Who is Leah in one sentence?
Always moving.
Have you always been entrepreneurial? Where did this start for you?
In a way, yes. I remember even in high school being so excited about a business idea that I couldn’t sleep, or privately scheming about how I could convince my friends that if we all pooled our money, we could buy a building. I don’t think the plan ever actually left my head, and I definitely didn’t understand the economics of “buying a building” yet, but I’ve always had lots of ideas.
What are three things we’d find you doing on a Saturday?
Zoomin’ around Mishmish, shaping bagels, doing dishes, making coffee, chatting with regulars, petting dogs… not all at the same time, of course.
Favourite spots to go out and eat when you’re not at Mishmish or Superbaba?
Answering questions like this is always my nightmare because Vancouver has so many incredible spots, and I’m sure I’ll forget someone and feel perpetually mortified for not shouting them out.
But a few favourites are Les Faux Bourgeois, Cockney Kings (in Kits!), Grapes & Soda, Magari by Oca, Savio & Elio Volpe, Hunnybee, Modus, Melo Patisserie, Earnest Ice Cream, Fat Mao, Akbar Joojeh, and many, many more.
What’s something you’re excited about in your life right now?
Maybe it’s a boring answer, but Mishmish! We have some new products I’m particularly excited about, and the team is really great. It feels like we’re finally moving through the first-year-and-a-bit growing pains, tightening systems, making space for more creativity, growing as a team, and getting ready for some bustling summer services.
When did your interest in baking and pastries start, and what sparked it?
I was always in the kitchen with my mom and grandmas, and they were very patient and encouraging, even with my most “creative” ideas; the wildest being chewing gum in cookies. Not surprisingly, it was not a good idea.
I don’t know if this is what sparked it, but my mom used to be the Comptroller at the Hotel Vancouver, and I vividly remember tagging along with her on a Pro-D day and doing inventory in the kitchens. One of the chefs snuck me into the pastry walk-in cooler and showed me rack after rack of gorgeous tarts, chocolates, and cream puffs… and, of course, snuck me a treat.
What has building Mishmish and Superbaba taught you that you didn’t expect?
Always assume you have something to learn. It doesn’t matter if you’ve done something 1,000 times. If you pay attention, you can learn something tiny each time and get better every day.
Maybe that businesses are made up of real people who care a lot. If you have feedback, especially for a small business, saying something in person or sending a thoughtful message can go such a long way. It gives people the chance to listen, fix things, and actually connect, instead of firing off a review before they’ve had the chance to make it right.
Tell Vancouver where they can follow along and support you!
Come find us at 3485 Fraser St, or follow along @mishmishbakery on Instagram or mishmish.ca 🙂
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