Today we’d like to introduce you to Cristina Castro.
Hi Cristina, we’d love for you to start by sharing your story.
I was born and raised in a small town in Utah. My parents are Mexican immigrants with humble roots, who came to America to give my siblings and me the opportunities they never had. I am the 4th oldest of 10 children. I come from a big family! Growing up, I remember my mom always making home-cooked meals. She taught me how to cook at the age of 7 and so started my cooking journey.
I knew that if I was having a bad day all I needed to do was get home and have dinner with my family. In a sense, for me, making food would always seem to bring happiness and solve the world’s problems. I knew in my heart it didn’t, but for a moment the world made sense. It would only become more important as life continued to get harder and trials I never expected would come my way. I leaned on cooking, baking, and my family to survive many things but especially the passing of my sister. It was a genetic disorder that claimed her life, but I couldn’t shake the feeling that I had somehow failed her. I was determined to make my sister proud. I decided then to beat the odds and be better than I was expected to be; More than what statistics said I would achieve. As I started becoming more capable I decided that I should start working. I got my first job at a fast-food restaurant when I was 15. I didn’t stop there, by the time I was 16, I began working 2 jobs.
I thought I knew what I was doing with my life but fate had other plans for me. I was working at a well-known retailer and one day I helped in their bakery. I loved it. I knew I loved baking but I never thought of doing it for a living. The thing is, I was really good at it. Working in the bakery brought me peace and a calmness that I had not felt in a very long time. Seeing everyone’s faces light up when I made something for them, I felt I had no choice. I knew this is what I had to do. So I decided to go back to school. This was my chance to fulfill my parent’s wishes, they sacrificed so much leaving their country to make sure I could have a great life. I beat the odds by going to school, having a child while maintaining 3 jobs, and being the first in my family to graduate from college in 2013 from the Art Institute of Salt Lake City. I know I made my sister proud. I left culinary school with a job offer as the Executive Pastry chef at Frida Bistro formerly of Salt Lake City. I learned so much during my time there. I met some inspiring people and made amazing friendships.
I had the feeling it was time to move on. It was scary, I was 36 weeks pregnant with my second child but I interviewed to work for Kneaders Bakery and Cafe anyway. It really is a funny interview story. I went in and I saw this super nice business lady that was waiting for me at the front of the store. I was immediately drawn to her and her energy because it seemed so familiar. We got along great and it was a very fun & relaxed interview. After being hired, I saw her on a pie brochure, she was one of the Kneaders founders! I felt so dumb at that moment but then it was just funny to me because it all made sense and everything fell into place. If I knew I would have probably been too nervous, but instead we are still friends to this day. She became my mentor and I learned so much from her. I became their Executive Pastry Chef over Pastry Research and Development for many years. I went to many store openings which required a lot of traveling. It was such an amazing experience to be able to see a different part of the business and know firsthand how it all comes together.
I was in an abusive relationship during this time and my job took too much time. My kids were being raised in a large part by my parents so I decided to make another change. In 2018, I met my current husband while on a business trip with Kneaders and we eventually got married. I got to a point where I felt like I was losing so much time from my kids so my husband helped me find a balance between work and life. In 2020, I stepped down as a Kneaders executive and started Whisky Business and Desserts so that I could do what I loved, put smiles on people’s faces, and be home with my kids. I remember telling my husband about my crazy idea of starting a small business. He loved it and told me that I should take a chance on myself and my vision for the business.
In February 2021, Whisky Business delivered its first dessert. I wanted to keep my skills sharp and show my passion to others and with the pandemic still lingering, I wanted to put smiles on people’s faces. To keep it safe and keep overhead costs low, I opened the business without a storefront. Pastries were baked and delivered; turned out it was just what my corner of the world needed. I am proud of my little business. It is friendly, customer-oriented, and always strives to help our customers get the dessert, cake, or pastry they are looking for. I will go above and beyond to see that smile on my customer’s faces.
It is sometimes hard to charge for my desserts. I just want to make everything free when I get invested in people’s lives and events because all I know is that it brings people joy and sometimes that means more to me than money. I am who I am today because of the warm smiles of all of the people I served in my life. I wouldn’t trade it for anything!
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?
The Whisky Business road has not been a smooth one. Social media is a large obstacle. It is dog-eat-dog in the social world. Breaking through the proverbial ceiling and catching the hearts and minds of others is hard.
Overcoming my self-doubt while making decisions has always been a challenge for me.
Being a small business while at the same time being so new in the industry will sometimes make people overlook you. Deciding to go with a business that has already proved to be well-established is the easy choice. So it takes bravery and courage for customers to trust a small business.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I specialize in expert hand piping, creative pastry and chocolate design, and flavor development.
I am especially proud of my handmade chocolates & tarts. My experience with research, development, mass production, and running a restaurant, and my ability to speak Spanish sets me apart from others in my field.
Alright so before we go can you talk to us a bit about how people can work with you, collaborate with you or support you?
I believe the best way anyone can help me is by sharing my story, supporting my business, and by word of mouth. It never has to be a purchase for me. It is about letting others know about my business and if they decide one day that they would like to try what I have to offer. I will be more than happy to make it for them. I love my business as much as I love building long-lasting relationships.
I enjoy sharing new businesses on social media and spreading their stories. I would love to collaborate with like-minded businesses on social media in a way that would improve our social voice as a group. Anyone interested in spreading their story can reach out to me!
Contact Info:
- Instagram: www.instagram.com/whiskybusinessdesserts
- Facebook: www.facebook.com/cristinasdesserts
- Other: https://goo.gl/maps/N6QvZWQyFFZU3cKq6
Image Credits
Lourdes Alicia
Robin Wilson
Cristina Castro
Nick Bayless
