Today we’d like to introduce you to Tavey Anthony.
Hi Tavey, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
Well, I got my start about 10 years ago by entering my Church’s Annual Bake Off. At the time, I was a new member and thought it would be funny if I was the only man to enter the Bake Off, I had never baked any dessert.
So I signed up at the last minute. The day before the bake off I couldn’t make up my mind about what to enter until late that evening. I decided on a mixed berry cheesecake from a YouTube video I found.
I followed all the instructions step by step; mind you-this my first time cooking it. I never tasted it or anything I just followed along with the video. The next day, I took my dessert thinking I will probably come in last.
Long story short, I ended up winning first place in the Bake Off- two years in a row! After that, I started making cheesecakes for friends and family members, which then turned into co-workers, church members, etc. Fast forward two years… I started trying cake recipes until I mastered them and took a basic cake decorating class at Mary Carter Cake Supplies. I started selling cakes to friends, family, and other acquaintances.
The vegan cakes came about three years ago when I made a lifestyle change, giving up meat and dairy in favor of plant-based eating. That allowed me to lose 66 pounds, but I never lost my sweet tooth. I noticed there wasn’t really anyone doing vegan cakes and desserts, so I took a self-paced online vegan dessert course. Once I gained a better understanding of making vegan cakes, I started trying different recipes and tweaking them, making them mine.
I started getting the word out via social media and word of mouth that I could now do certain vegan cakes. Right now my vegan cakes and cheesecakes slices are sold in 2 local restaurants: Bala’s Bistro in Whitehaven, and Plant Based-Heat near the U of M. Bala’s features both vegan and traditional offerings, while Plant-Based Heat only offers vegan selections.
Can you talk to us about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
The biggest challenge that I have faced in this journey is my own mind.
It took a while for me to accept that I have a unique talent. I didn’t always believe in myself, so it took some time to get to the point where I could put my cakes to the scrutiny of the public. This was something I never planned, but I’m at a point now where I really am enjoying the journey. I continue to expand my vision as my creativity grows, and I’m excited to see where this takes me.
Right now, I’m working to overcome the obstacle of funding. I am a home-based baker with a full-time job, so my production capacity is limited. I am the sole employee with the exception of my wife who helps with marketing and clerical tasks-so from order to delivery, I do it all. I need commercial kitchen space and additional employees to help increase my output and improve my turnaround time.
I have researched commercial kitchen rentals, but right now the cost would swallow up my profits. Hopefully soon, I can seek out investors, or perhaps someone will decide to bless me with seed money for expansion.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I work full-time as a City Truck driver for FedEx Freight. I have been employed with the company now for 8 1/2 years, and I have driven trucks for 22 years.
I mainly bake at night when I get off or first thing in the morning before I go to work. Right now, I specialize in classic southern-style cakes and cheesecakes as well as vegan cakes and cheesecakes.
I’m becoming known for my vegan desserts; my vegan strawberry, vegan sweet potato cake, and vegan cheesecakes are my biggest sellers. I’m constantly seeking out recipes and dreaming up new creations, so be on the lookout for more Real Deal Desserts soon!
How can people work with you, collaborate with you, or support you?
They can support me by ordering from me directly from my website: realdealdesserts.com, or by going to Bala’s Bistro, 4571 Elvis Presley Blvd, or Plant-Based Heat, 669s Highland, and purchasing a slice.
I am always looking to collaborate with restaurants or food trucks that may be looking for tasty, unique dessert offerings. Any restauranteurs can reach out to me via my Facebook or Instagram pages, or they can contact me on my website.
Also, if anyone knows of grants for small businesses, please reach out and let me know.
Contact Info:
- Website: Realdealdesserts.com
- Instagram: @real_deal_desserts
- Facebook: https://www.facebook.com/Realdealdesserts44
