Whisk Management Blayre Wright

If at first you don't succeed...Learn from that shit and keep going!!!!!In today's guest episode, we get to chat with a true Macaron Princess. Crystal Arvelo is no stranger to making things work (I mean, she chose one of the hardest confections in French Pastry, taught herself how to bake them in the middle of the pandemmy, and started a business selling them locally AND Nationwide). 
We're talking about:
Client transparency and the art of pivoting when things aren't working
The story of how Crystal had to close her brick and mortar shop in order to find a better location to serve her customers
How to market depending on your own unique business model
Not being afraid to just START, but also being smart about business choices and how to learn from your failures and mistakes (hint: failure isn't bad!)
Stay up-to-date with Crystal and the exciting future of Colorful Macarons:Follow them on InstagramFollow them on Facebook Check out their WebsiteStay up to date with the pod!Follow WMPod on Instagram or visit the podcast websiteFollow Blayre on Instagram or check out the Flouretta Sweet WebsiteJoin the Whisktakers Society!

We're back back back again! It's first episode of Season 2 and this one has ALL of the information, facts, figures, and fun stuff for people who enjoy research.
In this episode we're diving into the strange, beautiful and dangerous world of AI Art. I bet many of you have seen AI images creeping into client inquiry forms and infiltrating your Pinterest boards and Instagram feeds. While they may seem like something straight out of a fairytale, do you really know HOW these images are generated and the ripple effect that generation has on art, culture, and society as a whole?Well buckle up, because you're about to find out!
We'll discuss:
What AI art is and how it's created
Some examples of AI Art models that you may be familiar with
The negative impacts these models have on us as creatives AND the society as a whole
How to protect YOUR art and IP that has been shared online and in the public domain 
How to spot AI art and what we can do when we're faced with these images when they pop up in our corner of the industry 
ALSO, BIG NEWS!
In the beginning of the episode I introduced the new community extension of the podcast- The Whisktakers Society! This is a place for bakers, cakers, sweet creatives, and small business owners alike to interact, uplift, and support one another. If you've got a question, want to share a win or something new happening in your business, then what better way to ask or celebrate than with your peers!
To join us, click this link!
Other links discussed in the episode:AI Vs. Artists: The Biggest Art Heist in History (YouTube Video)Sasha Luccioni's Ted Talk on AI Art's Impacts on Society (Youtube Video)Hugging Face- Ethical AI Community for CodersNews Article discussing the Artist's Database being used to sue MidjourneyDatabase of Artists used to train Midjourney AISpawning AI- Data Governance for AISpawning AI- Opt Out Extension for a web browserHave I Been Trained- Check to see if your work has been used to train AI models hereUniversity of Chicago- Nightshade and Glaze programsIs it AI- website that allows you to verify if a photo is/is not AI
 
To Further Connect with us:
Follow the podcast On Instagram
Visit the WMPod Website
Follow Blayre On Instagram
Visit the Flouretta Sweet Website
Leave us a review on Spotify or Apple Podcasts
 

HEY HEY BAKER FRIENDS! Season Two of Whisk Management is FINALLY upon us!
This is just a little sneak peek trailer of what to expect from WM Season 2, and let me tell ya, I'm PUMPED for all of the exciting things I've got up my chef coat sleeve for you this year!
Here's the important info:
Season two, Episode ONE will drop on Monday, April 8th. This will be my first solo episode of the season!
Our Season two guest episode will drop Monday, April 22nd
I'm very excited to share about the new community extension of the podcast, the Whisktakers Society! This will be a Facebook group for all of you to interact, ask questions, and connect with bakers, business owners, and sweet creatives like yourself! The link to join will drop on April 8th along with the first episode.
Mentor sessions ARE COMING!!! If you've ever wanted some one-on-one time with Blayre to talk business strategy, finding and marketing your unique design style, streamlining your client communications- whatever it may be- your chance to do so is coming! I will be dropping more information and opening spots to Whisktaker Society members at the end of the month, so if you're interested, be sure to join the group when it opens on 4/8!
For now, be sure to give the pod a follow on Instagram, and feel free to check out our website too!
See ya on 4/8! :)

HAPPY 2024 WHISKFAM!
This episode has been a long time coming (and features one of the Pod's biggest fans as a guest!)
In today's guest interview, we welcome Pastry Chef Dru Tevis, and let me tell you, nobody knows about embracing the journey and putting intentional time into your goals and dreams quite like he does!
 
Today we’re chatting about:


How Dru honed his pastry skills in a very atypical yet intentional way
The benefits of staging and working in a variety of settings to enhance your pastry skills
How Dru strategically took a pastry program that started from a 3-dessert menu and expanded it throughout a restaurant group with over twenty dining concepts
Gaining the respect of your coworkers and staff and growing a successful, thriving team 
Dru's win on Holiday Baking Championship and how that brought him (and his restaurant group) local notoriety 
Support Today’s Guest:


Give Dru a follow on Instagram
Check out all of the SoDel Concepts restaurants and drool over all of the delicious things you'll eat the next time you're in Rehoboth, DE!
Support the pod:


Follow us on Instagram!
Give us a 5-star review on Spotify, Google Podcasts, or Apple Podcasts
Follow Blayre’s business, Flouretta Sweet on Instagram or on her Website

Are you ready to LEVEL UP your client management game?
There was a time where I had NO CLUE how many clients I had, where they were in my cake process, if they had paid me yet, or even HOW they found me in the first place. I would forget to respond in a timely manner, spend hours writing the same e-mails over and over, and would be chasing clients down for their final payments. 
If you've been there too, this episode is for YOU! 
Today's special guest is Veronica Lugo- a systems expert who is not only obsessed with helping you automate and streamline your business, but also knows how to incorporate heart and soul into her process, and cares about saving YOU personal time and energy (because she own's a business too!). 
We're going to be chatting about:
What a client management system (CRM) is and how it can help you in your baking business
What a workflow is and how to create an automated one using a CRM
Some common pain points that you might experience in your business and how a CRM can help you!
Our FAV CRM, Dubsado :)
How to work with Veronica:-Inquire on her website, where she can help you with a Systems Setup, a Systems Audit, Workflow call, etc. -Follow her on her SS Instagram-Check out her makeup business IG for plenty of antics-Use her affiliate code for a percentage off of Dubsado!Support the Pod:-On Instagram or by leaving us a review on Spotify or Apple Podcasts -Follow Flouretta Sweet on Instagram or check out Blayre's website

Let's Get Controversial!
To use or not use fresh flowers on a cake? Is it cool to trash talk other designers because of a specific decorating medium they prefer? Are you a part of the #centerdowelclub? 
I polled the WhiskFam on social media to see what controversies and cake trends you love (or love to hate) and today I'm sharing my thoughts about them! Agree, or agree to disagree, my goal is to bring over a decade of cake design experience  and give you my honest opinions (and then some) about each of them! 
So, are you ready to dive in?
---------------------------------
BONUS SEGMENT:The Bonus segment is BACK baby, and this time it's shiny and new!
Introducing SWEETFLUENCER, the part of the show where I share some of my favorite accounts from the 'Gram who are out here doing cool s*** and making me VERY HUNGRY.Check out the episode for more info and be sure to give them a follow!@alicechowcake@chefaedavis@newjunebakery@laurettajeans@alevri.co 
 

Support the pod:


Follow us on Instagram!
Give us a 5-star review on Spotify, Google Podcasts, or Apple Podcasts
Follow Blayre’s business, Flouretta Sweet on Instagram or on her Website