Cake Therapy
Cake Therapy is a heartwarming and uplifting podcast that celebrates the transformative power of baking therapy. Hosted by Dr. Altreisha Foster, the passionate baker, entrepreneur and advocate behind Cake Therapy, this podcast is a delightful blend of inspiring stories, expert insights and practical baking tips. Each episode takes listeners on a journey of self-discovery, emotional healing and connection through the therapeutic art of baking.
Cake Therapy
"Dare To Do It": Erseline Principaal Finds Joy and Success Through Cake Design
In this heartfelt conversation with cake designer Erseline Principaal, founder of La Dent Sucrée , we explore the surprising therapeutic power of baking and entrepreneurship.
Erseline's journey begins on a farm in Aruba, where pre-dawn baking sessions with her father shaped both her work ethic and baking skills. Though his traditional stone oven might have seemed outdated to some, the values instilled during those early mornings became the foundation of her successful business. Unlike many Caribbean families who pressure children toward traditional careers, Erseline's parents supported her pivot from nursing studies to following her passion for pastry arts—a decision that ultimately led her to establish her French-named bakery (despite not speaking French herself!).
The conversation takes a fascinating turn when discussing mental wellness. "Once you get in that space and start baking, you will just feel a difference," Erseline explains, describing how the creative process becomes meditative. Both bakers share their preference for late-night baking sessions when stillness allows creativity to flow uninterrupted. This therapeutic quality extends beyond just making treats—it becomes a form of self-care during life's challenging moments.
With remarkable candor, Erseline reveals the unglamorous truths of entrepreneurship: income uncertainty, multitasking exhaustion, and the potential loneliness of being your own boss. Yet she emphasizes how finding a community of fellow creators provides crucial support. Her advice to aspiring entrepreneurs? "Dare to do it." Step outside your comfort zone, try new approaches, and don't overthink. As she reflects on her legacy, it's not about celebrity clients but being an example to her family—showing that persistence and courage can overcome any obstacle.
Ready to experience your own slice of baking therapy? Subscribe to the Cake Therapy Podcast and visit thecaketherapyfoundation.org to support our mission of healing through the power of baking.
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Welcome to the Cake Therapy Podcast a slice of joy and healing, with your host, Dr Altricia Foster. This is a heartwarming and uplifting space that celebrates the transformative power of baking therapy. The conversations will be a delightful blend of inspirational stories, expert insights and practical baking tips. Each episode will take listeners on a journey of self-discovery, emotional healing and connection through the therapeutic art of baking. There's something here for everyone, so lock in and let's get into it.
Speaker 2:Hi everyone. Welcome back to the Cake Therapy Podcast with me, your host, dr Altricia Foster. First I want to welcome our guest Ursuline today. Say hi, ursuline, hi, yes, thank you for joining us. I want to big up all of our current subscribers who subscribe to the Cake Therapy Podcast. Pat yourself on the back. You're doing a good thing, You're doing the Lord's work. And for those who continue to listen to us and not subscribe, you are doing a good thing but not quite the Lord's work. So I'm going to ask you to go ahead and subscribe. Come on, guys, subscribe, go ahead. Follow us on YouTube. My producer, stephanie, is going to kill me if I don't remind you that we're on tiktok, we're on the tiki talk, we're also over there on youtube. So please go ahead and check us out, leave us a comment and share.
Speaker 2:But let me tell you about this girl. I met her in switzerland last year and I found out she's an island girl. Guess, you know, when two island girls meet in Europe, it's over. So it ended. The moment we met I was like okay, here's Ayardi. And then, guess what? We happened to share a birthday. We're Gemini's in the space, so we connected instantly.
