This Women's History Month, we had the pleasure of speaking with Camila Arango, the driving force behind Pluma, a beloved bakery in the heart of Washington D.C. Camila's story is one of passion, resilience, and a commitment to creating a positive and inclusive culinary space. From her dream of opening a bakery with her pastry chef husband to navigating the challenges of a global pandemic and rising costs, Camila's journey is a testament to her dedication and strength. More than just a bakery, Pluma represents a vision of fostering community, empathy, and respect within the culinary world.

In this interview, Camila shares the inspiration behind Pluma, her approach to leadership, and her dedication to giving back to the community. She emphasizes the importance of creating a supportive and encouraging work environment, a stark contrast to the toxic cultures she experienced in previous roles. Camila also discusses her commitment to charitable work, supporting causes ranging from LGBTQ+ equality to humanitarian aid for Ukraine.

Her insights into the challenges and rewards of being a woman in the culinary world, and her advice for aspiring female entrepreneurs, are both inspiring and practical. Join us as we explore Camila's remarkable story and discover the heart behind Pluma.

INKIND: What inspired you to open your restaurant, and what were some of the biggest challenges you faced along the way?

ARANGO: My husband and I met while cooking in the kitchen, he is a pastry chef as well. It was always our dream to open up a bakery together. It was also important for us to establish a place of work that fostered inclusivity, empathy and respect. So many of the places we worked at had very toxic environments. After working many years for others, we finally decided to take the step to open our bakery.

Meeting Johan and Andy facilitated that dream, as we our proud to say we were one of the initial concepts to partner with them in Equity Eats (now inKind). Biggest challenges, we definitely have had a few, but I would say surviving the years of Covid, wage increases in DC and now egg prices have been challenging. It would s always difficult to adjust pricing and pass that on to the customer when they are factors that are out of your hands.

INKIND: How do you feel your experiences as a woman have shaped your approach to running a restaurant?

ARANGO: I would say really leading in an empathetic and encouraging way. Growing an employee so they can become a wonderful leader in the future as well. When I was working in restaurants that was something that you just did not see. I like to treat my employees like I would have liked to have been treated.

INKIND: How does your restaurant contribute to the local community, and what role do you see women-owned businesses playing in the community?

ARANGO: We like to contribute to different charities, fundraisers and events when possible. One of my favorites is Chef’s for equality benefitting the LGBT+ community. I also felt really good helping raise funds for Ukraine and the Black/POC communities in bakers against racism.

INKIND: What advice would you give to other women aspiring to open their own restaurants?

ARANGO: Do it! It’s never going to be easy but if you set your mind to it, work hard and build a strong supportive community around you, you will succeed. I can truly say we are successful because of our loyal customers and community.

INKIND: What does Women's History Month mean to you, and how does it feel to be a woman making history in the culinary world?

ARANGO: Women’s history month is a time to commemorate, appreciate and acknowledge all the strong and brave women that have paved the way for us. It is our responsibility to continue that work, continue pushing boundaries and continue opening doors for other women in the future. I love being a woman in the culinary world because I love to empower other women and show them if I can do it (so many times I was told I couldn’t) so can they.

INKIND: What’s next for you?

ARANGO: Continue growing my business. We are gearing up to open our 3rd bakery location and our 2nd pizza location. I also want to keep growing in my role as Regional Pastry Chef for a company I currently work for, providing food for tech companies.