Savoring Success: Bandidas Bake Shop's Path to Permanence
Bandidas, where the vibrant energy of New York City meets the rich flavors of our Latin upbringings. Our culinary journey is a tale of two passionate individuals, Gabriella and Gio, who found their common ground in the bustling streets of NYC, merging their talents and love for food to create something truly extraordinary.
Before the inception of Bandidas, Gabriella and Gio embarked on individual culinary ventures through their pop-up food businesses. However, fate had a different plan for them as their paths consistently intertwined in collaborative culinary projects. Recognizing their seamless synergy and complementary skill sets, the dynamic duo decided to join forces and embark on a shared culinary adventure.
Gabriella, with her extensive background in the magazine test kitchens and as the former head baker at a Brooklyn cafe, brings a unique perspective to the Bandidas table. Drawing inspiration from her time as a home baker, Gabriella crafts recipes that embody the warmth and rustic charm of homemade delights. From sweet confections to savory baked goods, her creations are a testament to the joy of simple, delicious food.
On the other side of the kitchen is Gio, whose culinary journey led her through test kitchens and honed her skills on the line. With an impeccable eye for precision and a flair for creative flourishes, Gio's expertise shines through in the selection of Bandidas' decadent layer cakes. Each creation is a masterpiece, reflecting her commitment to perfection and an artistic touch that elevates the dining experience.
What sets Bandidas apart is not just the culmination of Gabriella and Gio's experiences but the fusion of their distinct culinary backgrounds. The result is a menu that pays homage to both the bustling, cosmopolitan spirit of NYC and the vibrant, flavorful traditions of Latin cuisine.
Join us on this culinary expedition as we invite you to experience the magic that happens when two passionate souls come together to create something truly special. Bandidas is not just a restaurant; it's a celebration of diverse tastes, shared memories, and the joy that comes from crafting exceptional food with love. ¡Bienvenidos a Bandidas!
How does Bandidas create inclusive spaces, and why is connection important to your business?
Being a Latin, queer and woman-owned business in Lakeland presents many challenges. We’ve had many doors slammed in our faces, but we’ve also built a solid community that we are very grateful for. Up until this point, the question has been, “How can we create a safe space for the queer community without a physical location to call our own?” We’ve done this mostly through pop ups and events, like our Big Love Bake Sale that we held in support of The Rose Dynasty Foundation. Now that we have a space of our own, creating a safe space for marginalized communities is a priority.
What are some key elements of the cultural fusion present in Bandidas' fare, blending Nicaraguan and Puerto Rican flavors with their formal culinary training?
It’s exactly that. We take nostalgic flavors and ingredients that have cultural significance to us and blend them with classic baking techniques. Ingredients like fig leaves, coffee, achiote, and guava find their way into several cakes and pastries.
Could you share some insights into the creative process behind the guava and cream cheese layer cake and other signature treats at Bandidas?
Guava and cream cheese is a nostalgic flavor combo for us, and we both grew up eating our fair share of guayaba y queso pastelitos. This is how most people are used to eating that combo, so when Gio and I were choosing our signature cake flavors, we thought, “Could this be a good cake?” It’s our best-seller, so that answers that.
How do you envision the future of Bandidas as a local bakery, and what role does the community play in their vision?
Bandidas Bake Shop will evolve in phases. We want to completely focus on breakfast/lunch service at first and grow our catering/wholesale side of the business. We will also have a market of provisions and grab-and-go food to take home. Eventually, we would love to open later and host small events on the weekend, but that’s later down the line. We have always dreamed of collaborating with other bakers, chefs, and organizers in Lakeland and beyond for these events! We are looking forward to inviting people from other cities to share the kitchen with us one day.
How do you express yourself through food, colors, and branding, and what do they hope to achieve long-term with your business?
Our approach to branding is to try to do everything ourselves because it’s not something we’ve had the budget to outsource. Luckily, Gio is very skilled in arts and crafts, and her illustrations and handwriting have formed the bulk of our “branding” thus far. As a result, everything you see is super playful and cheeky and directly reflects our personalities.
