No English, No Fear; All Success
Leidy Cristancho, owner of Delicias del Pan. Photo by Susi Franco for JEFAS Magazine
By Karlha Velásquez
Kneading dough and baking bread is an art that requires patience, skill, and time to master, according to Leidy Cristancho. A Colombian entrepreneur, Cristancho recently ventured into the bakery business alongside her husband, Luis Moreno Peña, with Delicias del Pan, in Council Bluffs, Iowa.
In 2019, the couple and their children left Bogotá and moved to California to build a new life. Two years later, they packed their belongings and drove to Iowa, where they had family connections and a supportive Colombian community waiting for them. Like many immigrants with limited or no English skills, they took whatever jobs were available. Moreno Peña worked long hours as a cook at a burger chain, and Cristancho spent her days stocking shelves at a supermarket.
The long shifts came at a heavy price—physical exhaustion, mental stress, and strain on their marriage. Eventually, they reached a breakpoint. Something had to change.
When faced with the demands of a grueling 14-hour workday, Cristancho knew it was time to explore options. “I’m tired and fed up. Tell me what you want to do, and I’ll take care of the rest,” she told her husband, her swollen feet aching from endless hours on the supermarket floor. She knew Moreno Peña, who came from a family of bakers in Colombia, was also eager for change. He had the talent but not the time.
Launching a Colombian Bakery in Council Bluffs
Despite knowing nothing about dough or how to mix butter and eggs, Cristancho marched into the Latino Market in Council Bluffs, ready to sell Colombian buñuelos and bread.
“It was tough. We needed permits for everything. Don Saúl from the market was kind enough to let us sell there, but at first, nobody wanted to try our bread,” Cristancho recalls. “He started offering discounts, and that’s when people began to show interest.”
Competing against well-established bakeries hasn’t been easy. “We visited other Hispanic bakeries, like La Internacional, to understand their flavors. But their bread isn’t like Colombian bread. People are very attached to their traditions and sometimes don’t want to try new things,” she explains.
When they spotted an upcoming event on social media, they seized the opportunity. Cristancho came up with an idea to make their products more approachable: curated boxes filled with a variety of baked goods. They sold over 60 boxes and made $1,500 in just a few hours. It was their first taste of success—and they were hooked.
Learning the Ropes of Running a Bakery
Beyond learning English, Cristancho, the creative force behind Delicias del Pan, faced the harsh reality of massive losses in both products and money. As any entrepreneur knows, the first years of a business are often the hardest.
Determined to succeed, Cristancho sought help from La Fuente’s Women Entrepreneurs Program. There, she got a crash course in everything it takes to run a business: crafting a business plan, managing finances, bookkeeping, marketing, taxes, permits, and more.
Through the program, they found a shared commercial kitchen at the Hoff Family Arts & Culture Center in Council Bluffs, where Cristancho rolls up her sleeves, handles dough, mans the ovens, and learns the art of patience—whether she likes it or not.
Moreno Peña may be the baker, but Cristancho is the boss. She manages operations, builds relationships, and creates opportunities to keep their business thriving. “I’m the one who solves the chicharrones [problems],” she says with a laugh, borrowing a Colombian expression.
A Colombian Bakery’s Impact in Iowa
Today, Cristancho enjoys her work. With more time for herself and her family, she feels pride in her role. Where once she viewed baking as her husband’s dream, she is now the heart of the business.
Her days are no longer defined by exhausting shifts working for someone else, but by crafting pastries that tell a story—croissants that whisper of Colombia, cakes that bridge continents, each creation carefully tailored to their community’s evolving tastes.
Their mission goes beyond bread. They’re carving out space for South American-style deliciousness, baked treats that are a bit more savory with a hint of sweetness. They use high-quality ingredients, avoid shortcuts, and aim to bring the flavors of their homeland to their community.
Cristancho’s journey goes beyond being a jefa for her family and her growing business. She embodies the ingenuity of immigrants who find opportunities amid struggle and pull together to thrive.
Her goal? To win over the palates and hearts of anyone who bites into one of her creations at Delicias del Pan. If her story thus far is any indication, she’s well on her way.
