After the GK Folks Foundation announced Rosette Bahati as the winner of the GK Folks Entrepreneurship Award, she sat down with me to talk a little bit about her business, how she got started and what’s next.
Can you tell us the story behind your business? What inspired you to start it?
I’ve been an entrepreneur for as long as I can remember. In the refugee camps, beignets and mandazi were a rare comfort, and selling them helped my family survive. When I resettled in Utah, I decided to focus on the one product people always came back for: those same Congolese pastries. Building this company is my way of creating security for my children, honoring my culture and sharing a taste of home with my new community.
Tell us more about the products or services your business offers.
We hand-make two signature pastries:
- Congolese Beignets: soft, pillowy, dusted with powdered sugar and finished with a drizzle of chocolate.
- Mandazi: crisp outside, tender inside and lightly sweet.
We are also testing gluten-free versions so everyone can enjoy them.
What were some of the biggest challenges you faced as a refugee starting a business in Utah?
Language was my first mountain to climb, followed closely by technology and paperwork. In Congo, you can set up a street stall in a day; here, I had to learn licensing, food-safety rules, online marketing and the whole system. I was doing that while raising kids and learning English. Utah’s welcoming community, mentors and refugee-support programs were critical. I asked for help every step of the way.
How did your background and culture influence your business idea or mission?
Where I’m from, children learn commerce early, and selling snacks on the street is normal. With only an elementary school education, entrepreneurship became my path out of poverty. Conflict forced us to flee, but it never stole my love for food or my belief that business can change a family’s future. My pastries carry the flavor of Congo and the resilience of its people.
What is the core mission or purpose of your business?
To let people taste Congo in a single bite and to prove that a refugee woman can build something extraordinary.
How does your business give back to the community or support other refugees or immigrants?
Locally, I cater community and church events, cook free meals for Congolese funerals, and volunteer at Christmas gatherings. Internationally, I partner with church leaders in Democratic Republic of the Congo and Uganda to buy bulk rice, beans, milk and eggs for displaced families. My kitchen is small, but its reach is global.
What impact do you hope your business will have, both locally and beyond?
I want Utahns to see immigrants not just as workers but as innovators. If my story encourages one more newcomer to launch a business and one more customer to try something new, I will be happy.
What has been the most rewarding part of your entrepreneurial journey so far?
Watching someone’s face light up after their first bite. Food creates instant friendship; nothing beats that moment.
How has being a Black, female, refugee business owner shaped your experience in the Utah business landscape?
I am often the only one who looks like me in the room, but that also makes me impossible to ignore. The obstacles sharpened my resilience, and the community’s curiosity about my background has opened doors I never expected. I carry my children, my culture and every refugee behind me into each meeting.
What does winning the GK Folks Entrepreneurship Award mean to you?
Honestly, this award feels like a heartfelt recognition from the very community that lifted me up. It reminds me that all those early-morning frying sessions and market setups truly mattered, and it inspires me to believe that even bigger dreams are possible.
What makes your business stand out in your industry?
Flavor. Since 2018, Utahns have tasted my pastries at farmers markets, universities, corporate events and cultural festivals. Clients include Brigham Young University, the University of Utah, BD Medical, Daybreak Farmers Market and the Afro-Utah Festival. Once people try them, they come back — often with friends in tow.
Do you have a team or are you currently operating solo? What has that experience been like?
My husband and kids are my first employees, though school and jobs keep them busy. For large orders, I bring in temporary help. Balancing family and growth is challenging, but every box of pastries that leaves our kitchen is a team victory.
What lessons have you learned that you would like to share with aspiring entrepreneurs, especially from underrepresented communities?
- Start with what you know and perfect it.
- Ask for help early and often because people truly want to see you win.
- Don’t wait to be fluent or “ready.” Learn on the job.
- Your story is an asset. Lead with it.
Where do you see your business in the next five years?
- Branded packs of beignets and mandazi in Smith’s, Walmart, Albertsons, airport shops and coffeehouses.
- A brick-and-mortar café downtown.
- At least 10 employees earning good wages.
- Expansion into neighboring states.
- Same-day online ordering and delivery.
Are there any exciting projects or expansions you’re working on or planning?
Gluten-free product lines and retail packaging are in research and development right now, along with a delivery partnership to keep pastries as fresh as if they came straight from my fryer.
How can people support your business right now?
- Introduce us to local grocery or coffee shop buyers.
- Help with packaging design and shelf-life testing.
- Provide brand strategy or licensing expertise.
- Connect us with a commercial kitchen or investors for equipment and staffing.
