Today we’d like to introduce you to Stacy Kou.
Hi Stacy, thanks for joining us today. We’d love for you to start by introducing yourself.
I moved from Taipei, Taiwan, to Austin in 2011 and started a new life without my beloved family around. It was one of the toughest things I’ve ever done. I started cooking and baking because I missed home.
In 2022, I had my first pop-up at Broth & Basil. The owners were so kind and generous, offering me the space and support I needed. After a while, I moved my pop-ups to Cork and Screw in East Austin, where I stayed until the summer of 2023. After that, I continued meeting my customers in different parking lots for my weekly orders.
In 2024, my friend Chef Joseph invited me to do weekly pickups at his food trailer. We even collaborated on pastry boxes a few times, bringing Mexican and Taiwanese elements together in the most delicious way. I learned so much from him, and we’re still close friends even though things have changed for him since then.
In November 2024, I became a widow with three kids, and baking wasn’t optional anymore. The only option I had was to push harder. I kept creating beautiful weekly pastry boxes, no matter how crazy life got.
In October 2025, I had the chance to do a few pickups and pop-ups at Lau Lau Coffee. It was another experience I’m grateful for, but I needed a more stable way to run my baking business.
In December 2025, I visited Choo Sando for the first time to get some sushi, without knowing that trip would change my baking business. Chef Choo is one of the kindest and most humble people I’ve ever met. After a few conversations and sharing my pastries with him and his family, he announced that I was part of the Choo family. My pastries had finally found a forever home.
Now I do weekly pickups at Choo Sando on Saturday mornings. Chef Choo taught me that consistency is key, and I’ve been growing slowly and steadily thanks to the support of my customers.
My baking inspiration comes from the food I miss from Taiwan, my trips to Italy, or simply whatever I’m craving. After four years in the baking business, I believe that no matter what the trend is, staying true to yourself and being consistent are what matter most.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Not having my own shop was a challenge for pickup options. That’s why I’m deeply grateful to become part of the Choo family now and have a permanent pickup spot at Choo Sando.
And of course, being a single mom of three with no help is scary af.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I’m a self taught home baker born and raised in Taiwan and now a proud Texan. My baking inspiration is from the food I miss from Taiwan, my craving and my trip to Italy. I get bored being stuck making the same thing, and that’s why I don’t have a set menu. Instead, each week I create a different pastry box with 3 sweet items and 1 savory pastry. I like to play with flavors, textures and add contrast in my pastries.
Is there a quality that you most attribute to your success?
Be myself.
Contact Info:
- Instagram: The Interrupted Baker