Speaker 2:But what you don't know about this young lady. She, ursuline, is the founder of Le Dens Sucre. Did I get that correct, ma'am? Yes, le Dens Sucre, le Dens Sucre, le Dens Sucre. Okay, le Dens Sucre. She combines her passion for baking with a commitment to using natural ingredients for a healthier approach to pastries. Known to her friends as Ursi, she hails from the picturesque island of Aruba Don't you want to go there? And brings with her 14 years of expertise in baking and cake design. Her passion for crafting sweet masterpieces and making every event a little better, sweeter, shines through in her work. Not only in her work, but also in her personality. I'm excited to get to know her a little bit more. I want to hear her story. Not like we didn't talk at all in switzerland, but you get to hear and explore her artistry behind her incredible creations.
Speaker 3:Welcome again ursula into the cake therapy podcast. Hi altricia, thank you for having me, of course.
Speaker 2:You know what I've been wanting to. I've been wanting our list to hear from you, because I've heard from you. I know you personally. We've become great friends since last year and I still want us to do that. Live baking. We're going to get it done. What are you thinking, you and I together? So how are you doing today? I know you rushed to get here Mental health check-in. Tell me about your day.
Speaker 3:So far it was crazy hectic Morning meetings, and then you know, finish off this surprise cake for my couple that got married a week ago, and then I'm here. Yeah, well, thank you for filling us in.
Speaker 2:I know I mentioned in our intro that we do have a similar upbringing. We were raised in the Caribbean. Tell me about what it was like for you to be born and raised in Aruba. What was your upbringing like?
Speaker 3:No, it was amazing. From where I was raised. So I was born on a farm. Not born on a farm, but raised on a farm. So when I I think back, it's great memory because I learned how to plant. My father is also a baker and you know he still has this old-time oven, this old-time stone oven that he baked in. Do you know the so um why everybody was with their you know new invention oven baking. My father was still using this old fashioned oven, which still to this day he used Really, yeah, oh good, and not so long. He called me because he wanted me to check a thermometer for the oven which he used and he said he's going to renovate it. So I was like this oven is going strong, like more than I'm 30 now it's more than 30 years plus. It's still going.
Speaker 2:Yeah, my grandfather baked in a stone oven too, because he was a bread maker.
Speaker 3:Yeah, yeah, so it was amazing. I don't regret anything of it, even though I'm the last child. And then you know my two older sisters. They left early on to their own homes or travel for studies. I get to learn a lot from my dad. You know business wise and also baking. I did not know this was going to be my profession, yeah, but I thought I was going to be a nurse, just as my mom, mm-hmm, so yeah.
Speaker 2:So what was it about? Yeah, you mentioned that your dad's a master baker, mm-hmm, and that's how you were actually introduced to baking. But what are some of the early memories that you actually had with your dad, with, you know, watching him in his field, right In his field of baking, and how did it influence your career? Talk to me a little bit more.
Speaker 3:Yeah, so the one thing that just stuck with me is I had to wake up early. So my, as I mentioned, my mom is a nurse and my dad every weekend, every Friday, he has his bread and sweet bread ready to go. My mom used to take that for her to sell at the hospital, and for me it's waking up. I had to wake up five o'clock in the morning to help get the bread ready, packed and ready for her to go.
Speaker 3:It's something I didn't like in the beginning yeah, yeah, because why am I waking up at 5 in the morning to help you pack bread? But actually it stuck with me and his work ethic has also had an impact on me, because this is not something while we are sleeping. He was up baking, you know, early in the morning. Um, his work ethic really stuck with me and later on, after me, you know, following his footstep, I also saw it was I had it also. I used to start working early in the morning, and sometimes just from in the morning till the next morning. I'm still working and it's something that I'm still doing now, you know. So, um, yeah, and his encouragement, his, his also. You know, it wasn't easy. Always in the beginning, sometime, you know you bake it didn't came out as how you want and that was your income, so your income used to be low but the way how he managed to you make every little thing rich.
Speaker 2:Yeah, it's just amazing yeah, you, you sound you, you admire this guy, you admire your dad a lot and I can hear it. But I also heard, where you mentioned that people actually thought that nursing would be your avenue because your mom was a nurse or is a nurse. But here is what I've known, because I'm from the Caribbean too is that people are expecting you to go into these traditional professions nurse, lawyer, cetera. Was it the same for you growing up in Aruba, where they're telling you, like baking a nut is not your path and you need to go in other pathways? What was that? Like you?
