Kayisha Thompson
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Representation is important to Kayisha Thomas, and she’s well aware there aren’t many faces like hers in the baking industry. Kayisha draws from her own life and experience with severe food allergies as inspiration in running her business De’Lor Cakery, using only the highest quality ingredients and remaining protective of her brand.
What have you learned through witnessing the legacy of Black entrepreneurs who have come before you in the baked goods industry?
What I learned is that there weren't many faces like mine being portrayed in the industry & it’s still limited. Toba Garrett is the only (Jamaican) Black Cake Decorating Professional that was employed by NYC ICE to teach. I consider Wally Amos one of the leading pioneers in the baking industry. I was heartbroken when I learned that he experienced an unfortunate series of circumstances where he momentarily lost his business. His business was sold from brand to brand and eventually Keebler purchased his business and invited him back to be the face behind the brand.
I am very protective of my brand. Everything you see about De L’or Cakery I completed on my own with the support of many Fiverr’s freelancers. I made sure that I had a NYC law firm apply for my trademark, I was recently awarded my M/WBE Certificate with the City of New York, and I am applying for national certifications.
Why is representation so important within the baking industry?
Representation is a necessity. I’ve been fortunate enough to garner monetary resources through pitching, however media support is incredibly low to non-existent. I don’t carry a mass following so I am not as supported as another creator with 1-3 million followers compared to black creators with 3-5 million following. We as people of color, always have to offer more to move forward in the line to success.
Where do you draw inspiration for your baking?
I am the inspiration for my baking. My life experience and having severe food allergies has pushed me to explore sourcing top notch ingredients. When I followed my desires to bake from scratch, I found myself at Sur La Tab & Williams-Sonoma in Atlanta, GA. Immediately, I was introduced to all of these high end ingredients.
When I created my goods, I tried the general low grade ingredients and the feedback was poor. So, I decided to stick to the ingredients that I loved and that my clients liked.