By the time most Memphians are waking up, Trotter has already been baking for hours. She typically wakes up around 4:45 a.m., and her routine begins in the kitchen — getting pies in the oven — before loading up deliveries that have to be there before the coffee shop doors open.

While her early mornings in the Memphis Kitchen Co-Op in Cordova are typical bakers’ hours, Whisks of Doom is not a traditional bakery. She started the business to create the kind of baked goods that she didn’t see in typical bakeries, as well as maintain the flexibility that her life demands. 

Rather than sugar-laden baked goods, Trotter focuses more on savory flavors. And instead of being tied to a single brick-and-mortar location, Trotter works from a shared commercial kitchen. That reduces her overhead, but it also allows her to work a second, full-time job as well as her part-time gig as a burlesque performer.

Daily Jigsaw: Firefighter ‘push-in’

“I wear a lot of different masks in Memphis,” she said. “But they’re all me.” 

Read the article here. 

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