We caught up with the brilliant and insightful Breanna Ortiz a few weeks ago and have shared our conversation below.

Breanna, appreciate you joining us today. Can you share a story with us from back when you were an intern or apprentice? Maybe it’s a story that illustrates an important lesson you learned or maybe it’s a just a story that makes you laugh (or cry)? Looking back at internships and apprenticeships can be interesting, because there is so much variety in people’s experiences – and often those experiences inform our own leadership style.

My first internship was at The Broadmoor in Colorado Springs, right after culinary school. At just 19 years old, I was thrust into the world of high-end dining at one of the most prestigious resorts in the state—perhaps even the finest on this side of the Mississippi. This experience truly ignited my passion for pastry.

One particularly memorable event was when Lexus rented out the entire resort for an astonishing $23 million. I was near the end of my internship, and on the morning of the event, my old beater car refused to start. I had to call out, but instead of leaving me behind, my chef sent another pastry chef to pick me up, ensuring I didn’t miss out on this incredible opportunity.

The event was the unveiling of several concept cars, and it was my first chance to lead a team in creating a plated dessert. The weekend was filled with luxury, and on the first day, we prepared an array of exquisite pastries. This included my first experience in leading a team to plate desserts for a large-scale banquet. It was nerve-wracking but thrilling to see my ideas come to life and be enjoyed by so many.

The outdoor event was another highlight, where we served fresh Palisade peaches over ice cream. The executive chef gathered us before the event and shared a beautiful story about how the peaches were grown. He described how the mist from the Mesa gently brushes the peaches every day, giving them their exceptional sweetness. We shared this story with guests as we served their desserts, adding a personal and enchanting touch to their dining experience.

The setting was nothing short of magical, with violinists playing on beautifully lit platforms, enhancing the ambiance. This entire experience taught me that we’re not just serving food—we’re creating memorable experiences that guests will cherish. This realization has profoundly influenced how I approach events and storytelling in my own business. It’s about more than just the dish; it’s about crafting an experience that leaves a lasting impression.

Looking back, the lesson I learned at The Broadmoor has stayed with me: always go the extra mile to create an unforgettable experience. Whether it’s through the meticulous preparation of ingredients or sharing the unique stories behind them, it’s these details that make a difference. This philosophy has become a cornerstone of my approach, ensuring that every event I cater is not just a meal, but a cherished memory

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

My love for this industry began when I was a little girl, spending Christmas at my Nana’s house in the mountains. We would bake an array of Christmas cookies for the whole family, and those cherished moments sparked my passion for baking. This passion grew as I did, eventually leading me to hold bake sales in high school to fund my culinary school education. I graduated from culinary school in 2017 and had the privilege of working at The Broadmoor and under Chef David Bondarchuck, who has been featured on the Food Network and had his own show on the Denver news.

Throughout my career, I’ve worked at various bakeries and restaurants, learning invaluable lessons from each experience. These experiences have shaped my own business, the Sangre De Cristo Baking Company . We offer a diverse range of baked goods, from custom cakes to cookies and brownies. As a cake artist, I specialize in creating beautiful wedding cakes and custom cakes for special events, pouring my heart into every detail to ensure each cake is more than just a dessert—it’s an experience that resonates emotionally with my clients.

In addition to cakes, we offer an assortment of cookies, brownies, and custom sugar cookies. Our baked goods are available in a store in Cañon City (kaleidoscope inspiration), and we are continually looking to expand our reach. With my culinary background, I also provide catering services. One memorable event was a Mother’s Day brunch at the exquisite Courtyard Country Inn in Westcliffe, Colorado, where we featured a buffet and a live action station with flambéed Bananas Foster French toast and Crêpe Suzette, creating a spectacular experience for our guests.

What sets us apart is our dedication to creating memorable experiences. I believe in having one-on-one sessions with my clients to understand the details they want to convey through their baked goods. Whether it’s a cake with edible photos that tell a story, or a custom-designed cookie, my goal is to make each order a unique and cherished memory. One particularly emotional cake was for a grandmother’s birthday, featuring pictures from her life. The heartfelt reaction from the family reminded me why I love what I do.

