Meet Taysia Matthias, 29, one of the youngest brick-and-mortar business owners in Coeur d'Alene, but her journey started growing up behind the counter of her parents' business watching them work hard every day to provide for their family.

Taysia's passion for baking coupled with her entrepreneurial spirit led her from being a baker as an employee to cottage food operation taking orders from home and finally the great leap of faith that led to opening the new storefront location at 291 E. Appleway Ave., Coeur d'Alene.

When you walk into Alani Bakery, you may be greeted by the shop baby, Kirin, running around the corner to greet you, or Taysia and her fiancé, David, whom she met on an entrepreneurship reality TV show "The Blox."

Visit alanibakery.com to find out more about Taysia's history along with her experience on "The Blox."

1) When did you first start baking and who were some of your culinary influences? 

I grew up baking for fun with my family for every holiday and birthday and then got my first job as a baker at 19 years old. I was attending North Idaho College for business administration at the time, and every aspect of the industry intrigued me. I started taking orders for friends and family when I became a stay-at-home mom, and my business grew organically from there. I taught myself through trial and error, online forums and videos and binge-watching "The Great British Baking Show" on Netflix. I strive to challenge myself with my craft every day! I would love to one day be rated among the best bakers and decorators of my generation. 

2) Why the name Alani for your bakery?

Alani is my middle name, which is Hawaiian for "orange." This is where my orange logo and colors come from. In all honesty, my thought process was that my last name is too boring to use and nobody will be able to pronounce or spell it right if I use my first name!

3) What creations are you proudest of and what were a few experiments that went awry?

I am extremely proud to have been named Coeur d'Alene's Chocolatier Master at the 2024 Chocolate Affair, and I am coming for the title again in 2026! The competition in 2024 was my first time working with large quantities of tempered chocolate, and the most amount of servings I had to make at that point in time (over 800 servings)! Of course, this business is not all fun and games; I have experimented with keto and sugar-free, which has so far resulted in nothing but exploded cakes!

4) What is something people would be surprised to know about you?

Despite the ridiculous amount of baked goods I consume, I am a huge advocate for healthy living. At the bakery, we do our best to use clean and natural ingredients. I believe that treats shouldn't make you feel horrible after eating them, regardless of sugar or carb content. Anything in moderation, of course! 

5) What makes a good cake or treat extraordinary?

This leads into what makes a good treat extraordinary: quality ingredients, attention to detail and a great care from the person making it. My team and I are incredibly passionate about delivering a high-end experience for all the senses — flavor, texture, aroma and artistry — coupled with the best possible customer service!