Today we’d like to introduce you to Djamila Bakour.
Hi Djamila, we’d love for you to start by introducing yourself.
I started my baking and business journey out of desperation. After graduating from college in 2015 with a degree in foods and nutrition, I struggled to find a job in my field. To make ends meet, I began baking and selling my treats to friends and family.
I chose the food service industry because I grew up watching my mother express love through food. As an immigrant, and with English being not my first language, I’ve always seen food as a way to communicate when words sometimes fall short. Food is a universal language, it connects people no matter where they come from or what language they speak.
When I first came to the U.S., I often felt that sense of in-between navigating a new culture, learning a new language, and trying to find my place. But in the kitchen, I felt at home. Baking became my way of expressing who I am and where I come from. It was also a way to share my heritage with others, to bridge cultures through flavor and hospitality.
What started as small cupcake and cake orders shared on social media quickly became something much bigger. A way to build community and connection through desserts.
From 2015 to 2017, I sold baked goods from my home kitchen. In the summer of 2017, I traveled to my hometown in Algeria to deepen my craft. Algeria has strong French culinary influences, and I trained under a French pastry chef for six intense weeks. That experience shaped my style, blending my heritage with classic French techniques. I came back to the U.S. eager to share that story through my pastries.
My passion soon outgrew my one-bedroom apartment kitchen. During COVID, like many small businesses, we had to pivot. We started introducing weekly pastry menus online for preorders and partnered with local small businesses and farmers’ markets around the Triangle area. That period helped us build strong community connections and refine our vision.
In 2022, we finally found the perfect brick-and-mortar location in Durham. We launched a Kickstarter campaign to fund the build-out, and thanks to the incredible support of our community, we didn’t just reach our $20,000 goal, we surpassed it, raising $27,000. Because of that community support, we opened La Recette Patisserie in October 2022
We all face challenges, but looking back would you describe it as a relatively smooth road?
It hasn’t been a smooth road.
When I started, I had no formal business background and limited resources, so there was a lot of learning by doing. From figuring out how to price my products correctly, to understanding marketing, to balancing creativity with profitability, every step came with lessons.
During COVID, we shifted from custom orders to preorders and deliveries, and it was both exhausting and eye-opening. It taught me how to adapt quickly and listen to my customers’ needs.
Finding funding for our brick-and-mortar location was another major challenge. I didn’t have investors or capital, so I turned to our community for support through Kickstarter. Seeing people believe in our dream enough to help fund it reminded me that La Recette was never just about desserts, it was about connection, culture, and community.
Even now, there are daily challenges with supply costs, time management and motherhood.
We’ve been impressed with La Recette Patisserie in Durham, NC, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
We are a French pastry shop with an Algerian and Middle Eastern touch. My husband is Palestinian, and I love including his heritage and my North African background into everything I create. Our pastries tell stories that celebrate both cultures, blending classic French techniques with rich, meaningful flavors from our roots.
We have a hidden brick-and-mortar location and don’t rely on foot traffic and that makes La Recette a destination bakery where every guest already feels connected to us before walking in.
Our menu changes monthly to highlight seasonal ingredients and creative inspiration, and we’re open three days a week (Friday–Sunday) to stay in control of quality, schedule, and waste reduction.
Every dessert we make is a form of storytelling. Its a reflection of culture, nostalgic memories, and craftsmanship and all rooted in a deep connection with our community that helped us grow from home baking to a beloved local bakery.
I am proud to be a Muslim Hijabi Woman with a seat in the pastry industry, representing my culture and paving the way for others. La Recette is more than a bakery, it’s a celebration of identity, community, and kindness.
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
Over the next 5–10 years, I see the pastry and hospitality industry becoming more intentional, cultural, and community-driven. People are craving more than just beautiful desserts, they want meaning behind what they eat, connection to the maker, and transparency in ingredients and values.
I think we’ll see a big shift toward storytelling in food where bakeries and chefs use their craft to share heritage, emotion, and identity. Customers are drawn to authenticity, and that’s something independent bakeries like ours can offer in a way big chains can’t.
For La Recette, that means continuing to celebrate culture, innovation, and kindness. Proving that desserts can tell powerful stories and build bridges between people.
Contact Info:
- Website: https://www.larecettepatisserie.com
- Instagram: @larecettepatisserie
- Facebook: @larecettepatisserie
- Other: https://www.tiktok.com/@larecettepatisserie
