Today we’d like to introduce you to Cristina Zapata.
Hi Cristina, 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 got started cooking professionally in 2012, then in 2018 I began my baking journey. It was a whole new atmosphere and I was so amazed. I worked at a few bakeries. I learned sourdough at Cadoro and lamination at Dominique Ansel. Then I took on a pizza and bagel journey. Once the pandemic hit, my friends had suggested I start posting my home baking on Instagram. So I did, and MijaBakes began. I helped run a team of bagel makers during the day and Mijabakes during nights and my days off. I’ve been doing this for over a year now. I’ve learned so many things along the way. And I continue to learn, it hasn’t been easy. But I am so happy I started this, I’ve met so many wonderful people through my baking.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
It most definitely has not been smooth. Like I said, I did my full-time job and my side home baking. It didn’t help that I wanted to offer such a variety of pastries. Laminated doughs, conchas, cookies, vegan options, mini cakes, to name a few. But that was on me. I always try to challenge myself. And look back, and say, “yeah, I did that!” But even through the challenges, mistakes, emotional breakdowns. I’ve made it this far. And I am pretty freaking proud of myself.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I think I’m different from the others because I try to offer a little bit for everyone. I am open to learning and trying new things. Such changing a recipe to be vegan friendly. Or taking the time to learn about gluten-free baking. Of course, there’s times when known I’m not able to satisfy everyone. And I am happy to have plenty of baker friends I can refer to those customers. My current specialty is omekase boxes. Omakase is a Japanese phrase used when ordering food that means “I’ll leave it up to you”. This was suggested by a good friend. So the customer gives me a little bit of info of what flavor profile they like and how many pieces in their box. And I just surprise them with whatever I want to bake. It’s the ultimate way to have my creative freedom. And super satisfying to have a surprised, happy customer.
Can you talk to us a bit about the role of luck?
I feel pretty lucky having my business. Every challenge has led me to where I am now. I try not to think about the bad luck. I just blame it that on my clumsiness. And I feel pretty lucky to be my own boss. That’s been a goal of mine.
Contact Info:
- Email: [email protected]
- Website: www.mijabakes.com
- Instagram: mijabakes
Image Credits:
Kelsey Cox
