Today we’d like to introduce you to Maylen Ramirez.
Hi Maylen, please kick things off for us with an introduction to yourself and your story.
Since I was little, I’ve always loved being in the kitchen. My sister and I used to bake cakes and brownies together, and even back then, I found so much joy in creating something from scratch and sharing it with others. But my deeper connection to baking really started during a more emotional time.
When I met my boyfriend, his mom was battling cancer, and he had a younger brother who I grew really close to. I made him a birthday cake that year, just hoping to give him something to smile about. After their mom passed, I promised myself I’d always make his cake—every year, no matter what. That small act grew into something bigger. I realized how powerful it is to bring someone a moment of joy, and I thought—why not do this for more people? That’s really where it all began.
Eventually, I found that cakes came a little too easy for me—I wanted more of a challenge. That’s when I decided to go pastry school and really immerse myself in the art of more intricate desserts. After graduating, I worked in a variety of kitchens, learning something different at each stop. But deep down, I knew I wanted to create something that felt more personal and decided to venture out on my own. I started doing pop-up markets around Houston, curating menus that not only reflect the skills I’ve picked up along the way, but also flavors that connect with my roots.
My parents are Mexican and have always taught us to be proud of root which why you see a large influence in my pastries—from spiral croissants filled with Abuelita pastry cream to horchata-infused desserts. It’s my way of honoring where I come from while also creating something new. It’s been such a rewarding way to share my story through food.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It definitely hasn’t been a smooth road, and I’ve faced my fair share of struggles along the way. One of the biggest challenges has been dealing with imposter syndrome. There are times when I doubt myself, especially when I see others in the industry who seem to have it all figured out. It’s hard not to compare myself to them, but I remind myself that my journey is my own, and I’m constantly learning and growing.
Another struggle is the business side of things—getting permits, managing inventory, organizing taxes—can feel overwhelming at times, especially since I don’t have a background in business. But with time, I’ve gotten more comfortable with it, and I’ve learned to tackle each piece one step at a time.
Through it all, though, I’ve been incredibly lucky to have a very loving and committed family who helps me stay grounded. I wouldn’t be able to do it without them—they’ve been there every step of the way, from supporting my dream to helping with the tough stuff. Their support has made all the difference.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
My business is all about creating pastries that bring people joy and connect with both my roots and my creativity. I specialize in unique, handcrafted pastries with a twist—combining classic techniques with flavors that are deeply personal to me. For instance, a spiral croissants filled with Abuelita pastry cream, blending French pastry with Mexican flavors. It’s a way for me to celebrate my heritage and share it with the Houston community in a new, exciting way.
What sets me apart is my ability to infuse my cultural background into the pastries I create. I love experimenting with different ingredients and techniques, but I always want to make sure my offerings feel authentic and intentional. I’m not just baking for the sake of baking—I’m telling a story with each pastry, and I want people to feel that connection when they taste it.
One of the things I’m most proud of is how people come back for the same items they tried at a pop-up, and it means a lot to me when someone tells me that something I made has brightened their day or reminded them of something from their childhood. That kind of feedback is what keeps me going.
My brand message is simple: “From our family to your table: bringing the heart of Mexico to every bite.” I want my pastries to feel like more than just a treat—they’re a taste of tradition, love, and culture, and I hope each one brings a little warmth and connection to whoever enjoys it.
What are your plans for the future?
The future is definitely exciting, and I’m looking forward to a lot of growth. One of my biggest goals is to open a brick-and-mortar shop. I’m taking things one step at a time, but I’d love to have a place where people can come in, relax, and enjoy my pastries in a space that feels like home.
In the meantime, I’m planning to continue with the pop-ups and expand my reach, collaborating with local businesses, events, or even coffee shops to bring my flavors to new audiences. I’m also excited about experimenting with new menu items and adding a few seasonal offerings to keep things fresh and exciting.
Additionally, I’m launching a website very soon! It’s something I’ve been working hard on, and I can’t wait to share it with everyone. You can sign up with your email to get notified when it goes live, so you won’t miss out on any updates or special offerings.
I’m always looking for new ways to connect with my community and to keep learning and growing as both a baker and a business owner. There are a lot of exciting changes on the horizon, and I’m really looking forward to what’s next!
Contact Info:
- Website: https://pecashtx.com/
- Instagram: https://www.instagram.com/pecashtx/
- Facebook: https://www.facebook.com/mrs.sweetrubies/
Image Credits
Audrey West Photography
