Today we’d like to introduce you to Enilda Bejaran.
Hi Enilda, We are so excited to have you with us today. What can you tell us about your story?
Hi! Thank you for this opportunity. My name is Enilda. I am Dominican and Puerto Rican. I was raised in New York City. I moved to Orlando 8 years ago. I started baking for my coworkers, friends, and family back home just for fun. I knew I was good at it but it took me a while to figure out for to promote myself, mainly how to price my baked goods. When the paid orders started coming in, I was working in a doctor’s office part-time and baking part-time; I also hosted a couple of kids’ birthday parties where we would decorate their birthday cakes/cupcakes. I learned throughout the years that your friends will recommend you, will be your testers, and will tell you the truth (good or bad). I came to Orlando to visit an old friend in April 2015, and 4 months later, I moved down here and started working in an Ophthalmologist office downtown. Now I only needed the clientele to buy my cakes, brownies, tres leches, cupcakes, and cake pops. I started incorporating my treats in every potluck and not long after, my coworkers began placing orders (thank you, Lord). I am grateful that word of mouth and social media has helped me tremendously. I am a self-taught baker, and mistakes along the way have been my biggest lessons/teacher. I watch too many baking and cooking shows, YouTube is a must daily, I take “pay as you go” classes when I can, and I honestly enjoy the process from beginning to end. Baking offers a delightful blend of creativity and precision, allowing me to transform simple ingredients into mouthwatering masterpieces that fill the air with tantalizing aromas. I quit my job 3 months ago, and I’m baking from home full-time. My goal is to open a sweets truck (it’s in the works!). I realized that working for myself was what I wanted to do, what made me happy, so I did it. Life is too short not to do what makes you happy.
Alright, let’s dig a little deeper into the story – has it been an easy path overall, and if not, what challenges have you had to overcome?
1. I didn’t know anyone Moving from New York to Florida and not knowing if my business would flourish scared me because I knew this is what I was meant to do. I had a vision and starting over in a new place was exciting and frightening at the same time.
2. I always have in the back of my mind the question “How about if they don’t like it?” But I don’t think that question will ever go away. I just really do my best with every order and I will either get compliments or constructive criticism (which are always welcome, because that’s how I better myself and my techniques).
Thanks for sharing that. So, you could tell us a bit more about your work.
My Spanish flare sets me apart from other bakers. I can bake you an American-style dessert with buttercream and a Dominican-style cake with Suspiro (the Spanish word for frosting). I am most proud of my Tres Leches Jars. They come in various flavors, and I must admit, they are addicting. I’ve tried many recipes, but it only worked once I made it with my twist. It’s been a hit ever since. I bake cakes, cupcakes, brownies, tres leches jars and cake pops.
Networking and finding a mentor can positively impact one’s life and career. Any advice?
Social media has worked very well for me. Recording content and making sure you keep your audience engaged is a must. But word of mouth works wonders. People trust when others tell them they enjoyed a piece of cake and where to get it from. Also, consider joining local events baking forums and contacting established bakers for guidance and connections.
Contact Info:
- Instagram: The_Sweetest_Event
- Facebook: The_Sweetest_Event
- Other: Tiktok.com/The_Sweetest_Event
