We caught up with the brilliant and insightful Nishal Thomas a few weeks ago and have shared our conversation below.

Nishal, appreciate you joining us today. Can you take us back in time to the first dollar you earned as a creative – how did it happen? What’s the story?

It all started in the middle of the pandemic when the regular 9-5 wasn’t working out. I had a passion for baking macarons which we decided to manifest into the dream business, I still remember getting the email from a local event planner asking for Christmas macaron boxes for her clients. I was over the moon as she wasn’t an acquaintance. From that first custom request till now, every time I see an email pop up with custom request, I feel a little flutter when I think of how word of mouth has spread the business name, and I couldn’t be more grateful for the wonderful people who help support my business and dream.

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’m Nishal Thomas, owner of Sucrer Patisserie, and I design custom macarons that match the theme of your special event. Before I discovered my passion, I spent the first part of my working life in the architecture/design field. When I realized my passion for baking, I left that world behind to devote myself to bringing a smile to people’s faces and taste buds. Now, I draw on that background as I devote myself to working as an artist in the edible form

Every project is exciting as I create macarons that cohesively elevates the party. As an artist, creating macarons is intensely personal for me through my understanding of design and color. Providing a level of service that resonates with each and every client is paramount in every industry, but even more so when you are a small business owner. Creating a set that looks pretty, taste great and match it with unforgettable service is our intent.

Let’s talk about resilience next – do you have a story you can share with us?

I believe that living life itself is a journey in resilience yet I would have to put starting my business Sucrer Patisserie at the peak of the pandemic and working each day to make this dream grow as my main story in resilience. When my husband and I started this business, we knew we were taking a step into the unknown in terms of business know how.

I took a chance and left the comfort of working under someone in the architecture/design field to venture on my own, which has been the most rewarding experience thus far, both as a small business owner and as a mother. In the first year of business, I feared so much and recognized that I was the only one standing in the way of my success. Like our clients, I am learning to trust myself more and use my design background to create pretty treats that make special events all the more special.

Any insights you can share with us about how you built up your social media presence?

When we started our online presence, it was a couple of months after we started our business. Being so new on the macaron scene meant we were practically unknown save for a few family and friends. Every chance we got, we used social media as an opportunity to grow. We work hard to create both steady and quality content.

The complex part about social media is that they are always evolving. So when different platforms make new tools, it is crucial to learn how to use them, whether it be reels or trending audios and hashtags. For us, we believe it is vital to be proud of our work and try to post each set on our socials regularly. Our biggest recommendation to anyone starting to build their socials would be CONSISTENCY! Consistency with overall aesthetic of your social media, posting times. Anything that lets your clientele know that the post that pops on their feed screams your name.

Contact Info:

• Website: www.sucrer.net
• Instagram: instagram.com/sucrer_patisserie
• Facebook: facebook.com/sucrerllc