Today we’d like to introduce you to Samantha Ybarra.
Samantha, can you briefly walk us through your story – how you started and how you got to where you are today.
I have always been drawn to baking and being in the kitchen. When I’m in the kitchen, I’m in my element; it’s very therapeutic for me. My first pastry position was at La Madeleine Cafe. I wasn’t prepared for an interview at all, I was actually there having lunch with my sister and friend and her dad was a manager. I had mentioned that I was looking for work and he had me fill out an application, conducted a very short interview and hired me on spot. I had no experience, other than being in my own home, but he took a chance on me and I am very grateful. While there, I had gotten hands-on training on presentation and time management. Since then, I have worked only in bakeries, including Carlo’s Bake Shop here in Dallas. I was also hired on spot there and I learned so much in my years working for The Cake Boss. What I obtained the most was in management and customer service, working with high-end clientele. I got to meet so many amazing people, do so many amazing things and everyone there and those moments will always have a special place in my heart. Their faith in me reassured that I was on the right path and pushed me to pursue my dream of being a professional baker and pastry chef. Both of those positions are major contributing factors to the core of my foundation today.
Has it been a smooth road?
Well, nothing that’s really worth it will come easy, right? I have definitely put in my share of early mornings, late nights, some nights where I don’t sleep, and somewhere I don’t even see the sun because I’m working. A few weeks after I launched my business in September of 2018, I actually found out I was pregnant with my first child. That pushed me even more to keep going and I worked up until a week before my due date and I was back at it not even a month after giving birth. My main obstacle now is balancing being a stay-at-home mom and running my business. Educating customers to my sales process is a big hurdle, it’s tough turning down orders but realistically, I have to leverage time I need to acquire the inventory and scheduling baking times. Although rough, I wouldn’t trade it for anything in this world. Everything I do now is all for my baby girl, maybe one day she’ll want to follow in her mom’s footsteps.
We’d love to hear more about your business.
I own a cottage bakery, meaning I work out of my home; I am self-taught, making cakes, pies, cookies, tarts, cupcakes, you name it! My specialty and favorite to do is decorate cakes and piping. I have always been a fan of calligraphy and lettering and I believe the piping on a cake can really make or break the final outcome. But, surprisingly, most of my business comes from decorated sugar cookies. Those require a whole other level of skill but I am always up for a challenge and I get excited when people come to me with crazy designs. One thing that always makes me feel so good and proud is when I receive an email and people think that I am an actual bakery with a staff and everything and are surprised when I say it’s only me. That tells me that my work is up to par with my visions and that although I do work from my own kitchen, I remain at a professional level. What sets me apart from others is that my passion isn’t all for profit. I actually set a small percentage of each earning aside to be able to donate to schools and culinary programs to help the next generation achieve their dreams, as well.
Is our city a good place to do what you do?
I love DFW because it is filled with so many amazing people and is really powered by entrepreneurship and FOOD! Texans love to eat, try new things and we love our farmer’s markets so it’s definitely a great place to get your name out there.
Pricing:
- Decorated sugar cookies are sold by the dozen only, starting at $38.50
- Standard design 9″ cakes to feed 10-12 people for $45, add a tag for a personal message for an extra $4
- Cake sampler box with my most popular flavors is $15
- Chocolate covered strawberries start at $20 a dozen
Contact Info:
- Email: yellowrosespastry@gmail.com
- Instagram: yellowrosespatisserie
- Facebook: yellowrosespastry
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