December 16, 2024 • 19 mins
Kelly Shepard, the creative force behind Kelly's Cakery in Florence, KY, shares her remarkable journey from culinary school to becoming a beloved local baker. Inspired by crafting her own wedding cake, Kelly transformed her career aspirations from catering to baking, with wedding cakes now being her specialty. Her story is not only about edible art but also about overcoming challenges—like the dreaded dropped cake—and how passion and preparation lead to sweet success. Strawberry, her favorite flavor, shines as a testament to her love for creating memorable cake experiences.
We also explore the crucial balance between work and personal life as Kelly manages a bustling bakery. She candidly discusses setting boundaries with clients and involving her children in the business to impart life skills. Discover how family trips, like a pastry-laden adventure to Puerto Rico, contribute to sustaining her enthusiasm. As we celebrate community, we're reminded of the importance of supporting local businesses. Don't miss the chance to participate by nominating your favorite enterprises for future episodes, and remember to always be a good neighbor.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
This is the Good Neighbor Podcast, the place
where local businesses andneighbors come together.
Here's your host, mike Murphy.
Thank you, charlie.
Yes, I'm Mike Murphy, host ofthe Good Neighbor Podcast, and I
talk to local business ownersand influencers, many of which
who live right around you.
(00:21):
With me today is somebody thatlives here in Northern Kentucky,
here in Union, not too far fromme.
She and I have gotten to befriends through the last couple
years.
I've been into her shop a fewtimes.
So with me today is KellyShepard, owner of Kelly's Cakery
.
Many of you have driven past,many of you have been inside,
(00:43):
many of you have purchased manyof her baked goods, some of you
have not, and we hope to changethat today.
So, without further ado, kelly,welcome to the show and thanks
for being here.
Speaker 2 (00:57):
Thank you, thanks for having me.
Speaker 1 (01:00):
When I kind of took a peek at your website and got a
little bit of behind the scenesunderstanding of how you got
into this business, I saw thatyou went to culinary school and
then you realized that bakingwas kind of your passion.
So that became your niche andthat's kind of where it took off
(01:20):
.
So how long ago was that?
When did you go to culinaryschool?
Took off.
Speaker 2 (01:23):
So how long ago was that?
When did you go to culinaryschool?
Oh, my goodness, I was in my20s, so I would say almost 20
years ago, probably 16 or 17years ago, I went to culinary
school.
I wanted to have my owncatering company.
So that was that was the.
The plan originally and I'vealways had an interest in baking
(01:44):
the plan originally.
And, um, I've always had aninterest in baking.
But, uh, my chef at the time Ikind of discouraged me from
doing that because he had hisown bakery and said that baked
goods were dying off.
So I was like, oh, okay, so, um, but uh, after being in that
for about a year, I realized I,I uh, don't like the, don't like
(02:05):
the catering world.
It didn't really align with mylifestyle.
So I was getting married and Iwas like, oh, I can make my own
wedding cake.
So I decided to do that andthat's kind of what launched
Kelly's Cakery.
Speaker 1 (02:19):
Okay, so how did that wedding cake turn out?
Speaker 2 (02:23):
It was great I did.
It was a three-tiered cake andI made some fondant flowers.
I actually had centerpiececakes for each table.
So I think we had 20 tables and20 centerpiece cakes with
handmade gun paste hydrangeas asa topper on the cakes and they
were all different flavors.
(02:43):
So it was a hit.
Everybody got to cut into thedifferent ones at the different
tables and sample the differentflavors.
So it was really fun.
It was a big highlight of thewedding, I think, and then I was
like, oh, this was fun.
Speaker 1 (02:59):
Well, good, that's very cool.
Not everybody can make theirown wedding cake, although
everybody would maybe like to,but there are plenty of others
that realize that that's not intheir wheelhouse and they just
would leave that to the pros.
And so you're.
You're one of the pros in townhere now.
So how often do you getapproached to do wedding cakes
these days?
Speaker 2 (03:18):
It's pretty often I'm probably speaking with brides
at least once a week, a fewbrides a week.
So we have a cake tasting thatwe offer and we make it very
personalized with the experience.
So but yeah, we do.
That is our niche, I would saywould be the wedding cakes and
all that good stuff.
Speaker 1 (03:38):
So Okay, one more question about wedding cakes, I
guess cakes in general.
What's your favorite?
Let's oh, two questions what'syour favorite cake to make and
what's your favorite cake flavor?
Speaker 2 (03:49):
My favorite cake flavor would be strawberry.
Red velvet is really good aswell, but if I were to actually
pick a favorite, it would bestrawberry, and we make this
delicious strawberry whippedfilling that goes with it, it
compliments it, it gives it adifferent texture, like with the
variety of the fillings.
