Conversations with Lisa Thompson

Today we’d like to introduce you to Lisa Thompson.

Hi Lisa, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I am a mom and a culinary creative. I have been cooking professionally for 10 years. My background is in photography, food styling, and recipe development. Rather than going the restaurant route after culinary school, I pursued food styling for food startups and food media publications. I am originally from New York and never saw myself as cut out for restaurant life, but after moving to LA I really got the opportunity to slow down and take in the whole picture, I started to wonder if I could carve out a little space making my food in a different setting (especially after having my son). I have been working on my micro-bakery, Pistachio Focacceria, since August of 2022.

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?
I have had such an amazing experience since starting my pop-ups. I really feel like I am taking part in my community and get such genuinely nice feedback. I can’t say I have figured it all out, but so far my instinct to start small and focus on building relationships has been the right choice. I am still working on learning the business side of the business.

As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I specialize in small-batch sourdough focaccia and Italian-inspired baked goods. Olive oil is at the heart of 99% of my recipes. I source from my local farmers markets and support other small businesses as often as I can along the way, like using locally-milled whole grain flours and peak season produce. I like to describe my focaccia as having a mind of its own, and sometimes it lets me have a say in how it turns out. People tell me I have spoiled all other focaccia for them. One of my favorite experiences is when a customer orders my pistachio cake for their own birthday. It’s so sweet that they could choose anything for their special day and they choose my cake. I worked on perfecting that recipe for so long and it’s so rewarding when people love it.

Can you talk to us about how you think about risk?
I would call myself a moderate risk-taker, but I thrive on stability. I am trying to maintain a “say yes and figure it out later” mentality. If I had to say what I think is the easiest risk you can take, it would be asking for what you want. Sometimes that feels really uncomfortable, especially if you’re a people-pleaser, but if you don’t ask you’ll never know the potential. You have to be your own biggest advocate. One major risk I took this year was asking my full-time employer to reduce my schedule so that I could focus on my baking. They were really supportive, but I never would have gotten that arrangement if I hadn’t asked for it.

Contact Info:

• Instagram: https://www.instagram.com/pistachiofocacceria/?hl=en

Image Credits
Michael Klapp, Lion and The Rooster, Kait Leonard