Meet Jessica Foster | proprietress, confectioner & chocolatier

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

Hi Jessica, what was your thought process behind starting your own business?
I had the wonderful opportunity to live in Spain for a stint when I was 18-19 years old and after growing up in a small town on the central coast of CA and not having been exposed to many different cuisines, my mind was blown. In addition to the incredible food and culture of Spain itself, I lived with international students from various places and was exposed to dishes, spices and ingredients that I’d never seen. This time in my life planted the seed for my life long passion for food and everything that comes with it. After finishing college (and exercising my passion with experimenting with recipes and frequent dinner parties for friends), I worked in various restaurants, catering and private dining. I moved up in the ranks and was the pastry chef of one of Santa Barbara’s best restaurants within a year or two. I quickly realized that while I still loved cooking, learning and feeding people, I did not want the long late hours and intensity of a restaurant. I envisioned creating my own beautiful food on my own schedule and after a few more years of working for other people, in 2012 Jessica Foster Confections was born.

Let’s talk shop? Tell us more about your career, what can you share with our community?
I feel like I’m an artist/creative first, and then an entrepreneur/ business owner…but I’m both. I think that one of the things that sets me apart is that I was never trained to do what I do. I work under chefs in a very different context and definitely learned invaluable lessons and skills. But for all intents and purposes I am self taught. And for a long time I saw that as my weakness…I had imposter syndrome (I may still. :)) but I’ve learned that because of this, my way is unique. I don’t always know the “right” way to do things so my products end up being a bit different. my weakness is my strength. I really enjoy more savory sweets. American confections have historically been way too sweet. I love the juxtaposition of things like fresh herbs and spices with chocolate or caramel. And always at least a bit of salt!

In hind sight, I could have made a lot of things easier for myself if I had sought out guidance/ help along the way. I’ve never had a business plan (which I don’t advise). I just followed my passion and my instincts and made tons of mistakes and worked WAY too hard. I put my heart and soul into my work and somehow figured things out. Being a one-person show is intense! You have to learn how to be and do everything. And I’m really good at some of those things and not so great at others. It’s been a crazy path and I wouldn’t change it. I’ve learned so much. It’s interesting how you learn to love some of the tasks that you initially truly abhor. 🙂

This business is almost 22 years old. It’s a lifetime. I’ve changed and grown so much in that time and have learned lots of valuable lessons. I’ve learned not to take things personally. I always do my best and that’s all that I can do. You can’t please everyone and you (and your product/service) are not for everyone. I find that I have the most successful business relationships with people and companies that are likeminded, at least of some level(s). I’m definitely not adverse to working hard and going against the grain. I’m actually a bit of a rebel. But in the context of business relationships I’ve found that if it’s really hard and you just don’t see eye to eye, it’s better to walk away and let the next door open. I’ve learned to embrace the slower times of year and not overreact when business dips because those periods are few and far between. I LOVE this food/beverage/hospitality industry. The relationships that I’ve developed here are priceless.

I love what I do.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
This was the most fun exercise…assuming this is for Santa Barbara…

I think we could mix and match all of these options and I would prioritize and insert any good live music at SB Bowl or Soho if it were happening!

Tuesday- (depending on arrival time)- coffee at Dune, Brophy’s for peel and eat shrimp, oysters, cocktails and view of the harbor, seafood market and lazy acres for groceries and home to make dinner.

Wednesday- wake up early and pick up to-go coffee at Dean in Goleta and drive to Jalama beach, lunch at Industrial Eats, wine tasting in Los Olivos at Samsara, Story of Soil and Dream Cote, dinner at Bar le Cote

Thursday- coffee at Handlebar, hike Rattlesnake Canyon, lunch at Secret Bao, sushi dinner at Arigato, pool and a pint at Elsie’s Tavern

Friday- pickup coffee at Dune for a morning walk at Hendry’s beach, special carnitas tacos for lunch at Flor de Maiz, SB Mission rose garden or nap :), El Encanto for champagne and apps then Sama Sama for dinner and nightcap at the Pickle Room

Saturday- coffee at Dune, SB Farmer’s Market, Empty Bowl for khao soi, Arigato sushi for dinner

Sunday- brunch at Mattei’s Tavern in Los Olivos, wine tasting on Foxen Canyon road- Andrew Murray & Foxen wineries, Cold Spring Tavern for afternoon music and drinks, Sama Sama for dinner

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
If I have to pick a person to dedicate my shoutout to, it would have to by my mom. My mother was the kindest, most compassionate and supportive person I’ve ever known. She had an extraordinarily strong moral compass. Her memory inspires me to always work with integrity and to continually work to improve myself in business and in all other facets of life.

In the worldly realm I have wonderfully supportive sister, father and extended family, the best friends in the world and have had many mentors and teachers along the way, all of whom for which I’m grateful.

Website: www.jessicafosterconfections.com

Instagram: @jessicafosterconfections

Linkedin: linkedin.com/in/jessica-foster-955a2213

Twitter: @truffleuffugus

Facebook: @jessicafosterconfections

Yelp: Jessica Foster Confections

Image Credits
Kyle London Photography, Silas Fallstich, Kristen Johansen, Josh Gruetzmacher, Jan Firek, Mike Larson,