Today we’d like to introduce you to Hana Chong
Hi Hana, 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?
I have always enjoyed baking and would bake treats for my coworkers for fun. Right before COVID, I was actually supposed to take a macaron class with a coworker at Sur La Table but because of COVID the class canceled. Since I was stuck at home for the indefinite future I figured I’d try and give it a shot on my own. I always heard how difficult macarons were to make but surprisingly my first try turned out pretty well! I was so shocked but excited. I then started making them for friends and soon friends of friends were reaching out wanting to actually buy them! Then during the Black Lives Matter movement I was asked to participate in a fundraiser called Bakers Against Racism where a bunch of local bakers came together to help raise money to donate to either black-owned businesses or an organization that fought against racism. This was my first time selling my desserts to customers that were not friends or friends of friends. I was excited but nervous and I remember staying up all night baking. It was such a stressful but rewarding experience. From there, I slowly started growing my following on Instagram and to this day I continue to bake and post and sell my desserts via Instagram while still maintaining a full-time job.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Overall, it’s been a smooth road since this is mainly a fun side hobby versus an actual job which removes the pressure of trying to hit a certain revenue. I luckily have the privilege to take a break from my baking if I want to. The only struggle I feel like I have is deciding if I want to do this full time! I’m asked this from friends and customers all the time and I can never give them a straight answer because I guess I am too scared to take the leap of faith to quit my job and commit 100% to my baking.
Appreciate you sharing that. What else should we know about what you do?
By day, I am a senior data analyst and by night, a baker! I started off with macarons which is a bit wild as I just jumped right in doing a dessert known to be difficult. I’m not sure how I managed to pull that off but I’m glad I did! It’s been about 5 years now and although macarons are my specialty I have ventured into cakes, chouxs, and just playing around with Asian flavors and different flavor combos. My customer base is mainly Asian as my desserts are known to be “not too sweet” which is probably one of the best compliments to receive from an Asian. Looking back, there isn’t just one thing that I am most proud of, I think it’s the fact that I’ve been able to do this for so long and that there are actually people who enjoy my desserts enough to come back!
Before we let you go, we’ve got to ask if you have any advice for those who are just starting out?
It sounds cliche but really do what you love because it is going to be something that takes up a majority of your life. I was fortunate enough to find a way to do something I love while also not taking a huge risk on my career. I’ve learned that I like to stay busy and having this balance between my career and my hobby/side business has really brought me happiness and sense of accomplishment. Also, surround yourself with people with similar aspirations. I am so lucky to have so many friends and a large supportive community in Austin. Even though Austin is a growing city it still maintains a small-town feel where I feel like I have met so many people in my field who have provided so much advice and support that have contributed to where I am now!
Contact Info:
- Instagram: https://www.instagram.com/myhappyplace_atx/
- Other: https://linktr.ee/myhappyplaceatx?utm_source=linktree_profile_share<sid=739030ef-a2a6-42e5-b012-1266ed4fb68b
