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

Jessica , appreciate you joining us today. 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?

In spring 2020 during the COVID pandemic, I was at home without a job, so I decided to keep busy by baking. I whipped up all my favorite desserts like German Chocolate Cake, Cheesecake, Flans, and Tres Leches. I enjoyed baking so much that I splurged on my first Kitchen Aid mixer. I started experimenting with different recipes and taking on new challenges such as making sourdough bread. I baked so much that my family couldn’t possibly eat it all, so I began sharing with friends and family. Soon, friends began requesting sourdough loaves from me, prompting me to create a menu featuring various types of sourdough bread along with cookies and other baked goods. I began making weekly trips to Boston, where most of my friends resided, delivering my freshly baked goods to them. Additionally, I managed to secure a spot for my products in a small coffee shop located in Central Falls, RI.

In January 2021, following a major Christmas order, I made the decision to seek mentorship and locate a commissary kitchen to formalize my business. After some searching, I discovered a non-profit in Warren, RI, called Hope & Main, which happens to be the first food business incubator in Rhode Island. Upon stepping foot in this space, I immediately felt at home. I enrolled in a 6-week cohort training program before officially becoming a member. Through their comprehensive program, I received guidance in choosing the right products to launch, as well as support in establishing my company and obtaining all the necessary licenses. In June 2021, I had officially launched my bakery business as Mariela’s Sweets, named after my daughter, specializing exclusively in French Macarons. Initially, I introduced them at local markets across Rhode Island and Massachusetts, while also catering macaron Towers and favors for weddings and other festive occasions.

Fast forward to today, Mariela’s Sweets operates from its dedicated commercial kitchen in Pawtucket, RI. While we continue to be present at local markets on weekends and special occasions, our French macarons are now sold in numerous specialty stores throughout Rhode Island and Massachusetts. Evolving with each passing day, our wedding and event services have expanded into full dessert tables.

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.

I am Jessica Schumann, the proud founder and owner of Mariela’s Sweets, a dessert bakery situated in Pawtucket, Rhode Island.

Growing up in Guatemala, I always admired how my parents built their businesses, and I enjoyed learning how my grandparents did the same. I always knew I would have my business someday; I just didn’t know what it would be.
Baking has been my passion since I was a little girl, and one of my fondest childhood memories revolves around baking Christmas cookies with my family. I remember packing them in beautiful Christmas boxes, eagerly watching as my parents shared our homemade treats with loved ones each year. Besides cookies, my mom was the mastermind behind all our birthday cakes. Her creativity knew no bounds as she brought our dream cakes to life in the most delightful ways.

When I turned 21, I relocated to Boston, Massachusetts to pursue my graduate studies. I successfully earned an MBA from Suffolk University and a MS in Marketing Management from Boston University. In 2016, I moved to Rhode Island following my marriage, and my daughter Mariela was born in 2017. By the end of 2020, I found myself navigating a divorce and adjusting to life as a single mother, facing the challenge of supporting both myself and my daughter independently. Even though times were tough, I rediscovered my passion of baking during this time, and saw it as a chance to kickstart my own business. Fueled by both determination and necessity, I dove into the world of entrepreneurship, fully dedicated to making my venture thrive.

I wholeheartedly believe in the quality of my products, sourced from the finest ingredients, and the love and dedication I pour into the baking process. With the invaluable guidance of Hope & Main, a food business incubator, I made the strategic decision to launch my company focusing on a single product: French Macarons. I aimed to specialize in creating top-tier desserts, using premium ingredients, and whenever possible, sourcing locally. My very first taste of macarons was during my first visit to France in 2013.Despite their growing popularity, I noticed that these delicate treats weren’t as readily available as some other desserts. Recognizing this gap in the market, I saw an opportunity to introduce a specialized product that not only stood out but also catered to those seeking gluten-free dessert options.

Over the past two and a half years, I’ve been actively participating in numerous local markets and events across Rhode Island and Massachusetts, directly connecting with consumers to showcase my products. Additionally, I’ve invested resources into developing event catering options, which I’ve promoted at various wedding expos. Through dedicated effort, I’ve curated six distinct macaron collections, each featuring six unique flavors, which are now available for purchase in specialty stores throughout Rhode Island and Massachusetts.

A year ago, I made the exciting move to my very own commercial kitchen in Pawtucket, RI. This milestone has been incredibly fulfilling, granting me the space to expand production capacity and bake a wider array of desserts. With this new space, I can now offer an extensive range of desserts tailored for special occasions, parties, events, and weddings.

Any advice for growing your clientele? What’s been most effective for you?

My most successful approach has been to maximize our visibility through various channels. Firstly, I ensure our presence at local markets, community events, and wholesale events, prioritizing the opportunity to showcase our products to a wide audience.

To boost our event catering services, I actively participate in wedding expos across Rhode Island and Massachusetts. Additionally, I maintain business profiles on platforms like Zola, The Knot and WeddingWire.

Moreover, we’ve established a strong online presence by regularly updating Mariela’s Sweets website and social media platforms. By sharing our baking processes and introducing new products, we engage with our audience effectively.

I grab every chance to forge new connections with potential customers and fellow vendors in the food and event industries. These connections have proven invaluable, leading to features in magazines, opportunities to share our story, and even a resent appearance on local television food segment.

Does your business have multiple or supplementary revenue streams (like a ATM machine at a barbershop, etc)?

Mariela’s Sweets operates through three distinct revenue channels. Firstly, we engage directly with consumers at local markets, offering our delicious treats for sale. Secondly, we provide catering services and fulfill custom orders for various events, including birthday parties, showers, and weddings. Additionally, we provide dessert catering and custom dessert gifts for corporate events. Lastly, we distribute our prepackaged macaron boxes to specialty stores, catering to wholesale demands.

Contact Info:

• Website: www.marielassweets.com
• Instagram: https://www.instagram.com/marielassweets
• Facebook: https://www.facebook.com/marielassweetss

Image Credits
Macaron Towers by Jacquelina Paiva All other images by Elizabeth Succart – Madilacie Photography