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Conversations with Laura Gomez

Today we’d like to introduce you to Laura Gomez. 

Hi Laura, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstories with our readers?
It’s actually a funny story how this journey began. In the middle of 2020 my little sister, Camila, was extremely bored and I was in between jobs. Camila asked me to help her sell baked goods at our local farmer’s market in downtown Ennis as she was saving up for a video game console she wanted. We started off by selling our favorite cookies and cupcakes every Saturday. After a couple weeks or so she noticed that customers were losing interest, therefore she asked me if I still remembered what I had learned at a summer pastry course I attended in Paris, France nearly ten years ago. I got to practicing to refresh my memory and began selling croissants soon after. Thankfully the pastries have been well received by our customers since then! We have experienced steady growth which has led us to a point where we have outgrown our home kitchen and will be moving into our new commercial kitchen in our storefront which will now be named La 57 by Q1 2022. 

Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
It hasn’t been entirely easy but those hardships make us appreciate the good moments even more. One major obstacle was transitioning from small-scale home baking to larger-scale production all while keeping minimal food waste in mind. Having never worked in food service before it was a lot to learn and I’m sure there is more to learn as we switch to operating full time in 2022. 

Can you tell our readers more about what you do and what you think sets you apart from others?
My bakery specializes in viennoiserie which is naturally leavened dough, mainly the croissant and all of the variations of pastry that can be made with it. Though we also have other types of pastry, cookies, and bread. Our coffee is imported from Mexico which is an important detail I was very firm on to stay true to my roots and support Mexican farmers. 

I’m really proud of our best-seller, the almond croissant which is a twice-baked croissant filled with house-made vanilla custard, topped with my version of almond frangipane, slivered almonds, and powdered sugar. It truly is a special treat! But I’m also very proud of other seasonal pastries we make inspired by our surroundings. It’s always fun to be creative and make something new you probably would not expect. For the coffee portion, I’m proud of the Rosa Maria latte inspired by my late grandmother. From what I remember, her signature scent was jasmine therefore I set out to make a drink that gave me that essence. The Rosa Maria latte consists of brown sugar, honey, white chocolate, and a little bit of jasmine making it a unique but delicious drink. 

Perhaps my passion for baking is what sets me apart from others. I’m really focused on making quality baked goods no matter the effort it takes. Croissants are very time and temperature-sensitive so no batch is the same. Learning to recognize cues and acclimating to the changes in order to bring forth a good product is essential to me as a baker. 

What were you like growing up?
Growing up I was a shy and quiet kid. I was a straight-A student that feared public speaking, as any kid would at that age. Back then I was into oil painting, drawing, and reading. I obviously loved baking with my family and learning as many recipes and techniques that I could. I also enjoyed sports even though I was not that good of an athlete. 

Contact Info:

  • Email:
  • Website:
  • Instagram: @la57ennis
  • Facebook: @la57ennis

Image Credits
Laura Macarena Gomez

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