bake - March/April 2020 - pan - 47

PROFILES

"S

ince I opened the bakery,
I always wanted to use my
own name and my own
brand" says Gregorio Orduno. Don Goyo
started as Anakaren Bakery, which was
the third Anakaren Bakery following his
sisters' locations. Although it was a tough
decision to move on from that name and
all the memories the customers had made
with it, Gregorio has been happy with
the transition and thanks his siblings for
helping to make his dream possible.
The rebranding, including a new name
and a new logo featuring Gregorio's face,
has helped the bakery to stand out. So has
a massive two-story building (8,000 square
feet) in Fort Worth that gives Don Goyo's
staff more room to create. 12 years ago, the
bakery opened in a 1,800-square-foot space
but after a few years realized that a much
bigger location was necessary for what they
wanted to do.
The building the bakery moved into was
a converted church, providing the space
that it required for more displays, a bigger
kitchen, offices, a cake decorating area, and
more. The building even has an industrial
elevator for taking equipment and supplies
between the two levels.
The investment was worth it, as the
bakery's sales doubled following the move.
Among the top sellers for Don Goyo are its
conchas. The bakery sells almost 80,000 of
them a month. Marranitos, bolillos, teleras,
cheese pockets, and donuts are also very
popular with customers.
Don Goyo's cake decorating space has
allowed it to grow that segment of the
business. Holidays bring plenty of cake
sales, as do weddings and other special
events. The bakery even makes king cakes,
an unusual item for a panadería. Every year,
it produces between 9,000 and 12,000 king
cakes for one client based in Louisiana.
"One day the guy just showed up. He
owns a hardware store; he doesn't even own
a bakery. His store is right in the middle of

Bossier City. He was looking for someone
who can do those things for him. This has
been our second year and he's been pretty
happy with us," Orduno says.
With the growth of the bakery comes
new opportunities. Gregorio would like to
expand Don Goyo's digital presence this
year, with an upgraded website, online
ordering for its products, and social media
to further market to potential customers.

Gregorio's family is heavily involved in
the business. His wife Sandra, along with
children Areli, Adan, and Carlos, all work in
the bakery. Gregorio hopes to leave behind
a legacy with his bakery, both for his family
and for the community his bakery serves.
"He does everything. That's a goal to set
and to surpass down the road. To be able
to do what he does on a daily basis," Carlos
says about his father's legacy.

MARCH 20

Pan_Mar20.indb 47

|

PANADERĺA

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3/25/2020 1:47:02 PM



bake - March/April 2020

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