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

Hi Jimm, what was your thought process behind starting your own business?
I literally went back to the drawing board and was wondering to myself… “How can I go about life and make sustainable income doing what I love?” How can I find a way to stop working at jobs that dont bring me joy? How can I make time for myself to thrive? And this is how. 

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
Well first I want to shout out to all the Black owned business & bakers in general. We work hard. I believe what sets us all apart is our branding strategies. There can be 1000 loaves of bread in one isle but its the branding, the taste, the audience, and the experience it gives that sets the difference. Nothing worth having comes easy. So Ive had my share of hiccups. From faulty frostings to building new recipes to combat dryness and sustainability. To enhancing flavors and re forming my entire menu. It hasnt been easy. But you push forth and keep going! From that push i now have a vegan version of everything I make. Also a Sugar free option if requested, dairy free, as well as gluten free. Ive come to understand that If its too easy its not realistic. I dont mind the struggle. I would much rather have slight stress about having 57 orders then to deal with the stress of work and someone hounding you and being on your back. Its so rewarding to be able to make your time and mental health a priority and I believe thats what entrepreneurship allows. From where I stand Id love to be a sought after name for taste and even the vibe. My success is on the rise. One day at a time!

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
Well since Corona in the world, my favorite place to be is in my own kitchen and in my own home lol. But me personally, I love to set the tone for friends who come over. I start with some champagne and a light cheese tour and charcuterie setup. Follow that up with conversation about where are tastebuds are at the current moment and work from there. Build a meal and enjoy the laughs of the moment. And somehow someway there will ALWAYS be crablegs lol But another perk that COVID-19 has presented us with is the intimate experiences involving private chefs. A professional home cooked meal catered and served is always a good moment to live in as well. In Atlanta private chefs that Id give recognition to would be Chef Joe, Chef Robert Butts, and Chef X. I ALWAYS see them working and everything looks so succulent and tempting that it leaves no stress about even having to leave the comfort of your house for good eats. They have also influenced and pushed me and I love to see it!

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
Ahhh the credit lol. No in all honesty I give credit to each and every person who took a step out on faith and tried something new with someone they dont know. Even those that do know me I owe it to you all for giving the critiques, the advice, the mentoring, the pushing me and building me to be the best version of myself. That in itself is enough to make anybody smile and want to keep going. “YOU GUYS ACTUALLY LOVE THE THINGS I MAKE!! And that brings me joy to know Im doing something right! Based on goals and all thing attainable I worked hard this past year and accomplished alot so Im forever grateful!

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Twitter: @itscakin

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