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Exploring Life & Business with Erin Luttrell of Eclairs de la Lune KC

Today we’d like to introduce you to Erin Luttrell.

Hi Erin, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
For the past decade and a half, I have worked as a Financial Marketing Strategist for a Union financial institution, focusing on helping members make wise use of credit and teaching personal finance to apprentices and journeypersons from many different skilled crafts. I lead a lot of horses to water, I like to say. Working as a marketer, I loved the networking, the challenge of growing our credit union and helping union families keep more money in their pockets each month. Getting a little burnt out and wondering if I was really able to make a lasting impact or positive difference in anyone’s family or life, and knowing that I loved and was an accomplished home cook already, I took professional cooking classes at a local institution in Kansas. I took online courses to supplement that. I read and watched everything I could to produce food worthy of both my family and friends and, of course, to satisfy social media foodies. During this time of learning, practicing, perfecting, my husband and I were also trying to have a baby, unsuccessfully. Food was a distraction, a catharsis, something that helped me gain control when so much was out of our hands.

Fast forward a couple of years of infertility, and we were blessed through unconventional means with a baby girl; followed 18 months later with four siblings placed under our legal guardianship (16, 13, 10 and 8). My focus turned to artfully feeding an instant family of seven. No problem, right? That’s when I found my philosophy: feeding people has to be the most affectionate thing I can do for them. Still yearning to make/bake, I visited my roots in Holden, Mo., where my great-grandparents owned and operated Barnett’s Bakery during The Depression. A heritage bakery started to form in my mind and honoring my family’s small-town past. My grandmother Maxine would talk so much about her experiences there. They fed people when they were the most vulnerable. I began cooking more often for family, friends, coworkers and the referrals started piling in. Meals then decorated sugar cookies, then cakes and other pastries. Along the way, I worked on gathering tools and sharpening skills for a culinary trade. I never wanted to have my name on my shirt, like my father, or the Union men and women I served… yet here I am, and very proud of it.

We all face challenges, but looking back would you describe it as a relatively smooth road?
Smooth as far as working alone. 

Thanks – so what else should our readers know about Eclairs de la Lune KC, LLC?
Our bakery differentiates itself on quality of scratch-made products because it’s the most efficient + delicious way to do business, especially in a tourism location like The Historic Independence Square. We operate on the premise that we are showing our guests the highest form of affection, and they are too when they buy our pastries as a gift for others. That means quality and consistency are key. We eat with our eyes first, as they say, so showcasing beautiful baked goods, made with heart, is important. I’d like to get people to try things they maybe have not tried before while staying on top of current trends. We are making my great-grandparent’s Depression-era recipes into modern-day products, to boot. Being a bakery boutique also means that we are able to create OOAK products that meet an individual’s desires or nutritional needs.

What were you like growing up?
Information-seeker. Driven in academics (all As though college) and athletics (swimming, basketball, softball). Struggled with perfectionism and feelings of never being “good enough” for my mother’s affection, in particular. I was in an Olympic-development swimming program (USS) for over 15 years.

Contact Info:

  • Email:
  • Instagram: @eclairs_de_la_lune
  • Facebook: Eclairs de la Lune KC

Image Credits

Attached photos by Erin Luttrell

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