Today we’d like to introduce you to Cynthia Perez.
Hi Cynthia, 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 backstory with our readers?
Growing up, baking was always a fun family thing. I remember baking birthday cakes, bread, pies, christmas cookies, and other treats with my mom, aunt and younger sisters. I’ve always been interested in baking and have been told my treats are delicious. As the years passed, I stopped baking as I became busy with school and then my job. After having my daughter and having the privilege of being a stay-at-home mom, I decided to pick up the mixer and start again. Originally I chose to start selling macarons because of how cute they are and because you can do so many different flavors. I had never made a macaron before I started selling them but It’s so fun trying new and difficult things. I’ve had a great core customer base and can’t wait to expand more.
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?
This has definitely not been a smooth road. First off, making a macaron is a tricky business. They are such a finicky cookie that can fall short of perfect any time you attempt them. In Texas, you have to follow Cottage food laws, so I had to research and abide by that. I’ve also had some trouble selling at farmers’ markets due to covid and weather. Running a small home bakery business isn’t always easy, but I am learning and having fun along the way.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
C and T sweets is the home bakery that my husband and I run. I specialize in made from scratch, made-to-order treats. Right now, I mostly make macarons, but lately, I’ve been selling more cream puffs too. I love to offer different flavors of macs to my customers so I’m always trying different ones out. I think I’m most proud of my mango tajin macaron. It is a lime base cookie topped with tajin, filled with vanilla buttercream and a mango jam. All made from scratch. That one is now on my specialty flavors list. I also accidentally made whole wheat cream puffs once but they turned out delicious, so I now sell whole wheat or regular. There are a lot of home bakeries popping up now because of covid and people just being at home more than it is getting harder to stand out. One way I try to catch people’s eye is by offering actual baked goods and having some trendy options as well. I will be offering more French desserts soon, so keep an eye out for those.
What does success mean to you?
When I have a recipe that bakes well and tastes great, I know that others will enjoy it too, which then leads to more sales and me being able to expand my menu and offer my customers a wider range of dessert choices. So to me, success is being able to offer my customers a menu they can look forward to.
Pricing:
- Macarons: single $2, 1/2 dozen $11, 1 dozen $21
- Cupcakes: single $3, 1/2 dozen $15, 1 dozen $35
- Cream puffs: single $2, 1/2 dozen $11, 1 dozen $21
Contact Info:
- Instagram: @candtsweets
