Today we’d like to introduce you to Kristen Massad.
So, before we jump into specific questions about what you do, why don’t you give us some details about you and your story.
I graduated in 2003 from The French Culinary Institute in NYC (now known as the International School). After working at Le Cirque (NYC) and the Mansion (Dallas), I started Tart Bakery in 2004 in Dallas. I owned and operated the bakery with the support of my family and friends for over eight years. After growing a successful retail and wholesale bakery, I had a great opportunity to sell it and enjoy this special time with my family. This is where Joy + Oliver came to be!
Joy + Oliver is a resource for recipes, tips for easy entertaining, and all the things that bring me joy in my kitchen. Joy + Oliver will inspire you with all that I love; family, effortlessly entertaining and using my hands in the kitchen for everything sweet and a little bit of savory. In addition to Joy + Oliver, I am a freelance food writer for The Dallas Morning News.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Starting any type of business is going to have rewards and roadblocks. I started Tart Bakery when I was 21 years old, so I was pretty naive as to what running business entailed. I believe that not overthinking it was the key to my success. I was passionate about being a pastry chef and I worked really hard to grow the business. There were many days that I had challenges, but when you look at the big picture those challenges get drowned out. After selling Tart, it was a hard transition from being a working mom to a stay at home mom, but I was so thankful that I had the opportunity to be home with my kids. Joy + Oliver was created as a creative outlet and to allow me to continue my passion for baking. The world of blogging is much more foreign to me, but I am learning as I go. There is never a time you should not push yourself to grow and learn something new and I am excited to be on this journey!
What do you do, what do you specialize in, what are you known for, etc. What are you most proud of? What sets you apart from others?
I am a professionally trained Pastry Chef. I am the creator of Joy + Oliver Food Blog, Joy + Oliver Sea Salt Caramels and a freelance food writer for The Dallas Morning News. I love creating dessert recipes for you and your family to enjoy.
It would be great to hear about any apps, books, podcasts or other resources that you’ve used and would recommend to others.
I am a huge fan of cookbooks for inspiration! I have heard some amazing podcasts, but I have not fully submerged myself into them on a regular basis, but I plan to in the New Year, so much to learn~
Contact Info:
- Website: https://joyoliver.com
- Email: kristenmassad@gmail.com
- Instagram: https://www.instagram.com/joyandoliver/
- Facebook: https://www.facebook.com/joyandoliver/
- Other: https://pinterest.com/joyandoliver/
Image Credit:
Stephanie Drenka and Audrie Dollins
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