Connie Welshonse’s journey into the dessert business is a heartwarming tale of rediscovering a lifelong passion and turning it into a thriving venture. With a deep love for baking and a determination to create something extraordinary, she embarked on this adventure after years of reflection and self-discovery.
From Interior Design to Dessert Delight
Connie’s professional journey began in a completely different field: interior design. For years, she thrived as an interior decorator, working on projects that transformed spaces. But in 2007, as the market started crashing, she realized she didn’t have the passion for that work anymore. It was a moment of clarity. She decided to step away and look inward for her next venture.
That’s when her love for baking resurfaced. She had been baking all her life—an activity she always enjoyed but had never considered as a business. This passion for desserts led to the creation of I Live for Dessert, a place where her creativity and love for quality ingredients could shine.
Challenges and Lessons Learned
Starting a business was no small feat, especially in the restaurant industry. Connie candidly shares how she and her team initially underestimated the costs and challenges.
“We thought it would take $20,000 to start, but we ended up spending $150,000. We didn’t know what we didn’t know,” she recalls. The journey involved a steep learning curve—from understanding construction, payroll, and operations, to figuring out marketing and managing customer expectations.
One of the most important lessons she learned was the value of mentorship and research. “If you’re starting a restaurant, talk to a few owners. It’s not just about creating great food; you need to understand the little pieces of the business—from operations to costs and valuations,” she advises.
Connie also emphasizes the importance of patience. “It can take two years to figure things out, and during that time, you might be paying rent while not making money. It’s a reality you need to prepare for.”
Discovering Marketing and Building a Brand
For the first four years, Connie admits that marketing wasn’t a major focus for the business. But the COVID-19 pandemic became a turning point. “During COVID, we sat down and really thought about who we are. We started learning how to tell our story, create connections with our audience, and use social media effectively,” she explains.
She taught herself how to create videos, write posts, and market on platforms like Facebook and Instagram. Today, Connie still manages her own marketing, sharing pre-recorded videos, going live, and engaging directly with her community. “Storytelling is key. People connect with your story, and that’s what keeps them coming back.”
Staying Resilient and Focused
Running a restaurant is expensive, with big-ticket items like rent and utilities taking up a significant portion of the budget. Connie has learned to communicate openly with her customers about these realities. “Most restaurants don’t share what’s going on behind the scenes. But now, we try to communicate more. For example, when permits, licenses, or rents go up, we let people know.”
She also adjusts prices every six months to ensure the business stays sustainable while maintaining the high quality her customers expect. “You have to understand your value before your customers can,” she says. “Most restaurant owners don’t even pay themselves a wage. You have to recognize your worth as the person driving the business.”
The Power of Kindness and Consistency
Connie’s approach to customer service is rooted in kindness and compassion. When faced with cranky customers, she responds with generosity, offering larger-than-expected samples to turn their day around. “It shocks them. They’re not used to that kind of treatment. Most of the time, it changes their mood entirely,” she shares.
She also maintains incredibly high standards for her products. “If something isn’t right—whether it’s the flavor or the presentation—I won’t put it out. Consistency and quality are everything. That’s why our customers trust us and keep coming back.”
Looking to the Future
Connie dreams of expanding I Live for Dessert with satellite branches and food trucks, envisioning a flagship store as the centerpiece of a larger network. She’s already exploring the costs and logistics of these ventures, balancing her ambition with practical planning.
She’s also passionate about helping other aspiring restaurateurs. Connie has started a mastermind program for restaurant and bakery owners, offering mentorship and guidance on how to navigate the complexities of the industry. “My goal is to help people where they are, especially those who are struggling. I want to share what I’ve learned so they don’t have to wait five years to see success.”
Words of Wisdom
Reflecting on her journey, Connie shares advice for her younger self and others looking to start a restaurant. “Do your homework. Understand the business inside and out before diving in. And find a mentor who can guide you through the process. Passion is important, but so is preparation.”
Connie Welshonse’s story is a beautiful reminder that with passion, perseverance, and a commitment to learning, you can build something truly special. I Live for Dessert isn’t just a business; it’s a labor of love that continues to bring joy and sweetness to the community.