Plants are Cool...But so is Cake!



I wish I were a baker. Instead, I’m into plants. Both make you feel good but baking seems to be filled with extra charm and belly satisfaction, of course. Growing up in my house, dinner was not complete without some type of sweet and that need still runs deep.

I’ve had the opportunity to meet several fine bakers since starting Tiny Plant Market, but want to introduce the newest face that I had the pleasure of meeting last weekend. 



Sabrina Paran owns Creamed, The Confectionary, based out of Kernersville, NC and her talent runs far beyond making things taste good. Her cakes are more like little pieces of art that should be on exhibit filled with beautiful things you can't touch. Seriously. Just see for yourself. 




Although obsessed with the images of cakes, it was her ingenious idea of a “cake break” that pulled me into her pop-up. For $6 you can treat yourself to delicious crumbles of cake thats descriptions make it entirely too difficult to choose. For example, a Brown Sugar Vanilla Bourbon Caramel (layers of brown sugar vanilla cake with bourbon caramel buttercream, topped with a bourbon caramel sauce). After my pop-up on Saturday I had to make quick detour to try one for myself. 


I love meeting small business owners and Sabrina was no exception. She thoughtfully explained all of her delicious-sounding creations and talked a little business. 


Creamed, The Confectionary is bringing beauty, grace and tasty treats to a wild world in much need of a cake break.



You can find Sabrina and Creamed, The Confectionary on Instagram @creamedtheconfectionary or her website here.

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