Young entrepreneur turns passion into a thriving business
For Bea Atienza, owner of Bellefleur by Beatrix bakery, knowing how to bake is not enough if you want to have your own baking business.
This 27-year old lady first discovered her passion for baking when she was in high school.
“In high school, I really like to bake cookies. My classmates tried them and liked them so much. They started asking if they can order more. That’s when I realized that people are willing to purchase what I bake. I realized that I can turn it into a business,” Bea said.
Soon after, she took up a four-year business degree program abroad. After that, she came back to the country and took up a three-month culinary course. As she was going through that short course, she felt that there was something missing.
“Yes, I was able to learn the fundamentals of baking, but I was yearning for a culinary education that would help turn my baking dreams into reality,” Bea said. “I searched again for another culinary school that would equip me not only with baking skills, but also on how to setup my baking business.”
Bea enrolled at the country’s top culinary school, the Center for Culinary Arts (CCA, Manila), under its Baking and Pastry Arts Program. Immediately, Bea felt the difference and the advantage of a world-class CCA education. CCA’s Baking and Arts Program is one of a kind in the country as it also includes a Baking Entrepreneurship Module where product development, costing and marketing and other lessons are imparted to help students put up their own baking and pastry arts business. The capstone of that program is the development of a viable business plan – which is something unique to CCA.
“Immediately, I was taught the ins and outs of forming and maintaining a baking business. Aside from the fundamentals of baking, I learned how to mass-produce baked goods, how to find a target market to finding an ideal location,” she recalled. Bea was also inspired to have her own business by CCA mentors who also have their own baking businesses. From her learnings at CCA, Bea bravely ventured into the world of business and started with an online baking shop she called Bellefleur by Beatrix.
From that, she opened her first bakery in Unimart Greenhills in July 2017 and it is now a crowd drawer especially during the holiday season. One of her bestselling pastry is the Frozen Ube Brazo. Due to popular demand, even Filipinos abroad order it online for their loved ones living here in the country.
“I love brazo, but I also wanted to enhance the flavor by adding ube for a balanced sweetness, just like what my mentors at CCA have taught me about not adding too much sweetness when baking,” she said. Another ubeinspired bestseller is her Double Decker Ube Leche Flan which is usually sold out by the end of each day. Aside from cakes, Bellefleur by Beatrix also offers cupcakes, cookies, and other pastries.
With her growing business, Bea sets her eyes to a bright future. She believes that starting small is the right path to take as an entrepreneur. Soon, she plans to open more kiosks for Bellefleur, and eventually, to open cafes bearing her brand.
As for advice, she shares this to young and aspiring chefs, bakers and, entrepreneurs: “CCA is a good option if you are really passionate in baking or cooking. The school builds your character and make you more responsible. You just have to be always willing to learn and follow kitchen rules and ethics.”