Today we’d like to introduce you to Karla Benitez
Hi Karla , 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?
Pastry has always been a part of my life. My aunts own a small cake shop in Mexico, and every summer we would go visit, I would help them which was my ideal form of fun. This passion continued as I grew up but I never considered it to be an option for a career. Therefore, I went to college and studied Journalism and Film at The University of Texas at Austin. During my junior year I decided that I wanted to go to culinary school in the hopes to one day open my own pastry shop. I finished university, then made my way to Ottawa, Ontario, Canada where I studied French pastry at Le Cordon Bleu. Here I quickly fell in love with the art of French pastry and I quickly realized that I made the right decision. My time in Canada turned out to be some of the most cherished memories I keep. After I graduated, I got a job at Fairmont, Austin as a pastry cook. During my time here, I learned how to work with large volumes, setting up brunch buffets, creating new menu items, and how to be a leader. I worked here for 4 years and during this time I got promoted to chef de partie, then to Sous Chef. Eventually I felt that it was time to take the plunge and start my own business. So here I am taking a chance on myself with Lyoness Pastry Boutique.
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?
Starting a business has not been a smooth road. It has been a difficult journey that I am still on but one that I am happy to be on. The hardest part for me is advertising my business to have consistent orders. I have learned a lot about myself in the process, and I am learning to believe in myself even in the hard moments. The one thing I am very proud of is my passion and skill as a pastry chef. During culinary school, I learned and saw a deep love for pastry and that is something that transcends in my work. I take great care for flavor and design, only using high quality ingredients.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
I started Lyoness Pastry Boutique about a year ago from my home. I specialize in custom bespoke cakes and chunky cookies. All of my creations are made with the highest quality ingredients such as European butter and chocolate. My cakes are all customized and ensure that they do not just look pretty but also taste delicious. When I build my cakes I make sure every layer is even, moist, and filled a unique filling such as whipped mascarpones, blackberry jam, lemon curd, or cream cheese frosting etc. What I really want is for your readers to resonate with my brand and know that when they order a dessert from Lyoness Pastry Boutique, they will be so happy and excited.
Is there a quality that you most attribute to your success?
Consistency is the most important factor in the success of Lyoness Pastry Boutique. I want for my customers to know that every time they place an order with me they will be satisfied every single time. I take great pride in my work and really aspire to make my customers happy.
Pricing:
- Cakes range from $65-$135
- Cookies are $5
Contact Info:
- Instagram: https://Lyoness.pastry
Image Credits
I took all of these pictures. Karla Benitez
