Welcome to Founder’s Origins!

Self-Rising Flower – an 10-part podcast audio drama mini-series that charts the rise of a family risking everything to build a dessert empire debuts Summer 2024 on Spotify and all of your favorite podcast channels! Along the way, we invite you to experience the REAL people navigating the hurdles of entrepreneurship and persisting in the face of immense challenges to make their marks in our lifetime.

Website: Sister Slice
Sister Slice
sister@sisterslice.com

Meet Jasmine Ortiz – the ambitious and creative owner of Sister Slice, a bakery that embodies her lifelong dream of bringing early 2000s millennial flair to the world of baked goods. Jasmine’s journey into the culinary world began with a childhood aspiration to open her own bakery, a dream that unexpectedly found its home in Salt Lake City, Utah. Despite initial doubts and bouts of imposter syndrome, Jasmine seized the opportunity to turn her dream space into reality. In this candid interview, Jasmine shares the challenges and triumphs of her early days in business, emphasizing the importance of staying true to her vision despite external pressures. Join us as we delve into the delightful world of Sister Slice and discover the recipe for Jasmine’s entrepreneurial spirit.

What inspired you to start your eatery? Was it a personal passion, a gap in the market, or something else entirely?

Ever since I was a little girl I always dreamed about opening up a bakery. Being a California girl through and through I thought it would be somewhere on the PCH or in Beverly Hills. Never in my wildest dreams did I think I would end up in Salt Lake City, Utah. The last couple of years I was in the entertainment industry filming food shows. I got a call to film a show in Utah at the cutest yellow cottage building. I was fascinated by this place because it had so much potential.

Living space upstairs, a walk in fridge, and so much space to teach classes and have endless inventory. It became my dream space. I thought about it quite often but I continued to make television shows and daydream about the day I could open a bakery of my own. When the space became available it was offered to me! Yes, you heard that correctly I had the opportunity to open up my bakery in my dream space. I ‘jumped at the offer, maybe a little too fast, but nonetheless I took the building and moved me and my pup to Utah. It’s been a rough start but nothing worth having never comes easy.

Describe the early days of your business. What were the biggest challenges you faced during setup and launch?

I am still in the early stages of fully launching my business. I have had the building my bakery is supposed to be in for a little over a year now and I just opened my doors to the public about two months ago. The biggest challenge that I faces was plain and simple, IMPOSTER SYNDROME! I had this wonderful building everything I needed inside of it but my brain would not shut off. “You miss your family” “Nobody knows you here” “You’re going to open your doors and no one is going to come”

I replayed those thoughts in my head daily and had crippling anxiety of every next step until I finally just had to say “SHUT UP” to myself! I had to start piecing together what came next, what was my next step in order to just be able to unlock the doors. It’s been a journey but it’s so fun seeing people walk in the doors every day.

Did your initial vision for the eatery change along the way? If so, how did you adapt and overcome any unexpected obstacles?

The vision for the bakery has always been early 2000’s millennial girl buys a bakery. That’s me to the core. I had a lot of people tell me to change my name or to carry different items because of the neighborhood that I am in, but I knew that if I strayed to far away from what I’ve always wanted to do I would be miserable. My people will find me. If you build it they will come.

What are the most valuable lessons you’ve learned through your entrepreneurial journey so far?

This sh*t is tough! It’s rough, although I walked into a space that I felt was fully equipped for success there is so much that goes into the beginning of owning and operating a business. The paperwork and the legal stuff is really what shut me down. I think if you’re going to go into business make sure you have the right people in your corner to guide you through all of those steps.

For me I knew off the bat that I needed to get approvals from different people in the city but every time one person would approve me they would give me another number to call and another bill to pay. That was my biggest learning experience. After all of that is done then comes the fun part!

Tell us about a time your business faced a significant hurdle. How did you overcome it, and what did you learn from the experience?

I think the biggest hurdle in my business was just the getting started. Being a creative and being told “you will walk into this business and succeed because people already come here for baked goods” was the biggest lie I was told.

Share a moment that stands out as your proudest achievement with the eatery. What made it so special?

I recently had my first cake workshop in the shop, fourteen foodies signed up and they all came in a decorated a mini cake with me. All of the had so much fun and as they were leaving they were talking about how they wanted to do this with their kids or with their friends and that I would have more classes like that. They have since all made reels and posted them to their accounts which has brought in a significant amount of local inquiries, so I’m really hoping this could be the boost that my business needed.

How does your business connect with the local community? Do you host events, partner with other businesses, or participate in initiatives?

Since I am new in town my biggest objective has been to make friends. Friends in life and friends in business. I have partnered with multiple local business and we’ve done collaborations and giveaways. It’s fun to be a part of a community that likes tasty treats! After my event that I just hosted with the foodies I think I am going to start hosting monthly events.

How do you manage the constant demands of running an eatery while maintaining a work-life balance?

Right now work-life balance is kind of hard. Because I am in the beginning stages of business if I’m not baking I am on my computer tweaking my menu, or on Instagram making sure I’m posting enough. It’s tough to get out of work mode, but I do make sure that I go for daily walks and see the sun at least once a day. For now that’s a good start for me I think. hahah.

Where do you see your eatery in the next five years? Do you have any expansion plans or new menu ideas in the works?

Because I come from the entertainment background I want to somehow tie the two together. Maybe hep other bakers shoot content here or cook books something along the lines of mixing the two. I do also have the wildest dream of opening a secret donut spot here but its still just a dream at the moment.

What advice would you give someone who dreams of starting their own eatery? What are the key ingredients for success in this industry?

Advice that I give everyone is dream big! Fear of failing is always going to be there but you can’t fail unless you try and trying doesn’t always turn into failure. Continue to be true to yourself, who you are, your style, and what you want and your people will find you. I promise! I think the key to success is to never change unless it feels right for you, if you change for other people you’re not going to want to continue, if you change and it makes sense to you then keep on keeping on.

Website: Sister Slice
Sister Slice
sister@sisterslice.com

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