Today we’d like to introduce you to Stephanie Dmytryk.
Hi Stephanie, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I was born and raised in France, where pastries are an important part of everyday life and culture. Growing up, I developed a fascination with baking—not just for the flavors and beauty, but for the science behind it. I loved the precision and chemistry involved in turning simple ingredients into something delicate and refined.
I decided to pursue pastry professionally and trained in France, where I completed formal pastry programs and gained experience working in bakeries and pastry kitchens. Those years helped me build a strong foundation in classic French techniques and the attention to detail that French pastry is known for.
Later, I moved to the United States, where I continued working in the pastry field and eventually decided to open my own bakery. I wanted to create a place where people in Austin could experience authentic French pastries made from scratch every day.
That vision became Violette Bakehouse, located near the University of Texas. The bakery focuses on traditional French pastries like croissants, éclairs, Paris-Brest, entremets, and macarons. Everything is made in-house with natural ingredients and careful craftsmanship.
For me, pastry is also about connection. One of the most rewarding parts of this work is seeing people smile when they taste something I made. My goal with Violette Bakehouse has always been to bring a little joy to people’s day and to share the elegance and creativity of French pastry with the Austin community
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 completely smooth road. Opening and running a bakery comes with many challenges, especially as a small business owner. One of the biggest difficulties was the process of opening the bakery itself. Construction delays and coordinating different contractors slowed things down more than expected, which can be very stressful when you are trying to launch a new business.
Another challenge is that pastry is very labor-intensive. Everything we make is prepared from scratch, often starting very early in the morning, and maintaining consistent quality every day requires a lot of discipline and organization.
There are also the everyday challenges of running a small business—managing costs, hiring and training staff, and balancing production with customer demand. But despite the challenges, it’s incredibly rewarding to see people enjoy the pastries and to build a community around the bakery. Those moments make all the hard work worth it.
Appreciate you sharing that. What else should we know about what you do?
As a pastry chef, my work sits at the intersection of craft, creativity, and artistry. I specialize in French pastry, but what I love most about the field is the ability to combine technique with creativity. Pastry requires precision, but it also allows you to express yourself through flavors, colors, textures, and design.
I particularly enjoy creating desserts that are both visually striking and delicious. Many of my pastries are shiny, colorful, and carefully finished, and people often tell me they almost feel too beautiful to eat. For me, that balance is the goal—creating something that looks like a piece of art but is also perfectly balanced in flavor and texture.
One of the moments I’m most proud of in my career was receiving a compliment about the quality of my croissants from Sébastien Lagrue, the world champion of chocolate croissants. Coming from someone at that level, it meant a lot to me and felt like a recognition of the years of passion, hard work, and dedication I’ve put into mastering the craft.
What drives me every day is the opportunity to keep creating—developing pastries that are not only technically well executed but also bring people joy through both their beauty and their taste.
So, before we go, how can our readers or others connect or collaborate with you? How can they support you?
People can support my work in many ways. The most direct way is simply by visiting the bakery and enjoying the pastries we make every day. Supporting small businesses and choosing handcrafted products over mass-produced ones makes a big difference.
I’m also always happy to collaborate with local businesses, event planners, cafés, and organizations that are looking for high-quality pastries for events, catering, or wholesale partnerships. Working with other members of the community is something I really enjoy, especially when we can create something unique together.
Beyond that, people can support my work by sharing the bakery with friends, bringing visitors to experience French pastries, or following and engaging with us on social media. Word of mouth and community support are incredibly valuable for small businesses like mine.
Contact Info:
- Website: https://www.violettebakehouse.com
- Instagram: https://www.instagram.com/violettebakehouse
- Facebook: https://www.facebook.com/violettebakehouse
- Other: https://linktr.ee/violettebakehouse
