Spoil Me Sweetly

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Spoil Me Sweetly Spoil Me Sweetly would be honored to be part of your special celebration! St.Louis Home-based Micro Bakery

Please EMAIL for all inquires :)

A lot can happen in a year.2024 showed me some of my lowest lows, but also many of my highest highs.-Accepted a full-tim...
01/01/2025

A lot can happen in a year.

2024 showed me some of my lowest lows, but also many of my highest highs.

-Accepted a full-time temporary teaching position
-Ended a decade long relationship
-Lived on my own for the first time in my life
-Ended my 4 year covid free streak
-Got my tonsils removed and recovered
-Bought kayaks and enjoyed a lot of time on the river
-Accepted the Program Coordinator position over Baking and Pastry
-Stepped back from my business to step into my new role, and educate the future of the pastry industry
-Started taking classes myself to pursue another degree
-Navigated the terrible dating world
-Quit drinking after a traumatic experience
-Saw my circle get smaller, but the bonds grow closer
-Solo traveled
-Spent the holidays with friends, family, and relaxed on my own
-Grew so much through therapy, sitting with my own thoughts and reflection
-Fell in love with myself again. Mind, body and spirit 🫶

This year was about staying afloat, 2025 is going to be about thriving in the new life I have built for myself 💪

Never be afraid to start over or start something new ✨️ choose your hard, and choose yourself everytime

Since I have been getting lots of requests for Custom Orders lately it's time I update everyone on what is happening wit...
03/10/2024

Since I have been getting lots of requests for Custom Orders lately it's time I update everyone on what is happening with Spoil Me Sweetly...

Spoil Me Sweetly is still a thing, but I will not be accepting any new clients and will only be taking 1 or 2 orders a month. So consider it more of a baking themed account rather than a business.

With my new position of Baking and Pastry Coordinator at STLCC, and me being back in school myself in pursuit of a Masters, I have ZERO free time. If I take an order on, that means I am sacrificing my only off day for that week. I am LOVING the space I am in currently and I thought it would be hard to step away from orders, but my heart is so full teaching the next generation of successful Pastry Chefs and working on my own personal and professional development.

I hope you all understand, and you are still welcome to reach out and ask, but I cannot guarantee I will have the capacity in my schedule to take on anything additional. I want to make sure I'm serving my students to the fullest and taking care of myself and my mental health while juggling what's already on my plate.

I have had the best community around me in support of Spoil Me Sweetly, and my biggest hope is that you can turn that support to me in my current venture :)

Love you sweeties always 😘

Time to Par-tee Themed 1st Birthday for Ryder 💚
25/07/2024

Time to Par-tee Themed 1st Birthday for Ryder 💚

I've let it sink in long enough to make this announcement...I have accepted the position of Baking and Pastry Program Co...
09/07/2024

I've let it sink in long enough to make this announcement...

I have accepted the position of Baking and Pastry Program Coordinator at St.Louis Community College- Forest Park!!

This past semester being a full time instructor at the college confirmed more than ever, that teaching has the highest place in my heart ❤️ so the choice to apply for the Program Coordinator was a no brainer. I belong in the Pastry Classroom.

My love of Pastry started in the classrooms at Forest Park when I was a student there myself, and they haven't been able to keep me away for long since. Many don't know that this is actually my 8th year teaching! No matter what my work life has looked like, I have always held space to teach and give back to this program that has formed my career and me as a person. I have now seen it through all aspects: student, adjunct, full-time and now Program Coordinator!

Being able to share my passion and knowledge with my students and seeing their careers and businesses thrive beyond our program is what gives me purpose. I will work everyday to share my love of Pastry with the future chefs of St.Louis for years to come. Gratitude is an understatement 🙏

Baby in Bloom Cookies 🌼 🌸 🌻 🌹 🏵 🌼
08/07/2024

Baby in Bloom Cookies 🌼 🌸 🌻 🌹 🏵 🌼

Blank canvas for beautiful blooms 😍
06/07/2024

Blank canvas for beautiful blooms 😍

Love the white on white texture of this beauty surrounded by colorful blossoms 😍
06/07/2024

Love the white on white texture of this beauty surrounded by colorful blossoms 😍

Mini Engagement Cake 💍
06/07/2024

Mini Engagement Cake 💍

Cookie tarts will forever be a favorite 😍
06/07/2024

Cookie tarts will forever be a favorite 😍

German Chocolate Mirror Glazed Cake
06/07/2024

German Chocolate Mirror Glazed Cake

This Thursday!!!Cookies and Cocktails is an event organized by local bakers to do our part in the fight for woman's righ...
18/03/2024

This Thursday!!!

Cookies and Cocktails is an event organized by local bakers to do our part in the fight for woman's rights!

Come support every woman's right to choice for her own body, her own future and her own family. Purchase sweets by means of donations, all donations go to Missourians for Constitutional Freedom.

Abortion is Healthcare. Healthcare should be a HUMAN right. 'Nuff said

LIFE UPDATE- UPDATED!!!As some of you may know, I was supposed to be on medical leave this month after getting my tonsil...
07/01/2024

LIFE UPDATE- UPDATED!!!

As some of you may know, I was supposed to be on medical leave this month after getting my tonsils out, but that surgery has been postponed because life likes to keep me on my toes!

I will still be getting my tonsils out, but it will have to wait until summer break, because I have accepted a FULL-TIME Pastry Instructor position at St.Louis Community College- Forest Park so my focus will be on my new position and my students!

I have been an adjunct instructor at STLCC for 7 years and it's always held a special place in my heart being an alumni of the program myself, I've always dreamed of a full-time opportunity to open up to continue my teaching journey, and now it has!

What does this mean for my business and Spoil Me Sweetly? I will still be taking orders and servicing my regulars and custom orders, but it will be more of a side hustle again as I fully pursue my teaching experience and eventually going back to school myself to get my Master's (eventually!) I will also still be teaching classes at for beginner in cookie/cake decorating.

Thank you to everyone who has supported me in all the ups downs lefts and rights of my baking career. This opportunity is not just a job to me, it's my passion and nothing makes me happier than sharing my passion with my students and seeing all that they can achieve.

INTRODUCING... Chef Abby Benz- Full-time Pastry Instructor 🌟

Need some last minute holiday treats? I will be at The Paper Crate tomorrow, 12/23, from 11-4pm with a selection of holi...
22/12/2023

Need some last minute holiday treats? I will be at The Paper Crate tomorrow, 12/23, from 11-4pm with a selection of holiday goodies!

Cookie boxes and take and reheat cinnamon rolls will be available along with other individual goodies perfect for stocking stuffers:)

Come see me and get some holiday treats or craft supplies!

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Spoiled Sweetly

My name is Abby and I am the Owner/Operator/Cake Decorator of Spoil Me Sweetly. I have been doing cakes for about 7 years now. I have formal training in both Culinary and Pastry Arts; when it comes to cakes, however, I am self taught and continue to learn new techniques everyday. Spoil Me Sweetly has been my baby for many years now and I am excited to now have my tasty treats available at a storefront, The Bakers Hub, located in Chesterfield. Now people will be able to stop in for a cupcake whenever they have a craving.

Please enjoy my gallery of work on this page and please message me for all inquiries and orders.