We’re excited to introduce you to the always interesting and insightful Diane Mejia. We hope you’ll enjoy our conversation with Diane below.

Diane, appreciate you joining us today. So let’s jump to your mission – what’s the backstory behind how you developed the mission that drives your brand?

During my academic time at The French Pastry School, I learned that I had celiac disease. I felt devastated because the world turned upside down at that moment, however, my instructors supported me during this time and gave me the resources on how to manage this disease. I learned the ins and outs of baking with different flours and eventually started working with vegan ingredients as well. While that happened, my best friend, Amy, who was also celiac, was diagnosed with colon cancer. I wanted to support her, so I started making gluten free and vegan goods. Eventually, I started a business and sold my goods at farmers markets and pop-ups around the city.

When Amy passed away, I wanted to keep her memory going, so I solidified my mission treating all of my customers just like I treated Amy.

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

Baking was always an escape from reality, so I decided to go to pastry school at The French Pastry School in Chicago. From there, I discovered that I was celiac, so I studied alternative baking with different type of flours, I also had a few health scares on top being celiac, so I switched up my diet and became a vegan. After I graduated, I started selling my products at pop-up events and farmers markets. I eventually moved into a wholesale space and that expanded my brand to stores, health conscious chains and corporate offices. I finally opened up a retail space and can now sell my products to everyone.

At my bakery, I sell: custom cakes, cupcakes, donuts, muffins, mini cheesecakes, mini pies, flax bread, and pizza crusts. I sell all of that in my retail space in addition to hot food such as quiche, nachos, soup, sandwiches and salads.

All of my products are nut-free, gluten-free and vegan. Some products are soy free as well. I work with clients who have severe dietary restrictions, so I can customize it to their tastes. Some of the clients buy our products to try with their family and friends and they can’t tell the difference compared to regular cakes.

The main thing that sets me apart from other bakeries is that I represent minority and women owned businesses around the city. I support them by creating a space to sell their products. That’s how I started and I want to extend that support to others.

What do you think helped you build your reputation within your market?

Word of mouth, doing a lot of pop-up events, customer service, and the fact that we are allergy friendly.

What’s been the best source of new clients for you?

Pop-ups and Instagram. My client are loyal and they definitely help spread the word.

Contact Info:

• Website: https://www.mindfulbaking.net/
• Instagram: https://www.instagram.com/mindfulbaking/
• Facebook: https://www.facebook.com/mindfulbaking/