And then, as far as my favoritecakes to make wedding cakes,
(04:12):
hands down, I just the elegancein them and the vintage style
cakes I would say are myabsolute favorite to do.
It's fun to do all the piping.
It's kind of a throwback to the90s nostalgia, which is
relevant right now.
So it's really fun to be ableto create the different images
(04:32):
with the vintage piping and itjust is a lot of reward visually
.
I feel like.
Speaker 1 (04:37):
Yeah, I can imagine.
And one other thing I think ofwhen I see these beautiful cakes
is they're made by human beings, and so I have to wonder knock
on wood, have you ever dropped acake and had to start over?
Speaker 2 (04:51):
I have.
It only happened once.
It was at a.
It was some sort of event thatwe were doing and I was.
I was, thankfully, I knew allthe people and I was kind of
donating the cake.
I think I just charged formaterials, not that that's a
great one to drop, but I hadaccidentally forgotten to attach
(05:14):
the cake to the bottom board.
And when I was driving actuallymy friend was driving at the
time and she wrecked,essentially, and the cake just
slid and toppled over in hertrunk.
So I was actually able torescue the cake and it was a
five tiered cake but it ended upbeing, by the time I was done
(05:35):
with it, three tiers.
So, but I was able to.
I always have a patch up kitwith me with some icing and some
tools, so I was able to fix itand, um, still make it
presentable, but it wasdefinitely.
It was awful.
Speaker 1 (05:49):
All right.
Well, I mean, mistakes happento even pros.
But being the pro that you are,you know, having, like you said
, the uh, the kit available toyou and having a plan moving
forward, that's half the battle.
Speaker 2 (06:01):
Yes, yeah, for sure, always Okay.
Speaker 1 (06:05):
So then, staying on the cake topic for now, I assume
that birthday cakes would beanother biggie.
Is that correct?
Speaker 2 (06:11):
Oh, yes, yeah, we do.
I would say upwards to 20 to 30birthday cakes a week.
So, yeah, so that's the customcakes are our big thing, so the
birthday cakes are what keep usthriving.
So yeah, so the birthday cakesare what keep us thriving.
So, yeah, so we pretty muchmake cakes for any occasion,
birthday cakes being the numberone, because everybody's always
celebrating birthdays.
Speaker 1 (06:32):
Yeah, right, and then when I come into your
storefront and we'll get intowhere that is in just a moment
when I come into your storefrontI really never know what I'm.
You can't help, but just kindof stop and look behind the
glass and see all the coolthings that are there, Things
(06:54):
that you didn't know you wanteduntil you lay eyes on them and
then suddenly your mouth'swatering and you've got to walk
out with something.
So what's kind of your bestseller in terms of people
walking in and just seeing whatyou got and walking out with
something?
Speaker 2 (07:08):
We have a few items that we keep on the menu all the
time and those are our biggestsellers.
The chocolate chip cookie isour number one seller.
It is my personal favorite.
We put a little secretingredient in there to give it
the texture that it has, andthen we top it off with a, a
coarse salt, so that really justties in the sweet and the salty
(07:30):
.
And our oatmeal cream pies area big seller as well, and those
were supposed to be seasonal butwe got a lot of backlash on not
keeping it on the menu.
So it is on our menu to stay.
But we do have some revolvingitems.
It just changes with the season.
We try to change it every fourto six weeks as far as our
flavors go, but we will alwayshave cupcakes and cookies and,
(07:53):
you know, some other sort ofdessert in the bakery case.
Speaker 1 (07:56):
One thing I saw that I kind of think I want next it's
on my radar and radar anywaysis the um, there's like a
peppermint cream pie type ofdeal.
Speaker 2 (08:05):
Yep, our chocolate peppermint pie um whoopie pie.
So, that is here until the endof it is here for this month, so
so that will be one that'schanging, but that's delicious.
It's really light and fluffyand and kind of melts in your
mouth.
Speaker 1 (08:23):
So if I want some on hand when my guests come to town
this week, I need to get to youASAP, right?
Speaker 2 (08:28):
Yes, yes, we will be done.
I would say we will be open onMonday, but, yes, by the end of
the week I would be sure to stopin to get your supply for sure.
Speaker 1 (08:37):
Okay, so as you and I are talking right now, it's
before Christmas, but thisconversation is going to be
viewed and listened to monthsand months, you know, from now.
So we can't really talkspecifically Christmas, but just
in terms of holidays.
