bake - March/April 2020 - pan - 41

PROFILES

T

here are few panaderías that can
claim to be as much of a family
business as Panadería Celaya. Noe
Orduno and his wife Gloria, along with
their children Martha, Maria, Gloria, and
Noe Jr., maintain a busy panadería in
Grand Prairie, Texas. Each has a specialized
role, whether it's baking, cake decorating,
customer service, or expanding the
wholesale business.
After moving the panadería from south
Texas in Edinburg to the Dallas area in
2007, the family found a new home and
were able to grow the business. Since that
time, the Orduno family has been able to
add on to the existing building, more than
doubling it in size. Celaya is always looking
to continue its growth, whether with more
space, new products, or additional staff.
Celaya is a city in central Mexico, and
the family looks to represent its roots in its
products. Quesadilla de atole, a cheesy pastry
similar to a Danish, is a signature offering
that came from that region. It has become
increasingly popular, even with those who
haven't heard of or tried it before.
Other significant items include
Pinguinos, campechana, and chamuco.
Pinguinos are chocolate cakes filled

with cream. Not many panaderias offer
it, which helps Celaya to stand out
from others. Caramelized puff pastries
known as campechanas are made by
hand, despite being difficult and timeconsuming to produce, so that they can
remain authentic. Chamuco are made
with concha ingredients, but are flat and
similar to a cookie.
One of the bright spots for Celaya is
its tortillas. Noe Jr. developed the recipe

after a long trial period. The formula has
been perfected and when these tortillas
are warmed up there is nothing like them.
Under the Donato's Bakery brand, the
tortillas are sold both at Celaya and to
other panaderías and restaurants.
Donato, the father of Noe Sr., was
especially influential on the family and
provided it with the love of baking. He
was the first baker, in Mexico. "From
there, the tradition kept going. The family
was growing, and they would all gather
around the baker's table to help out and
make bread," says Noe Jr. "Each kid would
have their duties to drop off the bread that
was made for deliveries. That's where they
all learned the trade. Everybody came out
here to the United States and did their
own thing."
Noe Sr. was involved in the baking
business early on, learning from Donato
and developing his connection with
baking at a young age. That has continued
throughout the course of his life. With a
small staff and his family to help him, Noe
Sr. has developed a thriving business that
allows him to do what he loves on a daily
basis. "This is my life, it is my passion. I
adore it," he says.

MARCH 20

040_Pan_Mar20_Profile2.indd 41

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PANADERĺA

41
3/25/2020 3:52:00 PM



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