Today we’d like to introduce you to Audrey Angeles.
Hi Audrey, we’d love for you to start by introducing yourself.
I’m originally from the Philippines, and I moved to the US right after high school to enroll in the pastry program at the former Art Institute of Washington. I’m the typical chef story – “growing up in grandma’s kitchen” and watching Food Network as a kid drew me into pursuing it as a career. Right after school, I worked in neighborhood restaurants – Brabo by Robert Wiedmaier, Liberty Tavern, Lyon Hall and Eventide and I also played a key role in launching a bakery in North Beach, MD. I transitioned on to luxury and boutique hotel kitchens, where I discovered my love for chocolate showpieces and wedding cakes. Learning didn’t end at culinary school, most of my skills are learned from chefs I worked with, Maggie Austin and L’ecole Valrhona in Brooklyn.
When the Covid pandemic happened, that’s when my whole life turned around (like everybody). I realized it was tough to manage work-life balance in the very demanding hours of the hospitality industry. I lost my job and decided to make cakes from home. After a few years at home, I eventually needed a larger space and that’s when I found a home inside Upside on Moore in Arlington, VA. While owning your own business is just as demanding as working in a 5 star hotel, it is easier to balance life with family when you manage your own time.
They say never get into business with family but we are that crazy family who went all in on starting a bakery in a tough industry. My biggest supporters are my husband, mom and sister. It truly takes a village.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
While covid was a struggle for all, it opened doors for me unexpectedly as that was the time I started my business full-time. My biggest struggle now is outgrowing my current kitchen space and growing the team.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
Frost and Flourish mainly does celebration and wedding cakes but we are known for bold flavors without overwhelming sweetness. We are more on Asian-European style cakes rather than sweet American cakes. I’m proud of incorporating my Filipino heritage by having flavors like ube and pandan, and also incorporating other Asian flavors like matcha, yuzu, black sesame, lychee and miso. While we have not invented a cake trend, we believe in the true artistry of cake. It’s another art medium and it’s not just butter, flour, sugar and eggs. We love creating sugar flowers (we have made every single state flower of the US and displayed it on the US Capitol gingerbread once), painting on cake (Van Gogh is a favorite), and really caring about our clients.
What matters most to you? Why?
Family matters the most. Work can easily replace you and I learned that working in restaurants and hotels for almost 15 years. Family will always be there no matter what.
Pricing:
- Wedding Cakes starting at $10/serving
- Celebration cakes starting at $150
Contact Info:
- Website: https://frostandflourish.com
- Instagram: https://www.instagram.com/frostandflourishdmv
- Facebook: https://www.facebook.com/frostandflourishdmv
- LinkedIn: https://www.linkedin.com/in/audrey-angeles-0825a849/?isSelfProfile=true
