In the following excerpt, published with permission from HarperCollins, the serial food entrepreneur shares her easy-to-follow career tips and takeaways that she’s learned firsthand while building the Sprinkles empire. Sprinkles
I’m a minimalist at heart. And, if you’ve ever been inside a Sprinkles bakery, you would see that I’m drawn to modern, functional, and edited design. More than aesthetics, it probably also has something to do with the rather large collection of Asian antiques that my parents amassed during their years abroad. They were uncomfortable, unwieldy, and followed my family in crates on ships every time we moved. As a result, I like my stuff like I like my cupcakes: simple.
As I thumbed through the yellowed pages, it dawned on me that this was a low-carb diet cookbook, espousing the very same principles as the “revolutionary” diet craze sweeping the country at the time: Atkins. My mind was blown to realize that the “New Diet Revolution” wasn’t new or revolutionary after all, but rather a retread of the diet book I was looking at, published thirty years earlier!