bakingbuyer - May 2011 - (Page 52)

Care and love is evidenced in everything that leaves the La Duni pastry kitchen. the restaurant and wait for me to take him to a birthday party or wherever,” Borga says. “And he would know that he missed the party, but he never said, ‘You didn’t take me.’ He’s made so many sacrifices and we’re very, very lucky that he’s so supportive.” Expanding the Business welcoming them to our home.” As he grew, Brandon moved from a carrier on the pastry table to a play pen in the front of the restaurant, until he eventually had to stay home with a nanny. “When he started walking and crawling and getting into things, we had to leave him at home,” Borga says. “That was really hard for me because I was used to having him around.” Through it all, Brandon has shown his parents nothing but patience and support. “So many times on a busy Saturday he would sit at one of the booths at The first La Duni location soon grew into a second—and eventually, a third and a fourth. And to Borga’s delight, with each new restaurant, came improvements to her pastry production area. At the first restaurant, Borga’s pastry table was positioned directly in front of the dishwasher. “I didn’t know any better at the time, but I quickly learned that was not the place to be,” Borga says. “I had guys Getting to Know You Borga and her staff produce anywhere from 120 to 200 cakes on the weekends. The biggest orders come from the La Duni restaurants, but there are always individually-ordered occasion cakes sprinkled into the mix, as well. “When someone comes to me and asks me to do their wedding cake, it is such an amazing feeling and a compliment,” Borga says. “Because even when they’re old and gray, they’ll always remember it.” Borga personally sits down with all of her clients to find out what they want. Then once the cake is made, she delivers it herself. Because she is so hands-on, her occasion cake business remains fairly modest, but she wouldn’t have it any other way. “Sitting down with the family and planning the cake is so special,” Borga says. “I think if we started doing hundreds of them and I couldn’t always do that, it would lose its charm for me.” 52 · BAKING BUYER · MAY 11 http://www.erikarecord.com

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

bakingbuyer - May 2011
EDITOR’S NOTE - The Bakery Showman
CONTENTS
INDUSTRY NEWS
APC/Crisco National Pie Championships
Caravan Launches New Website
National Honey Board Offers Bakery Formulas
Cake Boss Joins Get Back to Scratch
The Baking Channel
Preferment Primer
Birth of the Slider
Team USA Profile
Extremem Cakes
Macaroon Sushi
Think Outside the Bakery
Chocolate Mousse: Tips & Techniques
Get your Grill on
Effective E-Newsletters
"The Greatest Show on Earth"
Welcome Home
Getting to Know You
Brandon’s Cookies
Re-Cakes
Lessons Learned
Wedding Statistics
Efficiency in Motion
Syrups vs. Grounds
FEATURED PRODUCTS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
Baker's Dozen

bakingbuyer - May 2011