Meet Noe Camacho

We recently connected with Noe Camacho and have shared our conversation below.

Hi Noe, thank you so much for opening up with us about some important, but sometimes personal topics. One that really matters to us is overcoming Imposter Syndrome because we’ve seen how so many people are held back in life because of this and so we’d really appreciate hearing about how you overcame Imposter Syndrome.

This question hit me hard, because I’m the youngest in a family of 6 siblings, all of my siblings are too good in their jobs. I’m the youngest, so whatever I did for them, it wasn’t enough.
So I grew up with that mentality that I wasn’t really good in whatever.
I love cooking, and more specifically I love bake bread and I don’t know how, but I always could make good bread, that skill with practice and patience it was getting better. My bakery is now 5 year old, and every time a person tells me that it was the best bread they have ever eaten, I always be thankful for that, but really deep down I think they are lying to me. And I hear that a lot.

Great, so let’s take a few minutes and cover your story. What should folks know about you and what you do?

Well, I study gastronomy in Culiacán, in Sinaloa, Mexico. I’m from Angostura, Sinaloa, a small town, how people say, small town, but with big dreams. Since I was studying, in class my professor always told us about those great chefs, with lots of rewards and Michelin stars, and in my head I always hear this little voice, “what I have to do to be that good” and the first, of course, is experience, knowledge, and practice. I think that are the basics. Of course, you need more things to reach that level, but those three things are indispensable.
So while I was still studying, I decided to work in a seafood restaurant. It was a weekend job. I worked for about 1 year there, but there I learned a lot. Then the summer, I decided to enter in a school program. You can work in a summer camp in the USA. I worked there for 2 summers and, of course, learned so much. I met a lot of people from all over the world. I improved my English. There was a me before and after that experience in this summer camp. Once the summer camp finished, my friends and I decided to go to NYC to get some food. NYC was the fame of multiculturalism. People from all over the world live there and also bring their food. I tried food from India, Israel, Italy, and France. It was magnificent. Then I had a trip to Europe. I visited France, Amsterdam, Germany, Italy, and Spain. In every country, I tried the most popular dishes, so I tasted a lot of new food for me. Even in Mexico, I traveled to other states and tried new food, new desserts, and breads.
I started my bakery just in the pandemic of 2020. I hadn’t a job and had a lot of money to pay, so one day I said, I will make cinnamon rolls and conchas (conchas are a kind of Mexican typical bread), just for fun, and take some photos to my Instagram. Some of my friends liked those photos. So I decided to make them again but this time to sell them. To be honest, I didn’t think that I could sell them all, but more people wanted to try the bread, so I made more and more. I saw a business there. One thing goes to another. People from other towns come to my town to buy my bread, and thanks to my travels and the food I tried in each country from around the world, my principal idea in my very small bakery was to bring to it all the bread I tried in other parts of the world, something like an international bakery, but in a very small city. There are a lot of really good bakeries but they all sell just the same bread that you can find in whatever place.
That was new, so all eyes were on me. A very new bread was in town, so I became very popular and everyone who tried it loved it.
That philosophy is the backbone of my business: good bread from other parts of the world. When a person wants a bread that’s not easy to find, they always ask us if we can make it. If we can’t, well, I’m a chef. I can easily learn how to make it.
Since I started, I won 2 awards for my entrepreneurship.
What I see in my mind for the bakery in the future is to leave a mark in my community, something good. My type of bread is different and not just for the kind of bread I made. What makes it different is that we use sourdough to make it. Long fermentation makes it easier for our digestive system to absorb the good stuff of eating bread. A good digestive system will increase your health, mentally and physically, and I think that in a near future almost every bakery will be the standard.
I have been giving courses about the bread I make in my bakery for 3 years. I want to propagate this information. This will help everyone.

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?

Learn how to make friends and impact people. If you know how to make friends, you are going to find people that may help you in some way in your entrepreneurship or whatever you’re doing. That is linked to the next advice: make a work network. In my case, I’m friends with other bakers. They teach me, and I teach them. We all help each other. That’s something you should do.
And the last thing is: don’t take anything personally. You will receive good and bad comments. They are just their opinions. Don’t take the good ones and the bad ones too seriously

Awesome, really appreciate you opening up with us today and before we close maybe you can share a book recommendation with us. Has there been a book that’s been impactful in your growth and development?

Everyone should read “who to win friends and influence people” this book teaches who to socialize, think about it, you have the best idea in the world, but if you don’t know how to express it, or you don’t have como connect with that person you need to, it will never work on, this book teach you who do it

Contact Info:

• Instagram: @Panaderia.camacho