What?

So, I am obviously not so good at this blogging thing but I am okay with that! I do have a good excuse for it though. I have been keeping busy since my ages ago post. I am currently working as a pastry chef at a restaurant that is allowing me to use their kitchen to do all of my sugar monkey production. Yippee for me! I started the green market about a month ago and I am loving it. The response has been great. What do I love about it? I can actually see my customers. When you are in a restaurant you don't know who is getting your desserts. Now I know who my regulars are! I was just crazy making pies for Thanksgiving and am gearing up for the rest of the holiday season. And just trying to get everything together with my website and working out all of the everyday monkey details. So, back to the details and Happy Holidays!

Getting Started

After 8 years of working in restaurants, I left to start my own business. I am making wedding cakes, special occasion cakes, and modern american pastries. I also do pastry consulting. I am thrilled to be my own boss, although it is a little scary to think of me in this title role. It is exciting to see how many opportunities open up for you once you are out on your own. I am currently working on my website www.thesugarmonkey.com and obviously this blog. I am a little new to both of them as I have never had the opportunity nor the occasion to do either. So, here I go into all of my new endeavors, looking for a little excitement to share with you.