Community Highlights: Meet Chelsea Ovanessian of Have Your Cake LA

Today we’d like to introduce you to Chelsea Ovanessian.

Hi Chelsea, 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 cliche as it sounds, this was my passion turned business. I was not always conscious about what I put into my body. I love food and I was raised, in an Armenian family, to enjoy food with others. It was always a part of who I am. It wasn’t until I moved to France to study for a year in Paris that I realized how poor the food system in the States are. I enjoyed pastries, bread, and cheese all while abroad, but upon returning, I struggled with acne and eczema flare-ups and became extremely inflamed from the food I grew to love. Through trial and error, I cut dairy, gluten, and highly processed foods out of my diet and my skin started to improve. I realized my body was telling me something – something was not jiving with the pre-packaged cookies from the supermarket. That was when I realized I needed to completely change the way I thought about food in order to increase my longevity.

I didn’t believe in restricting myself of the foods I enjoyed, so I slowly started to make them myself. I started baking myself allergy-friendly baked goods to enjoy whenever I wanted something sweet. When holidays and celebrations came around, I started bringing them to gatherings for family and friends to enjoy. Baking became a therapeutic hobby for me that I not only was able to enjoy, my loved ones did too. It was February 2020 when a friend asked me if I would be willing to bake cookies for an International Women’s Event my gym was hosting. It was a no-brainer and really the push I needed to finally bring Have Your Cake to fruition. I don’t believe in a one size fits all mindset around nutrition, dieting, and overall wellness. That’s why I focus less on the most current fad diet but more so just the quality of real ingredients I use and how they make me feel.

We all face challenges, but looking back would you describe it as a relatively smooth road?
Far from smooth. I think I can speak for most entrepreneurs and creatives when I say starting your own business can be an incredibly humbling experience. I started Have Your Cake with no previous experience of owning my own business. Understanding the legal stipulations and conditions in which you are able to do business in California is obviously really important. I’ve been working full-time in corporate Supply Chain since 2015 and received my undergraduate degree in Business / Supply Chain, so that’s been incredibly helpful in sourcing ingredients and determining profit margins. I continue to work full-time while trying to build a business on the side. It truly takes a village – a village most small business owners don’t have. There have been many late nights doing research, recipe testing, and managing expenses and budgets. That’s the “ugly” side of entrepreneurship most overlook prior to starting. All that aside, I think there’s an aspect of emotional resilience that you need when putting yourself out there in the public eye. Social media can be a double-edged sword because while it is an extremely powerful (and free) marketing source, it is at the expense of risk of criticism. I would say it’s crucial to not base the value of your business idea and brand solely off engagement and Instagram followers, likes, etc. I know because I have fell victim to this. I create because I love it. I love sharing with others what I’ve created. I love the idea of giving people the ability to enjoy a cake on their birthday or a slice of pie on Thanksgiving. That’s what keeps me going. I realize everybody can’t love my products nor will the first (or first 100) investor that discovers Have Your Cake will want to invest. I know all it takes is one client and cake to change that. As discouraging as it may be sometimes, and as expensive as it is to continue to recipe test, create content, offer free samples, etc., my passion drives me to keep going. I am nowhere where I want to be yet, but the process continues to enlighten me in ways I never thought it would. I wouldn’t trade it for the world, even the nights spent remaking a whole cake because I incorrectly measured the flour or forgot an egg. That’s the mindset to keep. The best lessons were learned from the worst mistakes.

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 bake goods from real, nutritious, and minimal ingredients without any grains or refined sugar. Have Your Cake started offering cookies, breads, and muffins but has evolved into a smaller product offering of custom cakes, pies, and cinnamon rolls. Clients have the ability to request allergy-friendly cakes that cater to their dietary preferences, whether that is gluten-free, refined sugar-free, paleo, vegan, or keto. I focus less on one specific diet and more on real ingredients. Food is fuel, so it is vital to give your body nutrients in order to sustain you throughout your day and life. Dessert is no different. And Have Your Cake’s shift to cakes really was to emphasize the sentiment of not having to compromise any celebration because of your food choices. Everybody deserves cake on their birthday. I pride myself on not only delicious cakes but beautiful as well. Have Your Cake’s signature is its rustic cake decor. I work the client and use fresh flowers, foliage, and fruit to bring a cake to rise to the occasion. I want the cake to be a representation of the client or the occasion they are celebrating without compromising taste. The goal is the offer a cake people couldn’t even tell was “healthy”. I really do believe you should “have your cake and eat it, too”!

Pricing:

• Custom Cakes – starting at $80
• Pies – starting at $55
• Cinnamon Rolls – starting at $45

Contact Info:

• Website: haveyourcakela.com
• Instagram: @HaveYourCakeLA
• Facebook: www.facebook.com/haveyourcakela

Image Credits
Audrey Sigel