Today we’d like to introduce you to Analisa Ramirez.
Hi Analisa; we’d love for you to start by introducing yourself.
Sweetest Confections started about 8 years ago. I was a hairstylist for 11 years and was learning how to bake alone. I would bring stuff for my co-workers to try out, and soon enough, they started requesting cakes for special occasions. One day a client/old elementary school friend got me into contact with a bakery that was hiring. I decided I needed to take the risk and shoot my shot. I interviewed and got the job! I’ve spent the last 4 years baking professionally, and it’s been so much fun and a great learning experience. My big goal is to have my bakery a brick-and-mortar one day. I was doing markets on the side of working at the bakery and just decided a little over a year ago to give it my all, so I quit my job, and I’ve been working for myself since then. I recently got into a commercial kitchen space where I do wholesale for coffee shops and special customer orders. I still do markets in between all of the other stuff. It’s been a ride! Haha
Would you say it’s been a smooth road, and what are some of the biggest challenges you’ve faced along the way?
My biggest struggle when doing this as a side gig was time. I never had enough of it. I never felt like I gave my all to one thing, either work or my work. I tried my hardest, though. It can be stressful. Finding markets was challenging; I didn’t know where to start, and I had to learn to put myself out there and ask for help and opinions. I also think it’s just hard putting your product out there because we work on it for so long, and we might think it’s great, but the anxiety starts to set in like, “oh man, what if everyone hates what I made??” Or “what if no one wants to buy it?” It’s scary, and I applaud anyone who goes for it and puts their products out there for the world to see.
Appreciate you sharing that. What else should we know about what you do?
I’m a pastry chef. I specialize in macarons, cakes, and really anything sweet! I’m most proud of just knowing that my pastries are part of someone’s special day. The fact that someone wants to order something special from me, I don’t know, makes me proud. I’m pleased to be an owner of a small business, it’s scary at times, but man, I love putting in the work to get things done and make beautiful treats. I believe my attention to detail and stepping out of the box flavor-wise sets me apart from other bakers. Have you ever had a hot Cheeto Macaron? You should try one from Sweetest Confections! Haha
In terms of your work and the industry, what are some changes you expect to see over the next five to ten years?
I hope in the next 5-10 years. I’ll be able to grow into my brick-and-mortar bakery. I can’t wait to have a place where people can hang out. I want to employ some fantastic bakers and have them be creative and make beautiful works of edible art. I also hope to be able to work with the community, charities, animal shelters, and anything in between. Maybe even be able to host baking/decorating classes for kids and adults; that’d be fun.
