A Journey of Sharing Culture Through Bread

by Lucky Ahmed

Why did you decide to open a bakery?

I grew up working in a bakery because my parents also owned a bakery back in Mexico. I brought my baking knowledge here to the U.S. and opened a bakery as part of tradition.

That’s awesome! Would you say your inspiration for this bakery is your parents bakery back home?

Yes, I have grown attached to making bread and my customers enjoy it too. It really warms my heart to see my customers satisfied with the bread I bake.

How is your bakery here different from your parents’ bakery in Mexico?

My parents would only make bread that was known in the small community I lived in. They didn’t really have a variety of bread like I do today. In my bakery, I sell a huge variety of bread from different regions of Mexico.

Did you always know you wanted to continue the family tradition and open a bakery of your own? Or did you have other career paths in mind?

When I first came to the US, I never had a vision of opening a bakery. I wanted to do something different from my parents. When I started working my first job in a restaurant, I thought I would open one of my own someday. However, I later came to open this bakery instead. When I talked to my mother about it, she told me it was because I had the blood of a baker and I should pursue baking just like they did.

It’s amazing that you kept this career going ever since you were young. What kept your interest in the bakery business strong for so long?

I like the variety of bread that exists and experimenting with different types. However, what I love the most is how one bread can be turned into many different kinds of bread.

What kinds of bread do you enjoy making the most?

I enjoy making the more complicated types that require more steps.

Is there anything you wish you did differently when you started this business?

I wish I had opened this bakery in a bigger place, but unfortunately I couldn’t find any other place to open.

When you opened your bakery, were there any doubts you had at the start?

I had many doubts when I started. I would always question myself on whether or not I would get any business. Would people like my bread? What would other people think? There were even a few times where business was slow, there were not many customers present nor many sales happening, and then I would start doubting my business at closing time. I did eventually come to the realization that there will always be times when business is slow because not everyone is able to buy all the time. I just need to keep pushing myself and keep taking care of my business.

How does your business look different now compared to when you started?

I can say that we have found ways to be able to store our bread and ingredients in a safer and more sustainable manner compared to when we first started. Would you say meeting demand is one of your biggest challenges of running a business?

Not necessarily. A bigger challenge I face is the lack of space in this kitchen. I would love to be able to bake and put out a lot more variety of bread but since I’m confined to this small space, I am limited on what I can and cannot do.

What is one thing you will never compromise about your business?

One thing I would never compromise is the product I sell. I will never sell any bread that I have no knowledge of making. I wish to sell authentic, traditional Mexican bread. How does the day start for your bakery?

I start my day with taking inventory. I see what baked goods are there less of and [what is] missing, and then I get right to work on making them. So for example, if there is a lack of donuts, I get right to making more.

What is one accomplishment you’re proud of with this business?

I’m proud that my customers can come in and get some freshly made bread every day.

What is a long term or short term goal you have for this business?

One goal I have is to put our bread on the map. I want my community to know our breads from their authentic tastes and variety.

Where do you see your business five to ten years from now?

I hope to expand a bit. Right now, however, I’m more focused on today and how business is sailing and not so much on the future.

If you were to open up a business anywhere else in the world, where would it be?

Having an opportunity like that would be amazing! However, I don’t really have a specific location in mind. I guess I would open in a place with lots of tourism and where there are lots of people from Mexico like me. My purpose is to help my people not forget their tradition and where they come from.

How do you define success?

To me, success is doing something one day and being able to improve on that something over time.

How do you work toward that kind of success in your business?

I always try to make sure I can sell the best bread. I make sure to improve on my skills as a baker each and every day, especially when it doesn’t come out right. To give you an example, I made a certain bread today and it didn’t come out the way I wanted. I retraced and analyzed my steps so I can remake it the next day, but better.

What advice do you have for people who are looking to start their own businesses? Know what you want to do, and know that you want to do it. Don’t just think about making money, because you should also enjoy what you’re doing. If you don’t achieve that, you won’t be successful with your business. I’ve had experience with people that opened restaurants but ended up closing them down before. They either didn’t know how to run their business or they simply didn’t enjoy it.

Thank you, that is some amazing advice. So now, for our closing question, do you prefer savory or sweet? Sweet.

You can follow Panaderia Calixto at @panaderiacarmelita01

Pedro Calixto owns a small bakery in Jackson Heights, Queens, called Panaderia Carmelita. He was born and raised in the city of Tlapa de Comonfort in the Mexican state of Guerrero. Calixto migrated to the United States for the first time in 1998 and, then again in 2002. Drawing from his culinary background, he opened Panaderia Carmelita to put his culture’s bread on the map and remind his community of where they come from.