Love, Magic and Passion Is the Secret Recipe for This Food Entrepreneur

Estimated reading time: 2 minute(s)

On this episode of Entrepreneurially Thinking, we had the opportunity to talk with Reine Bayoc, Creator and Owner of the thriving SweetArt Bake Shop in St. Louis.

SweetArt is a from-scratch bakery specializing in traditional, vegan and gluten-free American baked goods. The cafe also serves a plant-based breakfast and lunch menu that has a loyal following of meat eaters.

Along with operating the SweetArt Bake Shop in St. Louis, Reine is the founder and creator of the Love and Magic Kitchen, a blog where she shares recipes, stories, and inspires all the culinary-timid to trust their intuitive internal cooks.

For Bayoc, food has always been a passion. You could find her scrolling through the Food Network website during her lunch breaks and spending time in the kitchen baking after work, as a way to decompress from a busy day.

As a mom of three, Bayoc always baked cakes from-scratch for their birthdays. Her middle child has asthma and would get flare ups when eating certain baked goods, so she was inspired to bake with dairy-free, gluten-free ingredients.

She started challenging herself to create the best and most delicious birthday cakes without butter and eggs. Testing her new recipes on more family and friends, everyone would ask what she put in her baked goods; her response was always a little, “love and magic.”

Now Bayoc is going into her 10th year in business and although there has been ups and downs, she has never lost the passion for it even though that passion has morphed over time.

“It was, for a while, always about the business and making it successful for myself and my family,” said Bayoc. “Today, it’s about providing opportunities for people in the community who may not always get the same opportunities as others do.”

The basic ingredients Bayoc looks for when hiring team members for SweetArt are simple — drive and passion. If they have those two things it means they’re willing to work hard, learn and grow.

Another secret ingredient to her longevity as a food entrepreneur is carving out time for yourself. With three kids, a thriving business, and other ventures in the works, Bayoc makes it a point to meditate daily, move her body at least 45 minutes a day and consume a big salad. Having those elements part of her daily routine helps keep her energy up for her team at work and crew at home.

Bayoc is not alone in creating opportunities for food entrepreneurs and other culinary talents in the community. With the food scene in STL expanding, Christy and Charlie Schlafly are building STL Foodworks, a new culinary incubator and commissary kitchen coming soon to St. Louis.

This space is aimed to be the midway point between testing recipes in the certified commercial kitchens and launching businesses. It’s an exciting time to be a food entrepreneur in the Gateway City.

Previous articleThe Bourbon Friday Show with Janna Westbrook from Provider Pool
Next articleMission Control Is Launching This Fall to Level Up Your Team Building
blank
As Innovation Advisor with Atomic Revenue, Christy serves as a fractional executive to help clients improve their sales and profitability. Christy has taught entrepreneurship at UMSL and Washington University in St. Louis and co-hosts the Entrepreneurially Thinking podcast where listeners are invited to meet amazing individuals and be inspired to be entrepreneurial wherever they are. She is Treasurer of the Forward Through Ferguson Board of Directors and an advisor to MEDLaunch and We Stories.Christy is particularly focused on helping women and entrepreneurs of color – those visionaries who are typically underrepresented and under estimated – build wildly successful businesses. Her portfolio with Purpose First Advisors, where she is President and CEO, includes privately held companies, startups, entrepreneur support organizations and regional initiatives. She specializes in business model validation, financial operations modeling, strategic growth plan development and core messaging.