Hi, I’m Janderyn.
I am a self taught baker and cake artist.
Earth and Sugar launched in August of 2009 and has hit the ground running since. I named it Earth and Sugar to represent our natural approach to confectionary creations. I have always had a belief in wholesome cakes that taste as good as they look, and that vision defined who we are today.
As a young child my long time nanny, whom I referred to as Nana baked fresh pastries daily while caring for me. It was truly her passion. My desire to bake came from countless hours spent in the kitchen with her, learning to create crepes and meringue tortes to be enjoyed with tea and milk. Baking has provided me with many warm memories and overwhelming happiness.
Great distances are no match for my discerning client’s intent on having one of Earth and Sugar’s much sought after confections. One of my works traveled by private charter and yacht all the way to Great Guana Cay, a nine mile long islet in the Bahamas, for a prominent economist’s wedding, where president Bill Clinton was a guest. This is the moment my adoring husband would later describe as a feather in my hat.
Leaving a career in marketing and consulting has made for great conversations in the culinary industry but it is what also has given me the tools to know my clientele and provide me with a streamlined vision and style for each one. I couldn’t have ever dreamed of all this sweet world has brought me but I wouldn’t have it any other way.
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