Students Balance High Quality, High Volume and Exceptional Taste at SusieCakes

Three JWU students are learning new skills and sharpening existing ones as they create high volumes of pastry for SusieCakes, a national bakery brand known for classic American desserts. They’re using organized processes and producing at faster speeds than they've worked under in the past — without fudging on the look and taste of the finished products. And the best test of those newly honed skills happened on Super Bowl LX and Valentine’s Day, possibly the busiest days of their careers.

Jamie Kluger ’26, Food & Beverage Industry Management, B.S; Zoe Bayat ’26, Baking & Pastry, A.S.; and Briana Torres ’26, Food & Beverage Entrepreneurship, B.S. are all interning at different SusieCakes locations this semester. Founded in 2006, SusieCakes has since expanded to 31 locations across four states and offers online ordering and nationwide delivery. SusieCakes has been a popular internship site for JWU students over the years. Here’s the inside scoop, direct from the students, about why they chose SusieCakes, why they’re happy they did and what they’ve been learning.

Why did Jamie Kluger ’26 choose SusieCakes?

Kluger is on her second internship for SusieCakes; her first was during her sophomore year in 2024. “It was a no-brainer for me to come back because I loved it and it’s close to home.” Kluger is at the Laguna Niguel, California location, about 20 minutes from her hometown.

“When I went to a JWU career fair my sophomore year, I was actively looking for internships and I wanted to do something cake based. I don't like working with fondant icing so when I found out SusieCakes uses buttercream for cupcakes and cakes and that it was close to home, that was perfect for me. I loved it so much that I have gone back every summer and school break to work. I had the opportunity to go back for a second internship as a senior. It was a good feeling to go back to.”

What are you learning and doing?

Kluger has advanced in her position during her second internship. “I've moved up from the base position of pastry baker intern to pasty baker lead intern and have more responsibility. I'm the one running the shift, so I make the production board for the day that includes what everyone will be doing. I also do all the math for the next day, figuring out what is needed and how much,” explained Kluger.

“I make sure all the production is up-to-date and everything we need is in stock and good to go. I pretty much run the shift, but I collaborate with my general manager and my decorations manager. We all work together to communicate everything to the staff and make sure everyone's where they need to be. I’m the one saying, ‘can you do this,’ or ‘you need to make the buttercream,’” expressed Kluger.

“My role is more management-based now. I am cross-training on the guest services side, which I wanted to do to gain that experience in our front of house including taking customer orders, answering their questions, helping with custom orders and making sure everyone's orders are boxed and ready for pickup. I manage four full-time staff and collaborate with two of them. I’m also the only student working at this location.”

Jamie Kluger '26 at SusieCakes holding up some cookies ready to go.

How did you become interested in baking and pastry?

“I have always liked baking as a hobby. I used to make cupcakes for my friend's Halloween party and in high school I took a baking class that I really enjoyed. I wanted to keep doing it and make a career out of it. It made me happy. It was enjoyable and I found it relaxing.” Why did you choose JWU?

“It's the only school I applied to. I knew I wanted to study culinary and I knew that JWU is a big name in culinary. I wanted that name recognition and what the school offers.”

Have any JWU courses helped prepare you for this internship?

“The cakes labs [for Foundations of Baking and Pastry and Principles, Cake Production and Design and Plated Desserts] helped me and taking those helped me narrow down what I liked to do,” said Kluger. “I found a lot of joy in building and decorating cakes and now I can decorate one, start to finish, in less than 10 minutes and I get so much enjoyment and peace out of doing it. The cakes lab really gave me that push.” How do you like managing other people? “I like to take charge and take the lead in situations, to be more in control. Managing comes easy to me.” Did JWU help you develop management and leadership skills?

“A leadership course I took in my junior year was helpful because I learned about taking the lead in situations and I learned what my leadership style was. I also learned a lot of management skills from doing group projects. I found that I had to pick up the slack if other people weren't doing what they were supposed to do. It's a lot of life experience, the people that you're with and the situations that you're put in.”

Jamie Kluger '26 at SusieCakes booth during a JWU career fair.

Do any JWU faculty stand out as being helpful and going the extra mile?

“Yes. In the Fall 2025 semester I had the Bistro 61 lab course [Advanced Food Service Operations Management] with Associate Professor Nick Makris. He was amazing — so easy to talk to and super helpful. For that course all students have to learn everything in front and back of house. It helped me with management skills. On the day I was doing the service side, I was a back-of-house manager. The class helps you put yourself out there and do something you're not comfortable with, taking you out of your comfort zone.”

Do you have any advice for students considering JWU?

“What you get as a student at JWU is not something you’ll experience anywhere else; it's very unique and puts you in different situations that make you think. It's very different from other places because it is very hands-on. I'd say go for it.”

What is your ultimate career goal?

“Right now, I'm hoping to continue to progress at SusieCakes.”

Why did Zoe Bayat ’26 choose SusieCakes?

“I found out about SusieCakes at a JWU career fair. When I went up to their booth we connected really well,” said Bayat, whose hometown is Torrington, Connecticut. “I wanted a change of scenery and to go somewhere where the weather isn’t so cold and I could build my portfolio — and I wanted to work on cakes. California seemed the most interesting to me,” explained Bayat, who is at the Brentwood, California location.

Zoe Bayat '26 frosting a cake for Valentine's day with pink buttercream frosting.

What are you learning and doing?

