Today we’d like to introduce you to Jocelyn Crane-Tizabgar.
Hi Jocelyn, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
My life started out like the back of your pantry… a mess! I started studying educational psychology with an emphasis in special needs. Growing up with a sister who has Cerebral Palsy, I believed it was the right path for me. I ended up battling depression, anxiety and lacked focus and inspiration about what I was doing with my life. There were some days I couldn’t even get out of bed to go to class. After a lot of soul searching and missteps, I discovered that my passion was baking & the culinary arts! I graduated from Le Cordon Bleu and began my career in catering and working my way up to becoming a Pastry Chef at the Westin and the Head Pastry Chef at Mount Rainer’s Paradise Inn. When my first daughter was born, I had to leave the kitchen. The hours were too long, the pay was too low to afford childcare and I didn’t want to miss her growing up.
However, I missed the excitement of the events and getting the opportunity to create one-of-a-kind designs and flavors. Feeling like I was losing myself again, I had to do something. Even though I was scared to start from scratch. With the full support of my family and friends, I started my own company, J’s Sweet Affairs. I specialize in creating custom desserts, cakes and pastry parties tailored to customer’s personalized needs and desires. It has renewed my sense of creativity, excitement and passion, while still being able to set my own schedule and make time for my daughters. I am NEHA certified and currently baking out of my home. I have been building the business and it is finally taking off. Let’s continue this journey together. J’s Sweet Affairs is here to fulfill your pastry desires!
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
J’s Sweet Affairs has not been a smooth road. When I first started my own business, it was hard to balance. I was working a 9-5 raising a beautiful daughter and would create on the side. It was hard knowing that I have this talent and passion and it was still on the backburner. Not having enough time to really promote, my customers were all word of mouth. When Covid 19 started, it ended up being a blessing in disguise. Don’t get me wrong, I have had close family and friends who were lucky to survive. And sadly, I have lost people as well, but in the dark of this virus there was a little light. My 9-5 selling fully produced shows went to the back burner since there are no performances allowed. I was able to really get out there and bring my dream to life.
Since I have been able to really focus, I have been getting booked months in advance, but I always make time for pop-ups or last-minute orders. Even though it is just me in a small kitchen with two girls running around. With full support and help from my husband, I am able to go above and beyond to satisfy my customers. Being in the kitchen is my meditation, my passion and my excitement. Now we are looking to expand which will be the next obstacle of finding or building a real industrial kitchen. I can not wait to work through the next challenge and to watch my dream grow.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
Offering custom desserts, cakes and pastry parties tailored to personalized needs and desires, no request is too weird. Everything is custom from flavor to design. What sets me apart from others is that I have been trained from multiple sources. I graduated from Le Cordon Bleu, I am NEHA Certified and have had the opportunity to work under multiple/incredible chefs. From working for a ten person party to a 500 person event there is nothing I can’t handle. By learning from multiple sources, I was trained in a variety of techniques and flavor combinations. I was then able to create my own style and flavors. I am also set apart from others because I know that I will never stop learning from my own experiences or working with other chefs. A true pastry chef knows that every step you do there is always something else to learn to better the quality of your work. I pride myself on the quality of my products, but I also know there is always something else to try and explore.
Before we go, is there anything else you can share with us?
Reviews: “Many brides look forward to walking down the aisle, that first kiss or even that first dance……I was looking forward to that first bite of Jocelyn’s cake. The cake and selection of pastries was a smorgasbord of delicious flavors.” – Melissa Pierce “Birthday coming up? Party? Or just want some desserts? I go to Jocelyn. All of her desserts are amazing. From her flourless fudge balls to the peanut butter mousse. I highly recommend ordering the mini desserts: Perfect amount of sweetness in each bite and the size of each dessert makes for a perfect assortment at any event. Her signature ganache is very good, but filling obviously…. But it won’t stop me from coming back for more. Her candy explosion cakes are also another staple I regularly order from her for birthdays and anniversaries. Seriously, everything is delicious and you can’t go wrong with any of J’s Sweet Affair’s desserts. She’ll even work with you to create something new, she’s always up for a dessert challenge! 10 out of 5 stars if possible”. – Jessica Laura “It was the yummiest pumpkin mousse I have ever tasted. She did such an amazing job and they all looked super cute. Dinner hasn’t even started and I am not supposed to have sugar, but I broke all the rules. Thanks so much Jocelyn! I can’t wait to order for the next holiday!” – Rachel Silvers “Annie loved the cake. Thank you so much for everything! Seriously it was a hit out of the park! Especially for low sugar!” – Ben Goldberg “It was the BEST and most delicious cake on top of being beautiful! You made 13 people very happy! My great nephew wanted me to let you know how delicious it was. Thank you for making our cousin “pod” party so special. My husband appreciated the slice I brought home…Yummy!” – Hillary Mathews “The most amazing desserts…Jocelyn you outdid yourself once again. Our guests are still talking about your fabulous creations!” – Adrienne Ross “It was beyond beautiful and delicious! Thank you!” – Shaili Solomon “We love J’s Sweet Affairs! Jocelyn has made our family the most delicious cakes. They are not only beautiful but delicious. She’s our go to for every occasion!” – Kimberly Mainstain “We used J’s Sweet Affairs for our Thanksgiving desserts. The pies for Thanksgiving were a hit with our family! And the kids loved decorating the adorable cookie decorating box kits” – Ashley Dadon “Between knowing how to bake and applying her creative touch to every order, the desserts I got from J’s Sweet Affairs really made the holiday season cheerful! Would definitely use Jocelyn for any baking needs I have coming up” – Daniel Tahoor “The oreo cake was beyond delicious. Thank you so much” -Yuan San Ryan “AMAZING! Could not have been happier with everything about the sweet treats purchased from js.sweet.affairs. So many expectations were met and personal touches with dessert choices, colors used, and personalization of the packaging was almost too much to handle! Thank you js.sweet.affairs for making my brothers special day even better!” – Danielle Nicole. “Even though I am only six I have had over 60 birthdays and the best ones are the last few… Catered by J.J. Sweet Affairs. NOM NOM! “Lamb Chop” (yes, that one, the puppet!)” – Mallory Lewis and Lamb Chop
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