Flour Petal Bakery
The Best of Cy-Fair P L AC E S TO E AT
By Metta Archilla-Ishida
C
ourtney Ngoc Nguyen, a 26-year-old certified Cottage Baker, is owner of The Flour Petal Bakery. Growing up in a single parent household, Courtney recalls how heartbreaking it was to see her mom get up every day to go to work to support the family, and then drive herself to Chemo treatments. “I watched how strong she was, day in and day out. Due to the chemo treatments, mom couldn’t sleep and so she would bake all night. I would wake up to the scent of cheesecakes, cookies, and cakes wafting out of the oven,” she recalls. Making carrot raisin salad alongside her mom fueled her love for creating in the kitchen. “One year, we forgot to get the carrots and I threw a fit. Early the next morning, mom and I walked to the grocery store to buy those carrots!” Courtney’s first solo baking memory was at 14 when she baked a birthday cake for her mom. While you could see the mason jars distinctly layered with rainbows of color and topped with sparkler candles, “The taste was just awful.” No matter, this was the catapult that launched Courtney’s love for baking. Courtney’s journey into her successful baking career started in college; too poor to go out to eat with friends, she would cook and invite them over. The positive feedback from friends and family confirmed her talent in the kitchen. Courtney graduated from Baylor University with degrees in Biology and Chemistry and minors in Spanish and Public Health.
20 April | May 2022
Despite her degrees, Courtney couldn’t find a job. Cottage Baker certificates in hand, she began baking cakes, cake pops, and cookies. Courtney remembers, “This baking income is how we paid for Medical Center parking, food for the week, gas, and the basics, just to get by.” The positive feedback from local baking gigs boosted her confidence. The Flour Petal Bakery was born, and baking became her full-time career. Courtney has grown her company enough to hire an assistant that keeps track of
