Today we’d like to introduce you to Jennifer Nguyen.
Hi Jennifer, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
Like many, I also lost my job during COVID-19, and luckily, my husband Sebastian was still employed; however, he went from working a full-time job to working 1-2 days a week depending on business needs. We started struggling a couple of months in and started using our savings account. That early summer I started to panic since our funds in the bank were low and we still had bills to pay while caring for our daughter. If we didn’t think of a solution quickly, we would need to dip into our retirement savings. I remember feeling so hopeless because most places were shut down, and people were jobless.
After seeing a few small businesses start on Instagram, I instantly knew I could offer baked goods, but I wanted to offer something unique. I remember having a discussion with my husband to see if this could be something he could see me do and as a supportive husband he is Sebastian supported my idea. Soon after, I started brainstorming which baked goods I could potentially offer. My passion for baking started at a young age influenced by my cousins and then finding recipes through cookbooks; which had led me to where I am today with Mochimas. I would never have thought of turning my hobby into the business it is today. In the past years, I’ve made various baked goods such as fortune cookies, canelés, biscotti, pandan honeycomb, cakes, butter mochi, and much more all from scratch. After my initial conversation with Sebastian, I felt uncertain and frustrated with myself, mainly because I couldn’t determine what I wanted to bake. I was so inspired to offer something different where it’s an experience for customers.
A year before COVID-19, my family and I took a family trip to San Francisco and was able to visit a bakery where they specialized in mochi muffins as we all love food and trying new foods. I remember trying their custard mochi muffins, and it was one of the best pastries I have ever had. Trying to replicate this item just for my enjoyment based on flavor and textures was very challenging, and to our dismay, I didn’t succeed. The muffin did not rise at all, let alone look like a muffin; nonetheless, it was the best failure in my baking. I accidentally created what I call mochi tarts! Our mochi tarts are perfectly golden, crispy, slightly custardy, and has a thin layer of mochi on the bottom all baked together with notes of vanilla and coconut. I knew I have created something very special. Instantly, I realized I wanted to incorporate mochi into my baked goods by adding mochi textures in the products itself versus stuffing products with mochi.
Within a short span, my closest friends and family were able to try my creation and loved it. Ernesto, my brother-in-law, a director of graphic design helped with our business logo and name. Ernesto created numerous designs for me to choose from, although they were all wonderful, I decided on the name “Mochimas”. Just thought it was a fun play on words. One late evening, I still debating whether or not I should give this venture a try. Sebastian gave me some words of encouragement, and I remember telling myself if I do not give this a shot, I would never know the outcome. What is there to really loose? If all fails, I know I gave it my best. Should the business succeed, then how great would that be! If it’s meant to be, it’ll be. I started an Instagram handle that night. Mochimas was founded on August 13, 2020 in the midst of uncertainty in the world in hopes to make a small income for my family to stay afloat, and here we are today – three years later, doing pop-ups throughout Los Angeles and Orange County with a weekly farmers market in Tustin, CA. Proud is an understatement.
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?
It definitely has not been a smooth road to get where we are today, especially when I do not have any experience in marketing or business of any kind. To get the business properly licensed, insured, and permitted was challenging because I didn’t how or where to begin. Lessons were taught as we grow and I’m so grateful for such a supportive community for their love and encouragement. A personal constant struggle is finding the balance of running Mochimas while being a mom of two and a wife. Mochimas has grown beyond what I could ever imagine and I’m so thankful for the connections I’ve made on this journey. Thank you to our supporters for keeping our oven on.
As you know, we’re big fans of Mochimas. For our readers who might not be as familiar what can you tell them about the brand?
I am a self-taught Vietnamese American baker, an Aquarius born and raised in Southern California who now resides in Orange County. Mochimas offers Hawaiian butter mochi-inspired baked goods that are gluten-free and nut-free with select vegan options all while limiting food coloring, powder or preservatives. We are known for our notable mochi tarts, which was what started the business. Our products are definitely one of a kind. Mochimas offers baked mochi products that have an American classic with a few flavors that are inspired by our heritages – Vietnamese and Filipino. Flavors include black sesame, coconut, jasmine tea, turon, and much more.
I take so much pride in our products as it may take months to a year to develop a certain flavor in order to get the mochi consistent I love while allowing the flavor to shine. You can definitely taste the love that was poured into each product. Mochimas does offer an intensive seasonal menu. As the founder and business owner of Mochimas, I don’t want to just be another bakery I would like Mochimas to be part of the community. To be the place where we continue to offer our baked goods that give you joy, partake in special moments shared with loved ones, or continue to help raise funds for your organizations such as church events, the community, and school events. Mochimas is a space not only where we sell baked goods but we also pride in our customer service. I’d like to create a space where customers always feel welcome whether they’re passing by, making a purchase or leaving a comment on social media.
Over the years, I have gained ten years of experience in the food and hospitality industry with front-of-house positions (FOH) along with a few years of handling legal paperwork for an insurance company. Fast forward to today, I have applied my knowledge, life lessons, and connections towards my business – it really shaped me into the person I am today. My husband has over 20+ years of hospitality management experience and has taught me a lot about the industry. Without his guidance, I wouldn’t be able to grow Mochimas to what is now. I definitely am not a one-woman does all, I have learned to ask for help. I have many hands on deck from my family that are always assisting me from babysitting my girls to helping me fold boxes and on some occasions accompanying me at pop-up events.
What does success mean to you?
Success can be defined in so many ways or forms, including “small” wins. In honesty, I don’t always sell out at each event, but I keep pushing, and I stay positive and humble. Starting Mochimas and having our oven on for the past 3 years is a great success in itself already in my opinion and to have had a collaboration with Matcha Bloom Tea for 2+ years is beyond my dreams.
Pricing:
- 2 for $7 mochi tarts
- Vegan mochi blondie (flavors: black sesame, coconut, earl grey, lemon blueberry, etc) $5.50
- Cinnamon mochi banana bread $8 (serves 2)
- Strawberry buttermilk mochimas muffin (seasonal) $5.50
- Peach crumble mochi (seasonal) $8
Contact Info:
- Instagram: @mochimas
- Yelp: https://www.yelp.com/biz/mochimas-lake-forest
- Other: https://linktr.ee/mochimas
