Meet Elisabeth Lords | Scratch Baker & Owner of Elisa Marie Baking

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

Hi Elisabeth, we’d love to hear about how you approach risk and risk-taking
I’ll be honest, risk taking isn’t something that comes naturally to me. That being said, a lot of the successes in my life began with a leap of faith, and my baking career is a prime example. Before baking, I was stuck in a customer relations job that paid me just enough to get by, but made me absolutely miserable. In the past, that might’ve been enough to keep me there for years, but I don’t know what got into me this time around. Maybe I felt that if I didn’t take a step toward busting out of my cubicle soon, I never would.

So with a lifetime of household experience but zero formal training, I handed in my notice and started trying to hustle my way into my first professional kitchen. I knocked on dozens of doors, I sent out reams of resumes, and I cried gallons of tears because I thought I was making a big mistake. But eventually, I met my first Pastry Chef, Ryan, and he gave me the chance I needed. It didn’t pay much, the hours were brutally early, and I had so, so much to learn. Nevertheless, I was in. I was on my way. And I knew that if I could just hang on until I found my feet (which I did), I’d be alright (which I was).

If I’ve learned anything since that first big scary leap out of my cubicle, it’s this – taking a risk might pay off, and it might not. But being too scared to try never will. That makes it all a little easier for me.

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?
It’s always been very important to me that every item on my menu reflects some part of my past. Growing up in the South, every celebration came with a home-baked dessert from a family recipe. Those recipes were a way to keep memories alive, and they’re a big part of why I started my bakery in the first place; to honor my roots and all my family members that came before me.

I think that holding myself to that level of quality and authenticity is what sets me apart from other bakeries. You’re literally enjoying a piece of my story on a plate with every bite, and it’s my sincerest hope that EMB connects you to something wonderful in your past too. There’s still a place in this world for Grandma’s kitchen, and my bakery is living proof…but don’t you DARE call me “Grandma”!

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
Okay, let’s call it a three-day trip. One day each in SD, OC and LA. We head South to SD on day one, arriving just in time for early lunch at Lucha Libre (calling ahead for the Champions Table of course!) Then we spend the afternoon on a brewery crawl. Pizza Port, Lost Abbey, Alpine, AleSmith, maybe Stone if there’s time. Then we cross the bridge to catch the sunset at Coronado and an easy dinner at Little Frenchie.

Day two is all about OC, but NOT about Disneyland! We start the day in Old Town Orange for breakfast at The Filling Station and a whole lot of antiquing. Then we head South to Laguna Niguel for a light seafood lunch at The Deck and a little UV therapy. Then we head back up to Anaheim for an Angels game (we like the outfield usually) followed by a tiki nightcap and snacks at Strong Water.

Day three in LA! Heads up, I’m assuming absolutely NO traffic. The day has to start with snacking and shopping at the Farmers Market. Then we catch a little culture at the Getty followed by another bougie French lunch at Petit Trois (I love French food. Sue me!). After that, it’s off to Beverly Hills for some sunset window shopping capped off by a long luxurious dinner at La Dolce Vita.

Not bad for a three day trip, eh?

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
My story wouldn’t be possible without two very important people; my assistant Sofia and my husband Steve.

When EMB started expanding, I knew I was going to need someone special to help me out. I sent out an ad, and when Sofia answered it, it didn’t take long for her to stand out to me as someone with a ton of heart and talent. I hired her after one phone call and haven’t looked back since. Thanks to her hard work, I can get a little more sleep every night. That makes her worth her weight in gold!

Then there’s my husband Steve. As a baker, I can end up working 14-16 hours a day. No matter what, he’s always there to support me. He cooks me dinner when I’m too busy to remember I’m hungry, and he never fails to make a bad day better. He’s also right there by my side at every market, setting up my tent and jumping in to help me sell when it gets busy. There’s no way EMB could be where it is without him.

Website: https://www.elisamariebaking.com/

Instagram: https://www.instagram.com/elisamariebaking/

Facebook: https://www.facebook.com/ElisaMarieBaking

Yelp: https://www.yelp.com/biz/elisa-marie-baking-placentia

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