Today we’d like to introduce you to Kym Estrada.
So, before we jump into specific questions, why don’t you give us some details about you and your story.
I graduated college with a journalism degree and found myself in the entertainment/celebrity industry. Something I never thought of for myself. I liked it, but didn’t love it. It just wasn’t for me (I’m not the most social person). The day to day functions of interacting with people sucked a lot of the energy from me. I saw myself become a more timid, anxious person. It wasn’t healthy.
I moved to New York in hopes of a change of pace. That’s the thing with me; I make big life decisions in an instant. It’s hard to make friends out there to be honest, so I spent a lot of time in the kitchen baking/creating.
Baking became a cathartic process for me when I’d come home from work. I’ve dealt with depression since high school, so I really enjoyed how baking flipped my mood and gave me something productive and rewarding.
It really took me by surprise when I put in my two weeks notice at the agency I was working at. I really didn’t think I was going to go through with it because I had no idea what my plan after that was.
At the time, there were only three all vegan bakeries in NYC, so I applied to my favorite one. Went in there without a resume because I didn’t have any formal experience at all, I was just a home baker. But they hired me. I learned A LOT to say the least and it’s really formed the backbone and time management skills I have today. I also developed a great admiration and respect for the kitchen staff. It’s tough work.
One day when I came home from work, I decided I wanted to do something special for my partner. We’re both Filipino. So I made Pan de Coco, which was so good! I think at the time I colored it with spirulina. haha. Something I wouldn’t do now. And from there it snowballed into more Filipino baked goods that are on the menu today. I was so stoked on all of this and really felt like it was my duty and purpose to share it with the world. I’ve been vegan for so long and a vegan Filipino bakery has never existed, so I made it my goal.
Once I had a handful of solid recipes I tried my luck at applying to pop ups in NYC. I was accepted to my first one Vegan Shop-Up and then the Vegan Market in Bushwick too. And then I signed on to more. For those of you who don’t know the vegan scene in New York, it’s not as huge as LA where you have multiple events happening each day. The vegan scene in NYC is more tight-knit and events aren’t as frequent.
Fast forward a few years, my boyfriend and I spontaneously decided to move back to LA to be with family and friends. In literally one month we bought a car, packed our whole lives into it and drove cross country (with our dog son, Zuko) back to Cali.
I continued San & Wolves of course. And now I’m here in Long Beach. Trying to make it happen for the culture!
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Yes and no.
My struggles included not having a car and having to do events in NY. That was tough, and uber rides were expensive. I was constantly taking the subway from Williamsburg to Queens to get ingredients. That’s two subway transfers… but at least I got strong calves from that! I’m also a one-woman team so it’s been really interesting relying on myself to get the jobs (plural) done.
Of course, there are other struggles which require needing to cough up money in order to do things properly, but that’s all boring business talk. My least favorite part about all of this. I’m getting better at it though!
I’ve learned that so many people want to help, especially if they love/believe in your product. I felt that love in NY, which gave me the confidence to continue my business in Cali.
I’m just very grateful for businesses in the vegan community who have encouraged and supported me since day one. I have so much love for these people.
Alright – so let’s talk business. Tell us about San & Wolves Bakeshop – what should we know?
San & Wolves Bakeshop is a pop-up biz making vegan Filipino baked goods. I specialize in traditional sweet breads, nontraditional pastries and my top secret ube halaya recipe. All products are free of soy, nuts and palm oil. Everything is made from scratch, right down to the coconut oil-based butter.
I’m most proud of how much this business has introduced Filipino flavors to people. Also proud that I get to offer fellow Filipinx vegans something nostalgic that they haven’t had since childhood.
What sets it apart is that it exists.
During COVID, since all events have been cancelled we’re currently offering a changing weekly menu for pickup in Long Beach and Chino.
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
Kristin Kolnacki – she was my pastry chef at Peacefood in NYC. She taught me so much on technique and allowed her staff to experiment. She gave us freedom to be creative.
Colleen – she was my co-worker and is such a talented cook. I admired her flavor combos and it inspired me to experiment with my own style.
Arvin – My boyfriend. For just filling in the gaps of where I need help.
Orchard Grocer in LES, Riverdel in BK, Seitan’s Helper, Vegicano, Loving Hut in Williamsburg, Brooklyn Whiskers in Bushwick, and so many other vegan vendors in NYC!
The Filipinx community – their support means so so much to me.
Contact Info:
- Address: 177 Maujer St. #1L
- Website: sanandwolves.com
- Phone: 6264286325
- Email: [email protected]
- Instagram: https://www.instagram.com/sanandwolvesbakeshop
- Facebook: https://www.facebook.com/sanandwolves/
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Check out the VoyageLA Podcast:
Episode 1 with Content Partner Lisa Taitelman, Founder of Hiking & Wellness company Find Your Trail.
