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Linden mother who baked her way out of grief
…now owns cake decorating company
By: Vanessa Braithwaite-Moore
Kaieteur News – When Annalisa Reynolds realised that baking was her coping mechanism for grief when her brother died in 2017, she did not envision that one day, she would own one of Linden’s renowned baking establishments, which specializes in cake decorating. While no amount of success can bring back her brother, she is happy that she turned her grief into something not only positive but empowering. Five years later, Indulgence Cakes is one of Linden’s household names when it comes to quality cakes.
Indulgence Annalisa Reynolds and some of her cake design
After receiving excellent reviews from friends and family about the quality of her baking, Reynolds decided to go on a self-thought journey and today prides herself as a proud graduate of ‘YouTube’, she did also complete courses at Carnegie School of Home Economics, where she specialized in cakes and pastries. “I spent hours doing research about different methods and techniques for the humidity we experience in Guyana,” she said.
Today she serves scores of clients monthly, many of whom she said were there since her experimental phase. “I’ve been in business for the past four years and it’s been nothing short of amazing, I have some clients who grew with me from when I was experimenting to now. They are my biggest critics and cheerleaders… I would do research on a new flavour and have them sample it. This knowledge, coupled with her obsession for quality has ranked her as one of the best in Linden. “I think my taste is unique because I’m well-traveled, I have eaten cakes and pastries from some of the best throughout Europe and that’s what I want to recreate and share with my clients.
Reynolds does not limit herself to simple cliché designs, but takes hers over the edge with jaw dropping, realistic cakes, modeling a wide variety of designs and themes. Her designs would cause clients, even children to not want to cut into their cakes to spoil the perfect imitation of their favourite character, brand or hobby. When that cut is finally made, there is absolutely no regret, because the taste is always superb and loyal clients would testify that the taste and texture are consistent and does not falter. “My clients are the absolute best and no matter how many times I’ve done work for them, they would still message to say how pleased they are with their orders,” she related.
To maintain this quality, her secret is to not overbook. “For me, it’s quality over quantity any day, I’d prefer to take only a certain amount of clients per week so as to ensure I maintain the quality that has been synonymous with the name Indulgence, rather than overbooking and give substandard work.”
As with any business, there are challenges. For Reynolds, it is sourcing raw materials effectively. In Guyana, many materials and tools are not readily available, which would force her to import them, as well as conduct extensive research on alternatives to suit the tropical climate. Her plans for the next five years are the expansion of the services and greater availability of products. In five years (or less), Indulgence is going to be a leading bakery in the region. We’ll have a bakery you can come in and buy all the amazing cakes and pastries, we have to offer daily,” she projected. She also plans on sharing her knowledge with aspiring cake bakers in the near future.
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