Meet Rita Magalde | Founder & CEO – Author

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

Hi Rita, what was your thought process behind starting your own business?

Throughout my adult life, entrepreneurship has been my steadfast companion. It began with a mortgage brokerage, where I diligently steered the ship for two years, eventually reaching the milestone of paying off my first brand-new car.. Subsequently, I embarked on a decade-long journey as the owner of a travel agency, a venture that proved to be the pinnacle of financial success. My partner and I, armed with a mere $1000 and a vision, transplanted ourselves from Spain to Utah in 1996. With unwavering determination, we established our travel agency in 1999 and, within five years, soared to selling upwards of $10 million in revenue, securing our home, vehicles, and the employment of 30 individuals. By the sixth year, amidst a challenging divorce and the impending arrival of our second child, I navigated the storm, delaying legal proceedings until a more opportune time. The arduous process of parting ways with the business commenced in 2007, consuming seven months, numerous evaluations, property appraisals, and considerable legal expenses. However, from the ashes emerged a new beginning. In 2008, amidst the throes of a financial crisis, I birthed Sheer Ambrosia, driven by a fervent desire to create something profound while navigating the trials of single parenthood. Fueled by passion and resilience, I embarked on the journey to reinvent myself. I call it “Reinventing Rita.” My unconventional venture as a Black woman crafting unparalleled baklava in Utah may raise eyebrows, yet it’s a testament to my unwavering belief in its potential to become a multimillion-dollar enterprise. Despite years of modest revenue and the necessity of supplementary employment, I persevered, balancing multiple roles to sustain my family and nurture my business. From office management to insurance sales, I’ve embraced diverse endeavors, supplementing my income while pouring endless hours into perfecting my craft. Over time, I’ve cultivated meaningful relationships and witnessed the profound impact of Sheer Ambrosia on the lives of others, exemplified by the unforgettable bond with a cherished customer, Steve Crandall, whose passing I commemorated with heartfelt tributes and, of course, ample servings of baklava. My journey hasn’t been without setbacks; a significant investment in a storefront proved to be ill-timed, yet Sheer Ambrosia endured, adapting to changing circumstances. Now, with my children grown, I stand poised to devote my undivided attention and boundless energy to realizing the full potential of my life’s work. Though the road has been long and challenging, my unwavering faith in Sheer Ambrosia remains unshakeable. Each day brings me closer to the realization of my dreams, and I remain steadfast in my pursuit of victory. Like a miner on the cusp of discovering precious gems after years of toil, I press forward, driven by the conviction that the fruits of my labor will be sweeter than ever imagined. In the end, Sheer Ambrosia is more than a business—it’s my lifeline, my beacon of hope, and the embodiment of my relentless spirit. And for that, no amount of monetary success could ever suffice.

Alright, so for those in our community who might not be familiar with your business, can you tell us more?

Sheer Ambrosia specializes in crafting exquisite Baklava. My journey with Baklava began during my teenage years while working for a Greek family in their restaurant and home. Drawing inspiration from the traditional Greek recipe, I infused it with a touch of American appeal, influenced by my Southern upbringing and the flavors of my mother’s kitchen. The result? Fourteen distinct and irresistibly delicious Baklava recipes, hailed by all who taste them as unparalleled. What truly sets my Baklava apart, however, is not just its flavor but also its presentation. Each box is meticulously packaged in stunning, durable packaging designed to withstand shipping. Adding a final touch of elegance, I adorn every box with a ribbon and gift tag, making it perfect for corporate gifting. For further personalization, I can even incorporate a company’s logo onto the gift tag. To address your inquiry about the journey’s ease—far from it. As outlined in my previous response, building this business has been anything but effortless. Yet, driven by a steadfast determination and fueled by love for my craft, I’ve persevered, refusing to succumb to obstacles along the way.

What do I want the world to know about me and my brand/story?
Understanding this crucial lesson is vital: when life presents unexpected challenges, it’s essential to pivot, adjust course, and reinvent oneself. I’ve termed this concept “Reinventing Rita.” Transforming my hobby of baking baklava into a thriving business became my primary method of healing from a difficult divorce. Without my business to channel my energy into constructive endeavors rather than dwelling in sorrow, I’m uncertain where I would be today. I hold a deep affection for my business; it not only keeps me occupied and grounded but also fosters continuous growth and adaptation. Through it, I’m able to indulge my passion for serving others, engaging with wonderful individuals, and contributing to their celebrations, holidays, and gift-giving experiences. Looking ahead, as I expand and streamline operations with the addition of employees, my ambition is to support other women navigating tough times. I aim to help them uncover their unique talents, explore entrepreneurial opportunities, and guide them in realizing their business ventures.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?

If my closest friend were to visit the area, I’d ensure they experience the best of Utah’s natural beauty and culinary delights. We’d start with a visit to the iconic Great Salt Lake, followed by exploration of Big and Little Cottonwood canyons for either skiing or hiking, depending on the season. Park City would be on our itinerary, where we’d indulge in the delights of Park City’s dining scene. We’d also hit some of my favorite eateries where we’d savor meals at Bonsai Japanese Steakhouse, Market Street Grill, and The Med. We would embark on a weekend excursion to Arches National Park in the south, immersing ourselves in breathtaking landscapes and cherished moments of friendship. Our days would be filled with leisurely walks in nature, accompanied by laughter and heartfelt conversations. And as a parting gift, I’d send them home with a generous box of my renowned baklava, ensuring they carry a taste of our adventures home with them.

Who else deserves some credit and recognition?

1. My family: My mother, my sisters, and my children who have all supported me emotionally and mentally as I’ve built this business little by little. 2. My friends Desi and Richard Hayda and her mom Helene Simpson who have worked hard in my business and supported me mentally and emotionally for the last 4 years. 2. Dr. Sidni Lloyd-Shorter – President & CEO of the Utah Black Chamber of Commerce – since she came on as the president in 2022, she has been nothing but supportive, looking for opportunities to help me grow my business.
3. The Goldman Sachs 10,000 Small Businesses Initiative & their team here in Salt Lake City – Small business growth is their goal and even though the program is over, they still have infrastructure in place to continue to help the graduates of their amazing program flourish and succeed.

Website: https://sheerambrosiabakery.com

Instagram: www.instagram.com/sheerambrosia

Linkedin: www.linkedin.com/in/ritamagalde

Facebook: www.facebook.com/sheerambrosia

Yelp: https://www.yelp.com/biz/sheer-ambrosia-salt-lake-city

Image Credits
The photo of me: Give credit to Aubrie Cornelius. Peach baklava w/ champagne: Shad Gorringe Cranberry Walnut Baklava: Shad Gorringe Chocolate Almond Baklava: Aubrie Cornelius Baklava Boxes: Lace Andersen Valentine’s Chocolate Almond Photo: Shad Gorringe Baklava Bar: Jason West Baklava Cake: Shad Gorringe Caramel Cashew Baklava: John Giahi