Rebekah Hoffpauir is a professional who takes her business and the satisfaction of her customers personally — perhaps to the point of being a slave to perfection — a happy arrangement for anyone who has ever bitten into one of her blueberry biscuits, classic quiche, community-renowned cinnamon rolls or — Hoffpauir’s personal favorite for now — lemon-curd cruffins. Cruffins are muffin-shaped croissants.

The name of her shop, The Bekery, is also a fun mashup using her name and the word “bakery.” She came up with it while still in high school.

“What started as a joke just sort of stuck,” she said.

This is a woman who thrills at the idea of getting to bake her cake and making it so good, the customer will eat two.

“There is no better feeling than seeing the happiness someone gets when they eat a fresh baked good. The joy it brings when people gather and break bread together – or muffins or quiche – is truly special to be a part of. We like to think of our bakery as a little escape from reality,” Hoffpauir said.

She opened the Bekery, a Parisian-inspired pastry shop that focuses on traditional croissants, quiche, muffins and pastries in 2016. She was 23.

“It’s all I ever wanted to do,” she said. “My parents got sick of me ruining their kitchen, so we finished in a portion of my dad’s warehouse and we haven’t looked back.”

Her earliest memory of baking was before she even started grade school, using her Easy Bake Oven.

“Our family also had a tradition of baking every Christmas,” she said.

“I was in charge of the Christmas cookies, but I also loved making cake balls. My Pawpaw called them Bekah Balls, and I still make them today in memory of him.”

The pastry selection does change according to the season and mood, Hoffpauir said. She is detailed, creative and selections evolve.

“When we first opened, we started with simple muffins, cookies and coffee cakes. I didn’t even know how to make a croissant or quiche, she admitted. It’s been trial and error, tons of trial and error.”

She credits her team members with sharing valuable input and expertise.

“I have been lucky enough to find some very talented individuals to keep up with the demand, Hoffpauir said. “I couldn’t be more thankful for their support and the support of this community.”

Hoffpauir continues to develop her craft with special classes and has studied with French chefs. When she travels, bakeries are part of the itinerary. Her Instagram feed is loaded with photos of breads and croissants.For those watching waistlines, Hoffpauir has healthier options, salads, parfaits, toasts and omelets. Being in the kitchen is her business, and her pleasure.

“I also read a lot of cookbooks,” she said, “my favorite hobby.”

Though she doesn’t nap on the floor as she did when she first opened The Bekery, Hoffpauir is still very much hands-on.

The Bekery uses highest quality ingredients and goods are baked fresh every day. No preservatives are used. Everything is made from scratch, according to Hoffpauir. She doesn’t just bake at work.

“I love to cook for friends and family,” she said. “It is my stress relief and a glass of wine while cooking doesn’t hurt, either.”

The Bekery is located at 206 W. 11th St., but new construction is in the works at Walnut Grove, at 1575 West Sallier.

“We’ve outgrown our location,” Hoffpauir said. “The new one will have more of a romantic European feel, offering espresso, drinks, wine and mimosas. Look for it to open this fall.”