Conversations with Frankie Howell

 

Today we’d like to introduce you to Frankie Howell

Hi Frankie, 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?
I have always loved to bake, but I never thought I could make a career out of it. Whether it was baking for friends and family or helping my dad at his restaurant, I grew up in the kitchen. I was also fortunate enough to hear countless stories from my mom about her working at my grandmother’s bakery. It wasn’t until my senior year of high school that I decided to pursue it.

I graduated from The Culinary Institute of Michigan in 2017, with an Associate’s Degree in Baking and Pastry. Following graduation, I worked as an extern at Wentworth by the Sea in Portsmouth, New Hampshire. After my externship, I moved back to Cleveland to work as a Pastry Cook at Red the Steakhouse’s downtown location. After two years at Red, I started as a Pastry Cook at the InterContinental Cleveland. I then opened Sugar Fix by Frankie after being temporarily laid off due to Covid.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
My biggest struggles thus far have been covid and inflation. Covid negatively impacted everyone, but it seemed like the food industry was one of the last fields to recover. Between masking, wearing gloves, and social distancing, it was an interesting journey to say the least. As for inflation, the food industry has suffered tremendously. It has been a challenge trying to find the right balance between staying affordable and making a profit.

Appreciate you sharing that. What else should we know about what you do?
I am a custom, at-home baker who currently specializes in detailed cakes and cupcakes! However, I offer a wide variety of other desserts. Someone recently put it into perspective for me by saying I’m an artist and cake is my muse. I’m known for creating realistic desserts that don’t always look edible. Some of my most popular examples include a Jack Daniel’s whiskey barrel, a giraffe, and a Highland Cow.

Throughout my career, I’ve been blessed with numerous opportunities to challenge my creativity. The most memorable one was being offered to provide a rotating menu item at Red the Steakhouse, known as Frankie’s Seasonal Special. I’ve also been fortunate enough to collaborate with local businesses! Not only was I given the chance to work with Pierre’s Ice Cream for Thanksgiving 2022, but I am currently selling baked goods through Osso Farm’s General Store in Chardon, Ohio.

As a custom baker, I strive to make every order as unique as the customer it’s for. As a result, I do not limit myself to a set list of designs or flavors. I welcome any theme and have yet to receive an inspiration photo I haven’t been able to recreate! I also have previous experience with plated desserts, weddings, and mass production.

So, before we go, how can our readers or others connect or collaborate with you? How can they support you?
In addition to custom orders, I typically run specials for the holidays! I also participate in local craft shows on both the East and West sides of Cleveland. As for collaborations, I would love to expand and explore partnering with a local coffee shop or restaurant, florist, and a winery/brewery. I’m also eager to get involved with a handful of nonprofits!

Contact Info:

• Instagram: https://www.instagram.com/sugarfixbyfrankie
• Facebook: https://www.facebook.com/sugarfixbyfrankie