Today we’d like to introduce you to Maria Larez.
Hi maria, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
Origamy was born from a deep conviction that food can be beautiful, delicious, and nourishing at the same time. I have always believed that what we consume impacts not only our bodies, but also our energy and overall well-being.
I started with the vision of creating a different kind of space one where people could enjoy desserts and treats made consciously: vegan, gluten-free, and free of refined sugar, without compromising flavor or quality. It began as a heartfelt idea, but it quickly became a project that required discipline, resilience, and constant learning.
The journey has not been easy. I have worked long hours, often managing production, operations, and administration on my own. I invested not only financially, but emotionally and personally. Origamy was never just a business; it was a reflection of perseverance, creativity, and faith.
Along the way, I learned that entrepreneurship is much more than selling a product. It is about adapting, listening to the market, reinventing yourself, and continuing forward even when circumstances are challenging. Every obstacle strengthened my strategic thinking and my ability to grow.
Today, beyond numbers or outcomes, I am proud of having built something authentic and purpose-driven. Origamy represents growth, courage, and the willingness to create something meaningful from vision and determination.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It has not been a completely smooth road. Like most entrepreneurial journeys, it came with significant challenges.
One of the main struggles was introducing a health focused concept vegan, gluten-free, and refined sugar–free into a market that was not fully ready for it. Educating customers while maintaining profitability required patience, persistence, and constant adaptation.
Another challenge was managing the operational side largely on my own. There were long hours, financial pressure, and the responsibility of keeping the business sustainable while continuously adjusting strategy. I had to learn quickly, wear multiple hats, and make difficult decisions in real time.
There were also moments of uncertainty, especially when balancing personal responsibilities with the demands of the business. However, those challenges strengthened my resilience, sharpened my strategic thinking, and deepened my understanding of what it truly means to build something from the ground up.
While it wasn’t easy, every obstacle became a lesson and every lesson contributed to who I am today as both a business owner and a leader.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I am vegan chef, an entrepreneur and creator in the conscious food space. I specialize in developing plant-based, gluten-free, and refined sugar free desserts that prioritize both wellness and flavor. My work focuses on proving that healthy food does not have to feel restrictive it can be indulgent, beautiful, and deeply satisfying.
I am known for combining creativity with discipline. I don’t just create recipes; I build systems, structure operations, and approach business strategically. I understand both the artistic and the operational sides of entrepreneurship, which allows me to bring ideas to life in a sustainable way.
What I am most proud of is having built Origamy from the ground up concept, recipes, branding, and daily operations often managing every aspect myself. It required resilience, adaptability, and constant learning. The fact that I stayed committed through challenges and continued evolving is something I value deeply.
What sets me apart is my ability to merge vision with execution. Many people have ideas; I build them. I approach everything with intention, integrity, and long-term thinking. I believe in purpose driven entrepreneurship, and I lead with both heart and structure.
We love surprises, fun facts and unexpected stories. Is there something you can share that might surprise us?
Something that might surprise people is how much of Origamy was built quietly, behind the scenes, often during very long nights and challenging personal circumstances.
While many see the finished product the brand, the desserts, the aesthetic what they don’t always see is that I was managing production, operations, strategy, and decision making largely on my own. There were periods where I was balancing entrepreneurship, motherhood, and personal transitions all at once.
Another surprising thing is that I’m naturally very reflective and strategic. Even though my work looks creative and expressive, a big part of who I am is analytical and disciplined. Every decision I make from recipes to business structure is intentional.
What people see is the result. What they may not see is the resilience, structure, and inner growth that built it.
Pricing:
- Specialty plant-based, gluten free desserts: starting at $6 per item
Contact Info:
- Website: https://www.origamygelato.com
- Instagram: @origamygelatoweston
- Facebook: @origamygelatoweston
- Yelp: @origamygelatoweston
