As the clock ticks down to one of the sweetest–and most pressure-filled–holidays of the year, local pastry chefs are rushing to fill orders, and to carve out a niche in a market filled with competition.
From heart- and rose-shaped Mexican pastries at K’Cupcakes, to death- and love-themed desserts at Bash’s Berries, these Twin Cities businesses have been flooded with orders all of February.
One business, Amour Patisserie, even created a limited-edition menu outside of their regular wedding cake specials to serve customers.
Sahan Journal spoke with Kevin Saldivar, owner of K’Cupcakes, who brought his popular heart and rose conchas back for a second year.
We also talked to Bash’s Berries owner Yvette Aguirre, who sells an assortment of chocolate-covered berries with a twist. This year, she added classes as an experience for couples to purchase.
And finally, Sahan Journal spoke with Jai Xiong of Amour Patisserie. Xiong is in the process of changing her business model but made time to offer customers Valentine’s Day specials after participating in the “Spring Baking Championship” on the Food Network.
All three discussed why they decided to start their business and how they’ve set themselves apart from the competition.
Their responses have been edited for length and clarity.
Why did you want to start your own business?
Saldivar: “I was an 11-year-old wanting to make money. One Easter Sunday I was in the kitchen wanting to make dessert for our family and I saw a cake mix my parents had and I decided to give it a try. My parents were a little concerned but proud that as an 11-year-old I wanted to bake something on my own, and so I did. They turned out delicious and that’s where I realized that I could make profit from it.”
Aguirre: “It was really more like an escape, and it brought me a lot of peace. And naturally, I just got better and better until I started offering it up for the first time on Mother’s Day of 2020.”
Xiong: “I’ve actually been very passionate about baking at a very young age. And I think that just kind of continued to build. And I just knew that one day I wanted to have my own shop, you know, making all these delicious things and being able to spread that joy to everyone.”
How long have you been doing this?
Saldivar: “I would sell cupcakes to my family, friends, at my soccer games and at school. I didn’t have any experience in baking. I kept persevering until I was able to become a certified pastry chef. This March will mark 11 years since I began my baking journey and small business.”
Aguirre: “So I started doing it at the beginning of the pandemic in 2020.”
Xiong: “It’s been a little over two years.”
What’s your busiest time of the year?
Saldivar: “Valentine’s day is indeed one of the busiest times of the year and a favorite as it’s my birthday month too so you will always catch me working on my birthday as Valentine’s day approaches.”
Aguirre: “Valentine’s Day is busy but I feel like the number one that takes the cake is for sure Mother’s Day. Because it’s like everyone has a mom, you know?”
Xiong: “It’s during the wedding season so like the warmer months, May through July and August. That is usually quite busy for me wedding wise. And then during the holidays like Thanksgiving and Christmas are also busy.”
How early do you start planning and prepping for a day like Valentine’s Day?
Saldivar: “I begin planning for Valentine’s Day in late December, and January is when our presale opens. I have to prepare with material and also mentally as sometimes you’ll go days without sleeping but in the end it’s all worth it.”
Aguirre: “Throughout the year whenever I think of something I make sure to take note of that. And really making the menu I start gathering materials, like certain molds, probably at the beginning of January, and by mid-January I already have that menu created and photographed and ready to announce to the public.”
Xiong: “I start planning ideally two months in advance.”
What distinguishes your products from the rest?
Saldivar: “I specialize in the more gourmet, rustic or modern world of baking.”
Aguirre: “I believe what makes me stand out is that I am always practicing to better my skills. And at this point I’m also offering classes to others because I’ve learned a lot through my journey as a treat maker. So I’m also open to teaching others.”
Xiong: “I specialize in doing wedding cakes and that is pretty much what my brand is about along with providing modern dessert tables rather than the traditional desserts that you often see at local bakeries and grocery stores.”
Talk to me about your recent specials, anything interesting for Valentine’s Day? Do you have anything for last-minute shoppers?
Saldivar: “This year we brought back our “concha bouquet” which was a big hit last year. We added a Chocolate de Abuelita tablet, so all you’ll need to do is get your pot going with milk and enjoy Valentine’s Day with heart and rose conchas and hot chocolate.”
“I always make room for our last-minute shoppers, especially for the guys out there that wait until the last second just like myself!”
Aguirre: “My business is a luxury treat dessert business. And I saw all types of things varying from chocolate-covered strawberries to cake pops to treat tables for parties. I also offer classes. Really the reason as to why I started offering this class for couples or groups of friends is so that you’re investing more so in an experience rather than just consumerism.”
Xiong: “We did preorders for two specialty items that we have, one of them a flower bouquet cake. It’s made out completely of cake and it is decorated and designed to look like a flower bouquet. So basically an edible bouquet. It’s super, super cool. Super fancy.”
“And the other option is a little mini heart cake that is encased inside a heart shaped box with a drawer that opens up to a dozen chocolate covered strawberries.”
