Flowerchild was birthed in 2014 with one simple goal;
Make desserts matter again. Like they did when we were young.
Born & raised in the small town of Mount Pleasant, Iowa, founder Taryn Johnson discovered the joys of homemade desserts at a young age. Glued to the glory days of the Food Network, she insisted upon being an absorbent shadow in the kitchen through her formative years. At the age of 13 her grandmother Marge taught her how to make pâte à choux, further developing her passion for desserts.
After high school, her thirst for knowledge led her west to Arizona. She graduated from Le Cordon Bleu in Scottsdale, Arizona in 2011 with a degree in Baking & Pastry. After a successful internship at The Phoenician, a Five-Diamond resort, she was offered a Pastry Cook position. Working primarily on banquet events out of a detailed, mass-production kitchen, she built a solid foundation learning the preparation & execution of desserts on a large scale.
Love & the desert wind blew her East to Charleston in 2013, where she worked under Chef Nico Romo at Fish as an Assistant Pastry Chef. At Fish, Taryn was able to fly solo & create her own dessert menus, a dream she always had.
Even in her off-time she couldn't stay out of the kitchen, casually catering weddings & parties on the weekends. The growing business on the side led to the creation of Flowerchild, a place to further & fulfill her passion for desserts.
In 2017 Taryn left Fish to solely focus on Flowerchild & here we are. Flowerchild would love to create something special for you.