Speaker 3:know, and not so long ago I was really thinking and saying that I'm really grateful for my parents. They didn't force me to choose a path. Nursing was something my mom did. My father is actually a carpenter. He also had his carpenter shop and then, you know, he had the bread baking on the side and plantation of income, and that's something else I loved about him.
Speaker 3:But my parents didn't force me to like to force me to choose one career. I have to be a doctor, a nurse, and so my mom is from from St Kitts and she left then to Aruba as younger. So they always wanted me to. You know, thrive though, go for. You know, if you can do more, just do more. And when I told my mom that I wanted to be a nurse, she was happy and you know she supported me. My father also supported me. But then in the long run I saw, okay, this is not for me, that is not for me. But certain subjects I was not good in, and it started when I started to show interest in in baking, you know. Then I thought I get excited also, and my mom she was like she pushed me. She said maybe you should follow this, this path, and which I did. So I'm really grateful that they supported me. Um, there was no pressure. They didn't force me to do something, maybe that I didn't want to do, but just you know.
Speaker 2:Yeah, Give me the push. I know Well good stuff. So we have LaDawn Sukumi. Hey, Okay, we have. She is. You're the head baker. You're the. Are you the only baker in this? In your bakery? I am the only baker. Tell me your in your bakery. I am the only baker. Tell me about the name. And then tell, yeah, tell me about the name. Where did you get that?
Speaker 3:yeah, this name it came when I had to do a school project. We since, after I finished high school, I went and do my um. My, it's an mbo second, it's a second level entry school, so where you study hospitality or, in my case, was culinary arts, and we had to do a project where we are setting up a business which is a restaurant or bakery. And I worked together with someone and I decided I want to do bakery, but then I wanted a name, a. I decided I want to do bakery, but then I wanted a name, a name that's going to stand out, yeah, so I didn't want it in English, I didn't want it in Papiamento.
Speaker 3:So I was talking to a friend of mine and he's from St Martin. You have the French side. He told me why you just don't translate. It was Sweet Tooth. I had Sweet Tooth. He said translate the name to French. It was Sweet Tooth. I had Sweet Tooth. He said translate the name to French. Okay, how the name started from a project. And then, years later, when I decided, okay, I want to, when I moved to the Netherlands, I want to name my business, I just leaned back on this name because it did. It was different and I was booking, I was talking to an ex-manager to say in the netherlands, you know, they want something different, even though if your last name is principal, just maybe just give it a a little jush. Yeah, so they want something different, something that sounds exclusive.
Speaker 2:I said, okay, yeah, I know what this name yeah it will live on, baby, because I love to call it, I love to say it.
Speaker 3:It's funny because I don't speak French. The wedding I had a week ago, they were, um, there was from, they speak french and the family that was there also speak french. You know, I had my t-shirt and I was like, should I wear this t-shirt or not? And I know somebody gonna ask me a question. You know they're coming to speak french and I'm like I understand a little bit, yeah, and but for me to answer you, I'm like no. So then they're like, but, um, use the owner of the business. I said yes, but it was in french, and I was like, no, no, I'm learning. Yeah, it was nice, it was nice, you know. You know, like, even though the name, because it's not, I do not do a lot of.
Speaker 3:French pastry, but even though the name is French. At the same time, you know, I introduced them to something different that I never tasted before, like the tres leches. They didn't know about it, but that's the first thing they took.
Speaker 2:Okay, they even asked me for more.
Speaker 3:So I like no, that's it. So it's a French name, but I'm also introducing you also a little bit to my own culture. Weta Me, yeah, yeah.
Speaker 2:You're taking them on a complete palette exposure across the world. You just get bits and pieces. I absolutely love that. And you know one of my best friends out in the DC, Dora. Her business is Mondelees and, trust me, she does not speak a lick of French. Okay, so she be Mondelees-ing without speaking French.