Our commitment to quality extends to sourcing unique and local ingredients whenever possible. I am most proud of the support and reciprocation we receive from our community. We regularly donate baked goods to students in lower-income areas, especially during the holidays, so they can enjoy decorating cookies. Additionally, I am passionate about mentoring other small business owners and helping to establish resources for small businesses in rural areas, working tirelessly to help our communities grow.

In essence, I am here not just to make cakes, cookies, or cater events—I am here to create unforgettable experiences that bring joy and connection to people’s lives. My culinary journey and dedication to my craft are the foundations of the Sangre De Cristo Baking Company, and I am excited to share my passion with you

Have you ever had to pivot?

I began my business in the San Luis Valley in 2020 at the beginning of the pandemic. What a challenging time and place to start, right? Despite the difficulties, our business thrived. However, in 2022, we had to make an unexpected move to Canon City, Colorado. At this point, I realized it was time to completely pivot my business and take it to where I always envisioned it should be.

Initially, we were called All Brees Cakes, offering a variety of baked goods. However, most people thought we only made cakes due to our name. We had a website and all our branding centered around “All Brees Cakes” (ABCs, if you will). The move to Canon City presented the perfect opportunity for a complete rebrand to The Sangre De Cristo Baking Company . I felt this name better conveyed that we offered a diverse range of baked goods.

With the rebrand, we revamped our website and menu offerings. This marked our entry into the broader culinary side of our business, including catering and brunch experiences. We also started marketing our products to other businesses, which led to partnerships with local stores like Kaleidoscope Inspiration in Canon City That we are still in today . While not all partnerships were successful, we learned valuable lessons from each attempt.

Pivoting from a primarily cake-focused business to a full-blown bakery offering custom baked goods significantly boosted our revenue and resources. We became more involved with the community, helping us make important connections. Our menu expanded to focus on custom goods, cookies, and brownies. Our cookies, made using a New York Levain-style recipe I spent years developing, became a cornerstone of our offerings. These products provided a steady stream of revenue in the stores we are in .

Recently, in July, we had to move again, and now we are located in Leadville, Colorado. Thanks to the foundational pivot we made in 2022, it has been much easier to relocate and offer our products to a new community

How did you put together the initial capital you needed to start your business?

When I began my business in 2020, my father-in-law connected me with a community leader named Dee Espinoza in La Jara, Colorado. Dee, a successful business owner herself, introduced me to the First Southwest Community Fund, which became instrumental in helping me secure the initial funding. This community fund, affiliated with First Southwest Bank, offers free educational workshops for business owners in the San Luis Valley. By completing these workshops in the spring and fall, participants can qualify for grants. This grant provided me with the seed money needed to start my business.

Over the past four years, I have continued working with the First Southwest Community Fund, benefiting greatly from their educational programs and support. In 2020, through their workshops, I was introduced to Start Up Colorado. As part of their founder competition, I developed a subscription-based cookie decorating kit designed as an educational tool for families and educators. This initiative earned me additional grant money, helping to grow this side of my business.

In 2021, I was introduced to the Rocky Mountain MicroFinance Institute (RMMFI). They hosted a Business Launch Boot Camp in the San Luis Valley, providing the foundational knowledge necessary to run a business effectively. Completing this program also came with grant opportunities, further bolstering my business. In 2024, I participated in another RMMFI program that provided seed money to expand our second business, a cookie and brownie company that ships products nationwide.

At the end of 2023, I received a generous $15,000 grant from the First Southwest Community Fund. This grant allowed us to purchase a trailer, which we are currently converting into a mobile bakery. Additionally, I have worked with the Office of Economic Development and International Trade (OEDIT) in Colorado, securing further grants.

The key to funding my business has been thorough research into available resources and grants in Colorado. By leveraging these opportunities and sharing my knowledge with other business owners, I have been able to secure the necessary funding to grow my business. I am currently in the process of applying for microloans through RMMFI to further support our business expansion.

Contact Info:

• Website: https://sangredecristobakingco.com/
• Instagram: https://www.instagram.com/sangredecristo_bakingco/
• Facebook: https://www.facebook.com/sangredecristobakingco