Owner of Sift + Pour Bakery
Elizabeth started as a Protiviti technology consultant intern in 2012 and came on board as a full time consultant in 2013 after graduating from Texas A&M with a Bachelors of Business Administration, Management Information Systems. Her work at Protiviti included supporting the IT Security, Risk, and Compliance (ITSRC) group in the development and execution of war game exercises for a Fortune 500 company.
She left in 2018 to start Sift + Pour Bakery which offers baked goods, like freshly made rice krispies treats, treat kits, cake pops, brownies, cupcakes, macarons, and both savory and sweet crepes. They also accept custom orders and can do treats for baby showers, birthdays, thank you gifts, and any other events/occasion. And they also can ship nationwide!
Through her continued connection to the Dallas office, she recently collaborated with them to donate 50 cookies and meals to health workers in the COVID unit at a local hospital.
What inspired you to start your own bakery? From a young age, I traveled and have always loved trying food in different cultures. My sister owns two bakeries in Chicago, so I was familiar with her business but wanted to do my own vision. I had a gluten intolerance so I started playing around with different recipes and wanted to create treats that were just as good without the gluten.
How has COVID changed the way you operate your business? Throughout the last few months, I’ve had to pivot so many different times to change my business model which has been a challenge. At first, the social distance kits were very popular and that helped, but now my business has been negatively impacted by COVID-19. I’ve actually started working part time at Protiviti to help.
How did your experience at Protiviti help you run your business today? Protiviti was my work family and cared about me as a person and a lot of my closest friends came from my time there. I know that Protiviti is there to support me regardless of where I work.
Protiviti taught me many things but the most impactful takeaway was that I never worked on a “cookie-cutter” project. I was always having to put out fires and I gained experience in how to prioritize. I apply these same principles to my business today by seeking the bigger picture and manage my business like a project.
What behavior or personality trait do you most attribute your success to and why?
- Going with the flow of things and not letting the stress take over has served me well. I can channel the stress into being productive. I applied at Protiviti and now in my own business that you can’t stare at roadblocks, but you need to solve them and there may be more than one solution.
- Being kind serves me well. I get all types of people come through the store, and you never know what someone else is going through so I believe being kind always works.
What’s the best advice you were ever given?
- Don’t burn bridges. We’re all connected in some way – you never know where someone will end up or who they may know in the future. Someone who is a colleague now may be a client down the road or vice versa.
- Networking is key. Networking is so important in business. For example, there is a Sushi restaurant across from the bakery that I’d stop by and we just started talking. It wasn’t long before we collaborated to have macarons sold in their restaurant. Now they feel part of the family.
Elizabeth lives in Dallas and enjoys good food, traveling, hiking, taking my pup on adventures and being with good company.
Connect with Elizabeth on LinkedIn: https://www.linkedin.com/in/elizabeth-ging/
To support or learn more about Sift + Pour, visit the website: https://siftandpour.com/home