As major holidays approach andpeople want to buy themed cakes,
(08:58):
themed cookies, cupcakes, etcetera as the holidays approach,
can they walk in and find somethemed type of baked goods to
that holiday?
Yes, to walk out with and stillhave them in time for their
holiday parties.
Speaker 2 (09:16):
Yeah for sure.
Around the big holidays wealways try to keep some store
cakes available for walk-ins.
We always have decorated sugarcookies.
That's a big seller for us andwe always kind of theme it
around the holidays.
Whether it's Christmas or theDerby or Easter or anything like
that.
We always have sugar cookies inhere and we try to keep a good
amount, especially around theholidays, because that's the
(09:38):
biggest seller as far assomething that you can grab and
go and it's easy to servewithout making a big mess.
Speaker 1 (09:43):
Okay, well, let's move on.
Switch gears here to anotherlittle topic, and that is your
family.
You are married, you have ahubby and you've got some kids,
so I want to give them a littleshout out, because you know
they're part of your success too.
I mean, I'm sure they'reinvolved in the business.
(10:04):
When you're a business owner,your family is just kind of
default part of it so what doesfamily life look like for you?
Speaker 2 (10:11):
We, they were my kids .
I have three kids and I was alicensed home baker before I had
this this bakery brick andmortar so they had to, I guess,
watch me navigate as thebusiness grew and they were very
patient and they actually aremy little taste testers whenever
(10:32):
we have new flavors.
So we have a pretty goodwork-life balance now.
It took a couple years to getto that, but they are very
supportive and they're oldenough.
I was making sure that when Imade this jump, that they were
old enough to be able tounderstand what we're doing and
that it wouldn't be taking awaypersonal time from them.
(10:53):
So my store hours are it's tomake sure that I am able to get
home when they come home fromschool and that kind of thing.
So I think that's veryimportant to not completely
submerge your life in thebusiness and just the business.
There's a work-life balance tothat.
So I think we've got it down toa pretty good rhythm.
Speaker 1 (11:13):
Okay, well, good, I would agree.
Work-life balance is important.
I've struggled with that, youknow, because you always, if you
have clients, you want toplease your clients.
Your clients are sometimespretty demanding but at the same
time, if you're honest withthem and if you set your
boundaries, they're also veryunderstanding, because clients
have families too.
Yeah, for sure, and it justmakes you a better business
owner when you can serve theneeds of your personal life as
(11:36):
well.
Speaker 2 (11:39):
Yeah, I agree 100%.
Speaker 1 (11:39):
Do they ever help out in the actual bakery now?
Do you ever put them to work?
Speaker 2 (11:43):
Yes, I do.
When they are off of schoolthey get to come in here and
they will be on dish duty ofschool.
They get to come in here andthey will be on dish duty, so
doing dishes, and I had mymiddle one sweeping the last
time that they were off.
I can't remember what it wasfor, but yeah, I will give them,
you know, here's $5 if you helpme clean up.
So they're they're usuallycleaning or dishes are the
biggest thing.
(12:04):
So it actually helps outbecause then they you know it's
the proper way to do a dish, sothey know how to do it.
So then they're set up for whenthey move out.
Speaker 1 (12:13):
I was a dishwasher back in my you know formative
years back as a teenager, earlyadult, and I can say it builds
character.
Speaker 2 (12:21):
Yeah, for sure yeah.
Speaker 1 (12:24):
I can clean the heck out of a dish now.
Speaker 2 (12:26):
It's a good trait to know.
Speaker 1 (12:29):
What about your hubby ?
What's he do?
What's his name?
What's he do?
Speaker 2 (12:31):
His name is Tyler and he actually is a business owner
himself.
He owns, with my brother,Crittenden Automart over in
Crittenden.
So he actually kind of made theplunge when I did so it was,
you know, we were kind of like,what are we doing here?
So but yeah, that's what hedoes and so he's got his own
(12:52):
thing going on and so we kind of, you know, we're kind of on
separate areas but we willpartner up sometimes.
He just did a car giveaway andI provided the desserts for that
big event, so it was prettyamazing.
Speaker 1 (13:07):
Yeah, husband and wife each starting their own
business at the same time doeskind of sound like crazy town.
Speaker 2 (13:15):
Yes, I was questioning what I was doing.
Speaker 1 (13:20):
You're both still alive and kicking in the
businesses that you're in, sogood for you.
Speaker 2 (13:25):
Yeah, thank you.
We like to be.
It's never a dull moment, andwhen it feels dull, we like to
shake it up.
Speaker 1 (13:32):
So, speaking of shake it up, you're working hard and
I would assume that you guys getto, once in a while, go do
something fun as a family.
I would hope so.
