The Tribune

By ALESHA CADET

Tribune Features Reporter

acadet@tribunemedia.net

BAKING sweets, treats and goodies from time to time in the comfort of her own home gave Sara Dama Volponi the drive she needed to open her own pastry shop and bakery.

The Italian native, who has lived in the Bahamas for five years, said she always enjoyed cooking and baking, and her passion led to her start a baking career.

What started off as a hobby, turned into her dream job with the opening of “Italian Dolce” in the Sea Grapes Plaza on Prince Charles Drive in early April, where Sara serves as the executive chef.

“I grew up in a household with my wonderful parents and loving brother. I had the advantage of living in Europe and the opportunity to experience many fine cuisines. I knew that if I was to sustain a career that would stand the test of time, I had to choose something that I loved doing and knew well,” said Sara.

Sara keeps a record of what is popular, what is considered a “crowd pleaser,” and what products are appealing to Bahamian tastes.

“In that capacity, I create the products that are sold at Italian Dolce. I also assist store managers at Starbucks and Solomon’s Fresh Market in selecting what products to sell at their locations,” said Sara.

One of her greatest pleasures is to prepare and serve a meal for her family and friends. She said it is a joy to have everyone gather around the table for good food and good conversation.

She said: “Having customers enter Italian Dolce is like extending my kitchen table to everyone.

“I enjoy giving the pleasure of delicious sweets and savouries to all of my customers and those that I know will love my food when they taste it. It gives me great satisfaction to see how people smile when they taste my creations and it further reinforces my desire to see Italian Dolce succeed.

“Enter the Italian Dolce Pastry Shop and you will immediately be greeted by the aroma of fresh baking and the friendly smiles of the staff who will be able to help you select something to satisfy your sweet tooth, decide what will be good for lunch or dinner, a dessert to complement your dinner or a perfect gift to bring your hostess,” said Sara.

Sara said one of the greatest benefits of being a professional baker is that she gets to try different ingredients in unusual ways to create products that are satisfying and delicious.

She said her biggest influence in her life to push further has been her husband, Thomas Volponi, who always encouraged her to take a risk.

“Thomas knew the quality of the foods that I produced would be appealing to anyone who had the opportunity to taste my products. I enjoyed working at the kitchen table by my mother’s side and seeing her hands work the dough of breads and pizzas. I worked beside my grandmother and learned how to make fresh pastas by hand. Also, I have always enjoyed reading through cookbooks and seeing how different recipes were altered by different nationalities and then using what I had read to create something totally different,” said Sara.

At her pastry shop, Sara said she offers coffees, drinks, freshly made sweets, pizzas, breads, white chocolate bread and sandwiches to enjoy, as well as pasta to take away. She often revises and adds products.

Sara said her inspiration for opening the business came from wanting to share with the Bahamian people wonderful fresh pastry, breads, pizzas and rolls that are authentically Italian.

“While enjoying a coffee at Starbucks in Marathon Mall several years ago, I realised that I really wanted a pastry that was not mass-produced,” said Sara.

As with any business, Sara said there are always challenges.

Besides the investment of time and money, Sara said an entrepreneur needs a location that will suit their business.

She said one of her biggest challenges with “Italian Dolce” was to get the right ingredients and equipment to produce an authentic, quality product.

She said her advice to women who are interested in starting in this field is to be prepared to work long hours.

She said when she started Italian Dolce, she worked in the kitchen for 16 to 18 hours a day.

“You are the owner and it is you who is responsible for the products that are sold under your name. It is difficult to find the right chemistry of people who will work together and get along. I am very fortunate to have people who are diligent and know the kitchen well. Also, there is a great financial commitment that is required in starting any business.

There are many sacrifices that must be made and you cannot be afraid to keep going. Some recipes are not received as well as you had hoped; sometimes an entire batch of goods must be discarded as they do not meet our high quality standards,” said Sara.