Founder of Indulgent Moments

This college did absolutely nothing if it didn't do it to the very                                           The budget for the
food service department was almost more than the gross national product of Europe! Okay, I exaggerate
but not by a lot.

We bought only the finest ingredients, many imported from overseas. We made everything from scratch. It
was a daily routine to use 100 lbs of stone ground Kansas whole wheat flour, a gallon of Missouri clover
honey, and Wisconsin butter just in our loaf bread for the food line. We made            meals as etiquette
dinners to teach the students how to eat at world-class restaurants.

At these events it was not unusual to serve roast duck and saffron rice and raspberry mousse terrines. We
competed in                                     in Dallas with the Texas Chef's Assoc. and the American Culinary
Federation.

Here in Iowa I've baked for Sweet Seasons in West Des Moines, when it was open, and for my own
business as I've worked to perfect the proprietary methods used in my process. I have rethought every step
of the process, from sifting and mixing to panning and baking, form depanning and storing to frosting and
packaging. Every procedure and every recipe (formula) has been carefully designed, redesigned and
perfected to create a cake that equals and surpasses that of 5-star establishments.

Beyond that, customer service is supported by meticulous systems that show the customer that they are
cared for enough to get each detail exactly right. This company has grown on the foundation of passion and
pride. And since we home-schooled our kids, it has been both an excellent way to teach them about
business and work ethics, as well as a way to have the freedom and income to allow it.

5-Star

Founder's Page

Home page

Company Info

Standard Cakes
& Sheet Cakes

If you have read our company story, you know that I started baking as a
college student. It was just after my freshman year and, unbeknown to me,
the college was soon to need a new full time baker. When I graduated from
a sister campus of that same college in California, I moved back to East
Texas but not to bake. My bachelor's was in Theology and Mass
Communications. I had in mind some "creative" career and hadn't
considered baking. But the craft would call me back to it anyway, as it has
more than once since.

That college offered me an opportunity rarely afforded to an artist and even
more rarely to someone who happened into the trade as I had.

So here is a brief synopsis:

Bachelors of Arts in Theology with a Mass Communications Minor
25 years of baking experience
Member of a team that won in the competition at TCA/ACF competition Dallas
Taught Vocational Baking at the collegiate level
Baked from scratch to feed 1200 students three times per day (daily production of 1200 dinner rolls,
40 loaves of bread, pies, cakes, cookies, and misc. desserts on a 6-week rotational menu)
Supervised and trained student bakery staff in baking, inventory, and production scheduling
Chief baker Sweet Seasons Bakery, West Des Moines, IA
Certified Business Coach, E-Myth Iowa teaching entrepreneurs to systemize small business
operations for efficiency and productivity
Founder of Indulgent Moments, Inc. Specialty Cakes with hundreds of satisfied customers in Central
Iowa and soon nationwide!
Blessed husband, and father of two awesome and brilliant adult children, a son-in-law and
grandchildren (who could ask for more?)