Today we’d like to introduce you to Diane Mejia.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I was in pastry school when I was diagnosed with celiac disease (gluten intolerance). As a double whammy, another test revealed that I was lactose intolerant. This was one of the lowest times in my life. I had decided to go back to school and follow my passion, only to be told that I couldn’t eat what I was baking without getting sick.
After a couple weeks of moping, my fiancee urged me to try to experiment with making “Diane friendly” pastries, meaning no gluten, dairy or eggs. The first few experiments ended up in disaster. But slowly, I began to make sense of the new restrictions.
As I got my bearing, I started having small parties for friends and family, gathering feedback. I plugged into the vibrant vegan communities around town and started gathering ideas, tricks, and feedback. For a couple Christmases, vegan and gluten-free baking books were all I would ask for.
About a year after I was diagnosed, a lot of people started urging me to start a business. People were saying they couldn’t believe that my pastries were GF and vegan. It took me awhile to believe the praise, but finally, I decided to do it and started Mindful Baking in 2013.
We started small, mostly focusing on farmers markets and wholesale. Our biggest win (so far) came in 2016 when we started working with Native Foods. We provide cupcakes and brownies to all four Chicago locations and are hoping to roll out to the rest of the locations nationwide later this year.
Our two biggest goals for 2018 are 1) to find a permanent store-front home for Mindful Baking and 2) to launch an Etsy store so that people anywhere in the country can try our treats.
We have come a long way, but we have a long way to go. It still blows my mind that something that started as a hobby, became a thriving business. One of the most rewarding things that keeps me going is when we get someone who hasn’t been able to have baked goods in a long time. One lady tried our sourdough bread at a farmers market and burst into tears. She said she hadn’t been able to have bread in thirty years. At another market, we got a six-year who burst into a happy dance because she could actually have a cookie.
There seems to be an epidemic of people becoming allergic to certain foods. Also, more and more folks are choosing a more “mindful” diet. I am so happy that I can help feed these folks.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Sometimes, I think we’ve hit every pothole in the road. It has not been easy-going at all. But considering that my company started as a reaction to adversity, I think it really has to be that way for me. What I mean, is that each time our little company hits a crisis, we respond creatively and usually end up growing because of it.
The biggest challenge we are facing right now is finding a permanent home. We’ve bounced around the Chicago shared kitchen scene since the beginning and it’s exhausting. Its a constant battle for territory and chefs don’t exactly have small egos. It’s just a business model that breeds conflict. Unfortunately, there aren’t really any other options out there for small businesses unless you can afford your own space off that bat.
But the outlook is very positive and we are really hoping that 2018 is the year that we make the Mindful Baking Cafe, a reality.
Mindful Baking – what should we know? What do you guys do best? What sets you apart from the competition?
We think that peace of mind should be a piece of cake (literally).
We want you to feel great about what you eat, on every level. We strive to make our products healthier, tastier and socially responsible. We only use the highest quality natural ingredients, sourced locally whenever possible. Everything we make is both Gluten Free and Vegan, so everyone can enjoy our amazing baked goods.
We’ve dedicated ourselves to making the best product possible. Years of testing, tweaking and refining have lead us to some incredibly moist and innovative baked goods with an incredible texture and taste.
What is “success” or “successful” for you?
In the short term, we want to have our own bakery cafe/storefront. In the longer term, we are striving to build a dynasty. We want to change the conversation about gluten-free and vegan food. We want people not to be asking where to get gluten-free and vegan food, but rather where to get the BEST gluten-free and vegan food.
And we always want to be where people get the best of both worlds. I want this company to continue and to make an impact, even after I’m gone. The long-term, in this case, is 50 to 100 years down the road. In the future, I want some version of Mindful Baking to still be producing and still making a difference.
Contact Info:
- Address: 9416 W. Irving Park Rd., Schiller Park, IL 60176
- Website: www.mindfulbaking.net
- Phone: 7732163981
- Email: diane@mindfulbaking.net
Image Credit:
Aubrey Boonstra Photography and Megan Hastings
Getting in touch: VoyageChicago 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.
