Today we’d like to introduce you to Andrea de Gortari from The Bake Happening.
Hi Andrea, so excited to have you on the platform. So, before we get into questions about your work life, maybe you can bring our readers up to speed on your story and how you got to where you are today.
I always knew that I wanted to work with food. When I was little, my mother had her small catering business. She hustled and worked so hard to support her family; it was inspiring. I think the thing that really sold it for me was how much joy she brought to people through her amazing cuisine. Good food brings people together.
The Bake Happening started MANY years ago as a side hustle and an outlet for my creative freedom. I’ve been baking professionally since 2006 at various bakeries and restaurants around Houston and surrounding areas.
I worked my way up from pastry cook to head decorator and recipe developer to head pastry chef, all while doing cakes and cookies from home. At one point in time, I was working at 2 bakeries and 1 restaurant while also slinging cakes on the side! Obviously, that kind of lifestyle isn’t sustainable, and it was an incredibly stressful time. Do not recommend.
The Bake Happening really took off in 2020 when I was let go from my main job. I started baking to pay my bills and survive. Through social media and good old-fashioned word-of-mouth, this lil business of mine took off from there!
Since then, it’s been a pretty wild ride. I’m calling the shots and letting my weird self shine! I find joy in all things spooky and have a special obsession with tattoos, cats, mid-century modern styles, tiki culture, rock n roll, and soul music. Being my own boss, I don’t have to hold back from anyone, and I can be vulnerable and open. I try to be mindful of where my dollar goes and uplift and support underserved communities whenever I can. It feels good to be embraced by so many like-minded people!
Last year I got a call from the Food Network, and after a crazy interview process, I actually got to compete on Christmas Cookie Challenge! It was completely surreal seeing that side of the shows you grew up watching and meeting other bakers who were just as awe-struck as I was. The coolest part about it all was actually winning! I still can’t believe I get to say I’m a Food Network Champion.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
Besides lacking the knowledge on how to open and operate a successful business, I think one of the biggest struggles I had to face when I first started was doing everything by myself. Yeah, I had my husband to bounce ideas off of, help me with my purchasing and let’s go ahead and add late-night dishwasher to that list. There’s something so special about a tight-knit staff, from front-of-house to back-of-house. I’ve met some of my closest friends working in kitchens, and I do miss having those relationships.
It’s truly amazing to see people be in their element and thrive.
It’ll happen again though, when I’m ready and able to open up a storefront!
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?
The Bake Happening is a queer and Latina-owned small business that specializes in custom-decorated cookies, cakes, and themed dessert boxes for certain holidays. It’s a cottage bakery in the Montrose/Museum District area.
I do pop-ups a few times a year but mostly stay close to home.
For most major holidays, I put out a set menu of assorted baked goods in all price ranges, from decorated cookie boxes to small cakes. I almost always include a vegan item to the menu as well.
My biggest holiday is Halloween! Think Necronomicon brownies, almond matcha witch fingers, pumpkin spice latte whoopie pies, and giant edible Ouija boards, you know, typical Halloween stuff!
When I’m not busy working on holidays, I’m creating super custom masterpieces with really fun flavors.
A recent favorite was a marble cake with hazelnut praline crunch and espresso buttercream for a 40th birthday. It was a “Señora Life” theme with house plants and tchotchkes everywhere. Another notable cake was a brown butter/sugar cake with cinnamon sugar cream cheese icing and an oat streusel crumble decorated as a retro-style daisy cake on acid.
I’ve also been designing and printing my own cookie cutters for a lot of my orders, so the possibilities are truly endless.
I’m not your average baker, and these aren’t your average baked goods!
Do you have any advice for those looking to network or find a mentor?
Step out of your comfort zone and put yourself out there. No one truly knows what they’re doing anyway…
Everyone’s success story is different.
Be open to change and improvement.
This is coming from someone who doesn’t follow their own advice, so maybe don’t print that lol.
Contact Info:
- Website: www.thebakehappening.com
- Instagram: https://www.instagram.com/the_bake_happening
- Facebook: https://www.facebook.com/thebakehappening
Image Credits
Mars Varela Photography
