Meet Lala Lee of Lalaya Baking Studio

Today we’d like to introduce you to Lala Lee.

Hi Lala, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
My journey to Lalaya Baking Studio actually started in a very different place — healthcare. I’ve worked as a nurse for many years, and nursing has given me a stable and meaningful career. At the same time, there was always another part of me that wanted to explore something more creative.

I’ve always been drawn to Japanese pastries because of their simplicity and refinement. I love that they don’t need to be overly sweet or complicated to feel special. I deeply admire the Japanese spirit of craftsmanship — choosing quality ingredients, respecting each component, and bringing everything together in a way that feels delicate, balanced, and comforting.

At some point, I started thinking about the fact that we only get one life. Nursing was a good career and a comfortable path for me, but I didn’t want comfort to be the only reason I stayed where I was. I wanted to step outside of what was familiar, pursue something I genuinely loved, and challenge myself to become a version of myself that I would be proud of.
That decision eventually took me to Japan, where I studied pastry professionally at Kyoto Pastry & Bakery Art College. My time there gave me much more than technical training. It shaped the way I think about desserts today — seasonality, balance, presentation, quality ingredients, and the idea that something simple can still be incredibly thoughtful.

After graduating and returning to California, I wanted to turn what I had learned into something of my own. In August 2024, I started Lalaya Baking Studio as a small home-based bakery in Southern California, specializing in cream puffs and tartlets inspired by Japanese pastry techniques and flavors. My goal is to create desserts that feel refined yet approachable — handmade, seasonal, and flavorful without being overly sweet or heavy.

I still work as a nurse during the week and run Lalaya on my days off. Building a small business while balancing two careers hasn’t always been easy, but Lalaya has slowly grown through local pop-ups, preorders, returning customers, and word of mouth.

Nursing and pastry may seem like two completely different worlds, but to me, they share something important: both are ways of caring for people. With Lalaya, that might mean creating something for a birthday, a family celebration, a thoughtful gift, or simply a small moment that makes someone’s day a little more special.

I’m still building Lalaya one step at a time, but I’m grateful I gave myself the chance to step outside of my comfort zone and pursue something I truly love.

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 definitely hasn’t been a smooth road. I think one of my biggest challenges has actually been the pressure I put on myself.
I have high expectations for Lalaya and for the desserts I make. When I have an idea in my head, I want the final result to reflect it — not only in the flavor, but also in the texture, presentation, ingredients, and overall experience. If something doesn’t turn out the way I imagined, I tend to think about what I could have done better. That mindset motivates me to keep improving, but I’ve also had to learn how to be patient with myself and accept that growth takes time.

Physically, balancing two careers has also been challenging. I still work as a nurse during the week, and then spend much of my time off preparing orders, developing desserts, and getting ready for weekend pop-ups. Sometimes it feels like I’m simply switching from one job to another rather than actually having a day off. There are definitely moments when I’m tired and wonder if I’m taking on too much.

But I also remind myself why I started. I chose this path because I wanted to step outside of what was comfortable and give myself a chance to pursue something I truly cared about. I’m slowly learning that pursuing a dream doesn’t mean everything has to happen quickly or perfectly.

For me, one of the biggest lessons has been learning to give myself the same patience that I give to other people. Lalaya is still growing, and so am I. I’m learning how to find a balance between pushing myself to become better and allowing myself to be proud of how far I’ve already come.

We’ve been impressed with Lalaya Baking Studio, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Lalaya Baking Studio is a small, Japanese-inspired home bakery based in Southern California. We specialize in handcrafted cream puffs, tartlets, and seasonal desserts, with a focus on delicate flavors, thoughtful presentation, and balanced sweetness.

What I want people to experience with Lalaya is something simple but memorable. I’m inspired by the philosophy I learned through Japanese pastry — that a dessert doesn’t have to be overly sweet, heavy, or complicated to be special. Sometimes the best desserts come from using quality ingredients, treating each component carefully, and allowing the natural flavors to speak for themselves.

Everything at Lalaya is made in small batches, and many of the components are made from scratch. I pay close attention to the balance of flavor and texture, and I especially enjoy incorporating Japanese and Asian-inspired ingredients such as matcha, hojicha, yuzu, black sesame, ube, and seasonal fruits. Our menu changes throughout the year, so customers can experience different flavors and ingredients with each season.

Cream puffs and tartlets have become the heart of Lalaya. I love them because even though they may look simple, there are so many possibilities within them — different creams, custards, fruits, teas, textures, and flavors. They give me a small canvas to be creative while still keeping the desserts approachable.

What I’m most proud of is that Lalaya has developed its own identity. I don’t want to create desserts that are simply beautiful; I want the flavor to be the reason someone comes back. My goal is for people to take a bite and notice that it isn’t overly sweet, then begin tasting the different ingredients and textures.

Because Lalaya is still a small studio, I’m able to be very involved in every part of what we make. From developing the flavors and selecting ingredients to baking, decorating, and packaging, there is a lot of care behind each dessert.

Ultimately, I hope Lalaya can offer a little bit of the feeling I love about Japanese pastries — something refined yet comforting, beautiful without being excessive, and made with intention.

We’d love to hear about how you think about risk taking?
I wouldn’t describe myself as someone who loves taking risks. I actually value stability, and being a nurse has given me that for many years. But I also believe that sometimes staying in your comfort zone can mean missing out on something you really want to experience.

One of the biggest risks I’ve taken was deciding to go to Japan to study pastry professionally. I already had a stable career, and I was stepping into a completely different field without knowing where it would lead. But I kept thinking that we only get one life, and I didn’t want to look back someday and regret never giving myself the chance to try.

Starting Lalaya Baking Studio was another kind of risk. I didn’t leave nursing to pursue pastry full-time. Instead, I chose to build Lalaya little by little while continuing my nursing career. It has meant giving up a lot of my free time, balancing two jobs, and investing a lot of energy into something without knowing exactly how it will turn out.

Of course, there are moments when I question myself, especially when I’m exhausted or things don’t go as planned. But I’ve also discovered how much I enjoy learning something new and seeing what I’m capable of.

I think taking risks doesn’t always mean making one big, dramatic decision or giving up everything you already have. Sometimes it’s about taking small steps toward something you believe in, even when the outcome is uncertain.

I’m still someone who likes to think things through, but I’ve learned that I don’t need to have everything figured out before I begin. Sometimes I just have to give myself a chance and see where it takes me.

Contact Info:

• Website: https://lalayabakingstudio.com
• Instagram: https://instagram.com/lalayabakingstudio
• Facebook: https://facebook.com/Lalaya.bstudio

Image Credits
Lalaya Baking Studio