10 Questions With: Kate Washenberger

10 Questions With is a new series featuring people of interest in the 605. Have someone you’d like to see featured? Email [email protected].

This edition features Kate Washenberger, a Sioux Falls native and the founder of Blush Bakery by Kate. An O’Gorman High School graduate, she moved to the Twin Cities in 2014 to attend the University of St. Thomas and recently moved back to Sioux Falls.

First, welcome back! What made you return to Sioux Falls?

Thank you! I’m so glad to be back in the place that has always felt like “home” to me. I returned to Sioux Falls mainly to be closer to my family again. The Twin Cities area was definitely fun to explore during my college career and for a bit after, but I never felt fully settled or at peace there. Last May, my younger sister was also moving back to Sioux Falls and getting married, and I had recently begun dating my now-fiance, Matt, so the timing just felt right!

We’ll talk about your bakery business in a minute. But first, we’ve got to learn about your early career at Whole Foods. What did it teach you?

After graduating from St. Thomas with a degree in operations management, I started working in a Whole Foods bakery department while taking courses toward a pastry and baking certificate program. I got used to waking up at 3 a.m. and was trained in their process of mixing, shaping and baking bread from scratch, as well as some minor cake decorating. When I transitioned to a new job at Amy’s Cupcake Shoppe in Hopkins, I was really able to dive a lot deeper into decorating and refining my skill set. I was eventually promoted to the position of head baker there and was then able to stretch even further out of my comfort zone to round out my knowledge of all things sweet!

As you might know, Sioux Falls can’t wait for an eventual Whole Foods. What will be in your shopping cart the first time you get to go there in town?

In all honesty, I didn’t shop there a ton when I lived in the Cities. I think I’d actually be more excited for an eventual Trader Joe’s! But that said, I would definitely grab some of their fresh bread again. Their pumpernickel rye and cranberry walnut were some of my favorites, along with the vegan scones we stocked the pastry case with each day – even though I’m nowhere near vegan myself, they were delicious, and I occasionally still find myself craving them.

Did you grow up in the kitchen baking, or what led you to decide to focus on it?

Although my parents didn’t bake much as I grew up, I do have some fond memories of my grandma having something sweet made for us when we’d come to visit. I always enjoyed it as a hobby and fun activity too.

There’s something about working with my hands to take ingredients, put them together and end up with a completely new product that I find so satisfying! Baking and decorating definitely scratches that creative itch for me, but cooking on the other hand – no thank you, ha-ha.

What made you decide to launch Blush Bakery, and how’s it going?

My idea for Blush Bakery came about through my sister’s wedding that I mentioned earlier! I had so much fun making her dessert dreams a reality, from talking with her about options to planning my baking schedule that week and finally decorating. I realized I’d prefer to have more control over what I do and how I do it.

After job-searching for a little bit, I also realized Sioux Falls could use another source for modern and delicious custom desserts. Things have been going pretty well in this first year! There are definitely many days where I struggle a bit with feelings of doubt and the dreaded “imposter syndrome,” but overall I am so happy with my choice to start my own business, and I’m excited to see where it leads me.

I think both amateur and professional chefs often think about doing something home-based. Any advice for determining if it’s the right fit for you?

Definitely! I think it’s super appealing because it allows you to start up a business while avoiding many of the overhead costs that come with opening and running a storefront. You’re able to focus more of your resources on things like fine-tuning recipes, getting the word out and building a customer base. If you’re risk-averse like me, this can be a much more manageable option as you won’t feel locked into a lease, and you’ll be able to work through some of the first-year kinks with a little more peace of mind.

One of the few downsides I’ve noticed so far though is the temptation to work at any and all hours of the day. My decorating studio is right next to my bedroom, so I’ve had to work on setting boundaries for myself and scheduling time to clock out and relax too. If you really value that separation of work and home, then you’re probably better off with finding an outside location.

If we’re going to try your baking for the first time, what do you recommend?

One thing I’m proud of is that all my baking, even the jams and fillings, is done entirely from scratch. I try to have a good variety of flavors and desserts as well, so you’re sure to find something you like, but I’d definitely recommend trying a cake first if you do have a birthday or event coming up!

Of all the treats I offer, those are my favorite to make and allow for the most customization. If you’re planning for a smaller gathering or even just looking to treat yourself, my cupcakes, cookies and French macarons are great options to try too.

What’s the biggest change you’ve noticed in Sioux Falls now that you’re back?

The biggest change I’ve noticed is how much it’s growing! There’s so much new development going on, and I’m most excited for the changes that are coming to the downtown area. I plan to take advantage of all the fun events, like concerts at the Levitt and First Fridays, that happen throughout the summer.

What’s next for Blush Bakery? Are you liking the in-home approach, or would you eventually like a storefront?

For the time being, I’m really liking the in-home approach! It feels like a comfortable place to be for a while, but I think my next step could eventually be to find a commercial kitchen space to rent that’s conducive to baking, decorating and order pickups as well. It’s tough to see too many years into the future, but at the moment, I don’t have an end goal of opening a storefront. My passion lies more in the custom care and attention that I’m able to give to each customer and their order, which is something I imagine could get a little lost when working to stock a case each day with ready-made desserts.

And finally, you get a shameless plug for anything in town. What is it?

I’d love to give a shoutout to my best friend and younger sister, Claire Van Overschelde! She’s been one of my biggest supporters and is currently a personal trainer at GreatLIFE’s Career Crossing location. With her passion for fitness and encouraging attitude, she’ll help keep you in shape even as you enjoy some sweet treats. 😉