Today we’d like to introduce you to Khadijah Sarr.
Hi Khadijah, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I hope this email finds you well. I wanted to share a bit about my journey in the culinary world, which has been deeply shaped by my upbringing and personal experiences.
Growing up in the vibrant food mecca of New York City, specifically The Bronx, my childhood was enriched by an incredible array of culinary delights. The city’s diverse cultural tapestry allowed me to explore foods from various ethnic backgrounds—Jamaican beef patties, arroz con pollo, and cassava leaf stew were just a few of the flavors that broadened my palate. From visits to local bodegas to celebrating birthdays with my father’s annual purchase of a Latino pineapple cake, these moments fostered my love for food and a deep appreciation of its cultural significance.
As I matured, I faced a crossroads between pursuing a career as a lawyer or a chef. My grandmother Mary gifted me my first cookbook, sparking a passion for cooking that ultimately steered me away from law and toward the culinary arts. Relocating to Atlanta in 2000 further solidified this path. Attending Culinary School at Atlanta Technical College honed my baking skills and cultivated my dedication to creating recipes that nourish the soul. The education I received not only equipped me with technical expertise but also encouraged creativity and innovation.
Over the years, I gained invaluable experience working at renowned establishments such as Eatzi’s Market & Bakery and Emory Sodexo Bakery. These opportunities allowed me to grow within the culinary field and craft recipes that resonate emotionally with others. In 2010, my mother’s unwavering support motivated me to start selling baked goods from home. While her untimely passing temporarily halted this venture, it was later revitalized by my husband’s encouragement: “Don’t be afraid to try.” This mantra continues to inspire me as I pursue my passion for baking, reminding me of how deeply personal experiences can shape our professional paths.
Thank you for allowing me to share my story. I look forward to connecting further and exploring how food continues to bring people together.
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?
WOW, GOOD QUESTION!
it has not been easy because i have tried baking for a business in the past and always failed at it, not the baking part but the business part
It’s so many, but little things like being a baker is the easy part, the hard part, being able to gain the public trust in your desserts, you wear LITERALLY ALL HATS, accountant, baker, dish washer, you are your own therapist lol unfortunately because you have break down moments where you’re doubting yourself
it’s knowing if i want to wake up at 3am on a Saturday morning AFTER working 40hrs for someone else
knowing that if i will sell out that day or if i will make money that day.
i feel like ALL entrepreneurs go through this same thought” is this worth my time, will i ever see a profit or when can i pay myself.
you are gambling with your time and energy and sometimes your mental health, when you step out of your comfort zone trying to be an entrepreneur.
i have cried, while washing dishes, i was so sick one day my head was hurting but i got up 3am and pushed forward.
what makes it even harder is when you have a family you have to take care of on top of working 40hrs then prepping after you have washed all in home dishes,
NOT having anyone to help me set up usually is family members, because after being up 3am then heading to the farmers
market to set up is tiring.
Afraid that someone will not like your products because they’re so use to over processed desserts.
this is a known issue in the entrepreneur world, AFRAID TO PRICE YOUR PRODUCTS CORRECTLY! thinking that no one will buy them because there to high.
I got feedback from a customer saying” $4 for a cookie is to expensive
i had to quickly learn that “people who say “$4 cookie is to much is not my customer”
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
I think you should know that I’m literally ” Just A girl Who bakes” from the Bronx from the heart, i put so much time and attention to details in my desserts. i choose really good ingredients and i stick to those ingredients.
What i do is i put flour+sugar+water=REALLY GOOD Desserts! I’m the head baker of the company i wake up EVERY Saturday morning 3am to start preparing and proofing breads and desserts.
i specialize in breads, cookies, pastries such as almond croissants.
I’m known for my cinnamon rolls especially the sweet potato cinnamon roll, stuffed gruyere bread and my jalapeno scones.
what sets me apart from other bakers is that i do different types of pastries i don’t stick to one desert. i’d like to think of myself as a “universal baker”
i can bake breads, cookies, pies, tarts, and i make a really good Vegan cinnamon roll
I’m proud brand wise that i stick to basic ingredients no gmo no dyes just good down-to-earth ingredients, that is bought from local farmers markets.
, i want readers to know that im here to be their local baker, to give them memories of what might have been baked for them from their moms, grandmas and aunties
I want to share my creative passion with them REALLY WITH THE WORLD!!
Who else deserves credit in your story?
There is a few people that have played a BIG part in my baking business
Like my sisters who are always pushing me when i have bad days and give me words of encouragement to keep going, my mother who passed away who told me “Keep trying, don’t quit”
My BIGGEST cheerleader is MY husband, Ali!
to be honest in the begging of this entrepreneur journey he believed more in this business than i did ”
Ali, would always say” what are you afraid of, or you don’t see what i see” and id be like “yea yea i see” (in my non confident self at that time)
or he would say ” you are to afraid to move forward
it helps me to gain more confidence in myself, to know that i deserve a shot in the baking world!
i deserve to offer people good breads and desserts made from scratch
it helped me step outside my comfort zone.
sad part about it i’m an introvert LOL !! but when it comes to baking i will talk
Pricing:
- Most cookies $4.00
- Milk bread $10
- Pies $25 and up
- Scones $5.25
- Gruyère cheese bread $6
Contact Info:
- Instagram: IG@bebes_pastries
