Hidden Gems: Meet Neidy Venegas of Poems N Pastry

Today we’d like to introduce you to Neidy Venegas

Hi Neidy, so excited to have you with us today. What can you tell us about your story?
My story… Sometimes I think it’s all arbitrary, where we end up. When I think back, helping my mom cook was how I grew up. The story telling about my dad and how he’d say “One day she’s going to have a chain of restaurants named after her” before he passed, were fond memories she kept of him. How my grandmother, on his side, had her bakery until she passed. How my uncles have bakeries now, both in Colima and in the States. Food growing up was always for family, friends. Whether, a carne asada in Angeles Forest, in the 1st St Mercado for gorditas or holidays with all the cousins running around, food was a big part of my childhood. You would have never guessed that we didn’t have much, financially, but that’s how I started.

I found myself in culinary school learning all things classically french and then I landed a cold kitchen position for one of the most coveted LA restaurants. It wasn’t long after that, that I fell in love with bread. The pastry chef at the time couldn’t answer the questions that I had about all of it, so, I decided to moonlight in the early serene mornings as a newly minted baker. It was scary, mixing batches of sourdough that were twice my size, but I had a lot of fun. I learned how to watch the dough, nurture it, turn into a beautifully lively, airy, crispy, bien cuit, tangy morsel. Drizzled with olive oil and some chocolate chips was often breakfast. Watching the sunrise was my solace. After that, it was just a simple hop, skip and a jump away (not really) to where I am now. I worked in “cheffy” bakeries, big and small, as well as, mom and pop ones. I ended my culinary career in Sonoma County for a family owned restaurant that opened their doors for me while the rest of the world was shutting down to a global pandemic. I built a pastry program from scratch, from laminated brunch boards to tasteful plated desserts. I gave it my all and after that I felt a little broken, winded, tired.

The pandemic took a lot from everyone. I yearned to feel that solace again. When my son was born, my heart became whole again. His first time on my chest, all I could muster was tears of joy, words eluded me. I had no intention of going back to a professional kitchen again. I was pivoting to be the best mom I could while thinking of a different career path. However, PPD&A crippled my ability to even leave my home the first six months. When I was finally able to, childcare wasn’t an option for me financially, so I started baking from home to feel a little bit more like myself and help me get back on my feet. I started doing “pop-ups” with a new Instagram handle and only bake things that bring me joy. Now, here I am, I find myself saving to move into a tiny bakery space for lease in Mar Vista. Fourteen months after my son was born, years as a baker, I finally believe that I am talented enough to run my own bakery. Hard working enough to pivot every obstacle. Dedicated enough to serve a community with inviting, warm, hopefully, comforting treats.

So, I guess my story starts with family. They nurtured me through food. I share their story through mine.

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?
Honestly, anything culinary isn’t a smooth road, but the best advice I got was “keep your head down and work” Early in my career the challenge was whether to stay savory or follow my heart and chase bread. I’ve always been a hopeless romantic Naturally, I ended on the sweet side. The challenge for me now, will be balancing my son and the shop. I never want him to feel neglected, but I believe any working/single mom feels this pressure. I’m far from perfect, I’ve made so many mistakes I can’t keep track and I’m sure I haven’t seen their end, but all I can do is try to be amazing at both. If all I can reach is good, then at least I know I never gave up. Giving up is much harder than trying.

As you know, we’re big fans of Poems N Pastry. For our readers who might not be as familiar what can you tell them about the brand?
If all goes well, early 2025, I will occupy a co-op space that will offer laminated items, quick baked goods and a few items for your pantry as well. A new business owner and I will be extremely happy to greet you at the door! It will serve the community of Mar Vista and, hopefully, become a neighborhood staple.

My classically trained background will be at the fore front of technique and flavor, but I plan on incorporating Mexican items to represent my roots as well. I envision the items I ate most as a child. Conchas, “Empanadas de Crema Pastelera” ( pastry cream empanadas) and “Orejas de Elefante” (elephant ears) to name a few. What I’ve learned is that it’s ok to produce only things that bring me joy. So expect to see Galette Des Rois, pies, bagels, and flakey, buttery, croissants.

I believe in heritage grains and regenerative farming practices so my baked items will contain a lot if not all heritage grains. They will single handedly add so much more flavor to any item, making my job that much easier. If you’re worried about the “wheaty” flavor, don’t. I’ve had a lot of practice using heritage grains and you’ll love them too!

Do you any memories from childhood that you can share with us?
I don’t think I have a favorite childhood memory. I’m grateful to have been surrounded by food in all occasions. To have grown up in a city that has so much diversity that you can’t possibly every be stuck in a food rut.

As a kid, I was the biggest “tomboy”. I was out running around, skating, playing ball, climbing trees. From when I was up, until dark. Growing up with a lot of cousins meant playing all day long and I’m really fond of that. It’s near and dear to my heart and I want that for my son.

Contact Info:

• Instagram: @poemsnpastry

Image Credits
Adahlia Cole
Emma K