Today we’d like to introduce you to Malia Pere.
Hi Malia, please kick things off for us with an introduction to yourself and your story.
Since I was young, I always wanted to have my own business. In middle school, I dreamed of having my own breakfast spot. In high school, I wanted to hop around Florida in a food truck selling smoothies, juices, and acai bowls. Whatever my business was, it was going to be food-related.
I’m really close with my family and my parents and grandparents are big role models for me. When my dad was young, he had his own business before getting into the restaurant industry. He traveled all over the world and lived in so many places. I wanted to be just like him – I still do.
Without a doubt, everything he and my mom did motivate me to make something of my own. I’m also half-Filipino and I was fully immersed in the culture since I could remember, which I am so grateful for. I was exposed to a lot of different foods at a young age, and I think seeing and helping my grandparents make food that is so different from American cuisine really kickstarted my love for cooking and trying new things.
My grandparents are some of the most inspiring and amazing people I have ever met. On top of it all, I watched a lot of baking shows as a kid and tried to make what I saw on TV. So, for some reason, baking just called to me.
After high school, I never really thought about having a food truck or a café again or anything like that in the future. I was caught up with getting my degree and typical college life, but during my last year, I had my first corporate job. I’m all about getting as much experience as you can with anything you do, so I didn’t hate the 9-5 but I learned that it just wasn’t what I could do for the rest of my life.
Around the end of October 2020, I started to take my baking seriously. I remember the day like it was yesterday – I was at work, itching to make some big moves and there were two thoughts running through my head. The first is that I knew I wanted my own business in the future, and why not start now just to get my foot in the door. The second was that I wanted to love what I do. I love exploring, anything related to the ocean and making/trying different foods. Since I can’t make a living off of scuba diving (yet?) and considering what I wanted to do when I was younger, food was the winner.
At the time, I was already baking on the side for friends, parties, and tailgates. I was also going through some issues with eczema and other allergies suddenly popping up, so I had to be really careful with what I ate. This led to a lot of my recipes being as allergen-free as possible. Mini cupcakes were my first sell, which is ironic considering I don’t even love cupcakes. I didn’t even like cake growing up.
I was a little shy starting out with the business at first. I had no idea where to even begin and there were a couple of big, awful questions weighing me down – what if I fail? What if no one likes what I make? But I went into it with an open mind and my goal wasn’t to become the best baker in town right off the bat – I wanted the experience in running a business and of course, to grow my skills.
Cupcakes turned into number cakes, number cakes turned into regular cakes, and now I’m into the world of cookies. I’m still figuring it out a year later and I’m still making mistakes, but I have some really great friends and family who have guided and supported me along the way. I wouldn’t be where I am today without them.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Overall, it’s been pretty smooth. I’ve had a few challenges figuring out the business side of things and I’ve definitely had my fair share of bakes gone wrong. I’ve done everything on my own and it can be overwhelming since there is a lot you have to cover, from the legal sides of things to marketing and to the actual baking. It’s never fun when you mess up a cake, but it teaches me what I have to do next time.
Sometimes I want to stop making cakes and only make healthier sweets that can be sold in stores. Sometimes I just want to make sauces and marinades and bottle them up to sell. That’s probably my biggest and most constant challenge. I’m indecisive and want to do everything.
Every little issue has been a lesson and an experience for me in the long run. Any business is a lot to handle but I have a great group of supportive friends in Jax who help me out along the way. I’m very, very thankful for them. They keep me sane.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Mahalo Kitchen is a small-batch bakery specializing in custom number and letter cakes, cakes, and other desserts – all while giving customers the option to have goods made gluten-free and dairy-free. The most popular items are the number and letter cakes. They’re fun and different and are made with mini cupcakes which lets you easily pull apart a perfect bite or two or three.
My favorite thing is that everything is very customizable. I love experimenting and getting creative and I’m open to any design or flavor, which may be a fault at times, but I want to accommodate everyone as well as see what I can do.
The best thing about baking or cooking is sharing it with others which at the end of the day is all I want to do. Baking is something I started for myself, but the product is for others. People buy cakes, cupcakes, and cookies for an occasion and it makes me so happy that they trust me enough to cater to them.
What do you think about luck?
I honestly can’t say that luck has played a huge part in my life and Mahalo Kitchen. I’ve had some really good days and some very bad ones.
I started Mahalo Kitchen before I graduated college, so it was a struggle to balance work, a business, keeping up with friends, and giving time to myself but everything I did was intentional. There have been times when I finish order and I’m so done with baking that I nearly want to quit. I’ve lost so much sleep because I’ll bake until 2 or 3 am and then have to be up at 6 am to start another order, but at the end of the day I love it.
I’m a firm believer that like calls to like and the more you follow your passions, the more people you meet that share the same goals and qualities that align with you. I’m 25 now and all my friends are go-getters, and some even have their own businesses or side hustle. It’s great being surrounded by young, ambitious minds.
Whether it’s luck or not, I wouldn’t be where I am if it wasn’t for my family, friends, and the people I’ve met and who have trusted me with their cakes since starting this business. I’m so thankful for everyone’s guidance and support. The same goes for the Jax Beach community. I moved here in 2016 and fell in love with the people, the places, and the potential of the area.
Pricing:
- Number/Letter Cakes – starting at $50
- Round Cakes – starting at $45
- Custom Fondant Cookies – starting at $30/doz.
Contact Info:
- Email: [email protected]
- Website: mahalokitchen.com
- Instagram: @mahalokitchenjax
