Meet Briana Charles | Pastry Chef & Cake Decorator

We had the good fortune of connecting with Briana Charles and we’ve shared our conversation below.

Hi Briana, what’s the most important lesson your business/career has taught you?
The most important lesson my career has taught me would have to be time management. Everything has to be timed correctly in this field. From measuring, mixing, baking, and cooling, to time in the fridge, on the shelf, decorating, or packaging, it all needs to be taken into consideration when you are trying to get that dessert in front of your client by the due date. I truly struggled with time management at the beginning of my journey, I almost missed a few deadlines because of it. Now, I try to have my orders done at least 12 hours prior so that I leave room for error. It isn’t something you are aware of when you’re first starting out. It has also made me realize how important time management is in your day to day life and I believe it has truly made an impact on my level of organization in my adult life.

Let’s talk shop? Tell us more about your career, what can you share with our community?
My baking career started the day I decided to sign up for culinary school. I had to wake up at 5am every day to get to school on time, and I waitressed at night so I didn’t get home until after 2am most nights. I “graduated” in 2016, and I put that in quotes because my school filed bankruptcy before I could officially graduate. Luckily, I finished what I needed and was sent my diploma in the mail. When school was ending, it was time for our externships. I got bounced around to 3 places before landing at my last. It was at an authentic Italian bakery called Palazzone 1960 and I learned A LOT. It was then that I realized how much more I truly have to learn in this industry. I was offered a full time position there but unfortunately that only lasted a few months because I ended up getting diagnosed with Bells Palsy. This is the biggest obstacle in my career, because my Bells Palsy is stress induced and recurring. Anytime I start working myself too hard, BP makes another appearance, but that isn’t going to stop me. I decided to step back from baking a bit after that, and continued to work full time serving. However, my love for baking overcame and I quickly got back in it. I bounced around from bakery to bakery for awhile trying to figure out exactly what I love to do and where I want to do it. Towards the end of 2017, I landed at Il Tulipano where I met Chef Frank. He taught me everything he could. From cake stacking and plating desserts, to prepping for cocktail and Vienese hours. I didn’t realize at the time that he was preparing me for a reason. He retired with his lovely wife, and I received the honor of taking his place. I became the head pastry chef of a busy wedding venue at just 22 years old. At this time, I finally got to quit my waitressing job and solely work at a chef. I thoroughly enjoyed that position and it was the true beginning of my career, but in 2019, it was time for my next chapter. I got pregnant with my daughter. It was a high risk pregnancy and I needed to take a break from working. To sum the timeline up quickly, we moved to South Carolina, then Covid began, then my daughter was born, then we moved back to NJ, she turned a year old, then my husband and I both received a job offer in Georgia. Within all of that time, I never actually stopped baking. I continued working on my craft and I have been building my business for the past few years. My business was originally called Chubby Bunny Cafe, but a few months ago, I found out that name is trademarked so I had to rebrand. That was at the same time as us moving down here. We have now lived in Georgia for 6 months and in that time, I changed my name, logo, online presence, and received all of my legal documentation. The Purple Sprinkle was born. That’s my story, and no it wasn’t easy. I think it’s important for the community to know that it’s not just desserts. There’s a lot of love that goes into baked goods! But there’s also a lot of time and energy too. So I’m happy to share my story, because I learned a lot of life lessons, and have a lot more to learn. It was worth all the blood, sweat, and tears and I truly look forward to this next chapter.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
It’s funny you ask that. My best friend, Tyler, and his fiancé, Andre, did come surprise me in February, and I really wasn’t sure where to go! I’m still so new to the whole state so it has been fun to explore and learn new spots. We took them downtown to show them around, walked around The Battery in Smyrna and around Marietta Square. We ate lunch at DaVincis Pizzeria, and the pasta was great. So were the cookies, but I may be biased since I’m the dessert specialist there. They’re a great business to work for, if you’re looking for a job! They were only here 2 nights, but next time we’ll check out the Zoo and Aquarium. So far, I can tell you that my favorite pizza is from Peace, Love and Pizza. My favorite Chinese food is from New China in Marietta. Slim and Husky has delicious cinnamon rolls. Rev in Smyrna has the best coffee and overall vibe. Fetch is a super cool place to take your dogs, but our favorite park is Smyrna Dog Park and in the heat we like to go to the Whitewater Creek dog beach . The Vortex is a super cool place to check out for strong drinks and good eats (if you’re 21+), and Tyler Perry Studio is absolutely amazing to check out on weekends. There’s still so much for me to see in Atlanta. There is so much character, history and culture and I am looking forward to exploring even more.

Who else deserves some credit and recognition?
I would not be where I am in my career if it wasn’t for my support system! My husband is definitely my biggest supporter. He’ll tell me exactly what I need to hear, even if I don’t want to hear it. He listens to every idea I have and pushes me to try harder. Our daughter is definitely my biggest inspiration with her wild imagination, I try to see my cakes through her eyes. We just relocated to GA from NJ in 2021, but my support system up north is always there to boost me up. My mom raised my brother and I in the kitchen. He loves to cook, I love to bake. We used to play restaurant and host cookie parties around Christmas time every year. That’s where my love for baking truly began. My best friends, Tyler, Joy, Jamie, and Kristin, are also a huge support, they’re always there to hype me up with my cakes and throw any ideas they may have at me. DaVincis Pizzeria, my current day job. Lastly, social media is huge for me. When I do have a question or need a bakers’ opinion, I’ll head into one of my baking groups for advice, or onto Instagram for inspiration. I think the baking community online is super important and helpful.

Website: thepurplesprinkle.com

Instagram: Instagram.com/thepurplesprinkle

Facebook: Facebook.com/ThePurpleSprinkleLLC

Yelp: The Purple Sprinkle

Other: Nextdoor – The Purple Sprinkle LLC Google – The Purple Sprinkle LLC

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