Hidden Gems: Meet Laura Lockwood of Shmile Bakes

Today we’d like to introduce you to Laura Lockwood.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
The food industry and me started a relationship in 2012. I’m originally from El Salvador but I left in 2010 to Argentina, that’s where it all began. I got a job at a pasta factory, it was my first kitchen job and I had no idea what I got myself into cause not only it was a full on kitchen job but I was also studying at the time to be a Professional Baker.

Pastry was my calling, so in my head I thought “let me start with baking and all the basics of bread before I dive into Pastry” While I was working, I learned so much about the industry and about me, I never knew I thrive under pressure or that I love to make three things at a time and make sure everything comes out perfect for the customer. I got addicted to the stress and the environment to the point I was working insane hours (7am till 9pm) I ended up running that kitchen with me being the only girl so it was hard to deal with the pressure of the job and the co-workers. Fast forward to October 2016, I quit and decided I needed a break, I wanted to travel since I hadn’t had any vacations in more than two years. Bought my ticket and I left in January 2017 thinking I’ll be back in 2 months. I had savings to travel Europe on a backpacking schedule and of course keeping it simple but wanting to taste local foods and coffee, those were my goals. I had from Paella in Spain to La Francesinha in Portugal, from Deer meat in Sweden to a delicious Pea soup on Helsinki. Like I said, I had a mission to eat good but keep it cheap.

After Europe, I came back to Los Angeles since I have my aunt and cousin here and they were giving me a place to stay, I got in contact with a childhood friend who we haven’t talked to in more than eight years, only to find out he was working in a well-known Catering company! We started connecting because we both love the industry and he was the one that opened a big door for me here. He referred me to the company and I started working prepping for the events and also being a cook at the events. After a couple of weeks doing that, I got an offer to go help on the pastry department for the catering company and I was thrilled! I went in, helped and at the end of the day the Chef Noubar Yessayan offered me the job. I was over the moon to say the least, I got out and I couldn’t believe that I got the job in the area I always wanted to be. That was the best job I could have asked for, this position was at Tavern in Brentwood. This job gave me the confidence I needed to thrive in LA, it gave me the tools and opened my mind to the thousand possibilities to create delicious and stunning desserts, The love for seasonal items, the joy of going to the Farmers Market and getting to know your Local Farmer is priceless. I think that joy translates to what you create because you know that there is a whole story behind these ingredients. After a little over a year at that Restaurant, it was my time to leave and seek new opportunities, so I found a job at Gjusta in Venice. It was a change I needed, it was a different environment because it’s a bakery. This job gave me confidence in that area which helped me make the jump with my own business. Thats how Shmile Bakes was born.

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?
No, it hasn’t! Coming to a new country and adapting to the different ways of working, relating and moving around the city is hard if you don’t have support. Thankfully I had family in the Valley who helped me by having a place to sleep and eat. Rent is expensive here and wouldn’t have been able to get on my feet without them. Keep in mind my savings were running low and I had to find a source of income soon. After I started working, I saved up money so I was able to move to Hawthorne with one of my few real friends here. We moved to a place that was cheap and was a townhouse so we had the place for ourselves. Also, keep in mind I am not from here so my status was another thing that was a constant pressure for me, I was risking everything to stay in LA and make it work, I’m sure I am not the only one or the last that has done that.

I had to seek alternatives to be able to work here, I remember one day I was eating with a friend and I explained I was in a pickle. I really didn’t know if I wanted to stay or leave, I had to make a choice soon cause my visa would not last forever. I said to myself “If I get a full-time job in Pastry, I’ll stay” and after three weeks having to make a choice, I got the job at Tavern. I was so happy I cried walking to the bus stop. I couldn’t believe it, I was shocked but I knew my words had power and that I have been working to make this happen. Deciding to stay was hard but it was the right choice cause not only I got the job in the industry I love but I found my husband. I was honest with him about my status and I wanted to make it clear from the start but he didn’t mind, he saw me for who I was and we got married in October 2019. Because of that, my status has changed here and I can take off the stress in that area. Now the real stress is making my business work.

Alright, so let’s switch gears a bit and talk business. What should we know?
I am a Pastry Chef currently working on my own business called “Shmile Bakes” I am mostly known for Cakes and cookies, those are the main things I sell, however I also do Pies, Tarts and Cheesecakes. I am very open if my client wants something that’s not on my menu, if I know it and I’m confident I can deliver the best product, I will say yes. I’m proud of finally taking the step on making my own business. For years my friends told me I should jump and do it, I should do my own thing not only because I love the industry but I like to deliver a dessert that will make you smile when you see it and eat it. I think what sets me apart is I don’t give up until I achieve the flavor or look I am going for on my creations. I don’t want to deliver you a mediocre product, I like to stun people with what I can create. I value my community, my roots and the values my family transmitted to me. Hard work gets you far but being grounded helps you thrive.

Alright so before we go can you talk to us a bit about how people can work with you, collaborate with you or support you?
You can support, collaborate or work with me not just by buying my cakes and desserts but by connecting with me thru social media. Word to mouth is very important in any business, so you as a reader play a great part in making your favorite places known. I do giveaways once a month, if you would like to try something I make this would be a great opportunity for you!

Contact Info:

• Address: 5730 W Centinela Av, Los angeles 90045
• Email: [email protected]
• Website: www.getashmile.com
• Instagram: shmilebakes
• Facebook: shmileLA
• Yelp: https://www.yelp.com/biz/shmile-bakes-westchester

Image Credits
Credits to: Rodrigo Castro Instagram: @rodrigobites