Jon Voigtschild, owner of Designed Elegance Pastry Shoppe, demonstrates nothing short of perfection when creating his extraordinary cakes. Whether simple or ornate each cake promises to deliver mouth-watering flavors and texture. Jon’s special butter cream icing recipe provides the elegant look of fondant, while maintaining the great taste of butter cream.

As a young boy Jon discovered his passion for baking alongside his grandmother and has yet to stop baking since. Jon now has over 25 years of experience and approximately 4,000 wedding cakes under his belt.

Inspired by his desire for the bride to be the center of attention with a beautiful and delectable centerpiece for her wedding; Jon creates his cakes according to each individuals very special and personal flavor selection. With more then six cake flavors, ten different fillings, and five frosting flavors there is an endless variety of tasty combinations.

Sharing his love and skill for baking with others has allowed Jon to live the dream of a lifetime. It is through his passion for the art of baking, that Jon is able to present brides with his exquisite designs and high level of professionalism.

 

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Recently Rochester Wedding (RW) sat down with Jon of Designed Elegance to highlight the man behind the baker!

 

 

RW: At what time does your day begin and end?

 

Jon: My days begin at 8:00 am and end at 8:00 pm.

 

RW: What is the most number of cakes you’ve made in one weekend?

 

Jon: The most wedding cakes I have made and delivered in one weekend is 13. 2 on
        Friday, 9 on Saturday, and 2 on Sunday.

 

RW: As an entrepreneur, what was your most challenging obstacle to overcome during
         your start-up years?

 

Jon: My most challenging obstacle to overcome during my start-up years was having
        enough daily work to stay in business.

 

RW: Outside of work, what do you do for fun and to unwind?

 

Jon: To unwind I love to swim, BBQ, work in the yard, play with the kids, fish, fly kites,
         rollerblade and bike.

 

RW: They say hindsight is 20/20, in looking back what have you learned about yourself
         through the struggles and triumphs of building your business?

 

Jon: Over the past 25 years I've learned a great deal of patience as my business is what it
        is - every day. I do the best job I can every day to make my clients happy.
        Sometimes I get the opportunity to make something spectacular; sometimes I make a
        lot of cookies; sometimes I spend all day planning the work - it's always different.
        I've learned to go with the flow and let my work be the best it can be. I've also
        learned about myself that I am just as much an artist as I am a baker.

 

 

Personal Note: With the help of his wife Sue, Jon juggles the pastry shoppe with the even larger task of raising their five children. Although difficult at times, Jon wouldn’t trade his life’s experience for anything.

 

 

Final Cake Tip: Keep an open mind when searching for the perfect cake and be sure to sample anything and everything before ordering. Happy tasting! 

 

 

     - Cassie Dean