BAKERY/CAFÉ OWNER

Can't decide what to have for lunch? How about dessert? At Desserticus, Executive Pastry Chef and Partner Yvonne Ruperti '96 is always serving up something sumptuous. The amazing, artistic, colossal desserts, are baked on the premises using only the finest ingredients. Combining a "dessert as entrée" concept and a colorful, funky décor, the bakery café has already earned a dedicated following as well as four-star reviews, awards, a Gourmet mention, and a Food Network appearance. Yvonne and her partner have big ambitions for Desserticus, including a line of gourmet products and becoming the premier shop for spectacular wedding cakes.

—Yvonne Ruperti '96
Executive Pastry Chef/Owner
Desserticus
Stanfordville, NY

Owning a bakery or café provides you with an ideal outlet for creative expression, from the pastry products and savory items you offer to the interior design and music. Successful owners must have extensive baking and pastry knowledge, versatility, flexibility, superior management skills, a strong customer focus, and attention to detail. They must be proficient in all aspects of bakery/café operations, including staffing, sales, inventory control, menu development, service, and marketing. owners will not only have the hands-on production skills to develop items for retail customers; they will have the ability to effectively promote these products as well.

A sample of CIA Alumni in this field:

• CherylAnn M. Niedzwiecki '86
  Owner, Humble Baker
  No. Clarendon, VT
• Deborah R. Behroy-ManWarren '95
  Owner, Cakes by Debbie
  New York, NY
• Stacia Zajic-Lucchese '94
  Owner, Anastacia's Cakes
  Danbury, CT