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Hidden Gems: Meet Sabrina Gonzalez-Blohm of Sweet Ada Dessert


Today we’d like to introduce you to Sabrina Gonzalez-Blohm.
 

Hi Sabrina, so excited to have you with us today. What can you tell us about your story?
I came to the Tampa in Summer of 2009 to visit one of my best friends from high school, Tatiana, after I graduated from College as a Mechanical Engineer. During that trip, I never thought she was going to introduce me to the love of my life, Oscar, now husband and father of our 2 blessings: Mateo and Ivanna. I remember traveling back to Venezuela from that trip amazed at how many things Oscar and I had in common; one of them was our passion for food. On one of those dates he took me out we ordered frog legs to try something “different” together…oh boy, I confess I don’t think I could eat those today! Hahaha. During that trip to Florida, I went to USF to find out about their Biomedical Engineering Master program since Biomedical was always what I loved and wanted to do. Oscar was going to USF at the time, and his help was crucial for getting more information about the program after I went back home. Of course, he had a special interest! (hahaha) 

As soon as I got back to Venezuela, I started working for Pepsi while the relationship with Oscar was getting more serious. We did many quick trips to see each other. I remember traveling to Florida “for the weekend” just to see him. He also went to Venezuela to meet my family. We had a special fund for our trips; we took every opportunity we had to see each other. In 2010 I was accepted into the Biomedical Engineering program at USF and soon found a scholarship, which made my career possible. That same year, Oscar and I got engaged and got married 2011. I had the pleasure to work as a Biomedical Engineer in a few places, including Moffitt Cancer Center. There, I worked with an amazing team of neurosurgeons, professors, and colleagues. I was in charge of a Biomechanics Lab where we were publishing papers, designing spinal implants, and participating in a few patents. It was fascinating; Very rewarding. Suddenly, the lab closed in 2014, when I was 7 months pregnant with our first child: Mateo. 3 months after Mateo was born, I had the opportunity to work as a New Product Engineer for a company that made turbines for engines and energy generation. I’m not going to lie; having spent all that time in college to get my Biomedical degree and had gone back to Mechanical Engineering was a little emotional. However, I was ready to continue my professional career. I loved the experience! A completely different job where I had the opportunity to work with so many different people at different levels. However, my “guilt feeling” of having a newborn at home needing my attention was always present… 

In 2017 we decided to move to Orlando due to a great job opportunity Oscar had. At that point, we both agreed that I needed to dedicate time to our son. Probably one of the most challenging decisions I have made in my life: from a working woman fulfilling her dreams as a professional woman to a stay-home mom. Little I know the best and most rewarding job I could ever ask for was in front of my eyes… It was shocking, to be honest. I felt I was “losing time,” the momentum. My need to “feel productive” and “bringing something home” made me think about other options. I always loved Real Estate, so I thought this was the “perfect time” to get my license, so I did. I still practice Real Estate, and I have to say I never thought I’d love it this much. At the same time, Oscar and I started working on our idea of business: All Day Chef. The notion began as offering food to people with different needs: babies (All Day Babies), night shifts (All Night Chefs), etc. While working on this big project, we knew we had to start with something “small.” I remember during our visit to a food incubator, we met a gentleman that made yucca empanadas, and to this date, he has no idea how significant his words were for us. He said something like: do not sell rice and beans. Find something unique that you guys can make and love, and that’s what will make you successful. Also, do not create your own competition; start with one or a few products. 

After some thoughts and brainstorming, we had it! That delicious cake that my mother-in-law Ada makes that everyone loves! We then decided that was going to be our first and unique offering to begin with. We wanted to give it its own name since it’s like many other desserts but not quite the same; it’s like a Tiramisù (but without coffee), like a Napoleon (but softer), like a Tres Leches (but lighter) hence we decided to call it: Sweet Ada Dessert® We started selling it at local Farmer’s Markets, and events and delivering it to many areas in Orlando. To this date, this is our unique and signature product. Our mission is to create long-lasting memories through high-quality comfort foods based on genuine recipes that are ready to eat and conveniently delivered. We’re continuously working on expanding our reach and evaluating the option of offering other variations of our Sweet Ada Dessert, such as Gluten Free version. 

Alright, 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?
I’d say the first big challenge was to believe it was possible. We’re still a small family=owned business and have a long way to go and grow. However, I think most of us deal with that internal voice that makes us think it is “impossible” when the only thing we really need is to start taking baby steps. Sooner than later, you look back and are amazed at all you’ve achieved. Regardless of how big or small these achievements look now, most of them were challenges that one has now overcome. 

As you know, we’re big fans of Sweet Ada Dessert. For our readers who might not be as familiar, what can you tell them about the brand?
My husband Oscar & I are the faces of the business; however, our family, friends, clients, and even other businesses have had significant influences on our path. We truly believe that beyond nutrition, eating is a pleasurable experience, where food gives joy and brings people together. We also believe cravings should be satisfied any day at any time. With these beliefs in mind, we try to bring a Sweet Ada Dessert(R) to our clients when needed. Our mission is to make the experience a delightful, unique, and memorable experience. 

Pricing:

  • Individual Portion $5
  • Medium Tray $20
  • Large Tray $35
  • Custom Trays (price varies)

Contact Info:

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