By several strange twists of fate, the company now known as The Dessert Lady, Inc. was founded in 1997 by Patti Schmidt. At that time, being in need of a job and armed with an accounting degree from Florida State University along with a few years of investment accounting experience, her love for the culinary industry took her down another path.

Over her years at home raising her son, extravagant cooking had become her passion. The Great Chefs of the Discovery Channel became her teachers, while cookbooks and culinary magazines became her reference materials. Almost nothing was beyond attempt. Except desserts. It was the one food category Patti never found time to master.

Small catering jobs and personal chef work were her initial focus until a good friend and local restauranteur asked her if she could make desserts. Sensing a tiny ray of opportunity, her answer was affirmative. She worked like a mad scientist to develop a recipe for carrot cake. The only one she had ever made before was not exactly great. When somewhat satisfied with her result, she presented it to her friend. His exact words were, "Have you thought about doing this for a living?" The carrot cake debuted at a local restaurant in 1997, and thus her excellent dessert adventure began.

A love affair that continues today was sparked, and she was hopelessly hooked on the excitement and frenzy of the culinary world. In the midst of this wondrous colorful backdrop, a former accountant, debutante and Bay Hill princess found her true place in this world. The comedic contrast of a prissy rookie amongst the veteran salt-of-the-earth kitchen staff most assuredly earned her her nickname, "The Dessert Lady." It stuck like glue.

Her first eighteen months of operation were accomplished by baking in her garage. A past life of low stress and privilege was replaced with mixing batter in vats using small hand mixers, slinging bags of sugar and flour, washing dirty pans, and total exhaustion. Seven days a week, nights, holidays... she worked under what she now would consider difficult conditions using extremely labor intensive and inefficient methods. There was no master plan, just a gut instinct to keep plugging away.

The past ten years have flown by with a fury. The one carrot cake has given way to a full line of upscale dessert products. The garage was abandoned for a bakery in southwest Orlando, and the business has expanded to include a retail cafe and wine bar.