Behind the Bakery
Daniela’s love for baking started early, thanks to her parents, who owned the beloved El Payaso Bakery. “I grew up surrounded by bakers and was used to the process. I wanted to bring their past flavors to people today,” Daniela shared. Her bakery is a tribute to her roots and a way to share her family’s traditions with a new generation. But starting her business wasn’t without its hurdles. The previous owners of the business she bought and took over had a limited selection of goods, making it challenging to attract customers initially. But with time, word spread about the new bakery’s offerings and its connection to El Payaso.
Embracing the Past
Reflecting her childhood, Daniela says her favorite thing about being student at SAS is the school's incredible diversity. “At school, I got to work with people from so many different ethnicities and backgrounds,” she said. This sense of community and connection inspires her every day. This led to remembering her favorite baked good, one that she currently has on her menu: La Concha. “La concha is my favorite. When you think of Mexican sweet bread, it’s la concha. It started all the sweet bread variations we see today.” When she was asked what she would tell her younger self. She replied: “When I was younger, I worried I wouldn’t do anything for myself. I’d tell myself to hold on tight because a great opportunity will come your way.”
Looking Ahead
Daniela’s journey has taught her valuable lessons about running a business. “Hope for the best and prepare for the worst. It’s not always rainbows and sunshine. Things can be difficult, but in the end, it’s worth it to see customers enjoying your product,” she said. Daniela has big plans for her bakery’s future, including expanding beyond baked goods, partnering with local churches, adding grocery items to her store, and promoting her business on the radio.
Interested in being a featured Alumni? Send your story to Mr. Kevin Soriano, Alumni Relations Coordinator at [email protected].