Hanna Nall from Venla’s

Scott: How long have you been making cakes?

Hanna: Over a decade! I started decorating cakes in high school, mostly for friends. I then began making wedding cakes, at least a few each year which kept my hand in the game. Cake decorating is the skill I’ve stuck with the longest in life thus far. I’m thankful to have kept it up, because that experience is really paying off now.

Scott: What is the meaning behind the Venla's name?

Hanna: Venla was my Grandmother, my Dad’s mother - it’s a Finnish name. Venla didn’t bake - she was considered legally blind since childhood. She was born and raised in Michigan, and had 6 children. Venla was not concerned with being “proper” (which I love), she had a great laugh and loved caring for her plants. She died in 2010, and never knew that I’d be making cakes in her name.

Scott: When did Venla’s open up for business?

Hanna: Venla’s opened in September of 2020 as an online cottage bakery. Customers were certainly ordering smaller cakes during our first year or so of business, as folks weren’t gathering with the pandemic. But I don’t regret starting out when we did! I’ve learned a lot about entrepreneurship in these past 2 years.

Scott: What education and experiences do you have in pastry and baking?

Hanna: I worked as a bread baker in high school, which was totally awesome! Bread is a really neat craft. I then enrolled in the Schoolcraft Pastry Program right after turning 18. And have since worked in several cake shops, bakeries, etc. A great organization I got to learn from recently is ProsperUs Detroit - they have a fantastic 12-week Entrepreneurial Training Program. That time was super valuable for me, and I’d recommend the program to anyone in Detroit who has opened a business or is looking toScott: Who is your role model?

Scott: What was a roadblock in your journey and how did you overcome that roadblock?

Hanna: Not so much a roadblock, but a hill to climb - learning how to make vegan cakes. I had done no vegan baking before Venla’s, but really wanted to offer those options. When you take animal products out of the mix, the whole chemistry of baking changes. We offer this vegan aquafaba Icing (aquafaba is the liquid of cooked chickpeas.) It’s much harder to work with than classic buttercream. But I’ve gotten the hang of it! I don’t go for vanilla-flavored things, am not a vegan - and yet our vegan confetti cake with aquafaba icing is what I crave the most. Its’ really light and delicious. 

Scott: What are your goals for the next year?

Hanna: We’re currently in search of commercial property! Which is an exciting leap, but obviously comes with a lot of work and coordination. I’d like to keep Venla’s an online bakery for the most part, and so am in search of only a space that can house a commercial kitchen. However, I envision us opening for walk-up dessert counter service a few weekend days each month.

Scott: One positive thing about yourself?

Hanna: I remain pretty highly motivated to complete tasks. Business ownership requires real discipline. The fun stuff is easy, but there’s a lot of administrative work as well - and you have to stay on top of it. I’ve also learned how to validate myself instead of seeking that validation from others, because even successful businesses have lulls - it’s important to keep making your art regardless of if anyone else cares at the moment.

Scott: What is something many people don’t know about you?

Hanna: I am a circus person! I teach aerial circus classes at the Detroit Flyhouse in Eastern Market, and perform at events all over the city with the Detroit Circus. The last five years of learning aerial have been so wonderful, I love to be in the air. The Flyhouse is my happy place.

Scott: Favorite 5 cakes to bake? 

Hanna: This is the most common question I get! And honestly, I feel very neutral about baking the different flavors, they all require about the same amount of work. But I highly prefer to decorate an 8” cake - it’s the most classic size. We sell a 6” cake, which is cute. But I think the 8” really says “Hey! It’s a party!” I also prefer decorating over baking these days - decorating is very visually satisfying. And ANYTHING HALLOWEEN, the best season for decorating. 

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