At least have you taken arecent vacation or do you have a
favorite vacation you guys havedone, or do you get to do,
vacations?
Speaker 2 (13:49):
We do.
Actually, that was my thing.
For me was I have to be able totake time off to reset and not
to get burnout.
So I will be closing and we'regoing to visit my mom in South
Carolina.
But we actually this summer wewere able to go to Puerto Rico
and that was the first time thatand we took the whole family.
(14:12):
So that was a blast and it wasreally really cool.
And there's I didn't know this,but there are so many bakeries
there, I mean around the corner.
So, as as in a pastryperspective, it was really cool
to get to try all the differentpastries and you know, live in
that kind of world to see whatit's like there culturally and
(14:35):
what's big there.
So it was really fun.
Speaker 1 (14:39):
So what you're saying is that vacation was a tax
write-off?
Speaker 2 (14:42):
Yes, exactly.
Speaker 1 (14:44):
Yeah, good for you.
Okay, well, back to thebusiness.
If people want to come in andsee your storefront that we've
been talking about, when are youlocated?
Speaker 2 (14:56):
We are located in Florence, kentucky, kind of
right on the rim of Union.
We are in it's.
There is a intersection of 42and Pleasant Valley and we are
in a little plaza right up onthe hill there in the corner and
we are open Tuesday throughSaturday.
So we're open to the publicduring.
(15:18):
If you can go see our storehours on our website, we have a
phone number if you ever arewondering.
You know what we have in thebakery case that day, but
anybody's welcome to walk in tosee what we have.
And we have tables where youcan sit down and enjoy yourself.
And you know we have a goodlittle cutesy environment if you
needed to do some work, or knowwe have a good little cutesy
environment to if you needed todo some work or whatever.
(15:40):
We have free wifi.
So, um, we kind of have it setup to do all the above.
Speaker 1 (15:45):
Okay, I didn't realize you had wifi there, so
next time I come in I'll staylonger.
Speaker 2 (15:50):
Yeah, absolutely.
Speaker 1 (15:52):
All right.
So for those who want to know,it's 8605 Haynes Drive, suite B
in Florence, and they can't missyour sign, nice purple sign
above your storefront, aboveyour window.
Speaker 2 (16:06):
We're getting a new sign too, so it'll light up, so
it'll be even easier to see Allright?
Speaker 1 (16:13):
Well, I'll come and help you celebrate that by
having a whatever flavor whoopiepie you have in the cabinet in
the case that day.
Speaker 2 (16:23):
All right, sounds good.
Speaker 1 (16:25):
So let's see Cupcakes cookies.
Do you have pies?
Speaker 2 (16:33):
Yes, we do pies.
They're usually seasonal, butif anybody wanted a pie or had a
hankering for a pie, we wouldalways be willing to make it,
but we will.
Thanksgiving is a big pie time,so if you're needing a pie for
Thanksgiving, we got you covered.
But yeah, we have pies, cakepops, we have fudge right now
(16:54):
All kinds of stuff.
Speaker 1 (16:56):
Okay, is the fudge seasonal.
Speaker 2 (16:58):
Yes, it is Yep, so that will be done.
Speaker 1 (17:01):
I might keep it around for January, so All right
, well, good, if people want tocome in and see you, good, we're
certainly wanting them to comein and see you, but if they want
to just say, after they hearthis podcast, want to go to your
website.
What is your web address?
Speaker 2 (17:18):
It is wwwkellyscaperynkycom and from
there if you have a need of somesort or a question, you just
click a button and it shoots mean email and then I will respond
back via email.
So it's a great way if you needto put in an order.
If you have a question aboutsomething, I check that daily so
I would get right back to youon that one.
Speaker 1 (17:41):
Perfect, all right.
Well, that just about covers it.
I can't think of anything elsewe need to talk about right now.
I appreciate you spending timewith me and letting everybody in
the community know about you,if they didn't already.
But if you haven't been toKelly's Cakery in Florence, I
would encourage you to go seewhat she's got going on there.
Walk out with something,anything.
Speaker 2 (18:03):
Yeah, yeah, come try us out.
Speaker 1 (18:05):
Yeah, everything there looks delicious and the
place smells wonderful.
Speaker 2 (18:09):
Thank you.
Speaker 1 (18:10):
Yeah Well, again thanks for spending time with us
.
I want to thank you for yourfriendship, your continued
friendship.
I look forward to continuing tobuy from you in the future and
seeing what the future holds foryou and your hubby, by the way,
with his car business downthere in Crittenden.
Speaker 2 (18:29):
Thank you so much.
I appreciate it and thanks forhaving me.
Speaker 1 (18:32):
Well, till next time, everybody.
