Today we’d like to introduce you to Danmarie Bunag.
Hi Danmarie, 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’ve had a sweet tooth all my life, and I’ve always been so fascinated with baking and all kinds of baked goods. But, funnily enough, it was getting a DSLR camera in 2011 that turned that interest into a hobby, and that hobby into a serious endeavor. I’d been taking photographs since I was a teen, and I needed a subject to shoot for my new camera, and I just started to bake as often as I could to provide my photography a muse. I started with flatlays of my breakfasts in bed and eventually setting up the breakfast itself became my joy. I went into the culinary arts in 2012, pursuing a degree in Baking and Pastry. Upon finishing, I decided to work at a few local bakeries in order to apprentice and further grow my real world knowledge and training in patisserie. That humble work helped me greatly in becoming the artist that I am today. I grew more and more in love with the art of baking, and I found a special talent and love for designing cakes. A cake is like a blank canvas, you can cut it, mold it, and exercise so much creative freedom, like you would with a painting. I allowed myself to have a very organic journey in falling in love and building my strengths in the field of patisserie, and it has proved to be the most fulfilling past few years for me because of that. I currently focus more on making cakes, but I would absolutely love to expand my public repertoire and spread my love for all things pastry!
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Running a business will always have its ups and downs. Especially when you are just starting out and making a name for yourself. The pandemic has been a challenge, but I really have tried to treat it as a learning experience. I’ve had a lot of time to experiment on flavors and designs during the lockdown and I sincerely feel like I’ve improved my skills and form of expression. It was bumpy at first learning how to organize and maintain orders, ingredients, equipment, etc. especially working out of a house, but those bumps push me to make my small business better and stronger every day.
Appreciate you sharing that. What else should we know about what you do?
I am a baker in the Houston area. I am known for my cakes but I love to make all varieties of pastries including petite desserts, blondies, and tartlets.
I’m proud of myself for the journey of starting out as a novice baker and becoming an artist. I believe what sets me apart from others is that my work/designs are one of a kind. They are whimsical and my style is both unique and new to the Houston community.
Is there any advice you’d like to share with our readers who might just be starting out?
My advice for those just starting out is to have a plan. Having a list to check off is a great start. Set goals and deadlines and really try to exceed them. Know that you’re going to mess up along the way, but it is part of the journey, you’re only human. I would also definitely recommend to stage at local places to experience how it will be like to run a business and just have that experience to meet new people as well to learn and develop your skills.
Contact Info:
- Email: danmaries.creations@gmail.com
- Instagram: https://www.instagram.com/danmaries.creations
- TikTok: https://www.tiktok.com/@danmaries.creations
Image Credits
Danmarie Bunag
Rory James
