We caught up with the brilliant and insightful Valery Jean-Bart a few weeks ago and have shared our conversation below.

Valery, thanks for joining us, excited to have you contributing your stories and insights. Risk taking is something we’re really interested in and we’d love to hear the story of a risk you’ve taken.

My mother was told not to have me due to hypertension issues but she took a risk almost 44 years ago. I’m a product of risk and it’s embedded in my DNA. In 2012, I took a risk to start Val’s Cheesecakes and never looked back.

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

In June of 2008, my mom came from Haiti to visit me for a couple of weeks. During her stay, I noticed her breathing was not quite right as she took more time to climb a small number of stairs. Upon taking her to the hospital, my mom was diagnosed with Stage 4 Terminal Breast Cancer and given 6 months to live.

Being with her at every doctor appointment, I made sure that my mother was only made aware that she had a chronic cancer disease for which she had to get continuous treatment. I made sure that she never heard the word “TERMINAL”. I believe and know that by my mother not hearing the word “TERMINAL” and the help of modern medicine right here in Dallas as well as the care I provided to her, she lived past 4 years which totally went against the initial prognosis given to us in June of 2008.

Each Sunday, during those 4 years, was a ritual for us to bake and try desserts. She would finish her desserts sometimes before touching the main course I would fix for her. She would stay at the house and we’d spend the whole week discussing what kind of cake we would be trying on Sunday. This went on for four years through countless cheesecakes until her passing in August of 2012.
After her passing, I wrote a letter to the owner of Oddfellows (Matt Spillers) in Bishop Arts and after tasting the many cheesecakes I brought for him, he decided to carry the cheesecakes at two of his establishments. From that point, I decided to start a business by selling our cheesecakes to other restaurant establishments. After 2 years of moonlighting as a baker after my civil engineering day job in the kitchen of St Paul United Methodist church, I decided to open a storefront located at 3906 Maple Avenue which is now our first location called THE SHACK.

From the colors seen at THE SHACK & now at THE SHOP, the recipes and overall vibe, this story and journey are daily tributes to my mom, Marie Jose Labossiere, who was a phenomenal, strong and smart business woman. I hope to be at least half of what this woman meant to me in terms of perseverance, guts and sweet disposition.

How about pivoting – can you share the story of a time you’ve had to pivot?

I had to pivot right now by going back to civil engineering to support my passion as an engineer but also my business by coming off the payroll.

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

We weathered COVID but I think the aftermath of COVID is more critical with the change in work ethics, technology and the work revolution. WE maintained our business through and that is no laughing matter.

Contact Info:

• Website: i[email protected]
• Instagram: valscheesecakes
• Facebook: @valscheesecakes
• Twitter: @valscheesecakes

Image Credits
I certify that I am the owner of those pics.