This is the Good NeighborPodcast.
So everybody out there, be goodto your neighbors.
See you next time, everybody.
This is the Good NeighborPodcast.
So everybody out there, be goodto your neighbors.
See you next time, everyone.
Bye-bye.
Thanks for listening to theGood Neighbor Podcast Union.
Speaker 2 (18:49):
To nominate your favorite local businesses to be
featured on the show, go tognpunioncom.
That's gnpunioncom, or call usat 859-651-8330.
This is the Good Neighbor Podcast, the place
where local businesses andneighbors come together.
Here's your host, mike Murphy.
Thank you, charlie.
Yes, I'm Mike Murphy, host ofthe Good Neighbor Podcast, and I
talk to local business ownersand influencers, many of which
who live right around you.
(00:21):
With me today is somebody thatlives here in Northern Kentucky,
here in Union, not too far fromme.
She and I have gotten to befriends through the last couple
years.
I've been into her shop a fewtimes.
So with me today is KellyShepard, owner of Kelly's Cakery
.
Many of you have driven past,many of you have been inside,
(00:43):
many of you have purchased manyof her baked goods, some of you
have not, and we hope to changethat today.
So, without further ado, kelly,welcome to the show and thanks
for being here.
Speaker 2 (00:57):
Thank you, thanks for having me.
Speaker 1 (01:00):
When I kind of took a peek at your website and got a
little bit of behind the scenesunderstanding of how you got
into this business, I saw thatyou went to culinary school and
then you realized that bakingwas kind of your passion.
So that became your niche andthat's kind of where it took off
(01:20):
.
So how long ago was that?
When did you go to culinaryschool?
Took off.
Speaker 2 (01:23):
So how long ago was that?
When did you go to culinaryschool?
Oh, my goodness, I was in my20s, so I would say almost 20
years ago, probably 16 or 17years ago, I went to culinary
school.
I wanted to have my owncatering company.
So that was that was the.
The plan originally and I'vealways had an interest in baking
(01:44):
the plan originally.
And, um, I've always had aninterest in baking.
But, uh, my chef at the time Ikind of discouraged me from
doing that because he had hisown bakery and said that baked
goods were dying off.
So I was like, oh, okay, so, um, but uh, after being in that
for about a year, I realized I,I uh, don't like the, don't like
(02:05):
the catering world.
It didn't really align with mylifestyle.
So I was getting married and Iwas like, oh, I can make my own
wedding cake.
So I decided to do that andthat's kind of what launched
Kelly's Cakery.
Speaker 1 (02:19):
Okay, so how did that wedding cake turn out?
Speaker 2 (02:23):
It was great I did.
It was a three-tiered cake andI made some fondant flowers.
I actually had centerpiececakes for each table.
So I think we had 20 tables and20 centerpiece cakes with
handmade gun paste hydrangeas asa topper on the cakes and they
were all different flavors.
(02:43):
So it was a hit.
Everybody got to cut into thedifferent ones at the different
tables and sample the differentflavors.
So it was really fun.
It was a big highlight of thewedding, I think, and then I was
like, oh, this was fun.
Speaker 1 (02:59):
Well, good, that's very cool.
Not everybody can make theirown wedding cake, although
everybody would maybe like to,but there are plenty of others
that realize that that's not intheir wheelhouse and they just
would leave that to the pros.
And so you're.
You're one of the pros in townhere now.
So how often do you getapproached to do wedding cakes
these days?
Speaker 2 (03:18):
It's pretty often I'm probably speaking with brides
at least once a week, a fewbrides a week.
So we have a cake tasting thatwe offer and we make it very
personalized with the experience.
So but yeah, we do.
That is our niche, I would saywould be the wedding cakes and
all that good stuff.
Speaker 1 (03:38):
So Okay, one more question about wedding cakes, I
guess cakes in general.
What's your favorite?
Let's oh, two questions what'syour favorite cake to make and
what's your favorite cake flavor?
Speaker 2 (03:49):
My favorite cake flavor would be strawberry.
Red velvet is really good aswell, but if I were to actually
pick a favorite, it would bestrawberry, and we make this
delicious strawberry whippedfilling that goes with it, it
compliments it, it gives it adifferent texture, like with the
variety of the fillings.
And then, as far as my favoritecakes to make wedding cakes,
(04:12):
hands down, I just the elegancein them and the vintage style
cakes I would say are myabsolute favorite to do.
It's fun to do all the piping.
It's kind of a throwback to the90s nostalgia, which is
relevant right now.
So it's really fun to be ableto create the different images
(04:32):
with the vintage piping and itjust is a lot of reward visually
.
