Today we’d like to introduce you to Lauren Cao.
Hi Lauren, please kick things off for us with an introduction to yourself and your story.
Much of my inspiration comes from falling in love with Jane Austen books and movies in high school. At the time, being extremely shy and timid, starting an afternoon tea room seemed merely a passing dream. But then I attended Cal Poly Pomona for a degree in Hospitality Management with an interest in event planning. I had the opportunity to experience and learn more of England’s history, literature, and tea culture on various trips. I got to work as a tea server at a hotel in Pasadena which further cemented my love for all things afternoon tea and revived the dream from high school. I began baking from my house for family and friends, trying out new recipes and themed ideas. I hosted Christmas tea parties for my friends a few years through college. I have also been influenced by 15 years of dancing ballet. The timeless elegance, diligence in attention to detail, and creative storytelling lend beautiful inspiration for imaginative dessert decorating.
I love the cuteness of food in bite-sized proportions; seeing the beauty in the small and valuing faithfulness in the little things–in tiny masterpieces. Simplicity and flowers, books and candles, laughter and tears around the table all contribute to creating an unhurried, generous, and gracious atmosphere. Tea itself is comforting and restorative, but even more so is sharing a meal with friends, bringing our stories to the table to be held and nurtured. My faith in Jesus has inspired incorporating these rhythms of grace and rest into the business vision for Lavender’s Blue: making a space to celebrate life and abundance, giving others the permission and invitation to slow down and to just be–in the midst of life’s hustle and bustle–even if just long enough to savor a cup of tea.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Starting a business has been a journey, with its fair share of both smooth next steps and unpaved bumps in the road. Many of my struggles have been internal. Social media and American culture have made it easy for me to compare my ideas with other talented bakers, creatives, and established tea brands, often resulting in self-critique and indecision. I have feared not being perfect and not getting things right the first time, which has manifested itself as self-doubt and lack of confidence to move forward. Not everything has gone right and I am thankful for gracious peers and clients who teach me to show grace to myself in the mistakes and learning process. The business took a backseat to wedding planning and then the pandemic hit. I have struggled to see how to move forward in this pandemic season, which has changed the restaurant industry drastically. This past year has been one of many life transitions and emotions and learning to adapt and grow where God has me now.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
I make a range of sweets and savories from painted cookies and buttercream cakes to afternoon tea sandwiches and mini brunch items. I’m working toward opening an afternoon tea room in the San Gabriel Valley, emphasizing presence, community, and the slowing down of life for tea with a friend (I know, more difficult to implement in these pandemic days). In our fast-paced world, slowing down seems counter-cultural, but it is just what we need: the space to see and celebrate the beauty around us in nature, in relationships, and in creativity. It has been an honor to be a part of many special events from weddings and marriage proposals to holiday parties and birthdays, and especially fun to try out new designs and techniques to personalize themes. And it has been a privilege to contribute baked goods to organizations like Options – A Women’s Care Center and Royal Family KIDS Camp. I have also been making afternoon tea boxes with sandwiches, scones, and desserts for people to enjoy at park picnics, video-conferencing meetings, and drive-by celebrations.
Where do you see things going in the next 5-10 years?
With the isolation of this pandemic year, I see people eager to meet again in person. Despite rising automation and increased technology in the restaurant industry, people crave human connection. For the next few years, I think people will continue to plan smaller gatherings and intimate parties that are themed and personalized. To-go options and third-party deliveries will continue to be a convenient way to enjoy restaurant quality food at home. Creativity in packaging design and dietary considerations for lifestyle needs will be prioritized and necessary. Customers will continue to be conscious consumers, valuing sustainability, fair trade, fair wages, and service to the community.
Contact Info:
- Email: info@lavendersbluetea.com
- Instagram: @lavendersbluetea
- Facebook: @lavendersbluetea
Image Credits
Personal photo: Emi Fujii Photography Afternoon tea cake, afternoon tea, afternoon tea box, luggage cookies: Lauren Cao Cake: Jason Foggie Lemon tart, Scotch egg, and painted cookies: Nick Seth-Smith
