bake - March/April 2020 - pan - 49

PROFILES

I

n 2006, Abuelito Bakery opened in a
small building in the Dallas suburb of
Balch Spring, Texas. Since that time,
Abuelito has served the community of
23,000 that features a significant Hispanic
population. The bakery has continued to
grow, bringing with it a need for expansion.
Owners Deyanira Gonzales and her
father Ruben Gonzales were able to make it
through the first couple of years of business
thanks to hard work and Ruben's recipes,
including his conchas. They are very soft
and delicious, a favorite among customers.
They are so soft, in fact, that they have to
be handled with extreme care in order to
avoid damaging them. They don't make it
out of the bakery for very long, however, as
many customers will eat them before they
leave the parking lot.
To accommodate the increase in business,
Abuelito opened a second location in
Mesquite, Texas. They have also purchased
land to build a new shop to replace the
Mesquite location and increase its capacity.
The Gonzales family moved to Mesquite
from Mexico in the mid-1990's. Ruben
started baking bread at home for friends,
using the traditional recipes he's used
at bakery he owned in Mexico. The

popularity of his breads soon caught on,
leading the family to one day open their
United States bakery.
One of the guiding principles of
Abuelito Bakery is its attention to detail.
"One of the things we tell bakers is we
need more quality over quantity," says
Deyanira. "We like to have really good,
fresh bread every day."
While tradition guides a lot of the

recipes at Abuelito, Deyanira is open to
trying new things. When they noticed
that many customers were buying a lot of
donuts and asking if they sold more glazed
donuts, they started making more glazed,
in addition to chocolate and sugar-coated.
"We're open all day, but other donut shops
around here close earlier. We saw that as an
opportunity," she says. They've also tried
tarts with fruit fillings for the warm weather
months to appeal to customers.
In addition to breads and pastries,
Abuelito accommodates the morning crowd
with a full selection of breakfast burritos
served on freshly made tortillas. Those
varieties include papas con huevo, chorizo
con huevo, frijoles con chorizo, picadillo,
and barbacoa.
Between its two locations, Abuelito
employs 7 bakers and 2 cake decorators
to create all of its offerings. At its Balch
Springs location, a steady stream of
customers comes in throughout the day.
One of the advantages to the bakery's
location is that it is situated on a major
road at a stop sign. People - both Hispanic
and non-Hispanic - drive by, see the sign,
and are tempted to come into the store.

MARCH 20

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