Meet Monique Harris of Bear and the Honey Specialty Bakery in Uptown Phoenix

Today we’d like to introduce you to Monique Harris.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
It all began when I found myself staring down a computer screen in hopes it would magically explode. In other words I hated being trapped in a stark building and the most creative task I was allowed to do was to change the way I greeted someone on the phone or find something other than a chair to sit in to keep myself from slouching like the work mule that I was. Corporate life was clearly not for me, never will be. Am I nonconformist? I guess so if you want to put a label on it, however, that label has clearly stamped its self on my reputation. I’ll take it! The rebels in this world are known because they decided to go off the beaten path instead of being basic. The king of rebellious chefs, Anthony Bourdain, may he rest in peace, influenced me to give the traditional culinary world the middle finger and find a career that would truly let me live my authentic-self through baking without any limitations.

Long story short, I traded getting my nails manicured every two for oven mitts. I was living with my boyfriend (now husband) and his roommates when I made this bold decision. One mate in particular is what made me realize there was a very specific need for my new career path. He was diagnosed with Celiac’s Disease. Now, 8 years ago no one knew what that heck gluten was not to mention what it meant to have this inconvenient disease. All I could do was feel sorry for Greg because he couldn’t just sit down at the table and eat what we prepared. That’s when my creative juices started flowing! I researched, I asked him questions, and I cooked anything and everything gluten free. Trust me, there were a few bad ones but I think if you ask him they’re mostly good ones. Unfortunately, breakfast, lunch and dinner wasn’t going to cut it, where’s the dessert! Again, my mind went wild and that’s when it hit me. As much as I like to cook, I LOVE to bake. By this time, we had learned to cook, gluten free and paleo meals. Then, along came gluten free pies, cookies, energy bars, the list goes on! Over a course of 2-3 years of cooking and baking for friends and families I knew for a fact I wanted to own a specialty bakery. This bakery was and is my rebellion taking flight. No one else in our area really made dietary restricted pastries. There was a need and I found it and ran with it. I woke up one morning feeling excited yet over whelmed by my “real” job and just said “screw it”. I opened up my lap top, clicked over to Facebook, created a business page and then wrote the name: Bear and the Honey Specialty Bakery. By the way, this all happened in October 2013, therefore, it was prime time pie season. I honestly did not think I’d sell more than 10 pies and then 60 pies later, I knew this is what I needed to do. My mission was to develop meals and pastries that EVERYONE could enjoy. I wanted the average person and the gluten free/vegan to both enjoy one dish together. Creating unity between healthier ingredients and traditional practices was not going to be easy. But, I always love a challenge and this continuous battle is the most rewarding career I could ask for. Being self-taught was/is very rewarding however it limited my skill set. So, I attended Rio Salado Community College and complete their pastry program with the best professor you could ask for. I was the only student so she let me choose my curriculum. Also, during this time was working a nearby ice cream shop Churn and working with the pastry chefs at my favorite pizza place The Parlor. I wanted all of the experience I could possible get!

Today we are a private kitchen that provide keto, paleo, vegan, gluten-free and Organic-Traditional pastries, cakes and confections. We have wholesale accounts across the valley at Luci’s Orchard, Driftwood Coffee and Ebb and Flow Coffee. We specialize in non-traditional wedding cakes, dessert table designs and corporate events.

I myself plan to expand my knowledge of pastry by travel and working with various chefs here in the states and around the world.

We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
If owning a business had smooth roads it while trying to build the business something isn’t right or you are truly blessed! Ha!

Doing what I love is not hard at all (the baking and seeing people smile when they eat my creations part). However, running the business…shoot me! I should have probably majored in business because this all would be a breeze. I have had to learn how to bookkeep (still learning), do proper taxes and making sure the business and myself are actually bringing in income.

Luckily, Phoenix has amazing resources and people that volunteer their time to help small business owner understand these crucial parts of the business.

We’d love to hear more about your business.
Today we are a private kitchen that PROUDLY provide keto, paleo, vegan, gluten-free and Organic-Traditional pastries, cakes and confections. We have wholesale accounts across the valley at Luci’s Orchard, Driftwood Coffee and Ebb and Flow Coffee. We specialize in non-traditional wedding cakes, dessert table designs and corporate events.

Our style is based off our love of nostalgic treats of our past. The cravings we had as kids for the guilty pleasures that mom and dad only let us have sparingly. It’s what we live for! We want to feed your cravings with organic and local ingredients and of course love. There is nothing better than sinking your teeth into that piece of heaven without feeling guilty, grimy or heavy.

What were you like growing up?
I was born in Tucson, AZ and raised in the suburbs of Chandler and Gilbert. I was (and I still am) a tomboy wild-child-big mouth and a socialite. My mom always reminds me that my teachers would kindly report I, “Was a joy to have in class, but maybe too social”. Meaning, I talked…a lot. Let’s just say I spent more time making friends then studying to be an A+ student. However, I kept pretty decent grads while being a social butterfly! I also played soccer, was on the track team, became a cheerleader for 5ish years and dabbled in a little lacrosse. All while making amazing and incredible friends I still love and adore today.

Pricing:

• Classic Cakes $35+
• Custom Caked $75+
• BH Dessert Table Designs $1200+

Contact Info:

• Phone: 4806882649
• Email: bearandthehoneyphx@gmail.com
• Instagram: https://www.instagram.com/bearandthehoneyphx/
• Facebook: facebook.com/bearandthehoney
• Twitter: twitter.com/BandtheHPHX
• Yelp: https://www.yelp.com/biz/bear-and-the-honey-specialty-bakery-phoenix-2

Image Credit:
Edurado Manteca-Palo Fierro Productions
Molly Marie-Love Story Films
Brittany Bowen

Getting in touch: VoyagePhoenix is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.