Today we’d like to introduce you to Alissa Olmos.
Hi Alissa, we’d love for you to start by introducing yourself.
I’ve worked in the restaurant industry for over 15 years. Starting off in front-of-the-house positions, I found that my true passion was in the back of the house. I have always loved being in the kitchen ever since I was little. Watching and helping my grandmother prepare meals were some of my favorite memories. Fast forward to now. My wife owns her own food business located inside of a bazaar in Garland. She only uses her space 3 days out of the week. Thinking of more ways to utilize her kitchen, I realized that in this primarily Hispanic bazaar, no one sold pan dulce (Mexican pastries). Seeing the need for a product, I took this as an opportunity to start something of my own. Our little panadería has taken off, and I’m proud of what we’ve accomplished so far in six months.
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?
Anxiety and imposter syndrome are some things that I deal with on a daily basis. Being a business owner was never something I thought I could be due to my introverted personality but doing something I’m passionate about is slowly breaking down barriers that I’ve built around myself.
Thanks for sharing that. So, maybe next, you can tell us a bit more about your business.
We specialize in Mexican-inspired baked goods. I run Colibrí Panadería along with my wife, Michelle. We are proud to be a women, Mexican, and queer-owned small business. As a third-generation Mexican American, I felt as though I was losing connection to my heritage. Being passionate about baking, I thought, how could I connect the two? This is how the idea of Colibrí Panadería was born. We want to change the previous mindset that people may have about pan dulce, that it should be cheap because that’s how it’s always been. Something I learned very quickly about starting this business is that pan dulce takes a lot of time, care, and love to make just like any other baked good. As a mentor recently told me, “Simply because it’s Mexican doesn’t mean it’s necessarily less expensive or easier to produce.” We want our customers to feel good knowing that they are paying for a high-quality, artisan product. We also like to experiment with flavors you might not expect to find at regular panaderías, such as ube, pandan, and coconut.
What were you like growing up?
Growing up, I was an introvert. I loved reading, learning, animals, and food. The very first book I remember checking out of the library was an encyclopedia! My teacher and family got a kick out of that. Not much has changed about me since then.
Contact Info:
- Instagram: https://www.instagram.com/colibripanaderiatx/
- Facebook: https://www.facebook.com/profile.php?id=100090745214281
Image Credits
Paul Arturo Torres
