Meet Stephanie Velasquez of Tláhuac in Greenway Plaza

Today we’d like to introduce you to Stephanie Velasquez.

Thanks for sharing your story with us Stephanie. So, let’s start at the beginning and we can move on from there.
I’ve been a baker since I can remember. I started with an easy bake oven when I was about six or seven years old, I watched Food Network’s “Sweet Dreams” every day after school, which ignited my interest in baking from scratch. For my 12th birthday, all my aunts & uncles pooled their money together and bought my first stand mixer which I used for 10 years of my life!

When I was 21 and living in my first apartment, I spent the little disposable income I had; I used my free time baking, experimenting with all types of desserts & sharing with my co-workers at Trader Joe’s. A year and a half later I moved to Denver, CO, transferred to the new TJ’s, I decided to go back to school and enrolled to Johnson & Wales Baking & Pastry Program. There, I learned pastry basics like hot & cold desserts, chocolate, & meringues, I learned this what I want to do with my life. I never finished school because I simply couldn’t afford it & I felt strongly about not getting out a school loan. So, I came back home & hit the ground running and immersed my self to this daunting industry.

I got my start as a packager at Sinfull Bakery, I started from the bottom there, washing dishes, taking the trash out, peeling potatoes. Slowly, I received more responsibility, I was allowed to bake trays of cookies & everything bars even though I laugh back at it now, I struggled to remember to set the timer. I moved on to Pass & Provisions where I credit the chefs for my discipline, cleanliness & speed as a pastry cook. I had a need to work with dough and I got a job with the Kolache Shoppe in Greenway. While working at the Kolache Shoppe, I was staging at Weights + Measures learning how to roll baguettes, soughdoughs, pretzels & pizza dough. After three months of staging, the Chef offered me a paying positing with the pastry team. I decided to move on from the Kolache Shoppe and went all-in with W+M, I was sponge learning new techniques, getting used to waking up at three AM to start the workday, & having a bit more of creative freedom. Suddenly and unexpectedly, I was let go because of budget cuts, I felt lost and scared about my next move, thankfully W+M Chef Fernando put me in contact with Pastry Chef Ruben Ortega to become a part of the pastry team at Xochi downtown. It was exhilarating learning new gastronomy and getting back into plated desserts. After six months of Xochi’s opening, Chef Hugo helped me achieve my dream of becoming a Pastry Chef. I learned so much about myself as a cook, my creativity & most importantly, as a woman in this industry.

June 2018, I went on a gastronomy tour to Mexico City with my best friend, life & business partner Nicolas Vera. Experiencing Mexico City, it opened my eyes, reignited my passion for baking & cooking; ultimately persuaded me to take the risk to leave the comfortability of a stable job and start my own concept called Tláhuac (pronounced Kla-wok).

Has it been a smooth road?
It’s been the most challenging, but I wouldn’t change it for the world. The most stressful environments and situations helped me grow out my immense anxiety especially in occasions when I was the only woman in the kitchen, my insecurities (professional & personal), it helped me learn what happiness is for me & what add value to my everyday life.

So let’s switch gears a bit and go into the Tláhuac story. Tell us more about the business.
My small business is called Tláhuac, it’s pronounced “Kla-wok”, it comes from the ancient Nahuatl Aztec language of Mexico and means a “place of the gods.” Our mission is Mexico, Family, Food & Culture. I’m Co-Owner & Pastry Chef, my partner & I cook traditional Mexican cuisine with modern techniques. I specialize in Pan Dulce, adding French technique to humble Mexican sweet pastries. I want to make pan dulce that you want to eat, without having to soak in coffee or milk because it’s usually to eggy, dry or bland. My specialties are Beso de Frutos Rojos (shortcake cookie sandwiched with berry jam), Cafe de Olla Concha (Sweet brioche enriched with love, butter, espresso & warm spices), & my Cacao Chip Cookie; the most special cookie to me because it’s made with sustainable 100% Cacao sourced from a small farm in Tabasco, Mexico.

I’m most proud that Nicolás & I are able to cook, create & work to our heart desires. We love to teach & connect with our Houston community through our Mexican food & pan dulce.

How do you think the industry will change over the next decade?
I believe that our community is going to shift to eating, supporting, to changing their lifestyles to sustainability and local seasonality. I believe that Chef owners and consumers are becoming and will be more aware of the importance of sourcing responsibly for a better future.

Pricing:

• Pambazo de Puerco $12
• Cacao Chip Cookie $3
• Seasonal Aguas Frescas $4

Contact Info:

• Instagram: TlahuacHTX
• Facebook: TlahuacHTX

Image Credit:
Nicolás Vera, The Nextseed, Stephanie Velasquez, Hannah Mitchell, Clay Corbin Photography

Getting in touch: VoyageHouston is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.