On Saturday, May 16, Flavor Fest invited food lovers from across Los Angeles to gather in Long Beach for a celebration of culture and community. Amidst the nonstop crowds weaving between vendors, Drippin’ Sweets drew festival-goers in with an array of homemade treats ranging from cheesecake bowls and peach cobblers to banana pudding and loaded cookies. Behind the booth was owner Ebony Bailey, whose dessert business began in her kitchen during the pandemic and has since grown into a familiar presence at pop-ups, festivals and events across Southern California.
Bailey spoke with BruinLife’s Polly Lee about her journey building Drippin’ Sweets from scratch, the desserts that made her business take off and the inspirations that continue to push her forward.
This interview has been edited for length and clarity.
BruinLife: What was your journey starting Drippin’ Sweets?
Ebony Bailey: I started Drippin’ Sweets six years ago during the pandemic, around 2020, out of my house. What led me to baking was actually my husband. At the time, he was in prison, and he told me, ‘You have a lot of ideas. Just find something you like to do.’ So I started baking brownies for my kids. At first, they were an epic failure — I messed them up plenty of times. Then one day I made them and my kids were like, ‘Ma, you got it.’ I was like, ‘For real? I got it?’ And they were like, ‘Yes!’ From that day forward, I wanted to be a treat maker. I started building a clientele, and then I got on a food truck, which pretty much blew me up. After that, I just went straight for it. In the beginning, I only had three items: peach cobbler, banana pudding and cheesecake with strawberry crumble. Now I’ve gone from those three desserts to a whole table full of stuff.
BL: At Flavor Fest, which dish are you most excited for people to try today?
EB: Definitely my peach cobbler because that’s my favorite, and then my cheesecake bowls. Those sell everywhere. No matter where I go, I could sell those on the corner with no sign. But honestly, everything here is made with love. Whatever you get, just know it’s gonna be good.
BL: Where do you get inspiration for all your deserts?
EB: When I first started, I used to follow The Berry Patch on Instagram because I wanted to be a treat maker. Then there’s Sweet Red Peach — she has multiple bakeries all over Southern California. Those were probably my biggest inspirations, along with myself. I have a lot of faith in myself. I know I do good at anything I put my mind to, and that’s what pushes me. My kids push me too.
BL: Where can people find you after Flavor Fest?
EB: They can find me on Instagram, TikTok, Google, Facebook (@drippinsweet_). Out on the boulevard in Lancaster or Palmdale too. I do everything: pop-ups, caterings, festivals, R&B brunches. There’s really nothing I don’t do. You can find me at a funeral home, a graduation, a gender reveal — I’m everywhere.
