I stumbled upon Whimsy & Spice’s website last year as I was searching for co-worker Christmas presents. Immediately I was hooked: cardamom marshmallows? rose and black pepper cookies? lavender and honey shortbread? Who were these people and why did they get the spicy-and-sweet combination so well?

A little digging (and a purchase of maple, cardamom, and caramel marshmallows) later, I realized that not only were they a great business with unique products, but they were a husband-and-wife enterprise and were practically my neighbors. When I stopped by the Brooklyn Flea, Mark handed me an exquisite cup of a white hot chocolate that involved cardamom, coconut milk, and lemongrass, among other things. Through their blog I got to know a little more about their lives and their philosophy. So I was delighted when Jenna, who handles the design and marketing end of the business, agreed to share a little about their company with us.

Tell us a little bit about how Whimsy & Spice got started. Where did you get the name?
My husband Mark and I started Whimsy & Spice a year ago when he left the restaurant business after working as a pastry chef in New York City restaurants for over eight years – he spent 12 years in the industry overall. We had always dreamed about opening our own business together “some day”, but didn’t take the plunge until Mark got unexpectedly laid off from a new job early last year. As scary as it was, we sensed that this was the right time since we felt like we had nothing to lose. Mark knew that he wanted to transition away from restaurant work at some point, and so while he was looking for a full-time job, we pushed ahead with our plans at a furious pace so we can launch the business in time for the opening of the Brooklyn Flea in April. I guess you can say that things quickly got busy – enough so that Mark officially abandoned his job search a month later.

The name of the company popped into my head randomly one night. We knew that we wanted to include “Brooklyn” in the name somewhere, so I always imagined that we would name the company something a little more “urban”. As the name grew on us (we didn’t fall in love right away), it helped shape the direction and concept of the company. Mark has always loved cooking with spices, in both sweet and savory dishes, so things fell into place and the name suddenly clicked. I also like to think of the name as being a moniker for our two daughters. Our older one is definitely spicy and the younger one is quite whimsical.

What’s a typical day like in your business?
Since Mark and I both work from home, each day varies. In addition to designing and handling the marketing and customer end of the business, I also work as a freelance art director and designer. Each morning we check in with each other to work out the day’s schedules. We have a part-time nanny two days a week who’s been with us for five years, but on the days we don’t have childcare, Mark and I will coordinate on school drop off/pick up and trade off on childcare. We’ll start our day around 7:30am.

The first thing I do after I say good morning to the family is turn on the computer (sad, but true). I check email, see if any orders came in during the night, and publish posts to various blogs. Mark will often go to the kitchen where he does his baking to get orders fulfilled. He’ll also make a run to the post office at some point during the day to drop off orders that need to go out.

When I’m on a freelance project, my day is pretty intensive and I’ll work 9-12 hours a day, often juggling a few projects at a time. I try to take a break during the day, either to pick up our older daughter from preschool or to make a trip to the playground with the girls. I make up those work hours by working at night when the kids are in bed, usually till 2:00 am. In the evenings, Mark will usually be packing up orders to drop off at the post office the next day.

It’s a really full day and it’s quite rare to have a free day. Weekdays and weekends blur together since we work for ourselves, but we do try and catch a breather and have family fun time at some point during the weekend.

Whimsy & Spice is truly a family business. What effect has that had on your family, your marriage, and your children?
The business is definitely a perfect collaboration of both of our skill sets. We feel very lucky to be able to bring both our strengths in food and design into the company and the business has benefited from this collaboration.
One of the reasons why Mark wanted to leave the restaurant industry in the first place is because chef life isn’t exactly family friendly. He used to work every single weekend and every holiday, waking up at 4:30am to get to the restaurant. When the kids were babies, it didn’t make such a huge difference, and it actually worked to our advantage because I was able to work during the week on his days off.

But I worried that as they got older and started school, that they’d never see him because of opposite schedules. Being free from restaurant hours has been the single most positive change in our lives. We can actually celebrate holidays as a family and spend a weekend together just like any other normal family!

It also allowed me to ramp up my freelance work without worries and stress over childcare. This has been a tremendous relief. It’s not without any challenges, of course, and we still deal with childcare issues when both of our businesses get busy, particularly at the same time, but we feel pretty fortunate to have built this very flexible lifestyle so that we can be there for our kids.

How has your work has affected your customers?
We’ve gotten many emails and comments through our blog from people thanking us for being so honest and open. I started the blog as a way to document the business when we were thinking about launching something of our own. There are people who have thanked us for giving them the inspiration to do the same. I think that’s pretty freaking cool.

Where do you hatch ideas for new products?
Since the sweets business is seasonal, we tend to think up new products around the holidays and seasons. Our concept is “sweets with a dash of spice,” so we try and incorporate a little something unexpected in each cookie, like a bit of white pepper in the white chocolate filling of our pumpkin ginger sandwiches, or orange and cardamom in our chocolate shortbread cookie. Mark has a pretty good feel for what flavors might complement each other, but developing a new cookie is mostly just trial and error and experimentation. Sometimes we succeed with a cookie that totally excites us, and other times we fail and abandon the idea altogether.

Part of the goal of The Curator is to uncover signs of “the world that ought to be” as we find it in our midst. What part do you think delicious confections have in building that world?
There seems to be a growing interest in artisanal foods and handmade products these days. I don’t know if we’re riding that wave, but we’re a small company with only two employees (us!) and we do everything ourselves: cookies are hand-rolled and hand cut, brownies are individually wrapped, and we package all of our products by hand. When a customer orders a package of cookies, there is a lot of work and love that goes into that little package.

Desserts and pastries are definitely a little luxury, especially these days, when people tend to stick to buying essentials and little else, but it’s a relatively affordable little luxury. Everyone should treat themselves to a little indulgence once in awhile, even if it’s a two-dollar brownie. We’ve gotten so many nice emails from happy customers and gift recipients who say that we’ve brightened their day. This makes it all worthwhile. This is why we do this.

Have a hankering for a little indulgence? Check out Whimsy & Spice’s store; read about their work, daily life, and adorable daughters on their blog; and if you’re in New York, visit them at the Brooklyn Flea.

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