Speaker 1:So I love that.
Speaker 2:So when we met last year, you know the business was transitioning. You were transitioning. Ladawn Secure was actually transitioning as well. I would like to know from you what actually inspired you to start the business and how has the business evolved over the years, and I want you to talk to me a little bit about your transition into becoming here.
Speaker 3:Yeah. So the decision to start this business was more. After I finished my studies here in the Netherlands in pastry, I went back to Aruba for vacation, but I ended up staying for almost a year and I was working at another bakery. And now I do not want to. You don't have to.
Speaker 2:I don't want to show off.
Speaker 3:But I was the only one that you know had a diploma and the manager, like she said, okay, you're coming, I want you to do certain things different. So first thing, she wanted me to adjust the cheesecake and so on. But then you were seeing like there was like a shift, so like this new girl coming in, like what she's doing here and you know, after the like warm up to me. But at the same time I was thinking, ok, if I have to go back to the Netherlands, I'm going to experience this also, and the main thing is that I didn't have creativity freedom. So I said, ok, I'm going to go back. When I go back home, I'm going to start my business. So there's when it started.
Speaker 3:It wasn't easy. I said, okay, I'm going to take a while, you know, to get to writing and so on. It was not easy. But the business pick up after during Corona, yeah, okay. So it was like you know, you've seen everybody like panicking about their business and what they're going to do, and at that moment that's when my business started to pick up. So I tried to. I had a website, but it was not all the way set up, but I just used what was available on my website and I decided okay, I'm going to make these cake jars, um, and see if I could put them, ship them, and that's how it started actually. Yeah, slowly it pick up from there. Yeah, that's good.
Speaker 2:Tell me about the transition last year that you and your business was going through.
Speaker 3:I know that you were working full time somewhere, and then you had talked to us a little bit more about becoming 100% committed to the dance of great yes, so I was working as a freelancer, but then four times, four to five times a week, nine and a half hours per day, so I was literally working all day. By the time I'm home is night, and one day, all of a sudden, they told me today's your last day, so, and I was like one or two weeks before I had to leave to Switzerland. Yeah, and I, you know you could just imagine I just went into stress, cried. The year before the same thing happened to me.
Speaker 3:I'm like what is going on? And I had the Christmas market that was also stressing me out because, okay, I don't have an income anymore. So what I'm going to do? So I decided to still come to Switzerland, because I almost didn't win and I'm happy, I still decided to go. But there I had time to like, think and what is the next step I'm going to do? Think, okay from there on. And also, you guys really motivated me. After, like, meeting you all, I said, okay, I think I'm going to give this my all. Um, so I give it my all this year also. In between, yes, I did work because you know you still have to pay the bills, but, yeah, this was still solely my income and I experienced a lot the nose, the, the worrying we're gonna just be honest, because on social media we put like everything is good, business is good, but sometimes it's really hard, you know, you do not know what gonna happen the next day or the next month you start
Speaker 3:worrying. So, um, experience everything. I'm just going through it and, you know, pushing on and stay positive about it. And in the meantime I met some great people. You know, um, people I did not expect are people I did business with I did not expect and you know they want to work I did not expect and you know the one who worked with me long term. So, at the same time, also just going back to the drawing board, you have to do that when it's hard, but then you have to think about okay, in the beginning I was doing good, what it is he was doing, that was pushing the business forward. So you have to go back to the drawing board and just have to start all over again, which I'm doing.
Speaker 2:So what are you? You mentioned that it was hard Share with our listeners. What are some of the hard truths about entrepreneurship that they don't see? Yes, so um you got me from your position.
