bake - March/April 2020 - pan - 45

PROFILES

"F

ather always said, if you aren't
going to do the best, don't do
anything." That's Anakaren
Bakery owner Maria Orduno's motto
that she follows to make her bakery as
successful as possible. Growing up in a
family of thirteen with a background in
baking, Orduno learned to work hard for
what she wanted.
Orduno is deeply committed to hard
work and excellence in everything she
does at Anakaren, and it shows. When the
bakery - named for Maria's daughter -
first started in 2004, it was a small space.
Soon, her sister Gabriella and her brother
Gregorio would help her in developing
the fast-growing business. Gabriella and
Gregorio have since gone on to run their
own successful bakeries, similarly motivated
by their father's words.
At first, Anakaren's original Arlington
location was just 1,200 square feet and
desperately needed more room to grow.
Today, the bakery operates out of a
5,000-square-foot building, which has
been added on to several times over the
years. Hard work has gotten Anakaren to
that point.
"The customers respond very well to
what we do. We start at 4 a.m. and we

finish at 11 p.m. We don't take a day off.
Every day, we have a lot of work to do,"
Orduno says.
The customers also respond well to the
quality of Anakaren's products. Some of the
bakery's best-selling items include conchas,
bolillos for sandwiches, tres leches cakes,
campechanas, ojos de buey, and empanadas.
The ethnically-diverse community in
Arlington appreciates the delicious selection
of breads, pastries, and desserts.
Single-serve desserts and hot snack foods
are items popular with Hispanics and

non-Hispanics in this area. Anakaren Bakery
is meeting this demand with single-serve tres
leches cake slices, single-serve flan cups, and
more. The pride and joy of the bakery is its
tamales, which it offers on the weekends. A
large number of customers will come into
the shop on those days to get their hands on
this traditional Mexican dish.
With the warm weather of spring
arriving, Anakaren Bakery will see a rise
in cake business. Parties, weddings, and
quincea├▒eras bring in a lot of customers
looking for custom cakes, as well as the
tres leches cakes which come in a variety of
flavors, including caramel.
Maria Orduno and her staff continue
to refine every aspect of their production
to maximize their capabilities to meet
the growing demand of Texans hungry
for authentic Hispanic baked goods,
pastries, and other Hispanic foods. All
these products come together to create an
atmosphere that customers love. The hard
work and discipline Maria and her siblings
learned when they were young has helped
them to be successful later in life.
In nearly 16 years in business, Anakaren
Bakery has become one of the great stories
of Hispanic retail bakeries throughout the
United States.

MARCH 20

Pan_Mar20.indb 45

|

PANADER─║A

45
3/25/2020 1:46:55 PM



bake - March/April 2020

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