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Exploring Life & Business with Andrea & Brandon Bastian of Obviously Dessert

Today we’d like to introduce you to Andrea & Brandon Bastian. 

Hi Andrea & Brandon, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
Our desserts, like many others, started off as an experiment – I baked for my younger sisters to curb their sweet teeth. And Brandon on the other hand had culminated this idea of one day having a bakery after taking home economics in middle school. 

It was never really something we expected to come about. When in college, we randomly decided to bring cinnamon rolls to a get-together and from there it all began. A simple aluminum tray of cinnamon rolls and in 5 minutes, they were gone – this was pretty much every party we attended. It was Moreso a party trick, not yet a business. 

Our name, Obviously Dessert, started off as a joke. During COVID, one of us would go to the store and ask, “Would you like me to bring you anything from the store?”, and the other would reply, “OBVIOUSLY. DESSERT!” So that’s where the name came from. 

Because everyone was home and bored, we tested the waters by offering “dessert boxes” (sort of like sample boxes) to family and friends – contactless delivery for obvious reasons… from there it slowly expanded from our family and friends to friends of family and friends. It sorts of got out of hand. At a certain point, we both got called back to our jobs and the selling period stopped. 

That was until Brandon brought up the idea of actually going full force home bakery and selling to our community (of course he brought up his childhood dream inspired by banana nut muffins in-home econ). Up for a challenge, I said yes and it all began! 

And that’s just the beginning… 

We all face challenges, but looking back would you describe it as a relatively smooth road?
It has been a pretty interesting journey, even now. We’d compare it to crunchy Peanut Butter, enjoyable but “proceeding with caution”. 

Ahh gosh. We have had a crazy amount of struggles. My (Andrea) own personal struggle was doing this full-time, quitting my job, and doing something totally different from my supposed career path. I went to UCF and got my Bachelor’s Degree in Health Sciences (Pre-Clinical) in hopes that one day I would have become a cardiologist yet here I am. 

Brandon on the other hand decided to switch from Engineering to becoming an EMT. There was a whole lot of change when it came to our career goals – definitely change for the better. 

A big challenge was making sales – As expected, we were busy during the holidays, but at one point we could barely make a sale a week. It was really disheartening after we worked tirelessly planning and prepping and yet nothing came from it. 

On top of that, we only had one vehicle… Brandon worked full-time with Volusia County and I needed to make my deliveries. So, there were weeks we barely got any sleep balancing his job with our business – it’s better now though, he finally bought himself a truck. 

On the family side, however, my family really isn’t very supportive of my career change, but it’s okay. His family is though – crazy supportive and kind, I mean they even got me a kitchen aid for Christmas so I wouldn’t have to overuse my hand mixer. 

Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
We specialize in French macarons alongside other familiar desserts (brownies, cookies, coconut macaroons, cinnamon rolls, banana bread, the list goes on). 

Brandon and I have both been keen on encouraging our community to be part of our business – we want everyone to be involved! Our goal, yes, is to build our brand, but we want everyone and we mean everyone to know they can pitch an idea, and one day that flavor or color will be at the market/menu the following week. 

For our macarons, we have done flavors as simple as chocolate and vanilla to Eccentric as Cheesy Smoked Salmon and Tomato and Chives – all inspired by various individuals!! 

Something that sets us apart from others is that we stay personable. Although the brand is growing, we refuse to let a bot respond to our customers – we want to stay real and genuine. 

We are proud that the brand was made by us for you – our family. 

Our services are available pretty much anywhere. We cater to corporate events, parties, individual cravings, and soon through shipping! The best place to contact us is through our Instagram and if you don’t have one of those, our Facebook. 

In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
In the next 5-10 years we see the food and bev industry booming. Whether we will be serving the community through uber eats or shipping, we plan on waking up every day to bake your favorite desserts. 

Society is now more willing and open to try new things, especially goods from small businesses. After almost a year of being part of the small biz community, we as a whole can agree that we meet at least 15-20 new people every event. Now imagine doing 4 events a week, that’s 60-80 people a week and 240-320 people a month. That’s unbelievable! 

We still find opening a bakery a risk, but like many others before us, we are willing to take that risk to follow a dream, a passion. 

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