Today we’d like to introduce you to Megan Morales.
Hi Megan, 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?
I have always been a food creative. Growing up in my mom’s bakery, I often dreamed about the crazy things we could one day bake. I took a break from baking and went into the cooking side of things after I graduated in 2007. I was a prep/line cook at various restaurants in San Antonio until 2015 when I went into the event industry. My family opened up a popcorn store in 2016 and it was then that my love for baking really started to take off again. I would bake here and there inside the store over the years but the two businesses didn’t really mesh well together, so I put my baking on the back burner again. Cereal Killer Sweets started out as a specialty rice krispy treat shop that I did inside of the popcorn store. Those two kind of snacks really played off each other well. Cereal Killer Sweets ended up really taking off in 2018 after we closed down the popcorn stores. In September 2019, I opened up CKS’s first real brick & mortar and have added cookies, brownies as thick as bricks and a variety of specialty pastries. With COVID, I shut down the inside of our bakery and transitioned to online sales only. We started to ship to customer’s houses and that went really well for a while. Now with things starting to open back up, I plan on doing more popups in Austin & San Antonio.
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?
The struggles seem to be endless but CKS always pushes through. Some things that stick out to me the most are how when we first started doing cookies & brownies, we baked everything in a tiny toaster oven. Learning to ship products and going through that entire ordeal was really hard. We got screwed over with shipping and ended up losing thousands of dollars that we are still trying to come back from.
Appreciate you sharing that. What else should we know about what you do?
As a creative, I truly bake a little piece of my heart into all of the treats that I make. I have worked night and day for years to perfect these recipes. I didn’t go to pastry school so everything that I know, I’ve taught myself. However, I have come to a crossroads and I did recently start online at The French Pastry School. I’ve really gotten into making viennoiserie and pastries. Going to the online school has helped make sense of the science portion of those items.
How can people work with you, collaborate with you or support you?
People can work with me in anyway. I’m always happy to answer any questions about baking, owning a business, markets, etc. I’ve always thrown it out there that any creatives who need a space to hone in on their craft are more than welcome to use my space. As far as collaborations go, we’ve done some in the past and we look forward to many more in the future. If you are a business of any kind and think we can work together just reach out to me. I’m full of ideas and I know that when we get together magic can happen. Supporting us would be great! Right now, I do weekly drops at cerealkillersweets.com and we ship or offer pickup. It’s best to follow us on social media @cerealkillersweets to keep up with what we’re doing. Like I said before, we are planning and working with markets/popups in the San Antonio & Austin area and we should have a schedule locked down by April 2021.
- Email: email@example.com
- Website: cerealkillersweets.com
- Instagram: instagram.com/cerealkillersweets
- Facebook: facebook.com/cerealkillersweets