I feel like.
Speaker 1 (04:37):
Yeah, I can imagine.
And one other thing I think ofwhen I see these beautiful cakes
is they're made by human beings, and so I have to wonder knock
on wood, have you ever dropped acake and had to start over?
Speaker 2 (04:51):
I have.
It only happened once.
It was at a.
It was some sort of event thatwe were doing and I was.
I was, thankfully, I knew allthe people and I was kind of
donating the cake.
I think I just charged formaterials, not that that's a
great one to drop, but I hadaccidentally forgotten to attach
(05:14):
the cake to the bottom board.
And when I was driving actuallymy friend was driving at the
time and she wrecked,essentially, and the cake just
slid and toppled over in hertrunk.
So I was actually able torescue the cake and it was a
five tiered cake but it ended upbeing, by the time I was done
(05:35):
with it, three tiers.
So, but I was able to.
I always have a patch up kitwith me with some icing and some
tools, so I was able to fix itand, um, still make it
presentable, but it wasdefinitely.
It was awful.
Speaker 1 (05:49):
All right.
Well, I mean, mistakes happento even pros.
But being the pro that you are,you know, having, like you said
, the uh, the kit available toyou and having a plan moving
forward, that's half the battle.
Speaker 2 (06:01):
Yes, yeah, for sure, always Okay.
Speaker 1 (06:05):
So then, staying on the cake topic for now, I assume
that birthday cakes would beanother biggie.
Is that correct?
Speaker 2 (06:11):
Oh, yes, yeah, we do.
I would say upwards to 20 to 30birthday cakes a week.
So, yeah, so that's the customcakes are our big thing, so the
birthday cakes are what keep usthriving.
So yeah, so the birthday cakesare what keep us thriving.
So, yeah, so we pretty muchmake cakes for any occasion,
birthday cakes being the numberone, because everybody's always
celebrating birthdays.
Speaker 1 (06:32):
Yeah, right, and then when I come into your
storefront and we'll get intowhere that is in just a moment
when I come into your storefrontI really never know what I'm.
You can't help, but just kindof stop and look behind the
glass and see all the coolthings that are there, Things
(06:54):
that you didn't know you wanteduntil you lay eyes on them and
then suddenly your mouth'swatering and you've got to walk
out with something.
So what's kind of your bestseller in terms of people
walking in and just seeing whatyou got and walking out with
something?
Speaker 2 (07:08):
We have a few items that we keep on the menu all the
time and those are our biggestsellers.
The chocolate chip cookie isour number one seller.
It is my personal favorite.
We put a little secretingredient in there to give it
the texture that it has, andthen we top it off with a, a
coarse salt, so that really justties in the sweet and the salty
(07:30):
.
And our oatmeal cream pies area big seller as well, and those
were supposed to be seasonal butwe got a lot of backlash on not
keeping it on the menu.
So it is on our menu to stay.
But we do have some revolvingitems.
It just changes with the season.
We try to change it every fourto six weeks as far as our
flavors go, but we will alwayshave cupcakes and cookies and,
(07:53):
you know, some other sort ofdessert in the bakery case.
Speaker 1 (07:56):
One thing I saw that I kind of think I want next it's
on my radar and radar anywaysis the um, there's like a
peppermint cream pie type ofdeal.
Speaker 2 (08:05):
Yep, our chocolate peppermint pie um whoopie pie.
So, that is here until the endof it is here for this month, so
so that will be one that'schanging, but that's delicious.
It's really light and fluffyand and kind of melts in your
mouth.
Speaker 1 (08:23):
So if I want some on hand when my guests come to town
this week, I need to get to youASAP, right?
Speaker 2 (08:28):
Yes, yes, we will be done.
I would say we will be open onMonday, but, yes, by the end of
the week I would be sure to stopin to get your supply for sure.
Speaker 1 (08:37):
Okay, so as you and I are talking right now, it's
before Christmas, but thisconversation is going to be
viewed and listened to monthsand months, you know, from now.
So we can't really talkspecifically Christmas, but just
in terms of holidays.
As major holidays approach andpeople want to buy themed cakes,
(08:58):
themed cookies, cupcakes, etcetera as the holidays approach,
can they walk in and find somethemed type of baked goods to
that holiday?
Yes, to walk out with and stillhave them in time for their
holiday parties.
Speaker 2 (09:16):
Yeah for sure.
Around the big holidays wealways try to keep some store
cakes available for walk-ins.
We always have decorated sugarcookies.
That's a big seller for us andwe always kind of theme it
around the holidays.
Whether it's Christmas or theDerby or Easter or anything like
that.
