Today we’d like to introduce you to Jasmin Johnson.
Hi Jasmin, so excited to have you with us today. What can you tell us about your story?
I have been baking since I was a little girl. I would always see my mother in the kitchen baking and I would be her official bowl licker. I have always been fascinated with desserts and trying to learn what makes up a good recipe and dessert. Around the age of twelve, I would bake cupcakes, rice Krispy treats, and cookies, and pack them in my backpack, jump on my bicycle and I would sell them to my friends in the neighborhood. Growing up in Albany, GA, there weren’t too many outlets to choose from, so baking and selling treat to my friends was mine. As I got older, I would watch the Food Network from sun-up to sundown, watching cooking and baking shows. I would go into the kitchen and try to make desserts from whatever ingredients I could find at the time.
In college, I fell in love with the art of cake decorating and I love being able to come up with ideas and creating art in an edible form; I even started a home bakery in 2010 called Jazzie Cakes. I had always wanted to open a brick-and-mortar bakery, but because I didn’t have much technical experience, I let the dream go for a while. Around this time last year, I met my current partner, Patrick Mwabilu and we instantly clicked over our love of desserts and pastries and decided to open a bakery together. With his years of schooling and technical experience, we were able to put our ideas together and create something amazing! The flavors of our desserts aren’t like any other and we put a lot of thought, love, and passion into everything we put inside of the bakery cases.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
I think the road could have been a bit smoother, but deciding to open a bakery in the middle of a pandemic was a crazy idea on its own. The biggest obstacle thus far has been a decrease in patrons. Our bakery is located in the Curb market on Edgewood Ave. Before COVID-19 hit, there was a lot of foot traffic, but now that has decreased. This has hindered us with paying rent for our bakery space, supplies, employees, and our own personal expenses.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Breeze Confectionery Oven is a bakery that specializes in French Patisserie and Viennoiseries. We are known for our cakes, banana pudding, Creme Brulee, and macarons. We make everything in our bakery from scratch and make it fresh every day. What sets up apart from other bakeries is our taste and presentation. We would like the readers to know that we are not a “frozen cake bakery.” None of our products are frozen or purchased from any other vendors; we use our own recipes. We also make custom cakes for events such as birthdays and weddings.
Let’s talk about our city – what do you love? What do you not love?
I love the diversity and culture that the city has to offer. The traffic is my least favorite. I have lived in Los Angeles, and the traffic in Atlanta is worse.
Pricing:
- Individual Cake Slice $5.25
- Macarons $2.50
- Cupcakes $3.25
- Cookies $1.50
Contact Info:
- Email: info@breezeconfections.com
- Website: www.breezeconfections.com
- Instagram: Breeze_Confectionery_Oven
- Facebook: Breeze Confectionery Oven LLC
