Campus Celebrity: Hannah Solomons '18

Hannah Solomons ’18 is breaking into the baking world from her kitchen in Londonderry, New Hampshire to the Lehy Basement, and beyond. She is double majoring in Psychology and Sociology and involved in SPUD, Ultimate Frisbee, and managing editor for Holy Cross’s Spoon University. I got the opportunity to sit down with Hannah last week and talk about her passion for baking and how this love for sweets and treats evolved into a small business.

Clare Connolly (CC): When did you start baking?

Hannah Solomons (HS): I always loved baking as a kid. My mom made elaborate cakes for friends and she let me help her. Once I got old enough, I started making cakes on my own. During my freshman year of high school, I began baking more seriously and realized it was a true passion of mine. Long story short, I have enjoyed baking for as long as I can remember.

CC: Tell us about your company, Flour Child Bake Shop.

HS: I got a KitchenAid mixer for Christmas two years ago and I could not stop using it! I started giving my cookies and cakes away to friends because I would eat everything I baked (sidenote: Hannah’s cookies and cakes are addictive!!).  My mom suggested that I start baking for events and parties and even charging people for my cookies and cakes. I never thought about charging people money because I always baked for pleasure. From there I set up social media accounts and received business through friends, family members, and referrals.

CC: How did you think of the name Flour Child?

HS: *Laughs* I was daydreaming about my dream bakery and the name just popped into my head. I thought it was really cute and catchy, so I went with it. I even own the domain now too.

CC: How has social media affected your business?

HS: Social media has really helped spread the word about Flour Child Bake Shop. I got my website first, then an Instagram, and also a Facebook to reach as many people as I could. Some of my cakes and cookies have been featured on Spoon University, which was super exciting for Flour Child. The photos got close to 4000 likes and I gained a lot of followers from those posts. I have also made appearances on a variety of other popular Instagram accounts because I cater for an event or one of my posts goes viral. Social media is the best type of free advertisement!

CC: What is the craziest cake you’ve made?

HS: Last year for my Montserrat class I made a cake for my final project. It took over two weeks, but it was worth it. The hardest part was walking the three- tiered cake from Wheeler basement to third floor of Smith.

CC: What’s the most rewarding thing about baking or owning Flour Child Bake Shop?

HS: I love learning and mastering new techniques. Like anything it takes practice, but it is very satisfying once I finally get it. Also seeing people’s reactions to my cookies and cakes is really exciting for me.

CC: What would you say to others aspiring to be entrepreneurs?

HS: As cheesy as it sounds, if you’re passionate about something then do it. Success will follow if you love what you’re doing.

CC: What are your plans for the future?

HS: I want to continue what I’m doing now until I get a real job, ideally at a food publication company. I’ll be baking for the rest of my life for sure.  


Check out all of Hannah’s many creations!


Instagram: @flourchild_bakeshop