Bie'scuit
In the heart of Moorslede, 34-year-old Bieke Santy runs her own theme bakery Bie'scuit. With an enormous passion for baking and a good dose of creativity, she provides the tastiest and most beautiful sweets.
"I've always felt the urge to bake," Bieke begins her story. "I love baking something delicious and making other people happy with it!"
From Bake Off to your own bakery
Bieke's adventure began with a leap into the unknown: she signed up for Bake Off. "I made it through a few preliminary rounds but unfortunately didn't make it," she says. Still, this was the push she needed. Shortly after, she set up her own theme bakery. Her oven has now been running at full speed for three years!
The best compliment? Trust
When asked about her greatest achievement, Bieke doesn't have to think long: "The number of clients who trust me and let me be part of their budget. I think that's a huge honor!"
A day at Bie'scuit
Bieke always starts her workday with a cup of coffee. Then she sets out all her prep work and starts stacking, filling and decorating. "Usually, some extra ideas come up during the construction of a cake that I then incorporate into the design of the cake, cookies or cupcakes," she explains.
A day in the bakery isn't complete without her favorite guilty pleasure: true crime podcasts. "My baking and the soothing voices of the podcast hosts are the ideal cocktail for a successful baking day!" If you have any tips for good true crime podcasts, please let Bieke know.
Everything is baked with love
For Bieke, every cake or cookie is special. "For me, every cake or other pastry that I get to make is a great honor." Yet it feels extra special when she gets to make something for her loved ones. "When I get to create the cakes for close friends or family, it gives me that extra warm feeling!"
Decorating is her favorite part of the baking process. "Every pastry has one or more fun aspects. Personally, I think decorating is the most fun to do. The preparations are less so, but of course they are part of it."
Favorite trends and inspiration
Bieke follows the trends closely and is currently completely crazy about the sheet cake. She gets her inspiration mainly from the photos that customers send her. "I let myself be inspired by them and create my own image in my head based on that. Ideas often pop into my head during the finishing process."
There is no cake she doesn't enjoy
An important principle for Bieke: "I only make pastries that I enjoy making myself." This way, every assignment remains a celebration.
Tips for aspiring bakers
She gives novice bakers three valuable tips:
-
Work-life balance:
"Plan rest periods consciously. As a theme baker, it is tempting to accept all requests, especially in the beginning." -
Invest in good equipment:
“It really pays for itself.” -
Determine your correct price immediately:
"Even though it feels exciting. Many starters only charge for the ingredients, but don't forget: your time, electricity, materials, taxes and profit are also included in your price. Make a simple calculation tool for yourself, so that you always remain honest with yourself and your customer."
She also shares an important tip for the baking process itself: "Never work too quickly – take your time. A theme cake requires precision. Working too quickly = crooked, sunken or cracked cakes. Build everything step by step and allow sufficient rest moments (cooling, stiffening)."
Challenges and growth moments
Bieke also made mistakes in the beginning: "One of my biggest mistakes was making my offering far too extensive, which caused me to work in a huge straddle. Now I focus on what I like to do: theme cakes, cupcakes, cookies and brownies."
Social media plays a big role in her business, but it also poses a challenge: "As a theme baker, I initially aim for a local target group. But social media algorithms are global, so it's difficult to reach exactly the right people." According to Bieke, building a real community requires a lot of interaction and patience.
She also mentions another important challenge: "It is always a beautiful but tough challenge: to perfectly sense what people are really looking for on special occasions such as Mother's Day, Christmas or Easter. Striking the right chord is not easy - tastes differ, wishes are unique and expectations are high."
Moreover, rising prices do not make it easy: "On top of that, it is becoming increasingly difficult to keep everything affordable, now that the prices of raw materials and ingredients continue to rise. Nevertheless, I continue to search with heart and soul for creative, high-quality and accessible solutions, so that everyone can continue to enjoy those wonderful, special moments."
Dreams and plans for the future
A silent dream of Bieke? "Maybe one day I'll be able to make a cake for a famous person."
At the moment her focus is mainly on refining her existing techniques and developing new skills, such as fondant sculpting.
Customer satisfaction as the best compliment
What moves her most are customers who keep coming back. "The best thing a customer can do is come back for a second, third or fourth order or recommend you to friends or family."
And sometimes you get a compliment that you never forget: "I'm not a sweet tooth and certainly not a cake eater, but your cakes are the only ones I eat." That really made Bieke blush.
Packaging as a finishing touch
For Bieke, the packaging is the icing on the cake: "Beautiful packaging ensures that your cake stands out even more."
And the craziest request she ever got? “Make a cake for a puppy party!”
Want to see more of Bieke's beautiful work? Be sure to follow her on Instagram or visit her Facebook page .