Hello! My name is Pader Xiong.

 

Pader means “white flower” in my native Hmong language. Hence, my business name, White Flour Bakes. Since 2010, I have been developing my own recipes and baking delicious cakes and pastries. I earned an Associates Degree from the “guardian of French culinary technique,” Le Cordon Bleu in 2011 and gained quality experience under French patisseriers in the Twin Cities of Minnesota. In 2019, I got my Cottage Food Law certification to make and sell from own home.

 

My first introduction to baking was in high school when I competed in the Family, Career and Community Leaders of America (FCCLA) culinary competition. Competing gave me a high adrenaline rush and showed me to appreciate the calmness of baking. I came to develop a love for baking that has my whole heart in it and where every detail matter. Finding and recreating a recipe is easy but I believe taking the time to measure every gram perfectly and marry the delectable ingredients together while adding my unique flair is where the magic happens.

 

My most important role is being a mother to my three beautiful, rambunctious children: Scarlett, Jaxxon, and Violett. You will often find the four of us at the local grocery store, picking up flour for the next set of baking orders – baby bottle and all. That is how much I love my children and what I do. Aside from marriage, children, and baking, I have an undying passion for futbol. It’s not unheard of to see me playing a match at 9 PM after a long day of baking. 

 

When it comes to baking, my favorite part is truly sharing my creations with you. I live for the excitement and joy that comes from that first bite because I believe in…baking what I love, so you can love it, too.