> ## Content Index > Fetch the complete content index at: https://www.evanscutchmorepress.com/llms.txt > Use this file to discover other available public pages before exploring further. # Anointed Confections: Christian Wells Built Her Business One Opportunity at a Time - URL: https://www.evanscutchmorepress.com/anointed-confections-christian-wells-built-her-business-one-opportunity-at-a-time/ - Published: 2026-09-29T14:19:30.000Z - Updated: 2026-09-29T14:19:30.000Z - Description: Christian Wells has spent more than a decade building Anointed Confections. Her journey from corporate America to full-time entrepreneurship shows how preparation, community and a longtime friendship with Chicken’s Kitchen owner Marlon “Chicken” Williams helped create opportunities for growth. - Author: Kim M. Braud - Tags: Community, All Stories COMMUNITY *Christian Wells has spent more than a decade building Anointed Confections. Along the way, a friendship that began at L.W. Higgins High School became part of an entrepreneurial journey rooted in opportunity, community and being ready when the door opens.* *Kim M. Braud | September 29, 2026* NEW ORLEANS, La. - Christian Wells has been in business long enough to know that entrepreneurship does not become easy simply because you have survived the first few years. More than a decade after starting Anointed Confections, Wells can still remember the uncertainty that came with deciding whether she could turn her culinary skills and growing customer base into a full-time business. She had a career, a steady paycheck and bills to pay. She also had an opportunity, and eventually she decided the opportunity was worth the risk. Wells began building Anointed Confections around 2013, initially posting desserts on social media as Instagram was becoming an increasingly important way for small businesses to reach customers. She had culinary training and began taking orders, including custom cakes, while continuing to work a traditional job. Her entrepreneurial journey would eventually intersect with that of someone she had known long before either of them was building a business. Wells and Marlon “Chicken” Williams, owner of Chicken’s Kitchen, attended L.W. Higgins High School together. Their last names, Wells and Williams, meant they frequently found themselves in the same homeroom. Years later, both were building businesses in the food industry. As Williams grew his catering operation, Wells was developing Anointed Confections. When his customers needed cakes or desserts, Wells said Williams would send business her way. It was the beginning of a professional relationship built on a friendship that already had years behind it. When the pandemic disrupted traditional business operations, that relationship took on new significance. Williams began selling food through a curbside operation at his home, allowing customers to pull up and pick up meals at a time when traditional dining had been severely disrupted. Wells joined him with her desserts. Other entrepreneurs from their extended school community participated as well, creating an informal collection of businesses selling food, desserts and drinks. Wells recalled a strong response from the community, and what began as a way to continue operating during an extraordinary period eventually pointed toward something bigger. When Williams began looking for a permanent location for what would become Chicken’s Kitchen, he found a space that included a small area that could work for Wells and called to ask if she wanted it. For Wells, the question was bigger than whether she wanted a counter inside a restaurant. She was still working in corporate America, including a management role at Dillard University, while building Anointed Confections. She had the culinary background and customers, but entrepreneurship offered none of the certainty that came with a regular paycheck. Wells ultimately decided she had to take the chance. She described it as a moment when she had to “step out on it,” trusting that she would figure out the rest once she committed. That decision moved Anointed Confections from something Wells was building alongside her career into the work she was willing to pursue full time. Years later, she still speaks candidly about the difficulty of entrepreneurship and the moments when she questions what she is doing. Going back, however, is not part of the plan. As Chicken’s Kitchen grew, Wells said Williams continued creating opportunities for her business. When he participated in festivals, she could sell alongside him. When other opportunities became available, he found ways to include her. As the restaurant began attracting greater attention, that visibility could also introduce customers to Anointed Confections. For Wells, those experiences reinforced a lesson she has carried throughout her years in business: sometimes an entrepreneur simply needs someone willing to open a door, but what happens after that depends on whether the entrepreneur is prepared to walk through it. “You never know,” Wells said as she talked about the importance of remaining ready for opportunities. She understood that being connected to a growing restaurant could put her products in rooms she might not have reached on her own, but she also understood that she had to be prepared when those moments arrived. That philosophy is particularly relevant as Chicken’s Kitchen begins a new initiative offering free Friday pop-up space to local Black-owned businesses and allies of Black-owned businesses. The restaurant is giving entrepreneurs an opportunity to put their products in front of its customers without taking on the cost of vendor space. For Wells, the idea behind the initiative is familiar. She experienced that kind of support years before it became a formal weekly program. The relationship between Wells and Chicken’s Kitchen has also extended beyond selling food. Wells participated in the restaurant’s summer effort to provide meals to children in the community, an undertaking she remembers as both exhausting and rewarding. The work required long hours preparing food and desserts while serving children throughout the summer, and Wells was clear that it was not a profit-making venture. > “We didn’t make any money,” she said. That was not the point. For Wells, the reward came from knowing children in the community were being fed. She described the work as demanding, but the experience reinforced a broader view of what a local business can contribute to the neighborhood around it. The work of building a business and the work of supporting a community did not have to exist separately. After more than a decade in business, Wells is also thinking about what comes next for Anointed Confections. Her long-term vision includes getting her products into places such as hospitals, colleges and other facilities where people are coming and going throughout the day. She wants customers to be able to find Anointed Confections even when she is not standing behind the counter selling the products herself. It is another stage in a journey that began with desserts posted on social media, continued through custom orders and pandemic-era curbside sales, and eventually required Wells to make the decision many entrepreneurs face: whether to remain where things were predictable or take a chance on something she had built herself. Wells chose the business. Along the way, she also learned that building it did not mean doing everything alone. Sometimes growth came through a referral. Sometimes it was a place to sell, an invitation to a festival or simply someone she had known since high school looking at an available space and asking if she wanted it. For Wells, each opportunity came with the same responsibility: be ready when it arrives. Follow on IG: [https://www.instagram.com/anointed\_confections/](https://www.instagram.com/anointed%5Fconfections/?ref=evanscutchmorepress.com) Website: [https://bakesy.shop/b/anointed-confections](https://bakesy.shop/b/anointed-confections?utm%5Fsource=ig&utm%5Fmedium=social&utm%5Fcontent=link%5Fin%5Fbio&fbclid=PAZXh0bgNhZW0CMTEAcGRvZgJzcnRjBmFwcF9pZA85MzY2MTk3NDMzOTI0NTkAAadsaZiy0izYnlJwQZrYw6PtK5I%5FaeN7fEHI9aZR5-hRTBSl3PlyM5a5iNxmuQ%5Faem%5FVt%5FbEe-LtwoOi0FjuJJkRQ) --- *Kim M. Braud is the Founder & Editor of Evans Cutchmore Press, an independent newsroom covering Louisiana and the Gulf South. Her reporting focuses on government accountability, infrastructure, business, culture, and the public policies that shape communities.* *© 2026 Evans Cutchmore Press. All rights reserved.* --- [SUBSCRIBE TO OUR FREE NEWSROOM](https://www.evanscutchmorepress.com/subscribe/)