Meet Daisy Mijangos-Jimenez | Artist, Baker & Small Business Owner

We had the good fortune of connecting with Daisy Mijangos-Jimenez and we’ve shared our conversation below.

Hi Daisy, we’d love to hear about how you approach risk and risk-taking
The bigger the risk, the better the reward, right? My greatest risk recently was uprooting my life and moving out of state from New Jersey to Georgia.
Before that, I dropped out of college to pursue pastry and enrolled in the Institute of Culinary Education in NYC! These decisions were not easy and required hard work and sleepless nights, but ultimately, I wouldn’t change a thing. The culinary field and art, in general, can be tough and cold environments to navigate. All of these decisions had me feeling overworked, depressed, lonely, and even doubtful at times. Through the highs and lows, I learned that my stubborn mindset and relentlessness allowed me to achieve great heights and success in my endeavors. I wouldn’t regret a single decision and I’m wholeheartedly grateful for everything that happened along the way. Maybe it’s radical optimism or impulsivity, but I’d rather take the chance and potentially get knocked down. What comes after that is experience.
Now, I can confidently call myself an artist, baker, cake decorator, and small business owner! Understanding that risks can fail has taught me the greatest lesson: You learn the most from your mistakes. I will continue to take chances and explore new avenues if it means I can pursue my dreams!

Let’s talk shop? Tell us more about your career, what can you share with our community?

Today, I specialize in creating sculptural fake food art. My process begins with clay, mold making, and casting. What used to be a creative outlet outside of my cooking job has led me to produce handcrafted artwork full-time years later. From making jewelry to hair accessories, home decor, and now, fine art pieces, my goal has been to create interesting works that look good enough to eat! My favorite part of sharing my art with the world is seeing the range of emotions it elicits: From joy to confusion to anger. Getting to this point would not have been possible if it were not for the years of mundane repetitive busy work assigned to me in the kitchen. Now, I’m thankful for being assigned the work I dreaded because it drove me to create things that brought me more fulfillment, all while having established the discipline and skill needed to create consistent products. Learning the basics is the foundation for building greatness!
My biggest criticism is that my work doesn’t fit in most spaces because it’s so niche, but I’ve finally learned to take that as a compliment. It’s not for everyone, so it shouldn’t be everywhere… I don’t take that as a rejection like I used to. Rejection is redirection!

What I’d like for people to know about my work is that it was born out of love, grief, and death. My current artwork is a reflection of my childhood and the things that bring me joy while coping with the death of a parent and navigating the world without them. To me, my art is a reminder that nothing lasts forever. Ironically, as the maker, I twist and play on that fact because my products are designed to last and to be enjoyed “forever.” I create handmade works that are often given as gifts, and that has brought me a sense of purpose and freedom.

Now, my goal and mantra is “Break Bread, Cultivate Creativity, and Forage Friendships.” This was my takeaway from a network panel put on by Cherry Bombe, “The Future of Food is You- Atlanta.” The highlighted speakers were: Betsey Gonzalez- founder of Osono Bread, Jamila Norman- founder of Patchwork City Farms, Seung Hee Lee- Co-Author of “The Everyday Korean,” and Casey Corn- chef and host of “Recipe Lost & Found.” These talented women in food have inspired me to host an environment where we can do all these things: break bread, cultivate creativity and forage friendships. Currently, I’m working towards gathering the resources needed to host classes and workshops where people can come together and learn how to decorate cakes and do arts & crafts, as a community!

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
As a homebody, if I decide to step out for leisure, ideally it would be for dessert, nature, and music.

I would certainly recommend everyone spend a day at the Botanical Gardens. This place allows me to feel alive, mentally stimulated, and inspired.
For bakeries, I would suggest St. Germaine’s at Ponce City Market; They do an excellent job at creating delicious pastries that are not too sweet and look divine.
Hell Yeah Gluten Free has some of the best savory pastries I’ve had the pleasure of enjoying again without thinking about my food restriction struggle.
Piedmont Park is a massive and lovely place for a picnic, relaxing, and enjoying music festivals.
The Beltline is a nice path for exercising, walking, rollerblading, dog-spotting, and people-watching.
Gaja is a great bar restaurant for affordable and tasty Korean street food and cocktails.
Criminal Records is a wonderland for music nerds with an appreciation for vinyl.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
I’d love to shout out Raquel Baqatini, my first manager from Balthazar Bakery in New Jersey. If you care about delicious pastry, high-quality products in season, couverture chocolate, fermented bread, and buttery flakey pastry, you must try Balthazar Bakery in Englewood, New Jersey. This job and the people I worked with changed my life. My then-manager encouraged me to go to pastry school. My superiors sent me to Japan for a chocolate research and development class through Valrhona Chocolate School. Paula, B, Amanda, and my friends at the bakery, I’ll always think of you fondly and I appreciate every opportunity you trusted me with. This trip to Japan had an incredible impact on my life because it forced me outside of my comfort zone, into a new country, where I did not know the native language. I was surrounded by renowned executive chefs and respected chocolatiers. It felt as though I had accidentally stumbled into a room that wasn’t meant for me… Thanks, imposter syndrome! I’ll always appreciate Chris Ford, creator of Butter, Love, and Hardwork; He was nothing but kind and welcoming to me during this time. This trip opened up a world I didn’t know that ultimately inspired me to create the work I do today.

Emma Zack is the founder of Berriez, a curated boutique in Brooklyn, NY. She reached out to me in my early crafting days for a photo shoot including my products. She was interested in styling my handmade jewelry in her campaign and I was ecstatic! Through her vision, friendship, and support, I found myself in spaces and opportunities that propelled my business in the city! She continues to uplift women and artists through her platform and event spaces. If you ever see me in a cool/cute sweater, you can thank Emma, because I got it from Berriez!

Moving to Georgia was lonely, at first, until Micro Baker of At Heart Panaderia, Teresa Finney, extended a warm hand to me. Together we organized a successful Pop-Up collaboration with Radio Roasters in Decatur! Through her embrace, I was able to network with inspiring women working in food. Thank you, Teresa and the ladies at Cherry Bombe, for welcoming me into your space.

Last but certainly not least, I’m thankful to my husband, David Jimenez, who has supported and believed in me before any of this was a reality. My events, website, shipments, graphic design needs, and business would have not been possible if it were not for his generosity and unwavering support.
Baby, thank you for your time. Thank you for being you. I love you.

To my family and friends, I know my chaotic and neurotic nature may not make sense at times, but thank you for grounding, trusting, and supporting me through my creative process and journey.

Website: www.pastryplug.com

Instagram: www.instagram.com/pastryplug.shop

Facebook: www.facebook.com/pastryplug

Image Credits
Daisy Mijangos | Pastry Plug