When Ayesha Patel graduated from college in 2019, she didn’t imagine she would own a Grapevine storefront a year later. Despite all the challenges she faced in 2020, her colorful charcuterie board business, YaYaYum Boards, is thriving. As she continues to grow and cultivate her craft, Ayesha shares how she got started in board designing and what it means to share her passion with the community she loves.
I WAS BORN… in Michigan. We lived in Kentucky for two years, then we moved to Texas in 2011. I started high school in Southlake, then I went to the University of Arkansas for four years before moving back here.
I FOUND MY LOVE FOR FOOD… in college. All of my friends knew me for being the biggest foodie. I started going to a bunch of local restaurants in Arkansas, taking photos of food and posting them on Instagram. I also started cooking things by myself during my own time. That was really where all of my culinary experience stemmed from.
I’VE ALWAYS HAD… a creative eye. I just didn’t know how to apply it. When I was in middle school, I used to cut up magazines, visually pair things together and make collages out of them. I would even cut up a bunch of photos and make collages for my friends. That kind of stems into making my cheese boards because it’s kind of like making a collage of food.
MY FIRST BOARD SALE… was for my cousin who wanted me to make a charcuterie board for her graduation party. I had no idea what to even buy in the grocery store. I just threw a bunch of things in my cart. I transferred all of my ingredients to my site, and I made it there. It was like a show. People thought it was the coolest thing ever. It was a little nerve-wracking, but it was also a lot of fun.
AFTER THAT EXPERIENCE… my mom asked, ‘Why not try selling [your] boards?’ I thought it was kind of crazy. At the time, there was no other business doing this. But then I thought I’d try it. I moved back home with my parents, and I started putting ads up on the Southlake and Colleyville Moms Facebook pages. I made this board, and I thought it was the most beautiful creation ever and took a big photoshoot with it. Looking back, it’s one of my more mediocre boards compared to the ones I make now.
WE DO… personal and mid-size boards, which are more intimate and you can have at home. Those include cheese and charcuterie boards; brunch boards made of bagels and waffles; lox boards with salmon; and chocolate dessert boards made with Nutella, strawberries and a bunch of dessert items. It’s always an original design from us. We take inspiration from seasonal produce, colors and even the season. We always emphasize the different bites you can have on a board.
WE’VE ACCOMMODATED IN SEVERAL DIFFERENT WAYS… to COVID-19. Our whole concept is takeout since it’s thriving right now. We’ve also done virtual workshops on how to make your own boards. It’s just been really good bringing people together virtually through our shared love of charcuterie.
WE OPENED OUR STOREFRONT… in October. Building it has been a little bit of a slow process. Right now we have a little bit of merchandise and grab-and-go boards, which have been an insane hit lately. Our biggest goal right now is to get the storefront up and running completely and be able to host our own events by the end of the year.
I REALLY HAD NO IDEA… this was going to turn into what it is. If you had told me by July 2019 that I was going to have my own store and do as many boards as I have, I wouldn’t have believed you. Now it’s only growing year after year.
I LOVE… cultivating the community’s affection for charcuterie and helping them make their own boards. It’s amazing to see my passion grow into something bigger and better for everyone.