I had nothing professional in mind. My venture into baking started because of my oldest son interest in sports and a lack of snack options. I used to make him healthy protein bars because most of what I found in the market was not tasty. My baking curiosity especially piqued a few years ago during the onset of the COVID-19 pandemic. Like many people social distancing at home, I found myself emerged in the world of social media. I would watch clips of viral recipes, read cookbooks, online courses and put my own spin on things such as homemade ice cream and petit fours to the delight of my family. “My husband came to me one day and said ‘You’ve got a talent and you’ve got to use it.’” As luck would have it, a space opened up where Moge Tee was previously located and from this point Dulce Luca started.