Speaker 3:Let's start. Let's start with just the first thing money, yeah yeah, getting getting. You know the constant orders you know, so you have the flow income. So I think there is my number one worry. Okay, that's hard. And then you have you are the sole person of everything. You're doing social media, you're doing admin, you're doing everything and it gets overwhelming. And you are the customer care also. So you have to be in contact with customers and every time customers it's not the easiest to deal with. And you have to be in contact with customers and every time customers it's not the easiest to deal with. And you have to stay professional. So that's hard and it can be lonely at times. If you don't have anyone to talk to about, entrepreneurship is lonely. Yeah, if you don't have people around you, it don't have to be in the same branch, but if you don't have anyone in around you to talk to, it can be lonely and very frustrating.
Speaker 2:So, um, it has, it absolutely is lonely and I think my, my survival came from being becoming a part of this. The swiss group. Because the switzerland group? Because it's now. I now have a community that I can say, oh my god, I'm dying. Like how do I do this, how do I not? I know it has made a difference. Talk to me about the difference it's made for you and I'll then share, like, what kind of difference it's made.
Speaker 3:Yeah, so it's um, it was. It's more like you know, somewhere you can express and vent. You know and feedback. Okay, I have friends. That also is entrepreneur, but you know they're in a different branch and we are in the same branch and we can share our experiences, give feedback, give tips. You know it doesn't feel lonely and you know, have a laugh also. You know, here and there and it also make me miss you all a lot.
Speaker 3:Yeah, I'm like I really was thinking this week I really miss this group. I really miss you guys a lot, um yeah, we should, we should plan it well.
Speaker 2:We should meet up in europe somewhere yeah and do that entire like europe tour or something we did it together. We can drop it in the group, but here's what the group's done for me. Me, I'm very introverted, I don't talk to people and people think I'm snobbish, but me I'm just afraid. So the group has allowed me to become a little bit more open to receiving friends friends, because prior to that I definitely was not that girl at all.
Speaker 3:I forgot to mention that we both are introverts. Yeah, we are. It did also. Yeah, it did. It also helped me with that. Also, to be honest, more open, yeah, I also feel like there's a space where I can ask is more open.
Speaker 2:Yeah, yeah, yeah. I also feel like there's a space where I can ask. I can ask anything. I can be like I don't know how to do this, Does anyone else know? And then there's like Six or seven people saying yes or no or making recommendations on what to do. I like that. I love that a lot. Trust me. So my foundation, the Cake Therapy Foundation. I'm so proud of this Ursuline, I know.
Speaker 2:I'm so proud of this work, where we talk about the therapeutic side of baking and the kitchen. How do you think that baking can contribute to someone's mental health and their well-being? Does it do that for you?
Speaker 3:It does actually, especially now for me. I just need to have my headphones in and just baking. Sometimes in the beginning it's like I feel I find it's a struggle, you know when I want to start baking. But once you get into it, once you can start experimenting, it actually calms me Because, to be honest, like yesterday, I needed to bake and I just didn't want to, I just didn't feel like it. But once I start, it's just, it's every time. It's like this is really therapy actually. It's actually also relaxing. That is something I noticed. You know, every time. Maybe you're someone that's always on the go. You have too much, you think it's a lot you know too much going on.
Speaker 3:Once you get in a space and start baking, you will just feel a difference. I'm not exaggerating. This is coming from another cake artist or something I don't feel like. Baking is not my favorite thing to do as a cake artist of the. You know the style, the decorating and so on, but once I get in that space of baking, it's yes, I tell everyone, give me my space this is my time, I know.
Speaker 2:I know it's safe for me. Thank you for me. I don't love to bake, but I love to decorate, I love to sit in. It's the stillness for me. And the thing about me is I cannot. I cannot bake or decorate during the day. It has to be dark outside. It's like this weird thing about me yeah, it has to be dark outside and I have to be going to my bed at three because I can't. It has to be completely dark.
Speaker 3:Yes, I thought it was just me. It's like, why do I always and I'm like baking, it's almost five and then you know it's 12 o'clock midnight Like why do I have to bake this hour a day? But I can't explain it. Just, I think is the more the peace. You know no one is there to bother you. You know you're just in your zone doing your thing, yeah.
