Today we’d like to introduce you to Kimberly Bannick.
Hi Kimberly, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I really did just stumble into candy-making. I went to college for a few semesters because it was something that I was supposed to do. Neither of my parents graduated from college and they wanted that for me–but I guess it wasn’t in the cards for me either. But without the goal of a degree and some type of career tied to that my life wasn’t really going anywhere. I was in my early twenties and I realized that I needed to figure out what I was going to do with my life. Somehow that put me in the kitchen–I had the idea that I would become a chef. But slowly in narrowed, because even though I found a real love for food, I realized that I was far more passionate about confections. Then it went from wedding cakes to desserts in general and then when I started playing with candy it just clicked. Unfortunately, though I started trying to form a business while in a very unhealthy, emotionally abusive relationship. It took finally escaping that situation with my infant daughter at the end of 2016 to get things really going as a business. However, I am a firm believer that everything happens for a reason and I know that my business wouldn’t be where it is today without the struggles that I have endured to get here.
I’m sure you wouldn’t say it’s been obstacle-free, but so far would you say the journey has been a fairly smooth road?
As I said before, I’ve faced my fair share of struggles. The biggest being my previous abusive relationship. I wasn’t in control of my own life. And even leaving the situation wasn’t easy, especially with my daughter being involved. Being a single mom for the first three years of my daughter’s life, as well as trying to build a business and work 40 hours a week was a lot to juggle. Still, I think everything that I have gone through has made me realize that I am capable of a lot and that I am up for any challenge.
Appreciate you sharing that. What else should we know about what you do?
My work has evolved over time, which I feel happens with most businesses as they discover their niche. When I started out, I was happy to make anything–and my menu was expansive. But so much has changed since then. I learned a lot, from people in the industry, but also just from the different people I have come to know. I slimmed down my menu and focused in on what is important to me. I came to realize that the brand that I have been trying to form is really just me in confection form. I have always been a bit weird; I don’t follow fads or trends; I want things to be honest and straightforward. I think that’s a big part of why I decided to go the opposite direction of the flashy, ornate chocolates that I see everywhere because when I look at that, I just don’t feel like I fit in that world. I have never owned a chef’s coat, partially because I feel that it is far too rigid for me. What I do isn’t rigid, it isn’t made to be like walking into a jewelry store. I had someone call what I do ‘street candy’ and it really stuck with me, because that’s exactly what it is. It’s approachable.
Any big plans?
My business is actually going through a full rebranding right now–the name will stay the same, but everything else is changing. It’s something that I’ve been thinking about for a while now. Unfortunately, I realized it after I spent a pretty penny on fancy new packaging, so the change will be a little slower than I want it to be (I’m not a very patient person), but it needed to happen. I’m so excited to change everything to reflect my true ‘street candy’ brand.
Contact Info:
- Email: [email protected]
- Website: www.toutedouceurcandy.com
- Instagram: @toute.douceur.candy
- Facebook: https://www.facebook.com/TouteDouceurCandy
Image Credits
Grace Gatto
