Good Cakes and Bakes in Detroit continues to grow its corporate business, which has soared to more than 35 percent of its activity.
When the bakery opened in 2013, goods were prepared in a commercial kitchen. Now, co-owners April and Michelle Anderson have a kitchen in-house and they usually accept three or four catering orders per week.
Providing three different breakfast and dessert options each, event planners can choose from continental, light breakfast and hearty breakfast items, and from small, medium and large dessert trays offering breads, quiches, brownies, cakes and more. Each option is customizable to meet a planner’s food, quantity and budget needs.
The bakery’s growing product line and service is due to it continuous passion, says pastry chef/co-owner April Anderson. “We put love into everything we do, because we love what we do.” Who could ask for more?