From Tuesday to Sunday, 47th Street in New York City gets filled with the warmth and vanilla aroma of a new batch of cakes. Here is the place of power and creative self-realization of Ayazhan Kalysbekova, the young and talented owner of the confectionery known as Patisserie Lala.

After completing her studies at the Institute of Culinary Education (ICE), Ayazhan started her professional journey as an intern at one of the famous bakeries in New York. However, her ambitions were not limited to the role of an intern. And already after reaching the age of 18 years old she was able to open her own pastry shop called Patisserie Lala.

We had a conversation with Ayazhan on how her journey started, why she decided to make desserts from gluten-free flour, and what goals she sets for herself.

Cooking is also an Art: where Ayazhan Kalysbekova’s journey started

Today at the Patisserie Lala confectionery you can choose dessert from a large assortment of pastries and cakes. Particular attention is paid to gluten-free sweets. But all this might not have happened without the Ayazhan’s family with their rich history and passion for cooking.

Ayazhan was born in Kazakhstan, in a creative family, where all the women have been connecting their lives with art for several generations. Her grandmother is a writer, her sister is an artist, and her mother is a restaurant owner. Ayazhan followed in her mother’s footsteps and learned the intricacies of cooking from childhood. Already during her school years, she dreamed of studying confectionery and did everything to make her dream come true.

Ayazhan received her specialized culinary education at the Institute of Culinary Education (ICE), from which she graduated with honors with a degree in Confectionery and Baking Arts. During her studies, she met many talented students with whom she shared experiences and had the opportunity to learn from the best chefs in the world. All this gave her the opportunity to immediately get a job in one of the best bakeries in New York soon after her graduation.

Ayazhan never stops acquiring new knowledge and is constantly looking for opportunities to improve his skills through courses and online learning. She received a certificate from Stanford Online University in Introduction to Health and Nutrition, a certificate from Alison’s educational program in Gluten-Free Health, and is currently taking a Science and Cooking course from HarvardX.

In addition to her creativity and obvious talent for cooking, an integral part of Ayazhan Kalysbekova’s success has been achieved thanks to her ambitious approach. “Since my childhood times, I have always been the child who participated first in any competitions and festivals,” she shares. “My confidence in success led me to open my own business at the age of 18.”

How Ayazhan managed to create tasty Gluten-Free Bakery

Even as a child, Ayazhan became acquainted with dishes made with gluten-free flour, namely buckwheat and millet, as they are part of the Kazakh national cuisine. But then no one had yet talked about the effect of gluten on the human body.

Today, on the contrary, concerns for one’s health and awareness of gluten intolerance by many people have come to the fore. Therefore, Ayazhan decided to make not only tasty, but also healthy dishes. She reinvents classic recipes from delicate French pastries to her grandmother’s Kazakh bauyrsaks, using nutrient-rich alternative types of flours.

There is still a prejudice in the minds of a wide range of people that healthy food, and especially desserts, cannot be tasty. Ayazhan set herself the goal of changing this stereotype and proving that even gluten-free baked products can be actually tasty and can bring as much joy as a typical chocolate cake.

In addition to working on creating unique desserts, Ayazhan Kalysbekova strives to create a community where people can share their experiences and information about a healthy lifestyle.

“I would like to show people how to enjoy life by celebrating small joys through desserts, even if they are gluten-free desserts,” she emphasizes. “Creativity, attention to detail, organization, and technical skills are what make my desserts special. Come try them in my kitchen in Astoria, New York and discover a new taste of culinary art.”

Unique talent, dedication, and constant striving for excellence make it possible for Ayazhan Kalysbekova to create an unforgettable culinary experience for her visitors.

Published by: Martin De Juan