Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with Luis Villavelazquez, Pastry Chef of Bellaria Dessert Studio, located in San Francisco, CA, USA.

What's your business, and who are your customers?

Bellaria Desert Studio is San Francisco's only dessert-focused seasonally inspired restaurant. We are reviving the lost dessert scene of the early 2000s for people that want to have good desserts in the evening or want a special place to celebrate without the high price tag.

Tell us about yourself

I was born in the local Food Scene. Desserts have always been a fascination. As the craft and skills have suffered, I made it a point to learn more and become aware of the multitude of cultures and how desserts are part of more than just the restaurant scene but the importance of cultural rituals and daily lives outside of America.

What's your biggest accomplishment as a business owner?

Going to find out after we open.

What's one of the hardest things that comes with being a business owner?

Never enough help or finding someone on the same wavelength.

What are the top tips you'd give to anyone looking to start, run and grow a business today?

  1. It will take longer than you think.
  2. You can open up a restaurant without high capital or investors.
  3. Desserts are not a supplement to a check or experience but can BE the experience if you let it.

Where can people find you and your business?


If you like what you've read here and have your own story as a solo or small business entrepreneur that you'd like to share, then please answer these interview questions. We'd love to feature your journey on these pages.

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