Today we’d like to introduce you to Martha Rose Lim
Hi Martha Rose, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I bake all kinds of desserts and pastries— and with that I try to incorporate my Filipino culture. A popular Filipino flavor right now is ube, so I bake with ube all the time. If you don’t know what ube is, now is the time to place an order with us.
My love for baking truly blossomed when I learned how to make the notorious French macarons. I’ve been baking them for almost 10 years and they still give me a hard time. I started baking macarons when I was a junior in high school. I was curious about them and I thought they were so cute. I learned by walking YouTube videos and taught myself through trial and error. My friends encouraged me to start selling macarons in school and they sort of became a staple midday snack. Fast forward to after I graduated college, June 2020, I started attending pop up markets. I sold over a thousand macarons in less than 5 hours at my first market. Then, I started dabbling with making vegan versions of all the things I bake. By doing that, I’ve met so many amazing people.
The past two years with Martha’s Macarons has been a little stagnant because I’ve moved in and out of Texas in a span of a year. Now that I’ve been back almost a year, I’m slowly getting back into the gears of consistently working on my small business.
I’ve also fallen in love with creating cakes worthy of being a part of people’s life celebrations.
There’s a lot to look forward to. I want to own my food truck then eventually a brick and mortar bakery cafe. For now, I’m excited to continue learning and growing.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
The biggest challenge has been staying consistent, especially with social media. I feel like to be be really successful, other than having good product, you have to be on top of posting content.
As you know, we’re big fans of Martha’s Macarons . For our readers who might not be as familiar what can you tell them about the brand?
I specialize in macarons, cakes, and ube desserts/pastries. I’m proud and love sharing authentic ube flavors in my craft. I make everything ube using homemade ube halaya or ube jam. By doing that, you get to experience what ube is instead of just using ube extracts. My personal opinion is only using ube extracts in ube desserts/pastries is doing disservice to those who will be eating them—you really need to add the ube halaya in there.
I think having vegan versions of all the classic things I make is what sets me apart from all the other amazing local small-batch bakers in San Antonio. I love seeing people excited when they find out they can still eat my dessert even with a dietary-restriction.
We’d be interested to hear your thoughts on luck and what role, if any, you feel it’s played for you?
So far, no luck yet. Just a lot of hard work and trial and error.
Contact Info:
- Instagram: https://www.instagram.com/marthas.macarons?igsh=MXZoNnY5djUyOG1ybw==
- Facebook: https://www.facebook.com/share/M1wNTtJ2Cgcv2Xt7/?mibextid=LQQJ4d
