bake - September 2017 - PAN - 46
PROFILES
Mexico. Every day after school, he would dash to the
neighborhood bakery where he worked to earn money
and to learn the Mexican traditions of mixing and folding
dough and baking wonderful tasting breads.
"I always wanted to start my own bakery. To be my
own boss and help others to work, as well," he says.
Authenticity is what makes the difference to his
customers across Georgia, Dominguez says, and BakeMark
plays an important role in bringing him new products
and ideas. He recently started working with new fillings
from BakeMark, and the results are impressive. "BakeMark
provides me with quality customer service," he says.
One of the more unique items in his bakery are the
cream cheese mantecadas, which are filled with silky
cream cheese and taste so delicious that few customers
can resist buying only one at a time.
He uses fillings to add flavor to many products. There
are pumpkin empanadas, pineapple pastries and Danish
filled with Bavarian cream.
46
SEPTEMBER 17
|
PANADERIA
Sweetened caramel is the filling flavor of choice for his
newest product - empanaditas de cajeta. He makes mini
empanadas, fills them with cajeta and packages the finished
product in small clamshell containers for distribution to local
supermarkets where they are sold in the bakery department.
"I've been saving money to start this project, and I am
going to sell this product to the supermarkets," he says.
"I also do traditional Mexican mini cookies. All are made
by hand."
The only machine inside his bakery is an oven. He
works all day long, with help from one baker in the morning
and another in the afternoon. The routine is the same,
every day. He bakes conchas, teleras, bolillos, two sizes
of polvorones, and other popular items including novias,
mantecadas, chilindrinas and niño envuelto.
Dominguez has been a baker for 15 years. This is the
career he always wanted. "Step by step, the business is
getting better," he says. "I feel positive about the business,
and it helps that I have a better location."
bake - September 2017
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