Meet Ladae Bond | Entrepreneur

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

Hi Ladae, putting aside the decision to work for yourself, what other decisions were critical to your success?
I think the single most important decision that I made that allowed this seed of an intention to transform into a business that is continually growing and thriving was when I got to a place where my need to create and see this path through to completion became greater than my desire to not have to start over from apparent zero. Sometimes as adults, identity is so closely linked to progress and placement on our career paths which sometimes makes it difficult from an identity standpoint to have the courage to pivot when that might mean having to go back to the start of a path to build something new. That often involves not only managing the change in how you perceive yourself, but also having to do that for your entire personal and professional spheres. In the beginning, I was crystal clear on how much joy baking brought me. I’ve been doing it since I was nine years old and, for me, there’s always something very meditative and joy bringing about it. Where I did have a great deal of anxiety at the start was around how my decision to pivot from my career in luxury real estate to making a business out of my lifelong love would be perceived and received.  I think the most critical decision that I made in my entire journey was when I decided to surrender any control I may have had over how I would be perceived by others, in exchange for doing what I truly wanted to be doing that was most meaningful for me. That one decision freed up so much of my energy to build and create from a safer and more authentic place.

Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
I have a custom baked goods business, and a large part of that business is really involved cake, decorating, and making beautiful baked goods. The other part of my business is gourmet and custom cookies. I’ve been baking since I was nine years old, so it’s a very long story to explain exactly how I got to where I am today. In terms of how my actual baking business got started, it was during Covid. I would visit my close friends every week who were in my same Covid bubble, and I would bring treats with me every week whether they be cakes or cookies or just something to cheer up my friend’s kids. My friend started telling me that I needed to make an Instagram account for my baking and post pictures of all of the things that I had been making for her kids. I started that Instagram, and was surprised at how many people started reaching out, asking me to make custom cakes and baked goods for them for parties or events just based on pictures that I had been posting.  The demand grew to the point where I realized that I needed to build a proper website and start a proper business, and that this was turning into something a bit more serious than a hobby. During that same time where I was beginning to build my business, I was also competing in an international World’s Greatest Baker competition, in which I made it to the semi finals. That also did a lot to increase interest in my brand as a baker and people’s awareness of me as such. It’s always a funny question when I’m asked whether it’s been easy or hard.… I guess my answer would be that it’s been the absolute most natural and intuitive thing I’ve ever done, and also the most challenging thing I have done at the exact same time. What I want the world to know most about my brand and what my company stands for is that my baked goods taste even better than they look. It’s always important to me to prioritize taste, which can sometimes get lost when you’re trying to really focus on the appearance of the baked goods. And equally important to me is that my ingredients are always of the highest quality. I try to stay away from anything that isn’t natural and easily recognized when you’re reading down the ingredient list.  I don’t use any weird, chemical ingredients, or cut corners. When you look at the ingredients on my packages, it’s all real things that you recognize and know. I like to use ingredients that you can feel good about. I offer many vegan and gluten-free options but as I tell my customers all the time, I never do so, at the expense of quality. I will offer an alternative version of something only if I provide a version that is equally as delicious as my traditional offerings. I want all of my customers to have the best version of whatever it is I’m offering them that they’ve ever tasted regardless of their dietary needs.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
I’m a big motor racing fan so I definitely take them to the Petersen automotive Museum. I’ve been a million times and definitely love going anytime there’s a specific exhibition going on. One of my favorite things about LA is it’s close proximity to so many other awesome places… We’d definitely need to do a road trip for a couple days to one of my favorite getaway spots like Santa Barbara, Palm Springs, Joshua tree or Ojai. I’d also have to take them to Le Petit Four in Sunset Plaza where they make my favorite desert ever:-)

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
My best friend Jessica. I think she realized that my business was potentially a business before I did, and at every stage was there supporting and challenging me to push the boundaries of how big and far I could go.

Website: www.oursweetlives.com

Instagram: @oursweetlives

Twitter: @oursweetlives1

Facebook: @oursweetlives

Youtube: https://youtube.com/@OurSweetLives

Other: You can also find my goodies on Tuesdays at the Hidden Hills farmers market 2–6 p.m. and the Pacific Palisades farmers market on Sundays 8–2 p.m.