A Sweet Love Story

Wasted Sweets started with a five-year plan video — the kind where you say out loud what your future looks like. Brené and Dwight knew they wanted to own a business together someday. They just didn't know what it would be yet.

 The answer was closer than they thought. The two met working together at Taco Mac, splitting side work during closing shifts before they became best friends, and eventually, husband and wife. Somewhere in those shifts, they realized they had the perfect combination all along: Dwight, a mixologist who knows how to build a drink from the ground up, and Brené, a baker who knows how to turn a recipe into something people remember. Put those talents together, and Wasted Sweets was born. 

The first Bundt flavor was never really in question. Brené grew up enjoying rum cake in the Caribbean and always kept a recipe close to her heart. Once the idea of alcohol-infused dessert clicked, the Original Rum Bundt Cake was the obvious place to start. Bundt cakes became the perfect vessel for the soak that makes a rum cake a rum cake.

 From there, one question led to the next: what other spirits could become a soak? What other cocktails could become a cake? Brené started looking at cocktail flavor profiles the way she'd look at a dessert recipe, realizing that balanced notes in a well-made cocktail were already halfway to being a great cake flavor.   A lot of trial and error later, one thing was clear — Bundt cakes held the flavor best, and packed the biggest punch!

Today, Wasted Sweets is still built on that same combination: Dwight's eye for a great cocktail, and Brené's hands in the kitchen — worth Having Your Cake and Drinking it Too!