Meet Jada Flowers | Baker, Creative and Visionary

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

Hi Jada, how has your work-life balance changed over time?
My work life balance has gone through quite a few changes. I started baking pies and pound cakes more frequently in college for friends and peers in my community during the pandemic where I had much more free time. When I moved back home, I was early career and remote so I was able to accommodate a few orders in weekends. Now that I do special occasion cakes and event catering, work life balance for me looks like imposing an advanced notice for orders, creating a baking prep schedule, and working before and after my 9-5 obligations.

I think about the balance as necessary for a business owner with a full time job, and I’m grateful for the time management skills I gained in college.

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.
Professionally, I am a Program and Event Coordinator at MSU. I coordinate digital strategy for the Office for Diversity Equity and Inclusion as well as coordinate a summer bridge and career program. I started this program while in undergrad and have been working for the program professionally. I left to work in the Advertising industry to use my degrees, but returned back to the program due to my dedication to our students and early stages of the program. I learned a lot of lessons about seeing things through, not giving up, not caring what people think. I was afraid of being pigeonholed early in my career which is why I left, but I can honestly say thay returning to this role I am able to use and gain a different subset of skills everyday. I’ve attended conferences, taught courses, helped students secure opportunities and funding, and more. This experience has shaped how I look at future opportunities for my business and my career. There are a lot of similarities between baking and my current role, it requires a lot of passion, patience, attention to detail.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
I am a very routine in the house person – if i leave it’s to visit friends and stay inside.

Two Birds, Pequeno Cantina, Nara Hibachi, Ronin Sushi would be a cool place to go.
Other spots I like are Wayne’s Waffle House, Ohop (classic), Bucharest on Columbia, Edo Ramen House.
I would definitely try to take them to a yoga class at Thrive or Hot Yoga Ferndale, or my gym Edge Fitness.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
My mom Julie Flowers was one of my biggest support systems in baking. After college when I moved home, she solicited most of my orders for me, printed labels, brought last minute ingredients, and even delivered to older customers. Due to health issues prevalent in our community, she is the reason I started making mini treats. The idea behind it was for those dealing with health issues to still be able to enjoy their favorite desserts without having to indulge too much.

My mom and grandmother Judith Flowers were the reasons I started baking. My first desserts were sweet potato pie and dump cake. They are without a doubt the reason why I turned to baking in college.

Another inspiration I have had is my Aunt Kim. I would always go to her house on holidays and be delighted at whichever cake she chose to make that occasion. She gave me her 7UP Pound Cake Recipe, and now we consult each other on baking tips, tricks and taste test.

Website: jflowbakehouse.com

Instagram: @jflowbakehouse

Image Credits
Anisha Glanton Javon Gaddy Nate Brown-Mccutchen