The man that visited my new bakery soon after we opened.

Posted by Michael D'Amico on

Most bakeries will not want you to read this article. Certain things in our business should remain unsaid some would say. I believe everyone should know the truth when they spend their hard earned money.  Hence this article.

We had started our bakery 7 years ago. I came from the medical field and I got sick of it because they started treated patients like numbers instead of like patients. The more greedier the insurance companies and medical doctors got, that is when I started to pray to get out of my profession. I decided to start a bakery and I could make a difference. I started with one gluten-free cupcake and gluten-free pizzelles. I had struggled coming up with new bakery items that new customers would like. I also needed to keep my prices down. There was a lot of competition with bakery items in grocery stores, big box stores, gas stations and bakeries.

I was pressured to offer items like donuts and offer common items from other nearby businesses.

I received a call from a salesman who could help. He offered preservatives to help keep my costs low. He presented me with a whole book of different preservatives.

The preservatives would bring down the costs of my cakes and cupcakes. I could also store my cupcakes and cakes for long periods of time, cutting down waste.

After about an hour, I decided to take the road less traveled and decided to continue my bakery with no preservatives and sent the preservative salesman on his way.

I very much wanted to be different from everybody else. I feel at the time, I didn't know much about preservatives. I had to make a business plan and I needed to learn how to provide unique products that people need. 

I thought about my family. Would I offer my family bakery with preservatives? My daughter could only eat gluten-free and dairy-free cakes and cupcakes.

I also learned how to perfect my signature buttercream frosting which took 4 years to make it taste good. We found that our cakes and cupcakes tasted so much better with flavors provided by fruits which where purchased by the finest fresh food markets in the Avon area. Cakes and cupcakes sitting in the freezer lost the taste as opposed to cakes and cupcakes made with fresh fruits and no preservatives. 

We than went on to offer 24 flavors. At first it took 4 years just to make a Gluten-Free cake that tastes good. We got our first good review on our Gluten-Free cakes. Later on we learned to be creative and offered Gluten-Free, Dairy-Free, Sugar-Free, Vegan, Egg Free, Soy Free, and Gluten/Dairy-Free. When you go to a grocery store, you would be lucky to find 1 or even 2 choices of Sugar-Free and or Gluten-Free cakes.

We now use the best ingredients. We do not have to put a pound of icing on our cakes to make it  taste good. You could buy our cakes without icing and it still tastes good.

Cassata Cake with Fresh Strawberries

In conclusion, I am glad I bake without preservatives because that helps makes us different from everybody else. I suggest you may want to find out the truth about the preservatives the bakery uses before you buy. 


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