Alright – so today we’ve got the honor of introducing you to Irene Rodriguez Manieri. We think you’ll enjoy our conversation, we’ve shared it below.

Irene, looking forward to hearing all of your stories today. What’s the backstory behind how you came up with the idea for your business?

The idea for Veg on Board really came from a combination of my creative side and always wanting to build something of my own. I wanted the freedom to create and build something that reflected my love of art and my values.of compassion for animals and inclusivity. I noticed that at many celebrations and events, vegan and allergy friendly options were often limited or didn’t have the same presentation or experience as traditional options.
I wanted to change the misconception that vegan food is boring or limited. and show that compassionate choices could still be beautiful, delicious and creative without causing harm to animals. I also saw a need for more inclusive options at events where people with different lifestyles and dietary needs could feel considered instead of left out.

When I decided to start a business, I was actually deciding between cakes and charcuterie boards. I have always loved designing cakes and made them for my kids, family and friends. But at the time charcuterie boards were popular and I noticed there weren’t good vegan options for them, so I researched and sourced high quality artisanal vegan cheeses and ingredients to give clients a better experience at events and celebrations. As Veg on Board grew, my love for cake design kept calling me back. Cakes combine so many things I enjoyed- designing, sculpting, and creating something personal. That naturally led me to now focus on wedding cakes, custom cakes, desserts and grazing tables, but the mission stays the same- providing beautiful, delicious plant based and allergy friendly creations for peoples most special events and celebrations..

I wanted to create options that everyone at events could enjoy together. My creations are vegan, but they can be enjoyed by anyone. Some of my favorite moments of what I do is changing people’s perception of vegan and allergy friendly desserts. Customers often tell me their guests had no idea the cake or desserts were vegan and couldn’t believe something plant based and allergy friendly could taste as good as it looked.

Today I’m grateful that I get to combine the things that I love most: art, compassion for animals, and creating something meaningful for people’s most special moments.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

I’m Irene Rodriguez Manieri, the founder and artist behind Veg on Board. I specialize in vegan wedding cakes, custom cakes, desserts and grazing tables that are thoughtfully designed around each client’s special moments. My goal has always been to show that vegan and allergy friendly options can be just as beautiful, creative, and delicious, and that no one should feel like they have to miss out or be left out during a celebration.

I built Veg on Board from the ground up and chose a different path than the traditional storefront. I create from a licensed commercial kitchen where I’m able to focus on custom orders and one-of-a-kind pieces made specifically for each client.

Keeping Veg on Board custom allows me to maintain the personal connection that means so much to me. I love getting to know the story behind each order- whether it’s a couple’s wedding cake, someone’s important milestone or child’s birthday. Every design is created individually, with many details made by hand to bring that vision to life. For me, the art is in creating something meaningful that reflects the person or event it was made for.

Growing this business has taken years of learning, experimenting and believing in my vision, from creating my first vegan charcuterie boards to designing detailed wedding cakes and custom desserts. I’m proud that Veg on Board represents the things that matter most to me: creativity, compassion for animals, connection with my customers and making celebrations more inclusive.

We’d love to hear a story of resilience from your journey.

Building Veg on Board has been one of the biggest lessons in resilience for me because I chose a path that didn’t really have a clear road map.

When I started I wasn’t opening a traditional storefront or following a business model I had seen before. I had an idea, a passion for vegan food and a belief that there was a need for more compassionate and inclusive options at celebrations, but figuring out how to turn that into an actual business took a lot of learning, determination and patience.

I built Veg on Board one step at a time. I taught myself new techniques, tested recipes, learned the business side, and continued growing even when things didn’t go according to plan. Like many small business owners, I’ve had to wear every hat- artist, baker, marketer, photographer, website designer, bookkeeper, and everything in between.

There have definitely been moments of doubt, but the moments that keep be going are the ones that remind me why I started: a couple trusting me with their wedding cake, a client’s reaction to a cake made just for them, or someone who thought they would have to miss out on a custom cake because of allergies or dietary needs, but finally felt included.

Resilience for me has been learning that growth doesn’t happen in a straight line or as quickly as we hope. Sometimes it’s just continuing to show up even on days you want to throw in the towel. improving, continuing to learn, and believing in something before everyone else sees it.

We often hear about learning lessons – but just as important is unlearning lessons. Have you ever had to unlearn a lesson?

One of the biggest lessons I’ve had to unlearn is that there isn’t only one path to success.

For a long time, I believed creativity wasn’t something I could build a career from. I thought I had to choose the “safe” route, and later as a business owner I also had to unlearn what I thought a food business was supposed to look like.

When I started Veg on Board I didn’t have a storefront, a display case, or the traditional set up most people imagine. I started with an idea and built it one step at a time, creating my own version of what a vegan food business could be.

I’ve learned that doing things differently doesn’t mean you’re doing them wrong. Sometimes the things that make your path different are the exact things that help you create something unique.

For me success isn’t just about growing a business. It’s about creating work that reflects who I am, bringing together my creativity, compassion for animals, and the ability to make people feel included and celebrated.

Contact Info:

• Website: https://www.vegonboard.com
• Instagram: https://www.instagram.com/vegonboard
• Facebook: https://www.facebook.com/vegonboard
• Other: Tik Tok: @vegonboard

Image Credits

All photos were taken by me