Meet Catherine Tolentino | Business Owner

We had the good fortune of connecting with Catherine Tolentino and we’ve shared our conversation below.

Hi Catherine, how has your perspective on work-life balance evolved over time?
In the beginning, it was difficult for me to find a work-life balance. Running a business can be all-consuming. I wanted to do well, so for a long time, I prioritized the business over everything.

Today, I have a more flexible outlook on work-life balance. Having a balance doesn’t always mean 50-50. There will be times where I have to focus more on the business, and other times where I have to prioritize my relationships with family and friends, or my mental health. Balance is achieved over time.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
My mom, Prescilla, started the business in the Philippines in 1979. In 1993, she opened the first US location in Long Beach, CA, and in 2016, I took over operations for the Long Beach, location.

As a kid, I loved being at the bakery and helping out. When the time came to talk about the future of the store after my mom decided to retire, I wasn’t sure if I was ready to take over. I was afraid of failure and unsure about whether I could fill my mom’s shoes. However, I knew if I didn’t at least try, I would always look back and wonder.

Reflecting on the 7 years that I’ve been managing the business, I realize this is where I was always meant to be. It was just a matter of facing my fears.

When I took over the business, I had an interest in food and baking but didn’t have any formal training. My mom encouraged me to enroll in a baking and pastry arts program. After completing the program, I felt better prepared and more confident in my ability to run the business.

I’ve learned taking risks is a necessary part of doing business. You often have to take calculated risks in order to grow. Even if the risk doesn’t work out in your favor, it can teach you a lot about yourself and the business.

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?
I’d start by visiting some of the sights that are synonymous with LA, like the Hollywood sign and the Walk of Fame. I would also recommend checking out the Griffith Observatory and catching the sunset on their terrace. It has one of the most beautiful views of the city.

I’d catch a Dodger Game and definitely order a Dodger Dog and Michelada.

I lived in Koreatown for a few years and still think it has some of the best food in LA. There are a ton of great KBBQ restaurants, but one of my favorites is Hanu Korean BBQ. I’d finish the night with some drinks and a few songs at Pharoah Karaoke Lounge.

Growing up in Long Beach, I remember always looking forward to having pancakes at Jongewaard’s Bake and Broil. They’ve been around since 1965, and offer really delicious classic breakfast dishes. After breakfast, I’d rent paddleboards and spend the day at the beach. I love burgers, and one of the best I’ve had recently was from Hamburgers Nice at Good Time in Long Beach.

I’d make time to visit a theme park like Universal Studios.

One of the best things about LA is that you can find good food in the most unexpected places. For something quick, I love trying my luck at one of the many taco stands that set up around the city.

I’d end the week with a few beers and a nice view, a good place would be Ballast Point in Long Beach.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
I’d like to dedicate my shoutout to my mom. Thank you for trusting me with your business, allowing me to carve my own path, and for guiding me along the way. You’ve been the best (and most annoying!) co-worker, and I wouldn’t have it any other way.

Website: www.gemmae.com

Instagram: gemmaebakeshop

Facebook: www.facebook.com/gemmaebakeshop1979

Youtube: https://www.youtube.com/@GemmaeBakeShop

Image Credits
Leslie Rodriguez