5 Questions with… Génesis Vega | News

Carbondale has a new place to find candy. Genesis Vega opened 3 Tiers Bakery in August at 26 S. Main St. The Scranton resident offers a variety of baked goods, as well as breakfast and lunch items. Check their Facebook page for up-to-date hours and special offers. Read on to learn more about this love of a business owner.

Q: What does your company name mean?

A: I chose the name of my bakery for two reasons. The first was in honor of my mother Gladys Vega. Thanks to her, I am here today and she taught me to never give up no matter the circumstances. She has three daughters with completely different personalities, like 3 levels. That’s why I chose the first part of my bakery’s name.

The second reason was because I love making tiered cakes for birthdays and weddings and I like to make all kinds of baked goods, so I decided to add “bakery” to the end of the name.

Q: Why did you decide to open a bakery?

A: I decided to open my shop because I have had a love for baking for as long as I can remember. I officially started 3 Tiers Bakery in my kitchen at home about four years ago, but I’ve been doing bakery stuff since 2011. At the time I decided to open my shop, I only had a traditional stove with an oven that could bake just two pans. at a time (about 2 dozen cupcakes) and you can usually find me baking and decorating after everyone else is asleep.

I had incredible local support over the years and the business grew to the point that I couldn’t accommodate every custom order request that came in. There is nothing I love more than making your dream cake or a dessert to go with your party and watching everyone enjoy. our exclusive custom flavors.

I decided to locate my bakery in Carbondale because I couldn’t find any Hispanic bakeries near that location that made products like the ones I believe. I am specializing in uniquely flavored artisan gourmet treats with a twist on the Puerto Rican Sazón flavor. Also my products can be adapted to my clients. I also make handmade breads, sugar free, dairy free and gluten free options by special request.

The hardest part of starting the business in a store was that I never had experience doing something like this, but I was very lucky because Liliana Quintanilla from SBDC Widener University was by my side, helping me at every step to make everything right. .

Q: How did you get interested in baking?

A: I started my passion for baking as a child when I watched my mom make cakes and desserts in our house for every holiday for our family. So I decide to go to culinary school after graduating from high school. I started taking cooking classes but I remember admiring all the cake decorations and I wanted to learn more about how to make cakes. That’s when I decided, after I graduated from cooking school, I really want to enroll in the baking class.

Coming from a low-income family, I talked to my mom about my feelings about the baking class and she told me, don’t worry about the money. If I have to work overtime I will, just do what you really love and enjoy. Then I got a new job at a pastry factory in Puerto Rico at the same time I was in culinary school getting my first baking degree.

After graduating with honors from the baking class, I really felt my heart grow more for baking and I decided to continue my life learning, growing professionally and creating new products every day.

I have more than 11 years of pastry experience, but I keep learning every day. I don’t really have a favorite thing to bake because I really love and enjoy making every one of my treats, but I really love decorating cakes and making 3D fondant sculptures for toppers. Some of my bakery specialties are my own recipes, creating special new flavors from scratch and decorating cakes, especially layered cakes.

Q: What are some of your bakery’s specialties?

A: I’m really not sure which of my products are customer favorites because everyone who walks into the store will say, “Everything looks so good” and want to try everything. Almost every customer who comes to my store will try my pastelillos con guava, which is a puff pastry filled with guava paste and powdered sugar on top, my quesitos, a puff pastry filled with cream cheese with a honey glaze on top, and my three milk cake with three different types of milk and a pinch of cinnamon. Many of our customers call the tres leches the best of its kind in NEPA.

Our best-selling sandwiches are the pastrami chimichurri sandwich and the Cuban sandwich. We offer family meals and catering for our breakfasts, sandwiches, and lunches.

Q. What are your plans for the future?

A: When I opened the bakery, it only offered brunch and baked goods, but now we have also started offering a lunch menu with Puerto Rican food like arroz con gandules (Puerto Rican rice with pigeon peas), pernil (Puerto Rican-style pork shoulder), and rice with beans. in salsa because so many customers have ordered Puerto Rican food.

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