We recently connected with Jenefer Stevens-michelsen and have shared our conversation below.

JENEFER, thanks for joining us, excited to have you contributing your stories and insights. Coming up with the idea is so exciting, but then comes the hard part – executing. Too often the media ignores the execution part and goes from idea to success, skipping over the nitty, gritty details of executing in the early days. We think that’s a disservice both to the entrepreneurs who built something amazing as well as the public who isn’t getting a realistic picture of what it takes to succeed. So, we’d really appreciate if you could open up about your execution story – how did you go from idea to execution?

I started working in restaurants, making pastries, cakes, quiches, or whatever they needed.
Although I loved working with them I knew I had more to offer.
I wanted to make my own creations, explore materials and ingredients. Basicaly, I wanted to play!
So I decided to start my own bussiness and quit the restaurant jobs I had.
Little did I know that 2 months after quitting COVID was going to hit and left me without work. Non the less
that time gave me the opportunity to explore, so when COVID ended I was ready to sell.
I started at a very small Farmer’s Market in Buda, Texas. This little market started to grow and I started to
have regular clients which I enjoy chatting with them. They became friends!
Then, I decided to expand a little with a bigger market and with customed orders.
So far it has been a great experience.

JENEFER, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I am an Art Restorer and here is where my journey began. Art has always played a leading role in my life and Art Restoration put me face to face with some of the most magnificent art pieces in the world, but life took me on a different path.

Traveling is how I found out about how much I enjoyed baking and exploring new flavours in the world.
So I decided to mix my Art studies with food, I joined the Cordon Bleu and certified myself as a Pastry Chef. Here I found my call in life. I enjoy every minute I am in the kitchen, it is my favorite space on Earth. Time flies when I am working!

For years I have been making cakes and pastries, and have learned to love details and to explore new materials. This is something I can trace back to my years as an Art Restorer.

I am always open to stay up date with the trends as well as embracing the classic ones. I like working on multiple techniques. All my cakes and pastries are made from scratch and all flowers are handmade by me.

I have worked in Mexico, London and United States. This has opened my mind to new flavor combinations and techniques.

I do research on every order trying to make unique pieces to satify my clients.

Not all is based in presentation! I take equal care for both tastes and looks.

What’s a lesson you had to unlearn and what’s the backstory?

Well, well, well, the most important lesson I have been taught is to listen to my customers.
It is extremely important for me to listen to their feedback, it is where I learn if I am heading on the right direction.
It is where I learn and try to solve problems, to improve!

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

Back on the time I was working in the restaurant area I had to do what my boss liked, I did not have an opportunuty to create so moving on my own gave me a push to make my own creations, take my time and do my best.

Contact Info:

• Website: https://thepastryzonetx.com
• Instagram: thepastryzonetx
• Facebook: thepastryzonetx

Image Credits

These cakes are an example of the sugar flowers I make, and of how different techniques can be used.