Ganache My Buns began in 2020 as a little Instagram account during the pandemic as a way to just deal with what was happening with the world

Since then, I’ve gone through a lot of change. From moving from the Bay Area to NYC, obtaining a new job in neuroscience, and finally diving into writing as a hobby. By this point, I was so busy with all the changes and the way of the city that baking, although important, fell a little bit to the side.

Fast forward to 2026 and the choatic nature of biotech, our comapny tells us we may shut down in 4-6 weeks in February. And then in March. And then in April. Until I finally had enough.

I couldn’t keep waiting around like this, just waiting on the chopping block to see if whether or not the company makes it and if I get to keep my job. So, I decided to go back to where I aways do when things get hard and bake. I had always thought about taking up baking and content creating on the side, but with the crazy environment of biotech and seeing my career sort of change right in front of me, I decided to get into this for real.

Ganache My Buns relaunched in March 2026. Nine days later it had a name, a logo, a pricing strategy, and a potential pop-up at a bar in Hamilton Heights in the making. Within two months, Ganachemybuns secured a spot a vendor at Harlem Summer Nights.

So if and when you bake one of my recipes or eat one of my baked goods, just know it's a love letter from our tougher past selves, for our present selves to enjoy.

— Raul