Meet Patricia Stanley

Alright – so today we’ve got the honor of introducing you to Patricia Stanley. We think you’ll enjoy our conversation, we’ve shared it below.

Hi Patricia, appreciate you sitting with us today. Maybe we can start with a topic that we care deeply about because it’s something we’ve found really sets folks apart and can make all the difference in whether someone reaches their goals. Self discipline seems to have an outsized impact on how someone’s life plays out and so we’d love to hear about how you developed yours?

My self-discipline is deeply rooted in a blend of personal resilience and professional adaptability. With a background in medical sales and healthcare marketing, I learned early on the importance of showing up prepared, even when no one is watching. That discipline translated seamlessly into entrepreneurship, where consistency is everything. Whether it’s shaping dough at 5 a.m. or building a brand from scratch, I treat each task with intention and trouble shoot challenges.

Much of my drive comes from seeing goals through to completion—especially creative ones. Writing The Art of Focaccia wasn’t just about recipes or techniques; it was about capturing a process and a passion that requires patience, repetition, and care. In the years of marketing for other companies, I now can focus on launching my own brand – Patricia’s Focaccia Woodforest, leaning on the same core habits: structure, persistence, and a deep respect for progress. Self-discipline isn’t about being perfect—it’s about being present and committed, even when things get messy, like flour on a kitchen counter.

Let’s take a small detour – maybe you can share a bit about yourself before we dive back into some of the other questions we had for you?

As a focaccia designer and baker, I have worked diligently to specialize in creating edible art—flavorful, handcrafted loaves that double as stunning centerpieces. What excites me most is the creative freedom: no two designs are ever the same. I especially love crafting floral focaccia bouquets, where each ingredient becomes a brushstroke and each loaf tells its own story.

Alongside baking, I develop new recipes and seasonal concepts that bring fresh inspiration to the kitchen year-round. This summer, I’m excited to launch focaccia flour mix kits, share printed copies of my Kindle ebook “The Art of Focaccia” and fresh baked focaccia held at The Collective in downtown Conroe starting July 2025. I’ll also be hosting local workshops in North Houston, Texas in July and am available for private bookings—whether you’re planning a birthday, bridal shower, or team event, I bring everything you need to design your own custom focaccia. My goal is to turn a simple loaf of bread into a meaningful, hands-on experience people won’t forget.

If you had to pick three qualities that are most important to develop, which three would you say matter most?

Three qualities that have been most impactful in my journey are creativity, adaptability, and consistency.

Creativity fuels everything I do—from dreaming up new focaccia recipes to designing one-of-a-kind floral loaves that feel more like edible art than bread. For anyone starting out, creativity isn’t something you need to “wait for”—it grows through experimentation. Try new things, even if they don’t see much success immediately. The freedom to play in the kitchen (or whatever your field is) is where your best ideas will come to life.

Adaptability has been key—especially when transitioning from medical sales to cottage baking, then into authorship and teaching. Nothing goes exactly as planned when you’re building something from scratch. My advice? Stay flexible and open to pivoting. Opportunities often come disguised as detours.

Consistency is what turns inspiration into results. Showing up daily—whether it’s baking, posting on social media, engaging with your community, or writing content—builds trust and momentum over time. For beginners, start small. Set manageable routines that you can stick with, and don’t worry about being perfect—just be present.

If you lean into those three areas and give yourself grace as you grow, your passion will naturally evolve into something meaningful and sustainable.

Okay, so before we go we always love to ask if you are looking for folks to partner or collaborate with?

Absolutely! I’m always open to collaborating with others who share a passion for good food and creativity. I’d love to connect with fellow bakers, food artisans, or anyone who might be interested in me teaching a focaccia class, offering my focaccia in their store, café, market, or event. If you have a space or platform where handmade, high-quality baked goods are appreciated, I’d love to explore how we can work together.

Let’s connect! You can reach me through my website at Patricia’s Focaccia Woodforest on Bakesy, message me on Instagram @patriciasfocaccia_woodforest, or email me directly. I’m always just a message away from a new opportunity.

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Patricia Stanley

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