Secrets to Baking Business Success

You can do it, too!

We asked three incredible women, all of whom had started out their businesses from home, what their secrets to success were. Read their stories below! 

 


 

1 Listen and trust your instinct.

 

Joyce Urieta, The Delightful Miss Joyce

The wedding cake industry was never an easy one to be in—Joyce Urieta found it challenging to convince her clients to order an edible cake as opposed to the decorated stacks of styrofoam that are traditionally used to make wedding cakes.

 

“Wedding cakes are meant to be eaten, not just displayed—design and flavor are equally important in making the cake worthwhile for the couple. I realized, I am a baker first, a cake artist second,” she says.

 

Four years into the baking business, her efforts are paying off—her line has expanded to fully customizable wedding cakes, which she can deliver to anywhere in the country, and she has become one of the most in-demand suppliers in the wedding industry.

 

It’s okay to start small then move your way up from there. Through all these, I’ve learned to listen and trust in my instinct,” she says. This instinct, together with her commitment to excellent quality and service, has propelled her to the top. “When I design wedding cakes, I let my gut lead me. Thankfully, the outcomes always exceed my expectations. When I’m done, my heart feels happy and fulfilled.”

 

Contact (0977) 801-2369 or visit www.facebook.com/thedelightfulmissjoyce for details.

 

 


 

2 Learn, learn, learn!

 

Karisia Bitong, Karisia Patisserie

Stepping into the kitchen of Karisia Bitong can feel like you’ve been transported to a quaint bakeshop-cafe, especially when the baker is at work. The distinct scent of chocolate, sugar, and French sweets wafts through the cool, enclosed space, and we watch Karisia move quickly from one task to another. Karisia Patisserie is her passion project, a business she opened in 2014 after coming home from London, where she earned a diploma in Pastry and Confectionery at Le Cordon Bleu.

 

 “I had been thinking about it for a long time, so I finally decided to give myself that one year to study,” she shares. Prior to that, Karisia had been baking cookies and brownies for most of her life, albeit only for fun, as she worked full-time for her family’s real estate company and sidelined as a freelance writer for magazines. Karisia’s year at Le Cordon Bleu not only gave her a renewed sense of purpose, passion, and faith in her craft —it also directly inspired her roster of sweet confections.

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Contact 0977 214 8471 or visit www.facebook.com/karisiapatisserie for more details. 

 

 


 

3 Don't be afraid to experiment.

 

Bea Melendres, Flour Jar

 After graduating from De La Salle University in 2011 with a degree in Early Childhood Education, Bea Melendres was pushed to ask herself which career path to take. “I didn’t want to pursue teaching, so I started to dig deep and see what I wanted to do for the rest of my life,” she says. “I didn’t know how to cook or bake then, but the thought of being in the food industry excited me.”

 

Bea joined Cupcakes by Sonja as its marketing executive, and the rest, as they say, is history. “I loved everything about it—I finally found myself,” Bea says. She then studied Baking and Pastry at the Center for Culinary Arts, and started developing recipes for gourmet cookies in four signature flavors, selling them at weekend markets.

 

It took a lot of trial and error before Bea finally produced recipes she was satisfied with, and when she posted her experiments on social media, orders and inquiries began to pour in. “My philosophy is to use the right—and the best—ingredients to make traditional baked goods taste extraordinary,” she says.

 

Call 0917 507 5124 or visit www.facebook.com/flourjar for more details. 

 

More from Yummy.ph
Bottled food are perfect as gifts, pasalubong, or instant ulam!

 

Story was originally published in the March 2016 issue of Yummy magazine. Minor edits have been made by Yummy.ph editors. 

 

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