(This article appeared in the Winter 2023 issue of Pastry Arts Magazine)
Arielle Page, Owner
To provide quality desserts you deserve! Having not only quality ingredients are important but knowing where your ingredients come from is just as important. All our cheesecakes are made with eggs purchased from local farmers and when in season, fresh berries, too.
Our artisan cheesecake minis. Each flavor is handmade and decorated individually. Our most popular item is our half-dozen sampler box of assorted minis that the customer picks themselves.
The ‘assembly line’. Once our cakes are ready to be decorated, we all line up and decorate assembly-line- style. With us having over a dozen flavors each day, this ensures that all our cakes are ready for display by store opening.
Large petal tip #127. It gives our cakes their signature look. Also, of course, our stand mixer. That’s the powerhouse of the whole operation. It saves us time on production.
Secret of Success
Positioning myself in front of customers. Arie’s started out as a pop-up shop at local events and farmers’ markets. Because I was consistently showing up in my community, when it was time to open my store, I had a ton of support and it in-turn has led to the success of my business.
Continuing to be present within the community. Our store offers rotating seasonal flavors so that is always exciting to do something refreshing every couple of months or so. We are also looking to expand to a warehouse to keep up with production in the new year.
For more info, visit www.ariesconfectionaries.com
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