Career Cafe Abigail Amanwka - Bloom and Crumb

Abigail, 29, is the founder of Bloom and Crumb. She is currently single and lives in North London with her family.

What is your job title and what exactly do you do?

I run a business called Bloom and Crumb, and it is a cake business that provides majority wedding cakes, but I do some birthday cakes and corporate cakes as well. So my job role is to make sure that couples are have the best cake for their wedding day and also to make sure that for occasion cakes and corporate ordered cakes and the cake fits the beef perfectly.

How did you get into this field?

I actually started baking when I was about ten years old. My two older sisters worked in a library, and whenever I went to wait for them after school, I’d wander straight to the cookery section. That’s where I discovered my love for baking and cooking. Back then, baking wasn’t as popular as it is now — The Great British Bake Off had only just begun — but I was obsessed with cake‑decorating shows. One of my favourites was Ace of Cakes, which I used to watch with one of my sisters. I loved the idea that something as simple as a cake could bring so much joy to someone.

I didn’t go to university. I left school at 18, started working in a library at 19, and ran my baking business part‑time. Then COVID hit. During that period, my business grew so quickly that I couldn’t juggle both worlds anymore. I eventually transitioned into full‑time baking — almost by accident — after someone asked me to make their birthday cake. From there, word spread, and the business kept growing. I’d always dreamed of running a cake business, but I never imagined I’d start so young, fresh out of school.

How does your typical workday start?

During peak wedding season — usually March to October — my days start early and often on tired feet from the day before. The hours are long, but the blessing is that I get to work from home.

I like to begin my mornings slowly. I read my Bible, pray and centre my mind before the day gets busy. Then I check notifications, reply to comments on social media, respond to emails and catch up on admin. In between all of that, I’m filling, layering and icing cakes, sending invoices, chasing payments and making sure everything behind the scenes is running smoothly.

What are lunch times like for you?

I honestly don’t think I’ve had a full hour‑long lunch break since starting my business. I usually eat while cakes are in the oven — something quick, often leftovers. Today, for example, it was sourdough with a protein and some sauerkraut. I love eggs, so lunch often involves eggs in some form. I prefer to rest once everything is done.

What do you love most about your job?

The freedom — especially the freedom to shape my own schedule.

What do you find most challenging?

Letting a customer down. It’s rare, but it does happen — maybe one in every 80 cakes. When someone has imagined their wedding cake a certain way and I haven’t met that expectation, it really affects me. It’s impossible to please everyone all the time, but negative feedback, even when constructive, is always tough because I care so deeply about my work.

A pinch me moment in my career was....

I’ve had a few, and I’m really grateful! Being featured in a Christmas advert for a major high‑street brand was huge. So was being interviewed on BBC Radio. Setting up a cake at the Natural History Museum was a dream come true — that venue had been on my bucket list for years. And seeing my work in a magazine, standing in Tesco with my mum holding the issue, was such a special moment. We bought several copies!

A common misconception about my job is

People hear “cake business” and imagine I’m making a dozen fairy cakes a day. They swoon over how cute and fun it must be. And yes, it is a lovely job — I genuinely enjoy it — but it’s also incredibly taxing. It’s physical, it’s demanding and it’s far from lighthearted or laid‑back. There’s a lot of pressure, precision and long hours involved.

If someone wanted to do what you do, what advice would you give?

Practise your craft consistently. Spend your evenings testing recipes, improving your skills and building your confidence. Starting a business is expensive, so save money and invest wisely in your tools and materials.

If you’re changing careers, use your days off to bake and build your portfolio. If you’re leaving school, make sure this is a viable business — not just a dream. Speak to other business owners, ask for 15‑minute coffee chats and learn from their journeys.

And be prepared: running a business is relentless. It’s rewarding, but it’s definitely easier to get a job than to build something from scratch.

When do you normally finish work and what does your evening routine entail? 

During wedding season, I often work 12‑hour days, finishing between 8pm and 10pm. I prefer going to the gym in the mornings, so evenings are for unwinding. I’ll have dinner while listening to a podcast or catching up with loved ones. I enjoy gardening, I recently took up crochet, and I’m always catching up on voice notes from friends. I also love audiobooks and going out for dinner.

How do you spend your holiday time?

I don’t take public holidays — they’re prime wedding dates. Instead, I take one big trip each year. I’ve been fortunate to travel solo to some incredible places: South Africa, Thailand, India, and Croatia. I work hard all year and reward myself with one meaningful adventure.

If you weren't in this career, what would your 'Plan B' have been?

This is tricky because I’ve been baking since I was a teenager. But I love business, so I could see myself in strategy, marketing or social media. I enjoy talking to other business owners, so maybe small‑business consultancy. And if all else failed — maybe a police officer, because I’m naturally inquisitive! But I don’t like shift work, so that probably wouldn’t last long.

What is one thing you would change about the working world?

I wish trades were promoted more. Carpentry, electrical work, plumbing — these roles are essential, hands‑on and far less likely to be replaced by AI. They should be heavily subsidised or even free to train in.

I also think workplaces should be more accommodating for mums, especially with flexible hours. And paternity leave for fathers should be longer — two weeks is nowhere near enough.

A perk of my job is...

I get to witness one of the most precious moments in someone’s life. People forget their 10th, 21st or even 40th birthday cake — but they never forget their wedding cake. Seeing couples have their confetti moment, say their vows or cut their cake is incredibly special.

Apart from your job are you working on anything else?

Right now, I’m focused on building a stable, successful business that supports my lifestyle. That’s my priority!