What initially drew you to this art?
I have always enjoyed cooking and making desserts; there were always village and family festivals; At Christmas there were always a lot of people at the table, there was always a lot of food and I was always attracted to baking, especially sweets. Since I was little, I helped my mother and playing with my brother involved doing television programs where we pretended to cook.
How do you get inspired to create new formats and flavors?
I started with a few varieties, researched recipes and changed them; for example, oat/orange cookies came from some cookies I made when I was a teenager, which included whole grain cereals and orange zest, and that flavor stuck; but then I wanted a more summery flavor and I remembered the flavors of coconut and lime; So I always create recipes on that basis. The brigadeiroscas, which are the ones that sell the most, came about because I thought I had to create some cookies for chocolate lovers; So I thought of a chocolate biscuit with brigadeiro filling. Lately, I’ve been launching more traditional cookies, like rabies, Hungarians and almendrados.
How do you describe this creative process?
I’m always the first person in the sieve; with almendrados, for example, it was a difficult process, because there was already a lot of supply on the market; So it ends up being an experiment, I keep trying, adapting the recipes and changing the ingredients until I reach the recipe that I consider perfect to put on sale.
What are the biggest challenges you face in the production process?
These are the time and level of investment required. This food business follows many rules; packaging must have nutritional tables; I also value images a lot, so each variety of cookies has its corresponding label, with different patterns that allow for identification. The fact that at the moment we have 17 varieties also makes it difficult for me to always create new ones, especially because people know the ones that already exist and like them, so I find it difficult to remove, even the least sold ones, and replace them, because I know that Those cookies also have customers. Only in the phases where I have less work do I manage to reinvent myself. At Christmas time, for example, it’s impossible, because I start in September and never stop.
What aspects do you think make a big difference in the quality of your biscuits?
For now, the fact that I follow the entire process, also because I have some difficulty delegating tasks; I trust myself a lot, despite being a perfectionist and thinking things can always get better, I know that what comes out of here is on point. Then there is the fact that my cookies do not have any added preservatives or artificial flavors. Also the wide variety of natural flavors and, finally, the way I approach people; I see myself as a naturally friendly person and I create a real connection with my clients.
What were the first steps in transforming this passion into a business?
I worked in design, the company I worked for closed, and I decided to continue working on my own in this area, leaving me more time to support my son (at the time I only had one). With the construction crisis, I was out of work and had to reinvent myself: “What am I going to do now?”. After two or three weeks, the idea for cookies came naturally. Not only did I immediately think the idea was spectacular, but it was my survival intention working at that moment.
What role does sustainability play in your practice?
From the beginning I was always concerned that my packaging was made up of as few materials as possible; I haven’t found anything better to preserve cookies than plastic, but what I use is recyclable. I also always reuse the boxes to send orders, so as not to impose costs on the consumer.
How would you like to see your business evolve in the coming years?
I want it to remain a small business, with limited production. These are handcrafted cookies, with their own identity, and are very much my project. It also allows me to have time to dedicate myself to other passions I have, such as teaching drawing classes or painting my paintings. For me it is very important to feel, even if only theoretically, the freedom of time.
