Chris Murphy left his 12-hour shift job at a factory in Chicago to whip up his own cheesecake factory business, personally delivering his unique creations to customers’ homes.
The 29-year-old Hammond native, who now lives in Oak Park, Illinois, is one of millions of U.S. workers having to reinvent themselves due to a tight job market and a battered economy. A recent report from McKinsey Global Institute predicts up to 17 million workers across the country may need to change careers.
Murphy, whose business moniker is Fluid the Entrepreneur, came to this same conclusion last summer when the COVID-19 pandemic began shutting down the economy. In September, he used money he saved from his factory job to formally launch Fluid Doughboy Pastries. He does all the baking, preparing, purchasing and delivering to locations across Chicagoland and Northwest Indiana, including to my house last week.
“I realized this is my purpose and my calling,” Murphy told me after making my delivery. “This has been an amazing journey so far.”
Born in Chicago, with six siblings, Murphy had a natural knack for cooking and baking at family gatherings. He was the teenager willing to labor behind the barbecue grill whenever the opportunity popped up.
“I was 14 when I discovered it was my passion,” said Murphy, who attended Hammond schools. “Seeing others enjoy food that I made brought a joy to me. It helped me decide that this is what I wanted to do with my life. Nothing is more satisfying.”
Nothing is more satisfying for me than his caramel apple cheesecake. It’s without a doubt the most scrumptious version I’ve ever eaten. It’s sweet, airy, delicious and imaginative.
“My cheesecakes are unique and different from others,” Murphy said.
He told me this common marketing tagline before I tasted it. Naturally, I was skeptical. Two bites later, I was sold. If heaven was edible, it would taste like this cheesecake. (For additional photos, visit my Facebook page.)
At those family barbecues, Murphy would bring his unique cheesecake creations. The desserts became a big hit, first for his family, then for friends, then for anyone with taste buds. He’s been working on new recipes ever since.
Turtle cheesecake. Banana pudding cheesecake. Strawberry cheesecake. If Murphy’s Instagram page was scratch-n-sniff, he’d have to upgrade his delivery vehicle and hire new drivers. (View a sampling of his pastries at www.instagram.com/doughboyfluid/.)
Orders can be placed online at https://doughboyfluid.com and his Facebook page, or contact Murphy directly at 773-620-9106 or chrism@doughboyfluid.com.
Late last year, online orders began picking up. Murphy soon realized he had all the right ingredients for a successful business venture after years of baking as a joyful hobby. He delivers most orders within 24 to 48 hours, and he’s exploring other shipping options.
“I already get a lot of out-of-town orders, and high-demand orders,” he said.
Murphy studied at two culinary arts schools, but he considers himself to be more self-taught from the skills he’s gained through trial-and-error experiences in a kitchen.
“One day I hope to travel and teach kids the art of baking, as well as how to conduct their own bake sales as young entrepreneurs,” Murphy said. “I believe that if being an adult means going to work every day, than we should enjoy that journey. For me, it’s a passion, not a job.”
Murphy has applied for a $10,000 grant to be used for expanding his business, hiring another baker and a delivery person. He’s also working on opening a pop-up shop in the coming weeks.
According to a January by Pew Research Center, which surveyed more than 10,000 adults, two-thirds of unemployed Americans have seriously considered changing their occupation since losing their jobs. One third of these jobless workers have taken steps to learn new skills through job training programs or educational opportunities.
Murphy feels thankful that he was able to tap into a natural talent for a career change.
“God knows that I have been waiting for a life changer,” Murphy said. “I believe in every bit of potential within me.”
After my second slice of his signature caramel apple cheesecake, I’m a believer, too.
