We had the good fortune of connecting with Yvette Dominguez and we’ve shared our conversation below.
Hi Yvette, is there something that you feel is most responsible for your success?
The most important factor behind my success is being able to provide for my customers that have dietary restrictions with custom cakes. This is a group of people who normally would have a difficult time finding suitable options for a special event, or even for a simple indulgent moment. I decided to make that business decision eleven years ago because of my younger sister. While that wasn’t my initial insight for what would later be my business Endless Creations, it proved to be my inspiration. It all started with not being able to find a vegan cake for my sister’s quinceñera. Being the family member that expressed a great interest in baking, I took on the task to create a vegan cake for what would be “my first customer”. It took years of experimenting with different flavors and textures, and while the learning never ends, my vegan menu is extensive as well as delectable. My cakes are far from ordinary and I pride myself in creating edible art for my customers. Whether you prefer timeless classic buttercream or the modern elegance of fondant, I can personalize for any event.
Alright, so let’s move onto what keeps you busy professionally?
As a first generation Mexican-American, I was taught the value of hard work at a young age. I’m pursuing the elusive american dream that my parents once dreamed of. I’m working hard and pushing myself everyday with the dream of owning my own storefront. For this reason my upbringing is very present in my work. I’m proud of my roots and that is why I incorporate the flavors of my culture into my desserts. I have fond memories of eating pan dulce with my siblings such as conchas; which is Spanish for shells, a sweet bread coated with a bright colored sugar molded in the shape of a shell. I want my customers to feel that when eating my desserts, whether it be a nostalgic childhood memory or a new sweet memory. Getting to where I am now professionally has been a long road, I’ve learned a lot from past employers and experiences. I’ve seen and experienced all of the ugly that the industry has to offer – overworked, under appreciated, stripped creativity. All these hardships have made me resilient and hungrier for my dream. I continue to push myself and will never stop because the learning never ends. I want the world to know that my brand has always been about making people happy. I do this by creating one of a kind handcrafted desserts for everyone. While I’m not exclusively a vegan or gluten free bakery, it’s been exciting being able to reconnect the Latin community with dietary restrictions to sweets of our culture.
If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
I feel privileged to live in a city full of diversity. Los Angeles is a melting pot of food and I’m at the center of it all. So of course I’m very much about the food, mainstream or hole in the wall spots, I love it all. If I had a friend coming into town I would start by taking them to my local watering hole, the Atwater Village Tavern. It’s a funky gastropub with friendly staff, and great drink deals! After working up our appetite with some cold drinks, I would take them to Smorgasburg in Downtown Los Angeles. It’s a large open-air food market that occurs every sunday and has a hundred local vendors. Another one of my favorites places is Señoreata, a vegan cuban food pop up cart. The 100% plant based modern cuban food here could fool any meat eater with one their dishes. The final spot to hit would be at the farmers market in Atwater Village. Caribbean Gourmet, a jamacian food stand that is family owned and has some absolutely delicious vegan and meat options.
Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
My journey-let alone success- wouldn’t have happened without the support of my parents. Fortunately, I had aspirations that were welcomed and supported by my family. It is very meaningful to me that I’ve had their support since day one. It hasn’t always been an easy journey and I’ve had to make a lot of sacrifices. For example I can’t always attend family events, nor be around them as much as I would like because of my commitment to my craft and growing business. Other than my family, I have two amazing mentors Sonia Neiers and Ester Holt. They are friends of the trade that never fail to inspire me with their talented work and support. Nine years ago at my very first bakery job I was trained and taught by Sonia, and eight years ago I met Ester at the bakery and have since worked with her at multiple places. These two women have been my rock and my support group within the industry. I can’t thank them enough for their patience when teaching me, and for their persistent words of encouragement. They both undoubtedly pushed me to become the pastry chef I am today.