bakingbuyer - June 2011 - (Page 74)

BAKER’S DOZEN Baker’s DOZEN Meet Maria Orduno, who – with her siblings – runs Anakaren Bakery, which operates five Hispanic bakeries in Arlington and Fort Worth, TX. Anakaren’s original Arlington location opened in 2004 on East Arkansas Lane in a 1,200-square-foot facility. Today, the original bakery operates out of a 5,000-square-foot building and offers a wide range of sweet baked goods and breads. “It’s just discipline. If you say you’re going to open at 6 a.m., you must be ready and open at 6 with fresh products to sell. You have to be ready for customers with their orders on time every day.” 1.) You grew up in a family of 13 children. What was that like? “I have seven brothers and five sisters. Six of my siblings live around here now. We are a close family. We always try to be together.” 2.) Why did you decide to open your own bakery? “When we were little and lived in Mexico, we all worked at my father’s bakery. After I moved to Texas, I saved money for five years and then I was ready to open a business.” 3.) How did the rest of your family get involved? “I called my brother Gregorio, who worked for another bakery in town, and he joined me. After a year, I called my sister Gabriella, who was working at a bakery in Atlanta. She came to help, and later she opened her own bakery. She knows all about cakes.” 4.) Where did you come up with the name for your bakery? “My daughter’s name is Anakaren. I named the bakery after her.” 74 · BAKING BUYER · JUNE 11 5.) What are your first memories of the bakery business? “My father, Donato, taught us everything about baking. He was a bread baker in Mexico, and he showed us how to work hard.” 6.) What was it like working for your father’s bakery as a child? “When we were little, we would deliver his bread every day to little towns in Mexico near where we lived, traveling by bus. That was really hard. My older brother rode a donkey (carrying a basket filled with fresh baked bread) for two hours every day to one of the bigger towns around where we lived.” 7.) What kind of work ethic did you gain through that experience? “I learned that as an owner of a bakery, you’ve got to be here all the time. I work here every day and take care of everything that needs to be done. We are open 6 a.m. to 10 p.m. every day, seven days a week. 8.) How do you meet customer expectations? 9.) What do you consider to be a key factor to your success at the bakery? “Before I decided to open my bakery, I looked around this area and a lot of people were buying ready-made products. We make it all fresh, every day. We do a very good job.” 10.) What are your specialties? “Everything is growing in popularity: tres leches cakes, conchas, bolillos, quesadilla de atole, niño envuelto. 11.) What kinds of tres leches cakes do you make? “Tres leches cakes are becoming more and more popular with all types of customers. Mexicans love chocolate tres leches cakes. We make regular, chocolate, mocha, piña colada, and caramel tres leches cakes. 12.) Do you accept special requests? “Some people want special orders. Some of our tres leches cakes we make with tequila or rum. People like it more with tequila.” 13.) Any other trends? “We sell a lot of chocolate and vanilla tres leches cake slices. We sell 100 slices every day just at this store.”

Table of Contents for the Digital Edition of bakingbuyer - June 2011

bakingbuyer - June 2011
EDITOR’S NOTE - High-Tech Anxiety
CONTENTS
INDUSTRY NEWS
Dawn Named Main Vendor for RPIA
Caravan Raises $50,000 for March of Dimes
The Baking Channel
The Whole Truth About Whole Grains: Installment One
Team USA Profile
Designer Cookies
CAKELETS: Small Size, Big Buzz
Don’t Dodge Bad Reviews
Healthful Chocolates
Chocoveda’s Healing Chocolate Collections
New Chocolate Cookbook
Box Lunches: Leveraging Gluten- and Allergen-Free Options
The Foodservice Industry’s Hottest Trends:
How the Internet is Shaping Food Choices
FMI Hot Trends of 2011
Pass the Popcorn
Get on the Brand-Wagon
Power in Partnership
Ready for Donuts?
Donut Trivia
Juice Bar of Options
FEATURED PRODUCTS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
Reflections of a small town Baker
Baker's Dozen
BakeMark's Panadería
INTRODUCTORY LETTER - Tres Leches en Texas
En Camino Hacia Al Público En General
Cuatro Leches: El Próximo Gusto Popular
Tendencias en la Compra de Comestibles
Pasteles Tres Leches
Porción Individual
Fomentando Las Ventas
PERFILES - Fiesta Mart
PERFILES - Anakaren Bakery
PERFILES - Pan Tierra Caliente
PERFILES - Panadería Abuelito
PERFILES - LaCaroz Bakeries
PERFILES - Super Plaza
PRODUCTOS DESTACADOS DE TRIGAL DORADO
CALENDARIO DE DÍAS FESTIVOS
FÓRMULAS
Moving Toward the Mainstream
Cuatro Leches: The Next Big Thing
Trends in Food Purchasing
Tres Leches Cakes
Encouraging Sales
PROFILES - Fiesta Mart
PROFILES - Anakaren Bakery
PROFILES - Pan Tierra Caliente
PROFILES - Panadería Abuelito
PROFILES - LaCaroz Bakeries
PROFILES - Super Plaza
CALENDAR
FEATURED PRODUCTS FROM TRIGAL DORADO

bakingbuyer - June 2011