This month we wanted to introduce you to something sweet! So we wanted to feature Lauren Rodgers, owner of Sweet Thangs by Lo. Her cakes are so delicious!
Q: When and how did you get into the wedding industry?
A: At the age of 16, like most southern girls, I wanted a Grand Super Sweet Sixteen. My mother agreed ONLY if I would help raise some funds to offset the cost of the DJ. I started selling baked goods at school. Shortly thereafter, her fundraising efforts generated a following of loyal family and friends. I gained her true entrepreneurial spirit as a college student, selling desserts for extra income. Finally in 2012, I incorporated my brand. Today, Sweet Thangs has flourished into a booming custom sweets business. I am personally attached to my recipes, and take pride in the preparation of my scratched-based creations. I cut no corners, and put emphasis on quality ingredients, taste, and design. Sweet Thangs by Lo’ Michelle promises to deliver, “Modern Style, Old-Fashioned Taste”. In 2014 we shifted our main focus to our wedding clients, and we are floored with the amazing support we continue to receive.
Q: How far in advance should brides request your services?
A: 4-8 months
Q: Who is your ideal client? Why do you think clients book you over your competition?
A: My ideal client is a couple who has a great appreciation for cake! We truly believe a cake should taste as good as it looks. We will never compromise taste for looks. Sometimes brides are hesitant to book a smaller bakery, but after I explain that I will be involved with their cake from consultation to delivery, they really appreciate it. We bake our cakes in small batches from homemade recipes that I have personally have created, and we never freeze your cakes weeks in advance of your special day. I am not only the face of my company, but I see and touch every cake that leaves my kitchen. That is very comforting to my brides. Also, our specialty is buttercream. We can smooth buttercream to perfection, and we swoon over sharp clean cake edges. Most Brides are surprised to know that most of the cakes in our portfolio are buttercream based.
Q: What do you adore most about weddings?
A: I am a true advocate for anything Love, and a hopeless romantic. Anything that celebrates the Union of love, I am all for it. My favorite part about weddings would have to be personal vows, the dances, and of course CAKE!
Q: What advice could you offer to our brides?
A: The cake table is one of the most important focal points of the reception space. Even if you are not a cake eater you most likely will have a wedding cake, so do not cut corners on this important aspect of your reception. Your cake should not only be very tasty, but be a direct reflection of the couple and your reception space theme.
Secondly, faux cakes do not necessarily save you money. Example: If you are having a wedding guest count of 200, and you want a fake cake that appears to serve 200 with kitchen cakes in the back, you will not save money. I have to make the same amount of cake, and also decorate the 200 serving faux cake. Now, if you have a wedding guest count of 200 but want a grand cake that appears to feed 500, I will make 200 servings of real cake and add faux tiers to the bottom of your real cake.
Q: What is something you want your clients to know about you that they cannot read on your website?
A: Our specialty is buttercream. We can smooth buttercream to perfection, and we swoon over sharp clean cake edges. Most Brides are surprised to know that most of the cakes in our portfolio are buttercream based.
Q: What is your go to hangout spot in Dallas?
A: Hands down, Dragonfly at Hotel Zaza. I love me a pear martini and the calamari salad!
For more info + inquires
instagram | @sweetthangsbylo