We recently connected with Neidy Venegas and have shared our conversation below.

Neidy, appreciate you joining us today. Can you open up about a risk you’ve taken – what it was like taking that risk, why you took the risk and how it turned out?

I’ve been a baker a bit over a decade now. I started as a savory cook and, while I was, bread called to me. It was such alchemy that I had no choice, but to fall in love with it. I moonlighted as a baker in the early, quiet mornings of LA while learning to cook in the evenings. Eventually, my superhuman (haha) energy wore off and I transitioned to a full time baking position.
I’ve had a diverse career. I’ve worked for small and large bakeries. Flashy ones, mom and pop ones and in restaurants too. I’ve been fortunate enough to do bake productions of 300 plus pieces alone and small, petite, fit in your hand cuties too. While I’m grateful for all the hard work I’ve put in for them, this risk I’m taking this year, opening my micro bakery alone, is for me. The biggest risk I’ve taken. I’m doing it all for my son, my family. I believe it’s time for me to showcase what I’ve learned and have fun! Maybe have you see it through my eyes.
I don’t know how it will turn out. All I know is I’m putting everything I got into it. When I don’t know, the universe seems to have way of putting the right people in my path to teach me. Spring brings new life into the world, and my bakery will be a part of that new life. I hope I can enrich the city of Mar Vista and become a staple.

Neidy, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

Well, I’ve always been a creative person. As a kid, I was either outside running around or inside painting/drawing/writing. I kept to myself a lot. Later, I knew I wasn’t interested in going to a four year college. I liked to create things with my hands, and that hasn’t changed. I went to design school and got a degree ( I have yet to pay off) in interior design. When I realized that that involved a lot of office time sitting, I needed to have a more active career. I decided to follow cooking, which ultimately led to baking. I worked from the bottom and have done every part of pastry. While I prefer bread & viennoiserie, I appreciate things like plated desserts, ice cream, chocolate. All of them are a science, really, and it takes a lot of practice to become a master.
I became a mother a couple years ago and I realized going back to a professional kitchen was out of the question. The hours are too long and really when you break it down, the pay isn’t worth the days/nights missed with my son. I realized I was only willing to do that for my own business, rather than someone else’s. I started to do pop ups (@poemsnpastry), but very quickly I realized that also wasn’t sustainable. I was fortunate enough to cross paths with a chef that was looking to turn his space into a co-op of sorts. I jumped on it and now we’re looking to open my micro bakery in the spring.
Through my pop ups I produced a lot of things pastry. Cookies, cakes, pies etc. but laminated items were missing and it’s top three items I like to make. I realized how much I miss standing in front of a sheeter and laminate dough. When my son was born I had decided never to set foot in another kitchen. Sometimes your path gets clearly rolled out for you and for that I’m so grateful.
In the bakery I plan to sell all laminated things that include croissants and variations. I’ll add ingredients I grew up with, like chocolate chip cookies, but with abuelita chocolate and conchas with a mazapán topping. I’ll be combining the years I spent learning from some of the greats and incorporate a bit of my soul in it.
I feel most proud to be betting on me. The idea of being a first time business owner is daunting, at times, but I remind myself that, in my circle, there are so many strong women who are also first time business owners. I admire them and they have all been an inspiration. I’ll be taking a page from their book and, hopefully, I can follow their lead with success of my own.

Is there mission driving your creative journey?

My goal in opening a bakery is to become a staple in the community. I love going to my corner donut/pastry shop. Whenever I move to a new community I try and seek one out that is walking distance. It doesn’t have to be flashy or written about anywhere. Just chugging along producing consistently delicious things. I want to be that to the community.
Being out of options is driving me. I don’t want to go work for anyone else or step foot in another professional kitchen. If I’m going to work myself to the bone, I need to know it’s me creating and growing. I’ve always loved to learn and owning a business seems like an he ultimate way to keep learning, while making a profit. I want to be proud of my tiny corner space. I want to build relationships, community, loyal customers. If I’m being the most honest, my son is driving me. I want to show him that it really doesn’t matter where you come from or how little you have in a bank account, if you put your head down and work, big things can happen.

For you, what’s the most rewarding aspect of being a creative?

The most rewarding thing about being an artist is holding your tangible creation. When I have an idea, I see it first, and work on it ( sometimes too many times) until I can touch it exactly how I envisioned it. It’s a very rewarding feeling. Instant gratification doesn’t compare I prefer to fail in designing food. Often, it teaches you the most. Creation is just that, I think, failing until you don’t. Don’t get me wrong, I like hitting it out of the park too, I’m not an animal, but the best lessons are in the failures.

Contact Info:

• Instagram: @poemsnpastry

Image Credits

@hungryhungryhooker

@emmakcreative