Today we’d like to introduce you to Erik Lopez.
Hi Erik, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I have been in the restaurant industry around 18 years, as Line cook work my way up to Executive Chef after that i step down and work same place as Breakfast cook
When the pandemic came i got layoff after 7 years at Country club
Then in the pandemic i got board and started gardening and baking i saw a potential on my bake goods, i always have the mentality of a cook and try to infuse different flavors and texture profile to my products , i used to see different Chefs been creative, and i wanted to step up more of my knowledge.
After up and downs i decided to start a small business and start selling at farmers market and that how my adventure started in Volusia Seminole and Orange County
After 3 years in farmers markets i decided to stop and continue my journey has a cottage baker
My passion for cooking and pleasing my family, friends and customers is my drive to continue what I love to do!
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
When i got layoff that was for me a shock and a stab at my back, after i gave my time and energy and never let them down
I received that bad news, but before that i was saying the only way I have my own business is if this placed fired me or closed down & thats was the sign to start
The struggle was when i started exposing the business to new customers & not being confident enough the fear if i will sell the fear if people would like my pastry
But by time learned to mange and now feel confident with my products
Alright, so let’s switch gears a bit and talk business. What should we know?
L’encanto Bakery is a fusion between authentic Puerto Rican bread and pastries infused with French ideas techniques and recipes
Our most popular and special bread is Pan de Mallorca, took me 3 years to perfect that recipe between trials and error I successfully and proud of my Pan de Mallorca
Also we make traditional quesitos & guava pastries Puerto Rican style sugar Donuts and another specialty seasonal treat is a
Coquito Donuts is the most satisfying not to sweet& nostalgic that you can have
Also we make a Guava & Strawberry Croissants
We offer mini pastries for birthdays, holidays and any other occasions
Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
I haven’t taken a risk yet, is the cost of fear that holds me to go further where I want to
Hopefully my plans & risk would be opening a brick & mortar
Contact Info:
- Instagram: https://www.instagram.com/lencantobakery
- Facebook: https://www.facebook.com/share/1CJBaiXRjh/
- Linktree: https://linktr.ee/lencantobakery?
- Youtube: https://youtube.com/@lencantobakery
