One of my favorite things about writing this blog is how it allows me to connect with fellow foodies all around the globe. It’s an extra special treat when I also get to highlight someone cooking creatively from the Philippines, my country of birth. This time I’d like to share with you some thoughts on baking as therapy and starting a food business from scratch with my friend (all the way from high school!) Marivic Mara of Dolce Mara Bakery.

Marivic’s journey to culinary entrepreneurship had a bittersweet yet highly inspiring beginning. Having recently lost her child to a premature birth, Marivic was in a complete state of distress. She struggled to find a way to overcome her grief and fill the lonesome hours, as her husband was working abroad at the time.

Mildly inspired by a new cookbook she had in her possession, she decided to try her hand at baking bread, starting with a very simple loaf. Marivic remembers “crying and sobbing between kneading,” working through her emotions with the dough. This is when Marivic says she had her “aha moment,” when in the midst of sadness she recognized her new passion and made up her mind to enroll in a commercial bread making course, hoping to someday build a food business.

Few people can claim a perfect start to their business. Marivic certainly had her share of shaky first steps with her initial self-made business plan, but she felt driven to launch quickly and whole-heartedly into distributing her product. “I had an existing client who got interested and with two other friends, funded the bakeshop concept,” Marivic explains. “We had it built…I created the concept, the recipes were from me, I hired, trained the whole staff, prepared the pre-opening details, created systems of control etc.”

Unfortunately, her business partnership took a bad turn as disputes arose when the profits started rolling in. Marivic was forced out of the venture and was left with little legal recourse. Her first shop eventually closed down, and it was with lessons from that experience that Marivic aimed to resurrect her food business dreams. “I intend to build this as a legacy,” Marivic shares.

Determined to improve upon her original ideas, Marivic started Dolce Mara, a bakery and specialty grocery store currently being developed in Parañaque, Metro Manila. Her new brand “specializes in bringing twists to traditional breads sold in the neighborhood bakeshop.” In addition, Marivic, a licensed nutritionist, insists upon including nutritional facts with each of her bread products, a not-so-common practice in the Philippines. She bemoans the national nutrition board’s focus on clinical service, rather than on everyday eating habits, and hopes that by at least giving customers more information about their food, they can make more conscious decisions regarding their health.

When I asked her for any advice she’d like to impart to those thinking about setting up their own food business, Marivic has this to say:

“This is very important…Baking and cooking cannot be done if you do not understand food science. It is a must that [you] have to do research and read a lot because the success in the kitchen is understanding how food behaves when exposed to different elements like heat, ice, fire, etc.

Case in point: when I tried my first cake, I was not so afraid because way back in college, we studied the science of baking. I understood why certain steps have to be done, why some ingredients need extra care. The same is true with candy making. Timing is crucial, cleanliness is a must, preparation is something you cannot live without. The food, when it is ready to reach its endpoint, will not wait for you if you are not ready. Candy will burn, custard will dry out, cakes will deflate if the ovens are not ready.

Lastly, when [you] start [your] business [from home], always think of being there “big time.” Why? This affects your pricing, how you intend to pay yourself and the staff. Inventory control, baking schedules, buying or purchasing of equipment, food and non-food… What is okay with home-baking sometimes does not apply when you go [high] volume. Everything changes…so, while still small, prepare for the big time.”

Wise words from someone who’s lived them! My thanks and admiration go out to Marivic and her willingness to share her journey. I hope she has inspired you to really run with your passion and think smart about your business. You can find more information about Dolce Mara on the Dolce Mara Facebook page and do stop by if you’re in the area! Please don’t hesitate to leave a Comment below if you have any questions for Marivic–she’d be happy to share more thoughts on nutrition and making delicious food with a healthy twist.

Correction: The article incorrectly stated that Dolce Mara is “located in Parañaque, Metro Manila.” The bakeshop is currently (as of September 2015) still undergoing under development and is receiving direct orders until the physical store opens. To place an order and check for updates, please reach out to Marivic through the Dolce Mara Facebook page.