“I’ve trained during the overnight shift, baking cakes and cupcakes, and during the early morning shift, frosting the cupcakes and putting them into the display case before the bakery opens. I’ve also trained during the ‘cakes open shift,’ making sure all the cakes are frosted and ready for that day’s orders, and for the closing shift, when you check all the orders for the next day and make a list of everything the morning baker needs to do,” said Bayat. “I also jump in wherever I’m needed — helping the baker, making buttercream and making cookies. Something new I’ve learned here are different techniques for frosting cakes.” Bayat says she will also be trained as a baking manager before the internship ends. “That will definitely be a good experience,” she says.

What challenges have you faced and dealt with?

“This location is the busiest one for SusieCakes, we’re high-volume,” she notes. “Some days are busier than others, including Super Bowl LX. We had to frost over 3,000 cupcakes and thousands of cookies. The cupcakes were decorated for both the Patriots and the Seahawks. Valentine’s day was another busy day,” said Bayat, who put in about ten hours on the holiday.

Zoe Bayat '26 with her completed pink frosted Valentine's Day cake.

Why did you choose JWU?

“I chose JWU because it has a really good pastry program and I wanted to get the experience and connections needed for going out into the real world and working in a bakery. After high school I tried to get a job at a bakery or restaurant, but it was very difficult without experience. I’m more prepared now and am really excited for what the future has in store for me.”

What is your ultimate career goal?

“I’m definitely open to coming back here to SusieCakes in the future. I like working here and everyone has been nice and welcoming from the moment I started, making me feel like I belong.”

Eventually, Bayat says, she wants to go out on her own. “I want to own my own business — either a café or a coffee shop type of business. But before I do that, I want to learn everything I can related to pasty.”

Why did Briana Torres ’26 choose SusieCakes?

Torres also learned about SusieCakes through a JWU career fair. She is located at the San Antonio, Texas location, which she prefers because that is her hometown.

What are you learning and doing?

“I decorate the cupcakes, arrange them on the trays, help set up the display case in the front, make the buttercream, make cookies and help frost the cakes that go in the display case,” explained Torres.

While doing all of the above, Torres says she has “learned some new techniques for baking and frosting, what it is like working in a bakery since this is my first time, and now I’ve seen how busy it can become and how you need to work at a fast pace on certain days like holidays and for special events.”

Torres also helps with customer service. She uses her Spanish language skills to translate an inscription for a cake for a customer who did not speak English. “I was the only person available at that time who could translate Spanish to English.”

Briana Torres '26 frosting chocolate cupcakes with mocha buttercream.

What challenges have you faced and dealt with?

“Valentine's Day and Super Bowl LX were both big challenges — the rush and the high demand, having to make and decorate more cupcakes than planned because we were running out and having to pivot from one task to another.”

Torres explained how they deal with such busy days: “Days like those are called ‘one team, one goal days,’” said Torres. They have them for the day of and the day before a holiday or big event like the Super Bowl, and everyone must work. It's an all-hands-on-deck situation. Everyone in the back of house and front of house works to ensure there is enough product.”

How did you become interested in baking and pastry?

“Because of my grandma; she's always been big on decorating cakes and making them for celebrations. My mom also helped me when I was just starting to bake; I was about 8 years old.”

Did you have a specific goal for this internship?

“I wanted to learn new techniques for working and being creative that could help with my personal baking, my work and my future business. I’ve gotten faster because we use production lists here that show us what we need to do each day. If I do that for myself, I will be more organized than when I try to keep the information in my head.”

Briana Torres '26 finishing up the final touches on her favorite SusieCake treat, the mocha chocolate cupcake.

Has JWU helped you with your idea for opening your own business?

“Jeff Binczyk ’23 DBA, director of the Larry Friedman Center for Entrepreneurship, has been my instructor for two classes. I worked with him on my business idea, and we started focusing on how I can bring the idea to life. I’m also preparing a pitch for this year’s Sharkfest and I’m excited because I feel my business could be a success.”

Have any specific classes at JWU helped you prepare for your internship?

“Yes, my baking and pastry labs helped because they prepared me for working in a kitchen with multiple coworkers all in the same space and helped me see understand what it is like to work for multiple hours while standing and having so many different things to do production-wise.”

What is your ultimate career goal?

“To open my own bakery. I'd like to start off with a cottage bakery this summer and start selling from my family’s house and farmers’ markets. I like the fact that baking will be my career because I really like it, it is a stress reliever for me, and I’ll be helping customers.”

Do you have any advice for students who are thinking about going to JWU?

“I would definitely recommend JWU. For anyone thinking of opening your own business, you’ll receive a lot of information and resources. Also, the people I've met have helped me change my way of thinking, getting me to consider ideas that I hadn't before and they have helped me solidify my business idea.”

A JWU Alum Invests in the Next Generation of Pastry Students

JWU and SusieCakes share the goal of helping students gain experience in the real world and work towards their future career goals in the culinary and hospitality industries.

Houston Striggow '79, who co-founded SusieCakes, is not only a JWU alum, but he also serves on the College of Food Innovation & Technology Advisory Council. Council members, all leaders from across the food industry, share insights and guidance that help the college stay at the forefront of innovation and industry developments.

“Hands-on, experiential learning that builds upon classroom instruction is crucial to preparing students for successful careers after JWU,” says Striggow. “I’m thrilled that SusieCakes is a place where baking and pastry arts students can strengthen their skills in everything from production baking, making buttercream, to inventory management in a positive and elevated workplace.”

Striggow’s support for JWU students goes beyond promoting experiential education and on-the-job training opportunities at SusieCakes: He is establishing the Houston Striggow ’79 & SusieCakes Endowed Scholarship and is a member of the 1914 Society, a group of alumni and friends who have included the university in their estate plans.

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