We recently connected with Analisa Ramirez and have shared our conversation below.

Hi Analisa, thanks for joining us today. We’d love to hear the backstory behind a risk you’ve taken – whether big or small, walk us through what it was like and how it ultimately turned out.

I think the biggest risk I’ve ever taken was being self employed. I worked for a local bakery for around 3 years and knew I wanted to eventually do my own thing, I’ve had a vision for a food truck swirling around in my head for the past few years that I’d like to still see happen.
I had been playing with the idea of quitting the bakery, but would talk myself out of it mainly due to fear. What happens if I don’t make enough money for bills? What if no one likes what I’m making? What do I do if I can’t get this business off the ground? These were questions I was constantly stressing myself out about. It wasn’t until a friend questioned me “ok but what if this DOES all work out and people love what you’re making??” Its such a simple question but it made me really shift my way of thinking and then I realized if I didn’t take this risk then I’d always be working for someone else just wishing I was doing my own thing.
So, I put my two weeks in and by the beginning of July 2021 I started my journey of being self-employed. It has been one of the most scary things I’ve done, but it’s also been so rewarding. Now going on almost 2 years of self employment I can absolutely say it’s been the best decision I’ve made.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

My name is Analisa, I am a pastry chef and owner of Sweetest Confections Bakeshop. I was a hairdresser making baked goods on my off time for my co-workers and that’s basically how I got my start into baking. My co-workers were my first customers, ordering cakes for their families celebrations and it just kind of turned into customers ordering from me as well and before I knew it I was doing a whole little side business. Not long after that I told my boyfriend at the time I wanted to pursue having a bakery and he was super supportive of it. I ended up getting into a bakery a few years later and after about 3 years working there I decided it was time to branch out and do my own thing.
Sweetest Confections specializes in macarons but I love making all kinds of treats. I love doing custom cake orders for any kind of event, being apart of peoples special days is my favorite part of this whole experience. I like to experiment with flavors, trying to make stuff that you just can’t get anywhere in town.
I’m most proud of the product that I put out, everything that’ is made is made with so much love and care. Attention to detail is important to me, I strive to not only make great tasting treats but something that is a work of art as well.

Can you tell us about a time you’ve had to pivot?

So July of 2022 I had an opportunity to get into a commercial kitchen space, which meant I could take on wholesale accounts and more business etc. I took the opportunity. Working from home to this felt like I was making the right moves, after a few months things started to take a turn. I ended up having to leave that kitchen and go back to baking at home, it was devastating, I felt like a failure. After some tears and alot of reflection I realized that this was probably for the best. I was still able do what I was doing before and when another opportunity shows itself I now have a better knowledge of how I should go about things and to speak up when I have a problem with something or someone instead of just being compliant.

Looking back, are there any resources you wish you knew about earlier in your creative journey?

I wish I knew about the womens small business center earlier in this journey, they were able to help answer alot of questions I had and provide even more resources for me and my business.    

Contact Info:

• Instagram: @sweetestconfectionstx