Meet Brittany Riker

Today we’d like to introduce you to Brittany Riker.

Hi Brittany, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstories.
My story starts when I was young. I baked cookies and family treats with my mom and grandma. They gave me my love for baking and always continued to support me in my dream to become a baker and own my own bakery.

In high school, I attended Fort Osage’s Career and Technology school while also attending my own high school to begin my culinary knowledge through their culinary arts program. After graduation, I moved over 1,500 miles away from everyone and everything I knew to attend Johnson and Wales University in Miami, FL.

I studied for and received my associate’s degree in Baking and Pastry Arts during that time. While attending school there, I was an intern for a new up-and-coming bakery in St. Petersburg, FL called the Artistic Whisk. I then attended Missouri State University and obtained my Bachelor’s degree in Hospitality and Restaurant management.

While attending MSU, I was an intern at Walt Disney World’s Cosmic Ray’s Starlight Cafe. Once I graduated from Missouri State I moved back home and began my search for a bakery to work for around the Kansas City area. I started working for McLain’s Bakery, which is the same bakery that my great-grandpa would take my grandma and her siblings frequently.

Since then, I have started building up my own business called Britt’s Old Time Bakery. I chose that name because I am old-fashioned at heart and want to build a place where people can come with their friends and family members to share a sweet treat while being able to spend time together.

I am currently baking from my home as I work towards having my own storefront.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
I have definitely have had my fair share of struggles on my way to getting to where I am now. I have moved over 1,500 miles away from my home and family.

I have had countless failures in my attempts at new recipes and trying to accomplish new skills. My biggest struggle that I have had is having many people tell me that I would not be successful at having my own bakery and that I should find a different career.

Thankfully, I have had my family and very close family friends that have helped push me to keep going and not give up on my dreams.

Can you tell our readers more about what you do and what you think sets you apart from others?
I bake a wide variety of sweets, such as cookies, cakes, pies, brownies, macaroons, cinnamon rolls, cheesecakes, etc. I am best known for my cookies and cakes. My family goes crazy for my cookies, they are all made by hand and I hardly ever use the mixer to make them.

I am most proud of my cookies and my abstract flower cakes. I love making those types of cakes because of their uniqueness. What sets me apart from others is that I try to stick to the old-fashioned ways of doing things.

I make all of my treats from scratch and do most of my baking by hand rather than using a mixer except for when it is necessary to do so. I mainly use family recipes that have been passed down from generations as well as incorporate new recipes I have learned.

Do you have recommendations for books, apps, blogs, etc?
I use apps like Facebook, Instagram, and Pinterest to keep up with new trends for cakes and other desserts. I also use these apps to show people the new cakes that I have made for my customers as well.

A great majority of the time, I listen to classical Christmas Piano music, and occasionally country and Disney music to help me stay focused when I am working on my orders.

Pricing:

• Mini Cupcakes $1 .50 each $18 per dozen Regular Cupcakes $2 each $24 per dozen Jumbo Cupcakes $5 each $60 per dozen Basic Decoration – Standard Price Elaborate Decoration- additional $5.00 Fondant Decoration – Additional $8.00.
• Cakes are: 4″ Smash cake – 20$ 6″- 35$ 8″ – 50$ 10″ – 65$ ​1/4 sheet – 78$ 1/2 sheet – 120 $. Fondant – $8.00. Fruit – $5.00 Drip with macaroons – $10.00 ​ ​.
• Cookies are: $2.75 for 1 $30 per dozen Decorated Sugar cookies: Basic: Standard Pricing Elaborate: $8.00 Fondant: $10.00.
• Tarts 4″ 10$ 6″ 15$ 8″ 20$. Pies: $35 each Macaroons: $3.75 each $45 per dozen Colors can be added to macaroons at no additional charge. Cake Bites: $3.25 each $35 per dozen Elaborate decoration: additional $4.00 Any cake flavor can be used Colored Chocolate Coating no additional charge. ​Peanut Butter Bites: ​ $3.25 each $35 per dozen.
• Wedding Cakes: ​ 2 tiered Basic Decoration $210.00 Serves 60 3 tiered Basic Decoration $275.00 Serves 75 4 tiered Basic Decoration $300.00 Serves 175 Additional prices: Basic Decoration – standard pricing Elaborate Decoration – $35.00 Fondant Decoration – $40.00.

Contact Info:

• Email: Brittsoldtimebakery@gmail.com
• Website: https://brittsoldtimebakery2.weebly.com
• Instagram: @britts_old_time_bakery
• Facebook: Britt’s Old Time Bakery