Meet Talula Dempsey | Pastry Chef and Founder of Talula’s Kitchen

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

Hi Talula, we’d love to hear about how you approach risk and risk-taking.
I think risk is a necessary part of any business, whether it’s a bold leap or a small, uncertain step. Playing it safe can lead to stagnation, and I’ve seen both individuals and businesses hold themselves back because they were afraid to take chances. I believe people often thrive when they’re pushed out of their comfort zones. In my personal life, one of the biggest risks I took was leaving college in my junior year to pursue a career in the culinary field. It wasn’t a decision everyone understood, and I faced a lot of criticism. But I knew it was the right path for me, and looking back, it’s one of the best decisions I’ve ever made. My business is still fairly new, but I’ve found that some of the most rewarding moments have come from taking risks, especially when I veered away from traditional paths. Starting a small catering business felt risky as I had no background in running a business, but it ended up being an incredible learning experience. Later, I developed a Chocolate Chip Cookie Mix that could be made at home. I wasn’t sure how people would respond, but launching it turned out to be one of the most fulfilling things I’ve done in my career so far.

Alright, so let’s move onto what keeps you busy professionally?
I’m most proud of my Chocolate Chip Cookie Mix as it is a recipe I’ve been developing and fine-tuning for years. Every ingredient has been carefully chosen after countless hours of testing different flavor profiles to achieve a cookie that’s gourmet, chewy with a crisp exterior, and has just the right hints of vanilla. The chocolate I use is Fair Trade Certified, and I’ve put just as much thought into the packaging, which is fully sustainable and designed to minimize environmental impact.Baking has consistently been an activity I’ve loved, whether it was for friends, family, or myself. I have always been drawn to the art of pastries, and can lose myself by spending hours decorating tarts and cakes with icings and toppings. But it wasn’t until I randomly applied to a summer culinary program after my sophomore year of college that I truly began my professional journey. That experience was life-changing as it was exciting, fulfilling, and left me wanting more. After returning to college for one more semester, I decided I wanted hands-on experience full-time, so I began working as a pastry cook at the Michelin-starred Gucci Osteria in Beverly Hills.Eventually, I returned to culinary school to study the art of pâtisserie more deeply, and it was during that time that the idea for Talula’s Kitchen came to life. In the first year, I catered everything from business meetings to weddings, dinner parties, and birthday celebrations, creating handmade pastries for each event. Around this time, friends and family who lived in other states started asking me to send them my chocolate chip cookie recipe so they could recreate the cookies in their own kitchens. Even when they followed the recipe exactly, they would tell me the cookies didn’t quite taste the same. That’s when I realized the difference was in the ingredients, especially the quality of the chocolate and the size of the sugar granules. That realization led me to spend months developing a cookie mix that could deliver the exact flavor and texture every time it is made. Bringing it to market hasn’t been easy as the path has been anything but linear. I’ve had to constantly pivot, reimagine my goals, and solve new problems as they arise. One of the biggest lessons I’ve learned is that being an entrepreneur means becoming an expert problem-solver. Whether it’s a packaging issue or an ingredient shortage, I’ve learned to take a breath, adapt quickly, and keep going. What I want the world to know is that this cookie mix is an extension of me and something I believe in wholeheartedly. It is rooted in care, quality, and creativity. I’m still learning and evolving as a chef, and I’m excited to keep growing as the culinary world changes.

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?
If my best friends were visiting LA, I’d want to show them all of my favorite places, the perfect mix of food, nature, wellness, and fun. We’d kick things off with something simple but essential: a tropical passion iced tea with extra ice from Coffee Bean to set the tone for a beautiful LA day. We’d definitely go on a scenic hike. Some of my go-to trails are in Malibu, like Escondido Falls, Solstice Canyon, and Zuma Ridge. Afterward, we’d head to the beach (Colony Beach is a favorite) and have a picnic. I love bringing pre-made meals from places like Goop Kitchen (the teriyaki chicken bowl and Chinese chicken salad are amazing), the “Trust Me” box from Sugarfish, hot bar favorites from Erewhon (the gluten free mac and cheese, buffalo cauliflower, and turmeric lasagna are my top picks), or a sandwich from Bread Head. Depending on the month, I’d also take them to Big Dume to watch the seals play in the water. When it comes to breakfast, I’d show them my regular spots: Great White, Courage Bagels, All Time, the Vitamin Barn, or Sunlife. For lunch, we’d swing by the Brentwood Country Mart for a casual bite, either a salad with sweet potato fries from Barney’s Gourmet Hamburgers or tacos from Frida’s. For an afternoon pick-me-up, I’d take them to Community Goods to get a matcha latte with sweet cream or a cosmic matcha from Goodboybob. Dinner would be all about variety and good vibes. These are some of the restaurants I’d take them to: Ospi for the crispy provolone with vodka sauce; Ysabel for the spicy hand cut rigatoni; Kitsu for the truffle salmon sashimi and Kitsu Roll; Olivetta for the sourdough bread and fennel salad; Stella for the strozzapreti cacio e quattro pepe and nodini; and Elephante for drinks and the incredible bread with eggplant dip. For a night out, we’d go to Belles Beach House for cocktails or hit the Comedy Store, because what’s better than laughing with friends? A wellness day would also be on the itinerary, starting with a Pilates class at Megaformer or Coreology, followed by a sauna and cold plunge session at Pause, and finishing with a smoothie or juice. We’d spend time exploring West Hollywood, Beverly Hills, and Abbot Kinney, as well as check out the San Vicente and Santa Monica farmers markets. Overall, I’d want them to experience the mix of calm and excitement this city offers.

Who else deserves some credit and recognition?
I would like to thank my parents, who have allowed me to follow my passion. Even in moments when I doubted myself, they never did.

Website: https://www.talulaskitchen.com

Instagram: https://www.instagram.com/talulaskitchen/?hl=en

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

Other: Tiktok: https://www.tiktok.com/@talulafyfedempsey?is_from_webapp=1&sender_device=pc

Image Credits
Max Milla