Today we’d like to introduce you to Sharon Wheeler.
Sharon, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
Here’s a little story of my first time baking. I’ve always been a stubborn soul. Someone who dances to the beat of her own drum. A real random “go-getter”, if you will. If someone ever told me “No” my first thought was “CHALLENGE ACCEPTED”, and lucky for me, the payoff was almost always getting to reply with a satisfying “TOLD YA SO! HA!” I remember the day the thought “I should bake” popped into my head. And as usual, my first dessert wasn’t going to be something simple, I was going to make a classic American apple pie. I wasn’t even concerned with what people were telling me, “maybe start small”, “a pie is a difficult dessert” “it takes a while to master”… naturally, all these comments did was light the fire inside me.
So, I searched through my mom’s Betty Crocker plastic covered cookbooks and binders for a simple recipe. I then proceeded to do what I call “reading”: flour, salt, butter, water makes a pie crust. Roll it out? Screw it, that takes too long and then I have dishes to wash, I’ll just press it in the baking dish. Add apples, what spices does mom have in the cupboard that I think will work. Oh yeah, I didn’t forget the sugar (I was young and didn’t have the palette that I have now). I took the leftover dough and smooshed together thick pieces of dough to make a crust and into the oven, it went.
This pie was a success. This random first-time challenge of something that seemed so intense and difficult to many was my first validation. I GOT THIS. It was the most delicious pie I had ever had, (sorry grandma). The crust was thick, flaky and soft and the apples cooked to perfection! To this day, my sister still goes on about that crust. I called a bunch of my friends over and told them to meet me out in my front yard. Grabbed the pie… some forks… and we dug in. NO PLATES NEEDED.
And ever since that moment, I’ve never looked back. If you are a fellow baker or someone who is into baking you will understand when I say, that to this day I have a love/hate relationship with baking. Sometimes, there are those hair pulling out moments when things don’t quite go the way you expected but when they do… damn, it feels like the clouds have parted and the angels are singing and I’m riding on a magical unicorn down a rainbow with two thumbs up. Yeah. #truth
Well, here I am. Owner and Head Baker of my baby, Flour + Freckles and I’m covered in powdered sugar and excited to book up my calendar with parties + events. Because let’s face it… everyone needs a cake in their life.
Great, 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?
HECK NO! OMG! Where is the fun in that! In all honesty, this has been a HUGE adventure for me. When I started I had ZERO CLUE what I was really getting myself into. I wasn’t even sure I was fully committed. There was always a tiny voice in the back of my head saying… “Are you sure you want to do this?” I wanted to throw in the towel so many times in the beginning. There were so many tears and angry words in the kitchen. From getting the proper paperwork in, getting my cottage license, then dealing with summer heat in San Diego (frosting and heat don’t mix well), and even just balancing my working life with my free time. You do not realize how many hours you are working until one day it catches up with you and you are so over baking that you once again ask yourself… “Is this really worth it?”
The answer is, “YES!” 100% it is worth it! Even on my worst days, I realize I did it, I got through it and the next day was even better. I was learning. I was growing. I was getting better and smarter as time went on. I reached out to other bakers. Some lived locally others I met on Instagram. I created relationships and gathered knowledge. It is amazing how women can be so supportive and raw with each other. The best part and most rewarding thing were my customers. The ones who keep coming back for more cake. The lovely and heartfelt comments and reviews I receive. That is honestly what fuels me.
My advice is to not give in to your emotions. Ask for help or advice. Keep going. Stop doing whatever you are doing if it is not a good day. Take a break. Then, come back with a clear mind and remember… you are defiantly not alone and YOU WILL and CAN KICK SOME A$$!
What should we know about Flour and Freckles? What do you guys do best? What sets you apart from the competition?
Cakes and cupcakes are my specialties. I make custom cakes for any event. I recently started making stacked cakes for weddings too. I am known for my naked cakes, chocolate drips, and S’mores cake. I have been told by so many people it is their favorite chocolate cake!
I really love that my cakes have character. That no two cakes look exactly the same and that I have so many returning costumers. I even have regulars. I just love that.
What do you feel are the biggest barriers today to female leadership, in your industry or generally?
A huge barrier is overcoming perfectionism and confidence. We are our harshest critics and the way we view ourselves can be our biggest obstacle.
Contact Info:
- Website: www.flourandfreckles.com
- Phone: 8588691257
- Email: flourandfreckles@gmail.com
- Instagram: https://www.instagram.com/flourandfreckles
Image Credit:
Stacy Wheeler, Ed Garcia, Gabriel Conover
Getting in touch: SDVoyager is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