Speaker 2:So my cake, you know, of choice for my cake therapy is chocolate cake, I mean parrot cake with a lot of pineapple in it. I want to know from you, like, what's your go-to dessert when you need a little cake therapy for yourself?
Speaker 3:Pistachio, pistachio of know from you like what's your go-to dessert when you need a little cake there for yourself. You know, if you put me, you know, every time you know, um, it's always this tres leches. They call it um, and that's something also I'm known for. You know, um, that's my go-to, and now I make it with a twist with eggnog. So if it's me, I don't eat cake, yeah, but that's my go-to, always my go-to.
Speaker 2:You know, I don't do cake either. Ursuline.
Speaker 1:I don't eat cake.
Speaker 2:But, girl, I will eat that carrot cake up when I make it. Or even, like red velvet cake, my husband and my in-laws will eat the vanilla cake with that raspberry Because, girl, I've spent some time experimenting with my flavors and my cakes. I can say, like, my cakes are really good. I remember last week my sister-in-law was here and she's like man, your cakes have come a long way, I'm like yeah, that's what I love to hear yeah.
Speaker 3:I have a friend Sorry, she's also from the Caribbean, you know we have a way of speaking. So she called me and she was like. So I answered the phone and she said Ersini, you stupid, I'm like what you stupid? What did I do? Now? She said, ersini, what did you do with this cake? And she's very passionate cake and she and she's very passionate, so she was really okay when she started, like this, it got to be really good. Yeah, because you know that's the the one thing also, even though you know it's not my favorite part. So the baking. Every time I bake I try to perfect my recipes, yeah, you know, and over the years, the same recipes that I did, and if I have to compare it to the years before, it was good but now it's yeah.
Speaker 3:Yeah, now it's great yeah, yeah, yeah, so it's, it's worth it. So, yeah, I'm happy when I have, when I hear also from my clients you know, um, that is long-term clients like you did something different. I like no, it's the same thing, but just, you know, perfected and they love that.
Speaker 2:You mentioned. It is worth it. What's the most rewarding part of being a cake designer for you?
Speaker 3:The results. I would say, like when I finish with my work, like my wedding cake from this weekend, just step back and you just take it all in. It's like my work, what I set to do, and also seeing my clients they are happy and their feedback. For me that is when I say it was worth it. Sometimes a design doesn't go the way you had planned and when I talk to them about it you know, okay, this might be the changes. They're like okay, the design you had first was good, but this is great.
Speaker 2:Yeah, absolutely.
Speaker 3:The feedback, the smiles, especially my couples. I'm really grateful for them when I get back the feedback. I'm really grateful for them when I get back the feedback and if I'm there at the wedding and I see for myself how happy they are, yeah, that's the greatest feeling yeah, what is your number one pro tip for cake designers, for bakers on the whole?
Speaker 2:what kind of advice, the biggest piece. If you were to give them an advice you have a ton of bakers in front of you what is the biggest tip would you give them? I, you have a ton of bakers in front of you. What is the tip would you give them?
Speaker 3:I think I would say dare to do it.
Speaker 2:Dare to do it.
Speaker 3:Yes, because a lot of times, especially when it comes to like designs and baking, we're not brave, you're not accustomed to do something new. I would say just try it. You never know, because if I did not try, you know, if I did not went to Switzerland, I didn't know. You know, I had this how to say I didn't know I could have do more.
Speaker 3:Yeah, yeah, it's not just the standard cake. Step out of your comfort zone, especially also if you're an introvert, because, remember, you are an introvert. I know it's just bad, yeah, and don't think too much about it.
Speaker 2:Just do it. Yeah, just do it, she says, and dare to do it. Step out of your comfort zone. I know right now, when your father looks at you, he sees you as his legacy and in some way you're living your father's dream, because I'm sure he's dreamt more. You know he's dreamt for more than just that brick open right. So you are his legacy walking. What do you want your own personal legacy to be and represent?