We always have sugar cookies inhere and we try to keep a good
amount, especially around theholidays, because that's the
(09:38):
biggest seller as far assomething that you can grab and
go and it's easy to servewithout making a big mess.
Speaker 1 (09:43):
Okay, well, let's move on.
Switch gears here to anotherlittle topic, and that is your
family.
You are married, you have ahubby and you've got some kids,
so I want to give them a littleshout out, because you know
they're part of your success too.
I mean, I'm sure they'reinvolved in the business.
(10:04):
When you're a business owner,your family is just kind of
default part of it so what doesfamily life look like for you?
Speaker 2 (10:11):
We, they were my kids .
I have three kids and I was alicensed home baker before I had
this this bakery brick andmortar so they had to, I guess,
watch me navigate as thebusiness grew and they were very
patient and they actually aremy little taste testers whenever
(10:32):
we have new flavors.
So we have a pretty goodwork-life balance now.
It took a couple years to getto that, but they are very
supportive and they're oldenough.
I was making sure that when Imade this jump, that they were
old enough to be able tounderstand what we're doing and
that it wouldn't be taking awaypersonal time from them.
(10:53):
So my store hours are it's tomake sure that I am able to get
home when they come home fromschool and that kind of thing.
So I think that's veryimportant to not completely
submerge your life in thebusiness and just the business.
There's a work-life balance tothat.
So I think we've got it down toa pretty good rhythm.
Speaker 1 (11:13):
Okay, well, good, I would agree.
Work-life balance is important.
I've struggled with that, youknow, because you always, if you
have clients, you want toplease your clients.
Your clients are sometimespretty demanding but at the same
time, if you're honest withthem and if you set your
boundaries, they're also veryunderstanding, because clients
have families too.
Yeah, for sure, and it justmakes you a better business
owner when you can serve theneeds of your personal life as
(11:36):
well.
Speaker 2 (11:39):
Yeah, I agree 100%.
Speaker 1 (11:39):
Do they ever help out in the actual bakery now?
Do you ever put them to work?
Speaker 2 (11:43):
Yes, I do.
When they are off of schoolthey get to come in here and
they will be on dish duty ofschool.
They get to come in here andthey will be on dish duty, so
doing dishes, and I had mymiddle one sweeping the last
time that they were off.
I can't remember what it wasfor, but yeah, I will give them,
you know, here's $5 if you helpme clean up.
So they're they're usuallycleaning or dishes are the
biggest thing.
(12:04):
So it actually helps outbecause then they you know it's
the proper way to do a dish, sothey know how to do it.
So then they're set up for whenthey move out.
Speaker 1 (12:13):
I was a dishwasher back in my you know formative
years back as a teenager, earlyadult, and I can say it builds
character.
Speaker 2 (12:21):
Yeah, for sure yeah.
Speaker 1 (12:24):
I can clean the heck out of a dish now.
Speaker 2 (12:26):
It's a good trait to know.
Speaker 1 (12:29):
What about your hubby ?
What's he do?
What's his name?
What's he do?
Speaker 2 (12:31):
His name is Tyler and he actually is a business owner
himself.
He owns, with my brother,Crittenden Automart over in
Crittenden.
So he actually kind of made theplunge when I did so it was,
you know, we were kind of like,what are we doing here?
So but yeah, that's what hedoes and so he's got his own
(12:52):
thing going on and so we kind of, you know, we're kind of on
separate areas but we willpartner up sometimes.
He just did a car giveaway andI provided the desserts for that
big event, so it was prettyamazing.
Speaker 1 (13:07):
Yeah, husband and wife each starting their own
business at the same time doeskind of sound like crazy town.
Speaker 2 (13:15):
Yes, I was questioning what I was doing.
Speaker 1 (13:20):
You're both still alive and kicking in the
businesses that you're in, sogood for you.
Speaker 2 (13:25):
Yeah, thank you.
We like to be.
It's never a dull moment, andwhen it feels dull, we like to
shake it up.
Speaker 1 (13:32):
So, speaking of shake it up, you're working hard and
I would assume that you guys getto, once in a while, go do
something fun as a family.
I would hope so.
At least have you taken arecent vacation or do you have a
favorite vacation you guys havedone, or do you get to do,
vacations?
Speaker 2 (13:49):
We do.
Actually, that was my thing.
For me was I have to be able totake time off to reset and not
to get burnout.
So I will be closing and we'regoing to visit my mom in South
Carolina.
But we actually this summer wewere able to go to Puerto Rico
and that was the first time thatand we took the whole family.
(14:12):
So that was a blast and it wasreally really cool.
And there's I didn't know this,but there are so many bakeries
there, I mean around the corner.
