The newest player in the bakery boom is Courtney Bonning, who is in the process of opening Bonbon Bake Shop (6421 Detroit Ave., 216.375.8437, thebonbonbakeshop.com). Located behind Gypsy Beans, in the buzzy Gordon Square Arts District, the small retail bakery will service both walk-in customers and special-order clients. Bonning attended the prestigious Culinary Institute of America at Greystone, the Napa Valley campus of the famed New York academy. She presently serves as the pastry supervisor at the Ritz-Carlton, a position she intends to keep. Bonning anticipates that much of her business will come from wholesale customers like restaurants, bed and breakfasts, and private clubs. She will also specialize in custom baking for special events. Though Bonbon will maintain no regular business hours, Bonning promises that her door will always be open. “I will always have cookies and pastries available,” she says. “I want people to walk into my kitchen, see what is going on, and get to know me.” Look for a pre-Thanksgiving opening.
Wednesday, November 4, 2009
Coming Soon: Bonbon Bake Shop
The newest player in the bakery boom is Courtney Bonning, who is in the process of opening Bonbon Bake Shop (6421 Detroit Ave., 216.375.8437, thebonbonbakeshop.com). Located behind Gypsy Beans, in the buzzy Gordon Square Arts District, the small retail bakery will service both walk-in customers and special-order clients. Bonning attended the prestigious Culinary Institute of America at Greystone, the Napa Valley campus of the famed New York academy. She presently serves as the pastry supervisor at the Ritz-Carlton, a position she intends to keep. Bonning anticipates that much of her business will come from wholesale customers like restaurants, bed and breakfasts, and private clubs. She will also specialize in custom baking for special events. Though Bonbon will maintain no regular business hours, Bonning promises that her door will always be open. “I will always have cookies and pastries available,” she says. “I want people to walk into my kitchen, see what is going on, and get to know me.” Look for a pre-Thanksgiving opening.
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