Hidden Gems: Meet Pearl Mendoza of The Baking Gem

Today we’d like to introduce you to Pearl Mendoza.

Hi Pearl, so excited to have you with us today. What can you tell us about your story?
I first had an interest in baking when I was in college as a business major. I was doing poorly in my classes and at the time, the destination wedding shows were all the rave. In one specific episode, I recall the hotel chef making coral reef out of sugar for the decor on a wedding cake. I was so intrigued that I decided to change majors and enrolled at Cypress College to join their Culinary Arts program. After I started getting A’s and got on the Dean’s Honor Roll list, I knew I was in the right place. After an internship with my baking professor (who owns her own baking business), I realized that baking was fun and a challenge all at the same time, so I quit my data entry job and started working full-time at the bakery. After graduation, I learned quickly that a bachelor’s degree in the culinary industry doesn’t get you more money, but instead, the experience is what gets you far. So, for seven years, I began working at different bakeries building my baking skills, learning new techniques and gaining the experience I yearned for. Just as things were going great, I had a shoulder injury that put me out of work for two years. That experience alone really set me back physically, mentally, and emotionally. I lost who I was and didn’t know how to get back to feeling connected again to what I have such a passion for. I began evolving again but in a different direction- back into the field of office work. It was incredibly challenging to have so much on my resume that involved skills for an industry that doesn’t quite relate to skills for an office job. The best part about this change though was that I began learning new things and building relationships with individuals that were on the same path to evolving themselves. During Covid and while in quarantine- this was a defining time for me. I didn’t have any excuses left to start my business. It allowed me to envision what I truly wanted to manifest for myself and it allowed me to get back into the kitchen to do what I love. I realized through every step of the way (and still today) that it’s scary to do something in the land of the unknown; the behind-the-scenes of any business start-up is terrifying when you don’t know where to start. But ultimately, the journey towards making a thought or an idea come to life is what keeps me going.

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?
There have been challenges along the way and I’d say the hardest challenge I face is saying “no”. It’s difficult to find the work/life balance when you want to try something new and say “yes” to a project you haven’t done before. That’s what makes this job fun! But, when you’re one person, you have to find a balance that is healthy and rewarding simultaneously. Another struggle I face is the physical aspect of baking. It can be quite demanding on the upper body. It’s important for me to practice more self-care as I continue in this field so I don’t injure myself again.

Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
The Baking Gem is an at-home business that specializes in hand-crafted baked sweets and custom cakes for all occasions. Everything prepared is in small batches and made from scratch. My business has primarily been built on clientele who share my work by word of mouth. For this, I am grateful because it sets me apart from other businesses that sell baked goods on a larger scale or in mass production, and every designed cake or baked good is one-of-a-kind in its own way. As for my brand, I’d have to say I’m most proud of my logo. It started with a sketch on paper and with the help of a talented graphic designer, it slowly evolved into what I love most- fruits and florals. I’d also have to include that I wanted my business name to include my name Pearl, but it was more fitting to use “Gem” because it can be interpreted literally and figuratively.

As for my services, The Baking Gem is a beautiful side business for me and is my second career. I mostly connect with clients through social media or by email. I have yet to put together a website but one day, I’ll get there!

Before we let you go, we’ve got to ask if you have any advice for those who are just starting out?
If I had advice for individuals who are just starting out, I’d say it’s okay to be afraid, but do it anyway! There will never be a right time, and mistakes along the way are how we learn and evolve to be stronger and resilient to change. My second piece of advice is so cliche, but it’s accurate in every way possible for the culinary industry: Practice makes perfect.

Contact Info:

• Email: [email protected]
• Instagram: @the.baking.gem

Image Credits
Wedding cake with figs and florals: @arphotoco All other images: Pearl Mendoza