Today we’d like to introduce you to Morgan Gray.
Morgan, please share your story with us. How did you get to where you are today?
I attended Johnson & Wales University in Providence, RI. I received my Associate’s Degree in Baking & Pastry Arts and my Bachelor’s Degree in Foodservice Management & Entrepreneurship. While I was a sophomore at JWU, I was offered an incredible opportunity to create a Pastry Department within a hotel in Newport, RI for my internship. I stayed on as internship ended, and spent two years building that department and flourishing within parts of the hotel such as the restaurant, banquets, and special amenities for rooms & guests as the Pastry Chef. As I came up on graduation, I made a move to Rogue Island in Providence, RI. There, I took over the pastry department and brought some fun new ideas to the table, such as our brunch donuts, a slammin’ dessert menu, and more sweet treats for different parts of the business! After a year at Rogue Island, I made another move- to Boston, a bit further from my comfort zone. There, I was part of the opening team for a new restaurant/cafe as the Pastry Chef. I spent time building a team, training people, and growing my management skills, as well as still putting out sweet treats. After a few months, I realized that my heart still belonged to Lil’ Rhody and a side project that I had started years prior. Whisk Me Away started as a website/blog for me to post special orders that I was working on outside of Rogue Island, and a place for me to throw up the rest of the creativity and crazy thoughts that buzzed in my head when the workday ended. As I returned home from Boston, I realized that it was time to kick Whisk up to full throttle, as I had enough of a following, major support, and a (probably) insane drive- which brings me here! Whisk Me Away is the business that I’ve always dreamed of, and finally took the leap to turn into a real thing.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
This question made me smile when I first read it. The road has been rocky, twisty, and I’ve hit some potholes. Even before Whisk, while still working within restaurant kitchens, I learned a lot about myself. I realized what exactly it takes to work within a kitchen made up of all older men- how to work beside them, and also assert myself when necessary. As I was (quite literally) thrown into the fire, I hit some snags in learning how to be a leader while still actually learning pastry- but in all honesty, I feel like that’s the best way to learn- being thrown into it.
Fast forward to Whisk, and that’s been an even rockier road. Although my support has been greater than I have ever imagined, it’s incredibly hard to build something from the ground up, no matter how many people (including yourself) believe in you. The late nights (little/no sleep is a common thing some weekends), the computer work (please don’t make me sit behind a desk for too long), the need for drive that comes from within yourself, is sometimes exhausting, and sometimes the most inspiring thing in the world. I had to learn how to make myself work, even when I didn’t want to, and when no one was there telling me that I had to. I’ve learned a lot about legal things that I never thought I would have to even think about at 24.. and I’m still learning. I make mistakes all the time, but it ensures that I won’t make the same mistake again. It’s about throwing myself into the fire and watching what can happen when I have no choice but to grow.
Tell us about your business/company. What do you do, what do you specialize in, what are you known for, etc. What are you most proud of as a company? What sets you apart from others?
Whisk Me Away is a pastry and dessert company. Specializing in sweet stuff, I offer unique cakes and dessert tables for events and occasions, along with pastries across the spectrum. Although I cater to brides and bigger events a lot, I also offer birthday cakes, small custom orders, and anything in between. Aside from the special orders, I regularly am a vendor at farmer’s markets in Rhode Island, and also pop up at shops or restaurants within the state too! There, I offer anything from breakfast pastries for my morning markets, grab and go items for an afternoon snack, and desserts for when I’m running something in the evening or within a restaurant. Whisk has also grown into the Wholesale market as well, with which you can find a couple of my items for sale at a few spots in the state, which I’m hoping to expand soon too!!
I am most proud of my versatility with Whisk. I think that it would be a shame to box myself into just one part of this sweet world of dessert, so I strive to offer something for everyone. I want Whisk to continue to grow into something more than just cakes, or just donuts, or just dessert tables, or just one certain thing. Whisk is meant to be a bakery and cafe type of vibe.. so keeping my skills sharp in all parts of pastry is a must.
I think what sets Whisk apart can be hit on in a few points- my recipes and product, the style, and the experience. I’ve tweaked my recipes for years, and I can’t tell you how many vanilla cakes I turned a cheek to and the process I went through to make a cinnamon bun in just the right way. Although I continue to mess with new recipes and making changes to old ones, I feel like I’ve really hit my stride with the favorites. My style also is something that I am really proud of- to have someone say “oh Morgan made that, I can tell” is probably the coolest feeling and something that I continuously strive for. Food speaking for itself (taste wise and presentation wise) is incredible, especially when it can speak for itself AND the creator in the process. Lastly, the experience- one of my favorite parts of this business. I started Whisk for my love of dessert, but also my love for human interaction. I’ve always made it a point to connect with every person who I work with and make Whisk something that offers much more than a way to satisfy your sweet tooth. If you’re reaching out to me, I genuinely and seriously want to know YOU and I want you to leave with a smile and a new connection, instead of just a pastry chef who’s baking for you. I want to make you laugh while we talk about cake, and I want to get you excited for what we can create together. It’s not a strange occurrence to walk into my tent at a market and see me hugging a fellow donut lover, or laughing with someone who admits that they also, like me, eat blondies for breakfast sometimes. I love people, and I love dessert- so people who love dessert, are my people. I put my whole self into Whisk, crazy parts and all- so that’s what you see when we meet, or when you scroll through my instagram and read my silly captions, or when I drop off your wedding cake and admit to dancing the whole time I made it. The experience that I strive to offer will leave you with an awesome dessert for your day, and also a new acquaintance who will always welcome you with open arms and something delicious.
If you had to start over, what would you have done differently?
I’m a firm believer of everything happening for a reason, at the right time, in the right way. It’s proven to be true in every step of my career thus far. So, I’m not sure if I would change all the much in the building of Whisk. Although the road is sometimes rocky and has had some unexpected turns, I think that it’s all made myself, along with the business, into exactly who we are supposed to be right now. I also base a lot of decision off of my gut, which rarely steers me wrong. I have a strong intuition of when a leap should be made, and when I should push myself further than I think possible.
I think that if I had to choose one thing to change, it would be my confidence at the beginning. As a young person who is creating, it’s sometimes hard to believe that your work is worth as much as it really is- especially when you are doing it all yourself. It’s much easier to create a menu, work with a team to create prices and execute the menu in the kitchen, while rarely having to deal with the other factors. It becomes different when you’re putting a price on what you create and sell on your own. It can be challenging to be firm when your creativity needs a price tag and you have to stand on that while still being so young because the success of your business is at stake if you sell yourself short. It’s a balance. So, confidence to stand tall and know what my work and my experience truly is worth- it’s something that I’ve grown into, but it took some time to get there.
Contact Info:
- Website: www.WhiskMeAwayRI.com
- Instagram: @whiskmeawayRI
- Facebook: Whisk Me Away RI
Image Credit:
3 photos of cake, me with cake, and dessert table: Lauren Fletcher Photography
Whoopie Pies: Nicole Ellen Gowan
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