About Katlyn

My baking career started when I began baking with my grandma at age five.  I have always had a close relationship with her and she has inspired me to go above and beyond.  She is also one of my biggest supporters alongside my parents.  Throughout high school, I worked with my grandma to learn how to decorate cakes and develop the best cupcake-frosting combinations.  We watched YouTube videos about cake decorating, how to make flowers, covering a cake with fondant etc.  Throughout high school and college, my family’s co-workers order cakes or cupcakes from us for special events.  We spend a lot of our time preparing and planning before making an order so that it turns out just how we and the customer plan. My senior year of high school I had the opportunity to participate in the Senior Internship program.  I interned at Pembroke Bakery & Café, and gluten-free and vegan restaurant, for the duration of the school year and then worked for them for about three months before starting college.  I am currently a student at the Art Institute of Indianapolis and plan to graduate in September of 2016. 

 

It has always been a dream of mine to have my own bakery and produce the best cakes and cupcakes with a combination of great flavors, textures, and creativity.  Even though we do not currently have a storefront, we are capable of making any order and will collaborate with you to find what works the best.  Working at Pembroke made me think about the needs of customers and how much that related to my life.  At the age of five, I found out that I was allergic to peanuts, tree nuts and shellfish.  When going out to eat I have to sort through the menu items to see what I can order.  Sometimes I have to let the server and chefs know about my allergy so they can be sure to prepare my food properly.  While my allergy is only minor, it is still a hassle when ordering food at restaurants.   This is what inspired me to make the lives of my customers easier.  I decided to create the bakery on the grounds of offering options that are gluten-free, nut-free and vegan.  It is important to me, as well as my team to provide the best products as well as cater to the dietary needs of customers.  My passion for baking and connection to customers continues to grow.

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