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Conversations with Talitha Parries

Today we’d like to introduce you to Talitha Parries. 

Hi Talitha, so excited to have you with us today. What can you tell us about your story?
I always considered myself creative and wanted to work with my hands. After high school, I went to Cosmetology school. While I was in school, I got a job at Chase. While at Chase they would have potlucks and some fun baking competitions. I would bring in desserts I made at home and my coworkers would go crazy over them. I’ve been baking since I was 12-year-old and just considered it a fun hobby. I realized that I can make a career out of this when one coworker asked me to buy some desserts from me. At that moment I realized I may be better at this than I thought. I decided to make a difficult decision and I went back to school this time to become a pastry chef. I decided to quit my job and take a leap of faith after ten years in corporate to follow my dream of becoming a pastry chef. I started my journey at the Hyatt Regency Downtown Columbus as an intern to assistant pastry chef in 2 years. I moved on to a catering company called Metro Cuisine and became the head pastry chef. While holding my position at the catering company I was still receiving dessert orders from people. I decided to start my own business called Parries Desserts. I have been in business for 2 1/2 years now and steadily growing. I have done kiosks in malls and started an online shop on my website providing shipping of desserts. Now you can catch me at farmers’ markets and local events around the city. 

We all face challenges, but looking back would you describe it as a relatively smooth road?
I definitely had some ups and downs on my journey in this industry. Trying to figure out what people like and keeping up with trends has been a hard road. I’ve made products and showed up to an event and certain items didn’t sell as well as others. This started to change my confidence as a chef. During market season, I’ve to noticed taste palettes change depending on the neighborhood location. Once I figured that out, I was more successful in my business. I had to learn that even though your business is your baby you can’t take everything personally. You just have to go back to the drawing board and figure it out. When I started shipping items, I searched for information on the best way to ship perishable goods. There wasn’t much information out there on this subject. I had to spend money outside of my business to test packaging and products to figure out the best way to ship items. In the pastry industry things are forever changing including online trends; keeping up can become overwhelming at times. However, if you love what you do, you can’t give up. 

Appreciate you sharing that. What else should we know about what you do?
I specialize in petite desserts with big flavors! Also, I enjoy making clients’ dreams come true by making what they desire. Including an assortment of pastries and bread. I receive requests for unique desserts that require some imagination. I love creating new things and flavors. When I go to events people come to my table to try something they never had before and that’s what sets me apart from others. I’m most proud of my ability to step out of my comfort zone and think outside of the box. 

If you had to, what characteristic of yours would you give the most credit to?
The most important thing to me is to love what you do. I grew up seeing my dad love his career and I always thought that was the way it should be. Whenever I create desserts, I do it with love and passion. I feel that is what drives me to success. 

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