How did Gio's first line-cook job under head chef Kia Damon in New York influence her culinary career?
When I (Gio) worked for Kia she was just hired as the head chef of Lalito, where we worked. She was also from Florida, which was very comforting to me. I watched her work her way up the ladder and become an icon in the NYC food scene, bringing dishes and inspiration from her roots to the forefront. This inspired me to want to do the same, especially with Nicaraguan flavors, which are very underrepresented and unknown to most people.
In what way did Gabriella's early career at Cherry Bombe magazine contribute to her growth in the food industry, and what did she learn from her bosses there?
I’m so lucky to have Kerry Diamond, the founder and EIC of Cherry Bombe, as my mentor. I feel lucky that I never had to deal with the misogyny that’s always been (and still is) very present in restaurant kitchens. I joined the Cherry Bombe team when I was still in culinary school, and all my classmates came to school with nightmare stories of how they were treated. I felt so grateful to work for a strong woman who was so respected in the industry. I definitely faced challenges when I went on to work for Big Media, but I knew my worth and was lucky to have her in my corner. Eventually, I got tired of the corporate climb, and Kerry also gave me my next gig as the head baker for her coffee shop/cafe in Brooklyn. I only had test kitchen experience at that time and didn’t know how to manage people or develop pastries for a business. Kerry was patient with me and let me figure it out independently. We built something extraordinary together, and I still bake many of those pastries today at Bandidas. To say she shaped who I am today as a business owner in the food space is an understatement.
How have mentorships, particularly from figures like DOU Bakehouse owner Diana Cortes-Blanquicet, played a role in guiding Gio and Gabriella in their business journey, and what qualities do they value in their mentors?
Piggybacking on the previous question, we are very grateful for Diana because not only is she a self-made success story, but she is always the first one to share her mistakes and lessons she’s learned with us so we don’t repeat those same mistakes. It’s that honesty and transparency that we value the most when choosing our mentors.
As Bandidas eagerly anticipates its transition from the startup incubator Catapult to a permanent brick-and-mortar home at 1755 E. Edgewood Drive, Gabriella and Giovanna Favilli-Vigoreaux are embracing the challenges and triumphs of their culinary journey. The announcement of Bandidas Bake Shop's impending opening has sparked excitement among loyal followers who have witnessed the evolution of this dynamic duo. The Latin-inspired bake shop marks not just a business venture, but the realization of a lifelong dream for Gabriella and Giovanna. In their heartfelt message on social media, they express gratitude to their supporters, acknowledging the highs and lows that have shaped their path.
The decision to set up shop in a small town brings its own set of dynamics, and the couple is determined to make a positive impact. Drawing on their experiences in New York, where a sense of camaraderie and collaboration among small businesses was the norm, Gabriella and Giovanna are eager to challenge the prevailing competitive mindset they've encountered locally. Their aspiration is to foster a spirit of community, breaking away from the "big fish in a small pond" mentality that can hinder collaboration and shared success. The Latin-inspired eatery, offering breakfast, lunch, and grab & go options, aims to not only tantalize taste buds but also create a welcoming space where locals can gather, savor diverse flavors, and enjoy the fruits of Bandidas' culinary creativity.
As the grand opening approaches, scheduled for January, the anticipation builds. Bandidas Bake Shop promises an array of beloved classics—such as the renowned hippie scone and guava pastelito layer cake—alongside new pastries, breakfast items, and savory lunch fare. Gabriella and Giovanna envision a vibrant hub where the community can relish familiar favorites while discovering exciting culinary innovations. With indoor and outdoor seating, Bandidas Bake Shop invites patrons to savor not just the flavors but also the sense of connection and community that Gabriella and Giovanna are determined to cultivate in their new home. It's not merely about launching a bakery; it's about infusing a small town with the spirit of collaboration, passion, and a love for exceptional food.