Exploring Life & Business with Noza Voytukhov of Noza’s Bakery

Today we’d like to introduce you to Noza Voytukhov.

Hi Noza, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I was born in Khujand, Tajikistan and migrated to Colorado with my mother and two sisters in September 2008 when I was eight years old. My mom, who gave up her job as a pediatrician in Tajikistan, became a single mom of three young children in a new country across the world, in hopes of providing us a better life. She had to work multiple jobs just to support us, and she constantly encouraged us to dream big and always told us that we can achieve anything we put our minds to. Around the time I was 12 years old, I began to slowly experiment in the kitchen and started cooking because I thought that the least I could do for my mom was to have a warm home-cooked meal ready for her when she gets home after a long day at work, and the more I cooked and baked for my family, the more I fell in love with it and it became natural to me. I was so passionate about it that I would spend my free time researching different recipes, watching videos of people cooking, and writing down my own recipes and one day, at the age of 19, I felt like I was ready to start my own business after having perfected a variety of different desserts and pastries and after receiving so much positive feedback from my friends and family. I opened my business, “Noza’s Bakery” in June 2019, and since then I have expanded my knowledge not just about desserts and baking but also about the aspects of running a business as a whole, such as handling marketing, finances, etc. Eventually, in the near future, I want to find a building space, so that I can expand my business into something I have always dreamed about, ever since I was a little girl, and run the business with my family, who are very close and dear to me.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
No, it was not a smooth road the whole time. The biggest struggle I experienced would have to be the struggles that came with COVID, which was just a few months after I opened my business. Throughout the duration of the pandemic, it was difficult finding customers and getting orders in but that didn’t stop me from continuing my business, and even though it wasn’t as busy as I would have liked it to be, it gave me the time to come up with new recipes and to reflect and expand my knowledge on running the business.

Appreciate you sharing that. What should we know about Noza’s Bakery?
I have been running my bakery from home since June 2019, and I consider myself a self-taught baker. I bake a variety of European desserts, most that are inspired by my culture and background and others that I have acquired over the years, which includes cakes, tarts, pavlovas, macarons, and other seasonal items.

I am most known for my customizable letter/number cream tart cake, which is a cake made of honey biscuit (medovik) layers that are stacked together with a whipped cream cheese and white chocolate ganache frosting and finished off with the client’s choice of decorations, which range from chocolates, fresh berries and real flowers, these cakes are very popular and are most requested among my clients.

One thing that sets me apart from others would have to be my culture and background, which I incorporate into each of my recipes, and another would have to be my passion and drive, I put all of my heart and effort into every order big or small, even if that means sometimes staying up as late as 3 am to complete an order, after coming home from my day job. I hold myself up to high standards and perfect every order I receive, all in hopes of winning my clients over with my desserts, and when my clients return to my business to place more orders, it makes all of that hard work, worth it.

Contact Info:

• Email: nozasbakery@gmail.com
• Instagram: nozasbakery
• Facebook: nozasbakery