X/
