Life & Work with Mina Calvillo of Bakersfield

Today we’d like to introduce you to Mina Calvillo.

Hi Mina, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I started my charcuterie business in late 2021, almost by accident. What began as a creative outlet quickly turned into something much bigger as people connected with the quality, detail, and presentation of my work.
From the beginning, I focused on creating boards that feel elevated, intentional, and visually striking. As demand grew, I expanded into larger grazes, corporate events, and workshops, building a reputation for consistency and professionalism.
Today, I operate out of a commercial kitchen in Bakersfield, serving both private and corporate clients. My goal is to continue growing into a more refined, luxury-forward brand while scaling operations and expanding my reach.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It hasn’t always been a smooth road. One of the biggest challenges has been the fluctuation in food costs and the impact of the overall economy. Pricing perishable, high-quality ingredients while staying competitive requires constant adjustment.
I’ve also had to navigate scaling the business without overextending, balancing demand, time, and resources while maintaining consistency in quality and presentation.
Each challenge has pushed me to become more strategic, refine my pricing, and build a more sustainable operation.

Can you tell our readers more about what you do and what you think sets you apart from others?
I create refined, design-forward charcuterie, from small boards to large grazing tables, with a focus on clean presentation and intentional detail.
I’m known for consistency, professionalism, and executing both creative and high-volume orders without compromising quality.
What sets me apart is my attention to detail and my ability to blend artistry with structure.

Where do you see things going in the next 5-10 years?
The charcuterie and grazing industry is shifting toward more curated, experience-driven offerings, not just food on a table. Clients are looking for something visually elevated, customized, and seamless, especially for corporate events and higher-end gatherings.
Over the next 5 to 10 years, I see growth in corporate catering, individually portioned options, and more health-conscious selections. There will also be a stronger focus on branding and consistency.
At the same time, rising food costs and increased competition will push businesses to be more strategic. The ones that succeed will be those that balance creativity with strong systems and scalability.

Contact Info:

• Website: https://www.charcuteriebym.com
• Instagram: https://www.instagram.com/charcuterie.by.mbakersfield
• Facebook: https://www.facebook.com/charcuteriebymbakersfield

Image Credits
April McGill, Sean Drennan (photographers)