Alright – so today we’ve got the honor of introducing you to Reevacris Jelynne Lasam-Hernandez. We think you’ll enjoy our conversation, we’ve shared it below.
Reevacris Jelynne, so great to be with you and I think a lot of folks are going to benefit from hearing your story and lessons and wisdom. Imposter Syndrome is something that we know how words to describe, but it’s something that has held people back forever and so we’re really interested to hear about your story and how you overcame imposter syndrome.
I have overcome imposter syndrome by trusting my unique passion and vision. Every challenge I have faced has shown my learned skills and creativity that makes Panadera 757 special. Instead of doubting myself, I let my dedication to authentic Filipino flavors and Filipino-inspired artisanal baked goods and customer happiness speak for itself. I leaned on feedback from customers and kept growing from each experience, showing that I’m not just “good enough” – I am exactly where I’m meant to be. I have not just overcome imposter syndrome; I’ve transformed it into a driving force, turning self-doubt into self-esteem and building something truly nostalgic and memorable for others to enjoy in the form of baked treats.
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?
I am the heart behind Panadera 757, where I bring Filipino-inspired artisanal treats to the community. What started as a small venture, Thea’s Tinapayan atbp., has grown into Panadera 757, a bakery brand that combines my heritage with a love for unique handmade pastries.
My focus is on introducing Filipino flavors, like ube (purple yam) and pandan, in fresh and creative ways. Whether our signature Ube Dream Cake with layers of moist ube cake, ube yema, ube ganache and sprinkle of ube dust, or our soft, chewy Ube Cheese Pandesal, I aim to bring a taste of home to every bite.
For me, what makes Panadera 757 exciting is the ability to create connections with our food. Sharing these traditional flavors in artisanal ways lets me show people something unique yet comforting, and it’s fulfilling to see others enjoy what I grew up loving.
Aside from the bakery, I’m also dedicated to creating memorable experiences through vendor events and fundraisers. We’ll be part of the Aloha for Joy fundraiser this Saturday, November 9, spreading Filipino flavors while supporting a good cause. We also have some exciting things on the horizon including the upcoming 2nd Annual Mabuhay Fest and Friendsgiving Bake Sale Pop Up this month.
We’re also thrilled to share that we are moving to a commercial kitchen soon!
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?
Looking back, the three qualities that were most impactful in my journey are resilience, creativity and adaptability.
Resilience has been essential. Starting a business can be tough, and there are times when things don’t go as planned. Sticking with it through long days, vendor events and all the ups and downs has been crucial. For anyone early in their journey, is to find a support system- whether that’s family, friends or other entrepreneurs.
Creativity has been key to setting Panadera 757 apart. I love experimenting with Filipino flavors and finding ways to present them that feel fresh and unique. For those just starting, I recommend following your passion and curiosity. Always be open to learning and trying new things, and don’t be afraid to make your ideas stand out.
Adaptability has helped me navigate changes, from rebranding to moving to a commercial kitchen. The ability to adjust and grow with each new challenge has kept me moving forward. For new business owners, I’d say don’t get too attached to one path- stay open to shifting rears and embrace growth, even when i’s uncomfortable and scary.
I am a new business owner myself, ultimately, each of the qualities has taught me that the journey is about progress, not perfection. Stay patient with yourself, keep learning and remember that every small step build something bigger.
What’s been one of your main areas of growth this year?
In the past 12 months, my biggest area of growth has been in confidence and self-esteem. When I started Panadera 757, I sometimes questioned if I was “qualified” or ready to bring Filipino-inspired bakes to a wider audience. Over time, seeing how people connect with my products and enjoy what I create has shown me that my vision matters. Each event, each menu, and every piece of feedback has helped me trust my instincts more and value my voice in the culinary world.
I’ve also grown in the business side of things—managing logistics, marketing, and planning for expansion. Moving into a commercial kitchen is a big step, and a year ago, I might not have believed I could handle it. Now, I feel equipped and excited to take that leap. This year has been about realizing that growth happens when you take those big steps and let yourself learn along the way.
Contact Info:
- Instagram: https://www.instagram.com/panadera757/
- Facebook: https://www.facebook.com/panadera757/about/
Image Credits
Annie Untalan of Mojofotoco
