Today we’d like to introduce you to Heidi Wilson.
Hi Heidi , 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?
As a kid, I used to bake for all of my family and friends, expressing my love through gift-giving—my love language. I’d spend weekends at various farmers’ markets, sharing my creations with the local community. But growing up in the Texas heat with limited knowledge of pastry, I faced challenges: I didn’t yet know how to work with cakes, chocolate, or bread, which intrigued me.
So, upon graduating high school, I made a bold decision: I left my hometown of San Antonio, Texas, and moved to New York to attend one of the world’s top culinary schools—The Culinary Institute of America. Over the course of a year and a half, I immersed myself in the art of baking and pastry, training in classic and modern techniques from industry professionals. My journey even took me to Los Angeles for an externship, where I found a deep love for this city.
Now, having just graduated, I’ve returned to Los Angeles with a mission—to open my own business: INFINITE PATISSERIE.
As the world shifts toward a more sustainable future, a new opportunity arises to bring a fresh perspective to the pastry world: vegan desserts. That’s where Infinite Patisserie comes in—to bridge the gap and reimagine what plant-based desserts can truly be: Bold, Flavorful, and Cruelty-free.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Nothing in life is going to be a smooth pathway. You have to be willing to let everything you think you know go in order to let everything you desire flourish. So yes, that means taking the risks that seem scary or unknown because those pathways will ultimately lead you to your true desires. For me, one of those moments was taking a cross-country road trip from New York to Los Angeles, not knowing what was next. I had no job lined up, no family, no house, or no close friends, I only had a dream: to create my business in a place that felt like home. Finally, when I surrendered, not resisted, my journey things became easier and doors opened for me. I knew if I didn’t take it, it would’ve haunted me forever with the “what if” it worked out. And guess what? It did. And I am here.
Thanks – so what else should our readers know about INFINITE PATISSERIE?
INFINITE PATISSERIE was born from a passion to create plant-based desserts that never compromise flavor, quality, or texture. Specializing in classic French pastries—like chocolate bonbons, macarons, and croissants—as well as a variety of cookies and breads. While the demand for plant-based options continues to grow, Los Angeles barely has any fully plant-based pastry destinations. Even though I may not have a flagship store yet, your support of my small business can help drive positive change within the restaurant industry. I’m proud to bring a fresh perspective on what desserts can be. And I invite you to follow along on this journey—it’s going to be evolutionary.
Do you have any advice for those just starting out?
I am also just a beginner in the entrepreneurship process, however, I will say it got easier when I started to have fun with the whole process. As an entrepreneur, I find that I am not only the baker now. I am the marketing, accountant, HR, server, and many more. So knowing when to rest is crucial to avoid serious burnout, along with learning that sometimes I can’t do everything by myself. When I learned to embrace every failure, because the faster you fail, the faster you will learn your success.
Contact Info:
- Website: https://infinitepatisserie.myshopify.com/
- Instagram: https://www.instagram.com/infinitepatisserie/
- Facebook: https://www.facebook.com/profile.php?id=61571189191861
Image Credits
Phoenix Moon
@pheeyue
https://www.pheeyue.com/
Heidi Wilson (me)
