Today we’d like to introduce you to Ivette Arosemena-Hidalgo.
Hi Ivette, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
Ivette’s Nutty Kitchen (“INK”) was an idea that slowly evolved over time. Before starting INK, I had always cooked for my husband and my sons. They are biased, of course, but they always said my cooking was delicious and encouraged me to start a cooking business. I toyed around with the idea once or twice, but I always decided against.
Then, in 2012, my oldest son was diagnosed with Acute Lymphoblastic Leukemia. For the better part of two years my life was put on hold; my only focus was taking care of my son Andres. Once Andres had gotten better and I realized my youngest son Nicolas would soon go off to college, I wanted to pursue a project that would keep me busy.
Two years after my son’s diagnosis, I was visiting my family in Ecuador. I was sitting in my mother’s kitchen watching my mother and her aunt make traditional Middle Eastern desserts for my nephew’s upcoming baptism. I decided that when I came back from my trip, I would start a Lebanese-themed food business. When thinking about a name for my business, my son Nicolas decided to name my company Ivette’s Nutty Kitchen because many Mediterranean-style desserts have nuts.
During the first six months of its founding, INK sold both salty and sweet foods. After the six months had ended, I started making only desserts. After a year of only baking baklavas and graibes, I started to bake and sell other desserts: alfajor cookies, cakes, and brownies, to name a few. It was after I expanded my dessert selection that I started to get hired for intimate events, small birthday parties and first communions.
Eventually, I realized I wanted to improve my baking skills in the classroom. I began enrolling in classes both locally and internationally to be taught advanced pastry making by chefs from the Biltmore, Paris, and London. These classes paid off as I had the confidence and technical skill to do bigger, more extravagant events. In 2018, I was hired by The Breakers and Faena to do thousands of desserts for two high net-worth weddings. Now, I am expanding into making corporate gift baskets.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It has not been a smooth road.
There have been many challenges. First, I did not start INK with the idea that it would be a full-fledged business; it started out as mostly a hobby. But as the business kept growing, I was concerned that I would have to choose between my duties as a mom and my duties to my business. Luckily, I have been able to control the growth of my company, especially in the early years, so that I could still have time to be present for my sons’ accomplishments.
Second, there have been issues related to business. I did not graduate college, so I have no formal training in advertising, marketing, pricing, and supply chain. Besides baking cakes, I have had to learn food photography to promote my business on social media. I am the CFO, CMO, and CEO of INK and balancing these roles has been difficult as the business continues to grow.
Lastly, there have been personal challenges. It has been difficult to grow a business partly because English is not my first language. Seeing other bakers has also made me feel imposter syndrome at times. But even though there have been many issues along the way, owning a business has been an incredible experience. It has challenged me, pushed me to grow, and has made me realize I am more than just a loving wife and mother.
We’ve been impressed with Ivette’s Nutty Kitchen, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Ivette’s Nutty Kitchen is a boutique baking business in Palmetto Bay. We started off making Middle-Eastern desserts but have now branched off into baking traditional cakes and sweets. What sets me apart from the competition is my flavor. I like to say our desserts are elevated comfort food.
We are excited about our new line of upscale custom cakes and dessert tables, called INK Atelier. For those who want to try our goodies, besides ordering by phone or through Instagram, we are now offering a limited weekend menu with different featured desserts. Each dessert is made fresh to order.
Can you share something surprising about yourself?
In 2013, I ran a half marathon! Now, I focus on yoga.
Contact Info:
- Email: ivettesnuttykitchen@gmail.com
- Website: www.ivettesnuttykitchen.com
- Instagram: Ivettesnuttykitchen
- Facebook: Ivette’s Nutty Kitchen
Image Credits
Photos By Meagan Mederos Photo
