Today we’d like to introduce you to Terri DeBonillas.
Hi Terri, thanks for joining us today. We’d love for you to start by introducing yourself.
I didn’t start L.A. FARM GIRL as a business. It came out of a really personal place.
After losing my son to brain cancer, I needed something that grounded me. I went back to what I knew, what I grew up around, and what felt like home. Cooking, preserving, slowing things down. It started in my kitchen, small batches, learning again what it meant to create something with intention.
When I’m cooking or creating, that’s the space where I feel closest to him. It’s quiet, focused, and real. That connection is a big part of why I continue to do this.
Everything is made in small batches, inspired by Texas tradition and California agriculture and food, and influenced by the multicultural flavors I grew up around in Los Angeles. I come from a long line of Texas farmers and ranchers, so that connection to the land naturally shows up in my work.
What started as something personal slowly became something people connected with. At farmers markets, people weren’t just buying a jar. They were tasting something familiar, but a little different. That’s when I realized this wasn’t just preserves. It was something people could use, build with, and share.
Today, I’m still making everything in small batches, focused on real ingredients and strong flavor. Nothing about it is rushed. It’s not meant to be a shelf piece. It’s meant to be opened, used, and enjoyed.
That’s how I got here. Not planned, just built one batch at a time.
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 smooth, not even close.
Starting something from a personal place means you’re carrying more than just a business. There’s the emotional side of it, and then there’s the reality of building something from the ground up with no shortcuts. I had to figure out everything, from production to pricing to where I fit in the market.
One of the biggest challenges has been positioning. People see a jar and think it belongs on a shelf. I’ve had to constantly show that what I’m making is meant to be used, paired, and built into something. It’s an ingredient, not something you just look at.
There’s also the physical side of it. Small batch means hands-on. Farmers markets, long days, early mornings, setting up, breaking down, and doing it again the next day. It’s not passive, and it’s not easy.
And then there’s growth. Knowing when to stay small and intentional versus when to scale. That’s something I’m still navigating. I’m not interested in cutting corners just to grow faster, so every step forward has to make sense.
But none of it has made me question doing it. If anything, it’s made me clearer on what this is and what it isn’t.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I come from a background in creative operations and production, working with teams across platforms like Live Nation, Ticketmaster, and the Los Angeles Times. My role has always been about building experiences, managing moving parts, and making sure what people see and feel is intentional.
That foundation shows up in everything I do now.
With L.A. FARM GIRL, I’m not just making jam. I’m building a flavor-driven brand across jams, sauces, and condiments, rooted in story, presentation, and experience. From the way the flavors are developed to how the jars are designed and displayed, it’s all considered. I design my own packaging and want it to feel special and unique, something people are drawn to before they even taste it. I think about how someone discovers it, how they interact with it, and how it fits into their everyday life.
I specialize in flavor that feels familiar but isn’t predictable. I’m known for lower sugar, higher acid jams that wake up your palate and complement what you’re pairing them with, not overpower it. I macerate my fruit before cooking, which develops the flavor and pushes the fruit forward. The result is a more concentrated jam with a brighter, more balanced finish. That approach comes from the contrast I’ve lived in. Texas gave me tradition and respect for process. Los Angeles taught me to push flavor and take risks. That balance is what people recognize when they try it.
What I’m most proud of is that it feels like me. It’s consistent, it’s intentional, and it connects. People come back not just because it tastes good, but because it fits into how they cook, host, and share food.
What sets me apart is that I approach this as a creative, not just a product maker. Every part of it, from flavor to packaging to how it shows up in a market, is designed to feel cohesive and considered.
Can you share something surprising about yourself?
Something that surprises people is how I got here. I’ve always loved to cook, but I didn’t come up through a traditional culinary path. I was a biochem major.
I’ve always lived somewhere between structure and creativity. Science taught me process and precision, and cooking gave me instinct.
That combination shows up in everything I do now, in the flavor, the pacing, and how it’s presented. It’s all intentional, but it still has energy to it.
Pricing:
- 6 oz small-batch jars: $15
- Jampler (assorted minis): $20
- Bulk and wholesale pricing available upon request
- Custom orders quoted based on volume
Contact Info:
- Website: https://www.lafarmgirl.com
- Instagram: https://www.instagram.com/lafarmgirlhq
- Facebook: https://www.facebook.com/lafarmgirlhq
