bake - March/April 2020 - pan - 43

PROFILES

E

verything at El Sol Panadería in
Irving, Texas is polished, clean,
and eye-catching. From the outer
decorations and signage to beautifully
designed cakes on the wall and homemade
display cases, appearance is important in
bringing in customers to the shop.
"The front of my store always has to
look perfect," says owner Odette Orduno.
The first thing in the morning at 4 a.m.,
staff replaces and cleans trays to properly
showcase pastries and breads. The same
process happens again at 2 p.m. when
the second shift starts. With customers
coming in at all hours of the day and
especially in the evenings, this cleanliness
ensures that they leave with a good
impression of the bakery.
The homemade displays bring to view
the high-quality products that customers
have come to expect from El Sol. Most
customers grab a trayful of items during
their visits, and the displays help to
encourage them to pick a variety even when
they only came in for one item.
"We have so many different options, that
you could easily come and get a different
thing every day," Orduno says.
Bread is the top item during the winter,
but spring and summer bring warmer
weather and a bigger interest in cakes for
weddings and quinceañeras. Throughout
the year, pastries remain incredibly popular,
and the shop's wide selection includes many
standouts.
Campechana is one that customers
say they can't get anywhere else in the
area. The caramelized puff pastry is a
top seller for the bakery. Conchas and
marranitos (pig-shaped cookies) are also
quite popular.
El Sol's busiest day of the year is Día
de Reyes. On the Epiphany, customers
come in to get the bakery's delicious rosca
de reyes. Hundreds of these ring-shaped
pastries are sold on that day. "There will
be a lot of people, a lot of chaos," Orduno

says. "January 6 is a special day."
Rosca de reyes not only appeals to the
bakery's Hispanic customers, but other
visitors as well. In the eight years since
it opened, El Sol has seen an increase in
non-Hispanic Americans and many people
from India who have settled in the area.
Prior to starting El Sol Panadería, Odette
was a teacher and her husband was a project
manager with a construction company. His
dream was to start his own construction
company, so in order to raise the money to

get him started, the couple decided to start
their own bakery in Irving, a place with a
large Hispanic community.
The bakery was a success from day one
and has continued eight years later. El Sol
now supports 20 employees, including
cake decorators, full-time bakers, and sales
associates in the front of the store. While
Odette's husband was able to open his
construction company a few years after the
bakery opened, she has turned El Sol into a
thriving business.

MARCH 20

Pan_Mar20.indb 43

|

PANADERĺA

43
3/25/2020 1:46:48 PM



bake - March/April 2020

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