Meet Jasmine Ferrell | Environmental Specialist & Head Baker

We had the good fortune of connecting with Jasmine Ferrell and we’ve shared our conversation below.

Hi Jasmine, what was your thought process behind starting your own business?
How can I recreate traditional cookie flavors in a plant-based form? That is the first question that popped into my head when I thought about starting my business and its purpose. After visiting many restaurants and always having to sort through menus to see what plant-based offerings were available, my friends and I usually found that desserts were often limited or non-existent. I was already doing a lot of cooking weekly, meal prepping for myself and my friends, and decided one day I would expand to adding desserts. From there, I worked on several recipes and flavors, and created a timeline on when I would launch, after several people expressed to me that my desserts were delicious enough to sell.

Let’s talk shop? Tell us more about your career, what can you share with our community?
One aspect of my business is my emphasis on sustainable practices that I can take, as a business owner. When I’m not in the kitchen baking, I’m monitoring our natural waterways for contamination, working with contractors on best management practices for water quality purposes, and working with other members in my office on public education about recycling, water pollution, and littering.

Before working in my current position I worked in animal rescue for about 3 years. That was one of the most emotional jobs of my lifetime, having its ups and downs, but rewarding in the end. I decided to make the transition from animal rescue to an environmental job due to me wanting to work in the field I studied in college: Wildlife and Fisheries Sciences, with an emphasis on Wildlife Ecology and Conservation.

My interest in conservation and sustainability led me to incorporate those ideas into my business, as I operate and plan for the future. During my undergrad time I spent a summer in Puerto Rico studying and monitoring environmental impacts of populations on several species of reptiles and how they were adapting to climate changes and human effects on the environment. My time in the field previously during school and currently in my career drive me to be the most responsible business owner I can be. For myself, sustainability is a lifestyle, not just a tag to throw onto my business. I live it day in and day out as much as possible.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
My best friend and I are one in the same, so we usually have similar interest. I would definitely take him to visit Casa Del Vegano, right outside of Bishop Arts on Jefferson Blvd. I grew up in the area and seeing this restaurant settle in and serve delicious vegan Mexican cuisine is something I adore. Their food is delicious! I would also take him to Botolino Gelato Artigianale on Greenville avenue. Their berries and lavender flavor is the absolute best! We would definitely have to visit the Dallas Museum of Art, take a stroll through White Rock Lake for a peaceful outdoor walk, and visiting my favorite yoga studio: Black Swan Yoga.

Who else deserves some credit and recognition?
There are so many people I could name, from other business owners, to event hosts, but I think my biggest shoutout goes to my best friend Andrew. He has been one of my biggest supporters and is always giving me advice on how to navigate being a business owner, as he is one himself. He keeps me in check when I get these crazy ideas, always helping me stay on track and making sure I plan, plan, plan! Thanks to his guidance I have made a lot of positive strives for my business and have some even bigger plans in the works.

Website: https://thewildflourbaking.com

Instagram: https://www.instagram.com/thewildflourbaking/

Facebook: https://www.facebook.com/TheWildFlourBaking