Conversations with Kayla Eickmann

Today we’d like to introduce you to Kayla Eickmann.

Hi Kayla, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
When I was young, I wanted to be an artist. But I didn’t think it was a realistic thing. So throughout school, I changed my whole perspective on “what I wanted to be when I grew up.” I was on the path to becoming a Forensic Scientist and I was planning on going into the Air Force Academy. I know…. completely different. In my sophomore year going into my junior year of high school, I came across “Food Network Challenge.

This competition on tv was about competing to see who made the best cake. Now these cakes weren’t small, they were masterpieces made out of “cake.” I was so intrigued by the fact that people could do such amazing things with “food.” I thought to myself that’s art! And that is what I want to do with my life. I was so eager to learn more about the industry so I took it upon myself to look for unpaid internships while in high school. I worked with Azucar Bakery and Frills Cake Shop. (Azucar is in Denver and Frills is no longer open) I knew going into the food industry, I would need some experience. I also “started a business” literally for friends and family. They were my test tasters. I called it Kay Kay’s Cupcakes.

I got accepted to Johnson and Wales University and there I got my Baking and Pastry Arts AS Degree. The reason why I chose Johnson and Wales was that the program for pastry was for a degree and not just a certificate. The other option I had in Colorado was Art Institute and Escoffier. Both were just a certificate and had way more “cooking classes” which I wasn’t interested in those. Within those years of college (only 2) I got a job and did an internship through school. I chose Mermaids Bakery in downtown Denver. I LOVED it! If they were hiring, I probably would have stayed for a while longer.

Once I graduated, I hunted down jobs. Particularly, cake decorating jobs. It was a rough search. I got so many denials only because I didn’t have the experience they were wanting. So it kind of discouraged me, but I didn’t give up. I found a job at Whole Foods as a Cake decorator and I worked there for about a year. Once again great experience but not what I wanted to do forever. After that, I changed my business name from Kay Kay’s Cupcakes to Sparkles Bakery. I continued to do this on the side.

I got a job at Inverness Hotel, now known as the The Inverness Denver, a Hilton Golf & Spa Resort. I got hired on to be a Cake Decorator and pastry cook. There I was responsible for all the Wedding cakes, and then all the other prep to help with everyone else in the bakery. I learned so much being there and enhanced my skill set. After two years, they were transitioning into a “Hilton” and they were cutting back the staff so I decided to find another job. There again I moved jobs and decided to try “King Soopers.” Now my thought was, I work a schedule okay enough so that I can still do my side business. So I did that for three years, and in that time, my business grew.

I started growing and meeting new people and relationships. I had met a lady while at King Soopers that was working out of her home but was in the process of turning her basement into a Commercial Kitchen. I thought that was pretty awesome. She would always come in if she needed something quick and we would always talk.

Well long story short, I began working for her at the end of 2019 as her Pastry chef. This opened a bunch more doors. Two years later, I finally went on my own. Sparkles Bakery was finally FULL-TIME! I was my boss and I was pretty proud to be able to do it, even though I knew it was going to be rough at first. I didn’t know if I was going to get enough business to pay my bills. But sure enough a year and a half into this and I keep growing and growing.

Now, I don’t know what the future holds quite holds yet, but I know that I will continue on this path and soon possibly open a storefront or turn my basement into a commercial kitchen. I will continue to work towards my goal and do what I love to do and that’s creating art in food form!

I couldn’t have done all this without my friends and family supporting me. They are my best fans!

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Some of the struggles I encountered was getting discouraged when I wouldn’t get the job I was applying for. They would always tell me I didn’t have enough experience.

I always said, well everyone has to start somewhere. So why not take a leap of faith and I will get the experience as I worked? I will make mistakes, but I will learn and grow from my mistakes. I was always taught that in school. “You will make mistakes but it’s those mistakes that will make you grow into a better pastry chef”.

Appreciate you sharing that. What else should we know about what you do?
I run a business but to me, I am more than just a business owner. I am an entrepreneur and an artist. My business is called Sparkles Bakery as you already know. I specialize in custom cakes, cookies, and cupcakes. I started with just doing cake and over the last 4 years, I have been doing custom-decorated sugar cookies. Those are the cookies that have royal icing on them and most of the time look too good to eat.

I would say everything I learned about cake and royal icing cookies was self-taught; even though I went to school for it. The school was just fundamentals. So I am proud of myself for coming this far on my own. I am amazed when I go back to older pictures and compare them to pictures of stuff I have done recently. I have grown so much.

What I love about my clients, family, and friends is all the positive feedback. I am always told; It tastes just as good as it looks. That’s always been my goal.

Are there any important lessons you’ve learned that you can share with us?
Stop comparing myself to others!

Social media these days can put you down because of other people’s work. I am super hard on myself as it is because I am a perfectionist and when I see others’ work, I get discouraged because it’s way better than what I have been doing. So I have to tell myself all the time to stop comparing myself to others, you are good at what you do!

Contact Info:

• Website: sparklesbakery.info
• Instagram: @sparklesbakeryco
• Facebook: @sparklesbakery.info