Today we’d like to introduce you to Eleonora Tasalova .
Hi Eleonora , thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
A Sweet Journey: From Healer to Baker
I was born and raised in Samarkand, Uzbekistan — a city full of history, beauty, and culinary tradition. Growing up, home-cooked meals were the norm, and the women in my family were all talented cooks. Baking came naturally to me — especially breads, pies, and pastries — but cakes? Those seemed far too complicated.
By profession, I am a radiologist and worked in a hospital for many years. I’m a mother of two wonderful daughters and a proud grandmother since 2011. After moving to the United States, I wasn’t able to continue my medical career — the process of certification here proved too complex. From that point on, I devoted my time to taking care of my mother and helping my daughter raise my granddaughter.
In 2020, while still searching for a new path, I stumbled upon a recipe for French macarons — a pastry I’ve always loved. I gave it a try, and to my surprise, they turned out quite well! Encouraged by my family, I kept practicing and slowly started taking small orders. Clients began asking for cakes too, and after some hesitation, I gave it a try — first baking for family and friends, then for others.
My turning point came when I was asked to create a three-tiered wedding cake for a couple’s silver anniversary. It was my first official cake order, and it was both terrifying and exhilarating. But it turned out beautifully — and more importantly, it brought joy to everyone at the celebration.
Since then, I’ve been running my own dessert business, creating custom cakes, macarons, and a variety of sweets. I love taking on ambitious projects, learning new techniques, and delighting my clients with unforgettable flavors and designs. I’m deeply grateful to my family for their support and to life for leading me to a craft I truly love.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Has it been a smooth road? If not, what were some of the struggles along the way?
It definitely hasn’t been a smooth road — but I don’t think any meaningful path ever is. Starting over in a new country, especially after leaving behind a long-established career, was emotionally and mentally challenging. I went from being a respected doctor to someone who had to rediscover who she was and what she could offer the world. That kind of identity shift doesn’t happen overnight.
When I began baking professionally, I faced so many obstacles: learning a new culinary vocabulary in English, sourcing the right ingredients, navigating food regulations, building a client base from scratch — all while trying to price my work fairly and explain why custom desserts cost what they do. There were moments of doubt, financial pressure, and sheer exhaustion. And of course, not every cake turned out the way I hoped in the beginning.
But every mistake taught me something. Every challenge pushed me to improve. And the kind messages from clients, the joy on their faces when they see the final result — that’s what kept me going.
I still consider myself a student of the craft. There’s always something new to learn — and I truly enjoy that process.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
We’d love to learn more about your work. What do you do, what do you specialize in, what are you known for, etc. What are you most proud of? What sets you apart from others?
I create custom cakes and desserts for weddings, birthdays, baby showers, and all kinds of special occasions. My specialty is layered cakes with complex European-style fillings — mousses, compotes, whipped ganaches, creamy caramels — all made from scratch using high-quality ingredients. I also offer macarons, cupcakes, cake pops, and dessert table items, but cakes are truly at the heart of my work.
I’m especially known for flavors that surprise and delight — not overly sweet, but rich, balanced, and thoughtfully composed. I never use store-bought buttercream or artificial-tasting fillings. Instead, I rely on mascarpone- or cream cheese-based creams and chocolate ganache finishes. Every component is made with care and intention — and you can taste the difference.
What I’m most proud of is that everything I make is deeply personal. I don’t just decorate cakes — I tell stories. Whether it’s a child’s first birthday or a couple’s wedding day, I treat each project with the same level of love and attention. Clients often come to me with very specific or unusual ideas, and I always welcome the challenge. I want their dessert to feel unforgettable — both visually and in taste.
What sets me apart is my combination of artistic detail, refined flavors, and a warm, personalized approach. I don’t mass-produce. I take on a limited number of orders to ensure that each creation receives the time and craftsmanship it deserves. For me, baking is more than just a business — it’s a way to bring beauty, joy, and connection into people’s lives.
How do you think about luck?
What role has luck (good luck or bad luck) played in your life and business?
I believe luck has played a role — both good and bad — but it’s what you do with it that truly matters.
Bad luck pushed me to start over. Moving to a new country and realizing I couldn’t continue my career in medicine felt like a heavy loss at the time. But in hindsight, it was a turning point. It gave me the space to discover something entirely new about myself — a passion I may have never explored otherwise.
As for good luck, I’ve had it too — like coming across that first macaron recipe during a difficult moment, or meeting people who believed in me just when I needed encouragement the most. But none of that would have mattered if I hadn’t said yes, if I hadn’t kept going, or if I’d let fear stop me.
Luck opens the door — but you still have to walk through it. I’m grateful for the lucky breaks, but I also know how much of this journey has been built on hard work, persistence, and love for what I do.
Contact Info:
- Instagram: https://www.instagram.com/sweet.twist.jax
- Facebook: https://www.facebook.com/sweet.twist.jax
- Other: [email protected]
