Today we’d like to introduce you to Michael Horne.
Michael, please share your story with us. How did you get to where you are today?
After spending some time on the East Coast, I fell in love with their version of cheesecake. Yearning for the same rich and unique taste, I started playing around with the idea of creating my own. And literally, after a few attempts, my fellow co-workers suggested I start putting a price tag on my delicious desserts.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
I think the only problem I had in the beginning was the layering piece. I knew that if I wanted to top my competition, I had to be creative. I was hellbent on making a 5 layer cheesecake because it hadn’t been done. Once I perfected that, it’s been somewhat of a breeze.
Please tell us about Sweet Tooth Cheesecakes.
I’m not a one-trick pony. In addition to my traditional baked cheesecake in graham cracker crust; my 5 layer cheesecake is like no other. Houston has really been nothing but supportive throughout my journey. My family and friends, restaurants and word of mouth has gone a long way. And with sales growing so rapidly, I have to believe that all my cheesecakes will be on the tables of even more households for the holiday.
If you had to go back in time and start over, would you have done anything differently?
As of now, there’s nothing that I would change.
- Oreo layered cakes are $65
- Strawberry Cheesecakecake pie $25
- New York-style $30
- Layered cakes $50
- Italian cream cheesecake $65
- Rum cheesecake $65
- Phone: 2403469136
- Email: email@example.com
Bless tha belly