So, as as in a pastryperspective, it was really cool
to get to try all the differentpastries and you know, live in
that kind of world to see whatit's like there culturally and
(14:35):
what's big there.
So it was really fun.
Speaker 1 (14:39):
So what you're saying is that vacation was a tax
write-off?
Speaker 2 (14:42):
Yes, exactly.
Speaker 1 (14:44):
Yeah, good for you.
Okay, well, back to thebusiness.
If people want to come in andsee your storefront that we've
been talking about, when are youlocated?
Speaker 2 (14:56):
We are located in Florence, kentucky, kind of
right on the rim of Union.
We are in it's.
There is a intersection of 42and Pleasant Valley and we are
in a little plaza right up onthe hill there in the corner and
we are open Tuesday throughSaturday.
So we're open to the publicduring.
(15:18):
If you can go see our storehours on our website, we have a
phone number if you ever arewondering.
You know what we have in thebakery case that day, but
anybody's welcome to walk in tosee what we have.
And we have tables where youcan sit down and enjoy yourself.
And you know we have a goodlittle cutesy environment if you
needed to do some work, or knowwe have a good little cutesy
environment to if you needed todo some work or whatever.
(15:40):
We have free wifi.
So, um, we kind of have it setup to do all the above.
Speaker 1 (15:45):
Okay, I didn't realize you had wifi there, so
next time I come in I'll staylonger.
Speaker 2 (15:50):
Yeah, absolutely.
Speaker 1 (15:52):
All right.
So for those who want to know,it's 8605 Haynes Drive, suite B
in Florence, and they can't missyour sign, nice purple sign
above your storefront, aboveyour window.
Speaker 2 (16:06):
We're getting a new sign too, so it'll light up, so
it'll be even easier to see Allright?
Speaker 1 (16:13):
Well, I'll come and help you celebrate that by
having a whatever flavor whoopiepie you have in the cabinet in
the case that day.
Speaker 2 (16:23):
All right, sounds good.
Speaker 1 (16:25):
So let's see Cupcakes cookies.
Do you have pies?
Speaker 2 (16:33):
Yes, we do pies.
They're usually seasonal, butif anybody wanted a pie or had a
hankering for a pie, we wouldalways be willing to make it,
but we will.
Thanksgiving is a big pie time,so if you're needing a pie for
Thanksgiving, we got you covered.
But yeah, we have pies, cakepops, we have fudge right now
(16:54):
All kinds of stuff.
Speaker 1 (16:56):
Okay, is the fudge seasonal.
Speaker 2 (16:58):
Yes, it is Yep, so that will be done.
Speaker 1 (17:01):
I might keep it around for January, so All right
, well, good, if people want tocome in and see you, good, we're
certainly wanting them to comein and see you, but if they want
to just say, after they hearthis podcast, want to go to your
website.
What is your web address?
Speaker 2 (17:18):
It is wwwkellyscaperynkycom and from
there if you have a need of somesort or a question, you just
click a button and it shoots mean email and then I will respond
back via email.
So it's a great way if you needto put in an order.
If you have a question aboutsomething, I check that daily so
I would get right back to youon that one.
Speaker 1 (17:41):
Perfect, all right.
Well, that just about covers it.
I can't think of anything elsewe need to talk about right now.
I appreciate you spending timewith me and letting everybody in
the community know about you,if they didn't already.
But if you haven't been toKelly's Cakery in Florence, I
would encourage you to go seewhat she's got going on there.
Walk out with something,anything.
Speaker 2 (18:03):
Yeah, yeah, come try us out.
Speaker 1 (18:05):
Yeah, everything there looks delicious and the
place smells wonderful.
Speaker 2 (18:09):
Thank you.
Speaker 1 (18:10):
Yeah Well, again thanks for spending time with us
.
I want to thank you for yourfriendship, your continued
friendship.
I look forward to continuing tobuy from you in the future and
seeing what the future holds foryou and your hubby, by the way,
with his car business downthere in Crittenden.
Speaker 2 (18:29):
Thank you so much.
I appreciate it and thanks forhaving me.
Speaker 1 (18:32):
Well, till next time, everybody.
This is the Good NeighborPodcast.
So everybody out there, be goodto your neighbors.
See you next time, everybody.
This is the Good NeighborPodcast.
So everybody out there, be goodto your neighbors.
See you next time, everyone.
Bye-bye.
Thanks for listening to theGood Neighbor Podcast Union.
Speaker 2 (18:49):
To nominate your favorite local businesses to be
featured on the show, go tognpunioncom.
That's gnpunioncom, or call usat 859-651-8330.
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