SAN ANTONIO – Julie Contreras started her business, Concha Style, in 2020 to pursue her passion for cooking and baking.
Contreras has a degree in biology with minors in neurobiology and chemistry. She says she puts those skills to use as a small business owner.
“That’s where my chemistry background comes in. I like the food chemistry of all this stuff,” Contreras explained from her small home kitchen, where she bakes her goods three days ahead.
Sourdough and dairy free are her specialties. She said she uses organic and locally sourced products.
“Sourdough makes it a bit healthier for you to digest all the bread and stuff,” she said.
People can find Contreras’ products at the Alamo Heights Farmers Market and the Pearl Farmers Market.
“Friday is our mixing day, and let everything ferment, and then Saturday is our baking day,” she said. “And then Sunday mornings, we wake up, crack of dawn at 4:30, and we finish our conchas and stuff and the focaccia. And so those things are fresh baked, like, immediately before the market.”
Contreras said her family and friends are a big reason for her success. She said she’s in the process of moving to an industrial kitchen and opening up a storefront.
“I think it’s important to not doubt yourself at all. A lot of this is just like blind faith going forward,” she said.