Pursuing a Dream
After a casual course at Le Cordon Bleu in Paris on one Saturday morning, Meyer knew she'd discovered what she was meant to do. “Needless to say, we returned to the United States and I was enrolled in Le Cordon Bleu's program in Austin that following spring! I knew that to do the type of pastry I wanted to accomplish – at the level I wanted to work – I needed further education. I wasn't interested in starting a business as a home baker, but to really learn from trained and experienced chefs and really learn the industry.”
Baking Her Mark
Being so new, the business is continuing to evaluate trends and how they impact the business. “We have seen our customers learn more about French pastry these past 3-plus years and are slowly learning how to discern between the well-done products and those that are of a lesser quality,” Meyer says.
“I have always loved all things custard: pastry creams, ice cream, pot de creme, I could make custards all day long and be perfectly happy!”
“We're big fans of Valrhona chocolate in the shop and we're always excited to try a new line or product of theirs. My continued obsession is with their Caramelia 34%; we use it in ganaches, fillings and custards, but it really is incredibly versatile. We can't wait to start our new ice cream line which will definitely feature this chocolate!”
“Working as much as I do, innovation really becomes a necessity to staying passionate and interested in the work. None of us know all the answers, so I seek out opportunities to learn new things, experiment, and look at things we do from a new perspective. Sometimes we can sell the results, sometimes we can't, but we always learn from the experience.”
“I'm always on the lookout for inspiration. In a sometimes grueling industry, it's important to keep your mind fresh to new ideas and trends. I find my interactions with other women small business owners to be immensely inspiring and rewarding. Seeing new perspectives and learning from other businesses' best practices makes me excited to innovate and improve.”