Today we’d like to introduce you to Oluwafunso Akande.
Hi Oluwafunso, we’d love for you to start by introducing yourself.
Crystal’s Cakes is a Ramsey, Minnesota–based bakery specializing in producing and selling custom cakes, pastries, and baked goods that serve weddings, birthdays, graduations, showers, corporate functions, and community celebrations. Started in 2015 as a home bakery by Oluwafunso Akande.
Oluwafunso (Olu) Akande is a seasoned quality systems professional and accomplished pastry entrepreneur with over a decade of combined experience in process improvement, food production, and product development. With a strong foundation in Lean Six Sigma methodologies and quality management, Olu has successfully transitioned her technical expertise into the culinary world, founding Crystal-Cakes to bring premium desserts to a broader audience. Olu became a certified Wilton Instructor through the Wilton Method of Cake Decorating School. After teaching cake decorating classes at Michaels Craft Stores in Minneapolis for 6 years, she launched her own cake business in 2019 – called Crystal-Cakes.
Crystal’s Cakes has built a reputation for high-quality, visually stunning, and delicious products that bring joy to special occasions. The business combines artistry, premium ingredients, and meticulous quality standards to create cakes and desserts that customers trust and celebrate.
In addition to its bakery operations, Crystal-Cakes has developed a packaged snack division called Crystal’s ChinChin, which offers traditional West African snack products in resealable bags. This product line operates as a division of the bakery, complementing the core custom cake and pastry business through channels in retail partnerships, events, and online sales.
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?
When Crystal Cakes began in 2015, the early struggles were real and relentless. Sourcing quality ingredients for production was challenging. Finding suppliers that matched my vision and budget wasn’t easy. Branding was still forming, and reaching customers online felt like shouting into the void. I wore every hat: baker, marketer, designer, and customer service rep, often working late into the night to fulfill orders and respond to clients.
But now, things are smoother. My recipes are refined, my packaging is more professional, and my digital presence—from hashtags to client messaging—is strategic and engaging. I have built a recognizable brand, and Crystal Cakes is no longer just a hustle—it’s a growing business with flavor innovation, customer loyalty, and a clear sense of direction.
We’ve been impressed with Crystal-Cakes LLC, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Crystal’s Cakes is a full-service bakery and a packaged snack producer.
Crystal’s Cakes offers a wide range of bakery products and services, each designed to meet the needs of celebrations, events, and everyday indulgence. The bakery specializes in: Custom Cakes for all occasions, Wedding Cakes, Cupcakes, Celebration Cakes, Sweet Table Arrangements and Crystal’s ChinChin which comes in five different flavors: Classic, Strawberry, Lemon, Chocolate and Coconut.
Crystal-Cakes is known for delivering custom cakes with professional artistry, while ChinChin packaging uses eye-catching, resealable bags that maintain freshness and enhance shelf appeal.
Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
I see risk as an essential ingredient in growth. Not every risk has to be dramatic, but each one should be intentional. When I started Crystal Cakes in 2015, I didn’t have a blueprint—just a passion for making cakes that are exciting and accessible. One of my biggest risks was transitioning from home-based baking to commercial production. Scaling recipes, sourcing industrial ingredients, and investing in branded packaging—all without guaranteed returns—felt daunting. But I knew that staying small and safe would limit the brand’s potential.
Another major risk was flavor innovation for the ChinChin production. Introducing variety of flavors wasn’t just a creative leap—it meant testing shelf stability, reworking packaging, and educating customers who were used to traditional versions. It could’ve flopped, but it didn’t. That risk opened doors to new markets and gave Crystal’s ChinChin a unique identity.
I don’t see myself as reckless, but I do believe in calculated risk—especially when it aligns with purpose. For me, risk isn’t about gambling; it’s about believing in your vision enough to stretch beyond what’s comfortable.
Contact Info:
- Website: https://www.crystal-cakes.com
- Instagram: https://www.instagram.com/crystalcakesmn?igsh=dDQweXN3b3ZyMWo1&utm_source=qr
- Facebook: crystal-cakes.com
- Other: https://www.crystalschinchin.com
