Conversations with Loria Stern

Today we’d like to introduce you to Loria Stern.

Hi Loria, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I was raised in Ojai, California since age 1 and was always a nature girl. I was the kid who wanted the bran muffin at the donut shop. Cooking and baking with my mom began at a young age. It wasn’t until 2010 that I realized I wanted to make cooking become my profession. I couldn’t afford culinary school so I applied to many different culinary jobs and some people took chances on hiring me. One of those jobs was working as a pastry chef at a fancy hotel. I was learning french pastry techniques while also establishing a strong work ethic– I would often leave work at 2am. Around the same time I enrolled in an adult education class called Edible and Medicinal Plants where we learned what plants are edible and even medicinal, used by the earliest inhabitants of our land. It broadened my creative inspiration to incorporate plants (that grow like weeds and also offer medicinal benefits) with the pastry techniques I was learning. I was casually posting many of these experiments on Instagram and one of my baked goods — flower-pressed shortbread cookies, became an instant hit. Photos of these cookies essentially went viral on the internet and I started receiving dozens of emails of people asking if they can purchase my cookies. I made a website and within hours, I received a bunch of orders. Those orders have never stopped! Starting my bakery business was never the goal but looking back, it’s been such an incredible and miraculous journey, filled with both luck and preparation. I currently operate in East Los Angeles with a small team of bakers. We ship our handmade artisan treats all over the nation.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
No, the road has definitely has not been smooth! There have been many challenges and bumps in the road but they have always proven to be learning lessons. Everything from shipping out delicate, homemade treats to fulfillment and to finding committed, hardworking team members have been the most challenging parts of running my unique business.

Appreciate you sharing that. What else should we know about what you do?
I grew up as an artist, always taking art classes in school and enjoying working with my hands. I played Division 1 collegiate tennis and wasn’t permitted to major in Studio Art because of the conflicting time commitments but I still painted and created throughout college. It wasn’t until I decided I wanted to work in the culinary industry that my creativity really blossomed. I found so much inspiration in combining professional culinary techniques with plants. My recipes and items we sell all highlight natural colorants from plants. We never use any preservatives and/or chemically enhanced ingredients. I work closely with local farmers and growers to source the highest quality, local and organic ingredients. I pride myself on the integrity of the ingredients that we use at my bakery.

Can you talk to us about how you think about risk?
I don’t view myself so much as a risk-taker but more so as someone who has sacrificed immensely for my craft. Often times I look back at myself 15 years ago in my early 20s, many friends would be heading out to bars while I would be heading into my bakery job that started at 10pm. This hard work, dedication and belief in myself, has undoubtedly shaped any sort of success that I have now.

Pricing:

• Flower Pressed Shortbread Cookies $50/dozen
• Gluten Free Raspberry Rose Cookies $55/dozen
• Gluten Free and Vegan Orange Blossom Granola $22/bag
• Butterfly Blue Pea Cocktail Cubes $25/jar
• Flower Salt $25/jar

Contact Info:

• Website: www.eatyourflowers.com
• Instagram: @eatyourflowers
• Facebook: https://www.facebook.com/loriasternshop

Image Credits
First two images are by Leslie Kirchhoff, Second two are by Arna B, and Jessica Menda.