Today we’d like to introduce you to Raquel Roman
Hi Raquel, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I was born and raised in Costa Rica, and I come from a baker’s family, it’s always been in my blood. My grandfather was a passionate baker, and he owned many bakeries in his prime time in our hometown Tres Rios in Costa Rica. As a little Latin girl, mom traveled often and always left me in charge of cooking for my other 4 siblings. I remember always being in the kitchen doing something. I’m married and have 3 girls today, and all my girls are always in the kitchen with me. All Latinos tend to do life around the kitchen or around the dinner table, lol. My 2 eldest daughters have learned to bake before even learning to ride their bikes.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Once I finally found my passion for baking in college, Culinary Arts School was not easy. From being a full-time wife, a full-time mom and school, it was definitely a challenge. After the end of that chapter I successfully moved my small family from one country to the next. As I began working on my dream of a home bakery in the states, culture shock was a struggle and the one thing that kept me fighting was my passion for baking! The death of my grandfather inspired me above the new season away from my hometown and loved ones. Growing up baking/bonding was not a thing. So, I then began to create the baking connection between my daughter and I. We would make simple homemade goods, decorate and enjoy together! It then became a family tradition with the rest of my daughters. My bakery was now ready for the great state of Ohio!
Appreciate you sharing that. What else should we know about what you do?
Starting college, I struggled because I first tried Business, then Interior Decorating, then English major, and last Culinary Arts. When I walked into a kitchen in college that’s when I knew this was me. While in Costa Rica in 2012 is when I launched my first bakery from home, and everything started moving fast even with a baby girl on the way until my husband and I decided to move to the USA in 2015. We lived for 5 years in Des Moines, Iowa, which was where I launched our 2nd home bakery in the middle of Covid where every customer was happy not having to go out in public to purchase their favorite desserts or their special occasion custom cakes. A husband, 3 girls, and baking orders coming in all the time can be very busy, but I have realized that there is something indescribable about the quiet of 4am and having your hands fully submerged in the dough for some fresh bread, dinner rolls, or cinnamon rolls to go with fresh brewed coffee in the morning. Working the dough is my therapy to anxiety, stress and to process the different seasons of life. My experience has grown over the years working for different baking styles like Bosnian, French, American and Costa Rican. Macaroons, Creme Brulee, Tiramisu, Black Forest Cake, Tres Leches, Mil Hojas, homemade pop tarts, Palmiers are just the beginning of my obsession and my way of showing love to friends, customers and family. I love the serenity the art of working the dough brings, but my biggest take away is always watching my people enjoy their favorite dessert. After a long voyage, today Columbus is home to us with so many opportunities with baked goods that it deserves.
What sort of changes are you expecting over the next 5-10 years?
When I look to the future, I see the smell of warm, chocolaty freshly baked cookies coming out of the oven. I see me rolling the soft dough on a nice, clean countertop. I see me continuing my career and spreading the love of baking to everyone I can!
Contact Info:
- Instagram: https://www.instagram.com/raxbakeries
- Facebook: https://www.facebook.com/rax.baker.5/
- Youtube: https://www.youtube.com/@Raxbakeries
- Other: https://www.tiktok.com/@Rax_Bakeries
