Meet Maria de Los Angeles (Angel) Figueroa | Cake Artist/business owner

We had the good fortune of connecting with Maria de Los Angeles (Angel) Figueroa and we’ve shared our conversation below.

Hi Angeles, what role has risk played in your life or career?
Professionally, “risk” to me is only a risk if you’re not following what you truly love. If you are, then it’s just an opportunity to grow or learn. Choosing to go to Culinary School for many could have been a “risk”. At the time, trained chef was just starting to be considered an actual career. For me it was just following my passion. Personally, moving to the US for love was maybe a “risk” for many. In Chile I had job opportunities, my family and friends. To me, it was just starting a life with the man I loved.

When I was younger, risk taking was not a big deal, I would make good and bad decisions like everyone else. Not that I don’t do it anymore, I do try to take “calculated risk”. Now that I have a family, I take risk more seriously and always follow what I love to do, what will make me happy and what will be best for my family. That’s how 3 Cherries on Top was born. We built a kitchen/workspace that would allow me to work from home, be present for my family and work flexible hours. I took those risks that allowed me to be where I am now. A 37 year-old business owner, mother and wife.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
Cake artistry is something that all people are secretly obsessed with☺ Why wouldn’t we be! Beautiful creations that you can not only see, but taste! There is something so special about having at your party a centerpiece that is the essence of you. What sets me apart from other bakeries is that every cake is unique and custom made. I take pride in each one of them. It’s not just a cake, it’s art.

To get where I am now, it took many years of training and practice in different countries and areas. I worked in Chile, Thailand, Peru and the US, mostly in pastries and catering. At a very young age I knew that sweets were my “happy place”, even though it’s probably every kids “happy place”. I found great pleasure in making something delicious and serving it to people. After many years of working just in sweet treats, I realized that the artistic part of it was my favorite thing to do. That’s when I decided to focus on just cake artistry. Cookie artistry came later on.

I have found that each one of my work experiences taught me something very valuable to practice in my own business. Different techniques, work environment, employee relationships and most importantly work-life balance. In my opinion, this is the key to a successful business and to a happy life.

I am a proud Chilean immigrant that loves to host, eat and laugh…pretty much the requirements to be a Chilean!  I want 3 Cherries on Top to grow and be able to help not only other immigrants to be a valuable part of the community but also to be able to give job opportunities to mothers like me, with flexible hours to help them thrive professionally and personally.

With that being one of my goals when I started the business, I found a new purpose only a year ago. My daughter was diagnosed with Celiac disease, something that in my culture you never heard about growing up. Bread is at the core of the daily Chilean diet, we eat lots of bread at every meal.

We found out about my daughter’s Celiac because she didn’t grow for an entire year, which ironically was very lucky, otherwise she would’ve been one of so many people that go through life without knowing they have this disease, bringing major health issues.

That’s when I realized that becoming a trained chef, baker and cake artist was not a coincidence. Since then, as a family we have put our heart and soul into adjusting to this new “food life”. It was pretty hard at first, when you realize that most of the things in your home contain or may contain wheat!  But, after some failures we have managed to recreate every family recipe GF.  Now, the next step is not only sharing beautiful cakes, but also GF options so kids like my daughter can have an amazing birthday cake. I also want to be able to share every day recipes with families like ours, and create more awareness on Celiac disease so we can have a more inclusive food service in our community.

I believe that we all have a special skill that is given to us for a purpose. We should use it to help others, teach and give back.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
If I had my best friend for a whole week, I would definitely take time off – a great thing about being your own boss! I would take them to the mountains. Probably Estes Park, there is a nice spa in town and right across the street, a cute local winery with great wine tasting! Next day we would definitely enjoy a nice hike. Downtown is a must, starting at Union Station, and finishing in the Highlands.

I would look for a concert for a glamorous downtown night, ending the evening at D Bar.

If kids are involved in the trip, the Zoo, Botanic Gardens, and Denver Museum of Nature and Science would be on our itinerary. In summertime, a boat ride at Lake Granby would be icing on the cake!

I would definitely say… “A week is not enough time – stay longer!”

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
John Spotz, owner of “Le Bakery Sensual”. He taught me so much about cake artistry and the bakery business. His talent, kindness and sense of humor made my love for cake artistry even bigger.

Stephen Smith-Contreras. If there is someone that’s constantly on the move it’s this man! A talented Colorado musician and photographer. Always trying with his amazing wife, Juana Rosa Cavero, Director of Colorado Collaborative for Reproductive Health Equity, to find ways to support the community, family and friends.

The volunteers and staff at the East Colfax Community Collective, for helping me grow my business and providing valuable tools to small businesses like mine.

My parents who supported the decision of pursuing my passion in the food industry. For giving me the tools that I need it to become the confident woman and business owner that I am today. My sisters for their unlimited listening, encouragement, laughing, dreaming, and therapy sessions.

Last but not least, my husband Carlos Miron. If there is someone that believes in me and my talents, it’s this amazing man. He has always supported me in my career and my personal life. The name “3 Cherries on Top” is a tribute to our extraordinary kiddos. Carlos and I have loved each other every minute, and when our kids were born…they were the cherry on top…or better said…”3 Cherries on Top”!

Website: www.3cherriesontop.com

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

Facebook: 3 Cherries on Top

Image Credits
Stephen Smith-Contreras