Connect
To Top

Conversations with Shani Rollins

Today we’d like to introduce you to Shani Rollins.

Hi Shani, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I’ve worked in the service industry for most of my life. I’ve been intrigued by baking since I was little and later started baking here & there while working one—sometimes two—full-time jobs. When the pandemic hit, I took on baking full time.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
My journey with entrepreneurship has not been easy at all. I’ve learned almost all of my current skills through trial & error, even though I went to culinary school and received formal training. No level of education prepares you for the real work that’s out there and the unique issues that are bound to arise with every project. I’ve come a long way, but I know there’s still so much that I have to learn.

As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I wear many hats as an entrepreneur, but my main one as a baker has given me a new sense of identity and ignited my creativity in how I want to continue driving my growth. I’m most known for my peach cobbler cheesecakes, which I started selling during Thanksgiving of 2019. After the holidays, I morphed that flavor into brown butter peach cobbler cake and cupcakes. Nearly three years later, it’s still my most popular request for new and returning customers.

Especially in having no prior knowledge of the details of entrepreneurship, I’m most proud of taking my experience in foodservice and channeling it into a continuously profitable business over the last two years. I’m so grateful to experiencing this and extending my expertise in a time where many businesses haven’t been able to recover from pandemic losses.

My eye for creativity, my palate for elevated flavor profiles, and my willingness to experiment with different taste elements set me apart from other food entrepreneurs. While some people’s careers were placed on hold throughout COVID-19’s impact, I was able to gain a different skill set and pivot my business based on continuing demand. I am now looking forward to using these skills as I further my career in the hospitality industry.

Contact Info:

Suggest a Story: VoyageLA is built on recommendations from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.

Leave a Reply

Your email address will not be published.

More in local stories