Today we’d like to introduce you to Allison Griffith.
Hi Allison, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today.
As a young girl, my mom and I were always in the kitchen baking. It was a great way to keep me busy on rainy days. Little did she know that I would pursue it as a career. I had always told my parents from a young age that I wanted to open a bakery when I was older along with other very far-fetched dreams of mine.
When it came to picking out a college, I figured I had to do the four-year school thing and get a degree in something and then that’s my career. That was something that always stressed me out. So two months before graduating High school I applied to Le Cordon Bleu, basically to see if I could even get in.
Well, I did. I told my parents and they we thrilled! My parents have always been so supportive of my dreams and even more when my dreams can be more realistic. The tools I learned at Le Cordon Bleu and my Walt Disney Internship in Orlando FL, have helped me open my bakery and have helped it flourish in its first year.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
Choosing which college to go to was one of the hardest things for me. I was never really wanting to go to a four-year school. I felt like I had to since it was constantly being told to us since we were young. Anytime I was stressed or sad I would bake myself into a better mood. I hadn’t finished my post-high school plan until two months before graduation.
As the planner that I am, that was so last minute. Let’s just say, I baked my mom out of ingredients at the house throughout that time. One of the most challenging times in my early career was when I left to go do my internship in Orlando, Florida. I was going to be working for Walt Disney World. At the age of 19, I packed my small car up with all my clothes, some baking sheets, and pans and drove in January through two blizzards down to Florida all by myself. That was the easy part. I had the opportunity of a lifetime to work with some of the most incredible chefs from all over the world!
I had a lot of personal obstacles when I worked there. I had no confidence in my abilities at all. I knew these things they were asking me but I was so intimidated by everyone there I was scared to do something wrong.
Eventually, I figured out that my co-workers around me were willing to help if I didn’t know how to do something and after that, I felt like the world was mine.
Alright, so let’s switch gears a bit and talk business. What should we know?
So when I was creating my business I knew I need one thing that I was passionate about that I could bring new to my community. I loved French baking. Le Cordon Bleu was a French school so I learned a lot of different pastries along the way. I knew that had to be the foundation of my brand. During Covid, I started playing around with some different styles of desserts. One of my favorites is called a Petite Gateau.
Petite Gateau means “Little Cake” The little cake can have many different elements such as mousses, fruit jelly, ganache, and glazes. At the bakery, we have 10 different options of Petite Gateaus ranging from chocolate to fruit tarts and all different flavors in between. The best part about our Petite Gateaus they are made for one. One person, no need for sharing!
We do offer cupcakes, cheesecakes, macarons, cake pops, and various bars and cookies. We also do custom cakes, cupcakes, and more! I started this company by doing wedding cakes, birthday cakes, and all sorts of celebrating treats.
We’re always looking for the lessons that can be learned in any situation, including tragic ones like the Covid-19 crisis. Are there any lessons you’ve learned that you can share?
Covid gave me the opportunity to take a chance on myself and start up Allison’s Petite Pastries. Like many of us out there, I was laid off. I knew I could not sit and dwell on what was happening around our country so a dusted off my college baking books and tried new recipes as often as I could.
I also learned to use whatever ingredients I had at my home to make things with. I learned even more about different ways to make substitutions in my pastry for gluten-free, vegan, and sugar-free. Without the global pandemic, I don’t think I would have ever taken a chance on myself to make this leap of faith.
Contact Info:
- Website: https://www.allisonspetitepastries.com/
- Instagram: https://www.instagram.com/allisonspetitepastries/
- Facebook: https://www.facebook.com/allisonspetitepastries
Image Credits
Valea Photography and Northern Urbanity Rentals
