I grew up in Thousand Oaks, CA, and have always dreamed of one day having my own dessert business. It started back at my first job at an ice cream store at age 15, and the interest never went away.
After obtaining a degree in Business Management and Entrepreneurship, then working in the Food and Beverage industry from serving to management, fate is ultimatly what ending up directing me to start this business.
It was a very low point in my life after a previous business opportunity fell apart. I was left with an empty bank account and a strong desire not to go back to corporate life. I decided since I literally had nothing to lose, now was the time to make my dream come true. (I know, many people wouldn't agree with this, and I heard the criticism daily, but it made me work even harder.) There were a ton of bills I needed to pay, so not selling cupcakes wasn't an option.
The week I got my business license, kitchen permits, and insurance, I had $6 left in my bank account. (Talk about opposite emotions all at once!)
Not only did I need funds to run this, but I had previous responsibilities. I drove for Uber to make ends meet until business picked up. I really hated it, and didn't tell anyone, so it was extremely motivating to not have to do that anymore. I learned everything I could about social media, web design, marketing, branding, networking groups, and just started putting myself out there.
Now after 3 years, I love sharing my story and the power of being broke. I hope to inspire other entrepreneurs who have a dream, and maybe not the most ideal situation to make it come true. Looking back, I'm actually glad I had nothing when I started. I value every single client as much as now as I did when they took a chance on me when I needed them the most.
With a lot of experience in allergen friendly food, it was very important to develop delicious gluten free products that everyone could enjoy, not just those who couldn't eat certain foods. I was diagnosed with Celiac Disease at age 18 and have since faced many other health challenges that led to a wide range of crazy diets and medications. Cupcakes have always been a steady positive light at the end of everything.
Yes, I accommodate all the lucky people with no dietary restrictions, but everything on my menu can be made gluten free, vegan, dairy free, and/or nut free as well!
I take a lot of pride in using high quality ingredients, unique & individually made paper crafts and fresh, organically grown flowers to fit any occasion.
Celebrate With Sarah is a fondant-free facility.
I look forward to continuing to share my story, serve you fantastic dessert, and meet you at your next event!
I was recently featured in Voyage LA under LA’s Most Inspiring Stories!
Check it out here: http://voyagela.com/interview/meet-sarah-buxbaum-celebrate-sarah-thousand-oaks/