Today we’d like to introduce you to Kaitlyn Lloyd.
Kaitlyn, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
A little over a year ago, my fiancé and I (and our two cats) took an amazing road trip from Boston to San Diego to start a new chapter in our lives. Back in Boston, I worked as an auditor for a few years before deciding to join the pastry world. I quit my job and jumped into a lower-level position plating desserts for a local restaurant and worked my way up to production. I took some pastry classes along the way, but I learned mainly through hands-on experience. I’ve been working in pastry in San Diego since we arrived, but it was only this summer that I launched my own dessert service called San Diego Sweets. I’ve been overwhelmed with the support I’ve received so far and I’m excited for what’s yet to come!
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
As you can imagine, jumping from a financial career into restaurant work had its challenges—mostly in financial form! I left a really well-paying job to make a minimum hourly wage, so that forced me to make some serious lifestyle adjustments. The culinary field typically isn’t something you dive into if you’re trying to be rich, so you really have to be passionate about what you do to make it worth it. Work/Life balance can also be a huge struggle, so it’s important to surround yourself with people who understand that. My advice is to fully commit to whatever position you land at first and accept that everyone starts somewhere. Learn everything you can and continue learning; Pastry techniques never stop evolving, so neither should you!
Alright – so let’s talk business. Tell us about San Diego Sweets – what should we know?
Seeing people get excited about my desserts is the best part of what I do. I try to create products that look and taste delicious, relying on my east coast background, but also using local ingredients and styles every chance I get.
I specialize in cakes and cookies, but I offer plenty of other options, including cupcakes pies, breads, and even dog treats! Since I’m here to give customers a unique experience, if there’s something else they’re looking for, I’m happy to work with them!
Which women have inspired you in your life? Why?
My mom has always been a huge driving force in my life. She supports me in everything that I do and I couldn’t be more grateful for that. Since I’ve made the leap from accounting to pastry, I’ve never once felt anything less than love and support from her and my dad. My family has never been wealthy and definitely faced some financial hardships, but it never felt that way because my mom always made the best of everything we had, and that’s something that I try to apply to my life every day.
In the pastry world, my role model is Boston’s Joanne Chang, owner of Flour. Like me, she jumped from a financial career into the culinary world, so I definitely look up to her a lot. She’s incredibly talented, and her desserts are always delicious but approachable, which is a quality I aim for in my work.
Pricing:
- Cookies ($18+ per dozen)
- Cupcakes ($25+ per dozen)
- Layer Cakes (starting at $25)
- Holiday Pies ($20+ per 9″ Pie)
Contact Info:
- Phone: 6179538379
- Email: kaitlynrlloyd@gmail.com
- Instagram: @SanDiego.Sweets
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