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Conversations with Spring Santos

Today we’d like to introduce you to Spring Santos.

Hi Spring, so excited to have you on the platform. So before we get into questions about your work life, maybe you can bring our readers up to speed on your story and how you got to where you are today.
Hi! My name is Kailyn aka Spring. I am a 26-year-old Alabama native. I’ve lived in Indianapolis for over 10 years and just recently relocated to St. Louis. In 2016 I began my journey as an entrepreneur, hoping to find a way to be at home more with my baby girl. It wasn’t until 2018 when I became pregnant with my 2nd daughter I found a niche that worked for me — plant-based cooking. Now, my mother was a chef for many years and I assisted her in opening two restaurants and operating a catering business for 10+ years. Before my second pregnancy, I was a horrible cook. Everything I touched, I BURNED. But during my 2nd pregnancy, I couldn’t consume anything due to morning sickness — I was pretty much forced to become vegan since I could only consume smoothies and eventually salads. Although my newfound lifestyle was forced, it gave me a feeling that I had never felt before. I was lighter, happier, and much more energetic. Ever since then, I created the concept “2 Crazy Ladies” promoting the plant-based lifestyle and sharing my life-changing experiences. My business has expanded tremendously since 2018; providing meal preps, catering services, cooking demonstrations, community outreaches, and more!

Also, because of the success of my business, I’ve been able to pursue my career as a singer, promoting my music and my very own clothing line– Primavera.

I just recently moved to STL in hopes to expand my mission of sharing the benefits of a plant-based lifestyle. I have rebranded my business to “The Too Crazy Lady” since I am here without my other half (my mom). However, the mission is the same !! I am here to change lives one plate at a time.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
My journey has not been smooth — it probably has been the most difficult thing I’ve done aside from childbirth (which in my opinion was better LOL). It has been a constant push and pulls dynamic trying to find what areas benefit my business the most and how I can operate more efficiently being that I normally work alone. One of my most recent and hardest struggles was a grant program I was a part of in Indianapolis. The program was almost a year long and in the end, I was expected to receive a fully equipped kitchen at the City Market building in downtown Indianapolis. What made this so difficult was that I promoted the opening of my new space, on social media and on multiple news outlets only to find out the grant program was illegitimate.

I had stopped major operations due to my focus on this process. I felt really defeated and very embarrassed that I relied on this program to fall through for me and my business. I couldn’t believe everyone in the city continuously asked me about my opening only for me to announce that nothing was going to fall through like I said it would. All of the previous struggles I had encountered privately… So this being made public really took a toll on me mentally and of course financially since I was and had been out of real work for 8 months.

Can you tell our readers more about what you do and what you think sets you apart from others?
I am a woman of many backgrounds! First and foremost I am a plant-based chef. I own and operate “The Too Crazy Lady”. I’m also a musician. I sing and write my music and I am also starting to play the piano. Lastly, I have a clothing line, called Primavera where I sell everyday loungewear and lingerie!

Something that I believe sets me apart from others is my creative way of bringing things “together.” I fully believe that everything is connected in some form or shape. The way I connect all my creative outlets is through events that showcase my music, my clothing line, and my food! I would have to say that my events are something I’m most proud of. I curate the event idea then create flyers, collect vendors and models, as well as prepare the food and sell my merchandise.

If you had to, what characteristic of yours would you give the most credit to?
The most important characteristic I possess is my craziness! It is what contributes the most to all my endeavors.

Being able to juggle two kids, college, 3 businesses, and other personal life encounters are NOT easy, but in the end, it is really rewarding to see the outcome of not giving up on what feels best for me and my family.

Pricing:

  • Plant-Based Meal Prep Memberships $175-$350

Contact Info:

Image Credits
Loagin Matthew, Insta Draee, and Scoey Stewart

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