Speaker 3:What do you want your own personal legacy to be and represent Every time when I ask a question. I don't know if it's a legacy, but I think back onto my younger days, when I was in school. It was not easy and some teachers never thought that I was going to make it, you know, and I always tell my nieces, my nieces and nephews that they always look at me as an example People that don't like it Because you always try to be perfect, yeah.
Speaker 3:But I always say to them you know, look at me, yeah.
Speaker 1:Even though it was not easy in the beginning.
Speaker 3:You know I tried and here I am, even though it was not easy in the beginning. You know I tried and here I am and I think that is. I do not know if I should consider it as a legacy, but I know that you know. Anything you put your mind to, you can do it.
Speaker 2:Of course, it's your legacy. Your legacy is saying that I'm here, I did it, and that's the message that you are sending your nieces and nephews, and that's the message that you've sent to all of our listeners. If you had to bake a cake for a celebrity or a historical figure, who would you want to? Bake for and why. Who's your dream client? You're putting me on the spot.
Speaker 3:I never thought about it, you know?
Speaker 2:Yeah, if you don't have one, it's okay, I don't have one.
Speaker 3:If you don't have one, it's okay I don't have. I don't think I have a celebrity or public figure. No, I don't have a celebrity. But I do have a family member which is my niece again. Yeah, I want to bake her wedding cake and it's going to be. I said and she knows it's going to be out of this world. If it's just one thing I would want to give her, is the wedding cake Out of this world. How old is she? She's now 23.
Speaker 2:Okay, we get it.
Speaker 3:I won't hear that she's probably getting married before me, but it's okay, okay. Okay, we get it. Yeah, she's um, she's one of the yeah. I told her that if I have to make your wedding cake, I'm going to be. That's my gift to you.
Speaker 2:Yeah, yeah, you know, here at the cake therapy foundation, we encourage everyone who we come in contact with is to dare to do it. Dare to become themselves, dare to explore. You know where their strengths and weaknesses are. Ursuline is encouraging you all to dare to do it. Keep empowering yourself, keep digging deep and then you'll become. She's running a successful business over there in the Netherlands. Ursuline share with our listeners where they can find you on Instagram. What's your handle and your website?
Speaker 3:Yes, you can find me at LaDentSucre by EP on Instagram and on my website is wwwladent-sucrecom. I'm also on TikTok, same name as Instagram, so LaDentSucre by EP.
Speaker 2:Yes, erselene Principal has been our guest. I hope you've enjoyed our conversation. She's a humble lady, humble beginning, just doing the thing in Europe. I'm super proud of you, ursuline, I'm proud of our friendship and I'm very honored to have had the opportunity to speak with you today. I hope that our listeners, our girls, our boys, who are listening to our podcast, enjoyed this conversation. You know with us. Please keep supporting us. We value you. You know, buy us a coffee. When you buy us a coffee, you are supporting the Cake Therapy Foundation. We don't actually drink the coffee. The donation goes towards the girl and our programming. Please follow us on Instagram at the Cake Therapy Foundation and just check out our website. We are at wwwthecaketherapyfoundationorg. Thank you all so much. I hope that you received a slice of joy and healing today from the Cake Therapy Podcast. I am proud to be your host. This is Altricia. Thank you for joining us. Thank you for joining us, ursuline. Altricia, hi, you've been great. Thank you so much. You're welcome.
Speaker 1:Today's mindful moment is that as we mix ingredients let's mix gratitude into our day, blending together life's little joys into our day. Blending together life's little joys. And if you found the conversation helpful, please share it with a friend. Also, follow Sugar Spoon Desserts on all social media platforms. We invite you to support Cake Therapy and the work we do with our foundation by clicking on the Buy Me a Coffee link in the description or by visiting the Cake Therapy website and making a donation. All your support will go towards the Cake Therapy Foundation and the work we are doing to help women and girls. Thanks again for tuning in and we'll catch you on the next episode.