Today we’d like to introduce you to Julie Moreno.
Hi Julie, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today.
I started cooking and baking gluten-free when my daughter had many issues with food at the age of nine. In 2011 there were not too many options, and the food was mostly grainy, terrible, and overpriced. I was cooking 2 different meals for my family of 8, trying to please everyone. I have always cooked and baked. My challenge was to come up with recipes that all my family would eat. Once I had that mastered word spread, I had so many sales and was the highest-grossing vendor at the farmers market. I had to hire bakers to bake out of my home full-time. Quickly outgrowing my kitchen, we searched for a brick-and-mortar. Knowing how hard it is to get good gluten-free food that is sweet and savory food, we decided on a homestyle cafe and bakery. Surprisingly, our number one selling comfort food is fried chicken and waffles. Families and friends feel comfortable bringing their friends and family here, knowing they can all eat safely and not feel like they are eating gluten-free. Daily we get out-of-towners who travel an hour or many more to eat our goods! Our customers are the absolute best! They are so thankful, and our staff always receives accolades and often gifts from them. Just an amazing combo of food, customers, and staff make my days amazing! We also have many dairy-free and vegan options, so there is something delicious for everyone who walks through our doors.
Can you talk to us about the challenges and lessons you’ve learned along the way? Would you say it’s been easy or smooth in retrospect?
There have been many struggles along the way. Probably the most challenging is the delicate balance of making a profit. The cost of goods, product availability, and rising minimum wage make it challenging to make a profit. Another struggle was growing pains. Our restaurant became so popular that our small kitchen would get backed up, and wait times were sometimes too long. I am so excited about how fast and efficient we have become! We restructured our kitchen and are now so fast and efficient that we can hand the rushes with no issues!
Thanks – so, what else should our readers know about your work and what you’re currently focused on?
I started my path in life as a first-grade teacher. Wanting to spend more time at home, I started baking gluten-free for farmers’ markets, private homes, gas stations, and restaurants. I even made dessert for Alicia Keys! I won a “Best in Show” award at the 2011, ‘Cupcake Lovin” competition shortly after I started baking for money. I was up against 40 of the best professional pastry chefs in the valley! I have accumulated many awards, media coverage, and write-ups since then. One of my favorites was a 5-page spread in Phoenix Home of my adobe church gingerbread house featured five pastry chefs in the valley. Only mine got more than one page!! I am a little competitive, Haha.
Do you have any advice for those looking to network or find a mentor?
If you admire someone in the field that you know, then don’t be afraid to approach them. I had an intern from the culinary school come to me because she wanted to open a gluten-free restaurant. She now has her own! Also, don’t be afraid to reach out on social media in the neighborhood apps. Some professionals would love to mentor. My daughter was interested in veterinary care, and a vet answered me that she loved her job there! Just asking sometimes is the best answer!
Contact Info:
- Website: jewelsbakeryandcafe.com
- Instagram: jewelgfcafe
- Facebook: Jewel’s Bakery and Cafe
Image Credits
Justine Dachel and Julie Moreno
