Today we’d like to introduce you to Alexis Teuscher.
Hi Alexis, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I’ve been baking for as long as I can remember. My love for baking began when I was around three years old, watching my mom create the most elaborate and beautiful cakes. I would sit nearby, fascinated by what she was doing, slowly learning from the baker in our family.
As I got older, she started letting me help with little things like mixing and measuring. I still remember one day when she let me help with some dough. Instead of following directions, I played with it like it was Play-Doh and completely ruined the triangle cuts she had carefully made. I ended up turning the whole thing into one giant ball—and, of course, I got in trouble! Looking back, I can laugh about it now. I suppose that’s how we learn.
As I grew older, my love for baking never faded. If anything, it only grew stronger, especially during the holidays. Giving sweets has always been one of my favorite ways to show people I care, and it still is today.
One of my favorite treats to make is Mexican wedding cookies. The recipe has been passed down through my family for generations, and there’s something special about being able to share a little piece of that tradition with others. That familiar taste carries memories, family, and a sense of home.
For more than 10 years, I dreamed of starting my own baking business. Year after year, the dream stayed with me. Now, I finally feel like I’m at a place in life where I can take that first step and turn that dream into something real.
My kids aren’t so little anymore, and with a little more time on my hands, I finally thought, “What’s stopping me?” So, in August 2026, I officially opened my cottage bakery.
The support I’ve received from my family, friends, and community has been more than I could have hoped for. I’m incredibly grateful for every order, kind word, recommendation, and person who has supported me along the way. Every bit of encouragement reminds me why I decided to take this leap.
I’m excited to see where this journey takes me—the growth, the challenges, the lessons, and all the opportunities that come along the way.
My biggest dream is to one day open a family-run, family-owned café and bakery—a place where our family can work together, create something we’re proud of, and share our love of good food with our community.
But for now, I’m starting right here, one bake at a time.
And I truly believe the possibilities are endless.
We all face challenges, but looking back would you describe it as a relatively smooth road?
One of the biggest challenges I’ve faced so far has been not being able to sell some of the classic signature desserts I love to make because of the cottage food laws. Treats like flan, tres leches, and even using real cream cheese for icing aren’t permitted under the shelf-stability requirements.
All of my goods need to be shelf-stable in order for me to sell them, and while it can be difficult to leave some of my favorite desserts off the menu, I completely respect the rules and strive to make sure everything I offer stays within the boundaries of the cottage food laws.
But just wait until the day our family café and bakery opens! One of the things I’m most excited about is being able to offer a much wider variety of delicious Hispanic treats, including some of those classic favorites I grew up making and loving.
For now, I’m enjoying the process, learning along the way, and dreaming about everything that’s still to come. The cottage bakery is just the beginning!
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I’ve slowly become known for my cinnamon rolls—and honestly, I love it. I enjoy experimenting with new flavors, and my top three favorites so far have to be classic vanilla, pumpkin spice & apple maple. I’m always happy to take requests and challenge myself in the kitchen. One of the most fun surprises I’ve had was being asked to make a birthday cake cinnamon roll—adding some sprinkles goes a long way!
This wasn’t exactly what I expected when I opened up, but I’m here for it. I’ll gladly be the cinnamon roll lady!
We’d love to hear about how you think about risk taking?
I believe that taking risks is an important part of this journey. Starting a cottage bakery is a risk in itself, but I truly believe there is no reward without it. I’m trying to be smart and intentional about each step, building slowly and learning as I go. Next year, I plan to start attending farmers markets, which feels like a really exciting next step in growing my business.
Any profit I make goes right back into the bakery, helping me reinvest, improve, and continue moving forward. It’s all part of the bigger picture—taking this risk with the hope that it grows into my true dream.
Contact Info:
- Instagram: https://www.instagram.com/coloradowildflowerbakingco
- Facebook: https://www.facebook.com/share/1DBf23czaP/
