Episode Summary: “Celebrating Sweets With James Beard Nominee - Renato Poliafito” (#Ep 83)
Podcast: Baking For Business Podcast
Host: Chef Amanda Schonberg
Guest: Renato Poliafito
Release Date: July 10, 2024
Duration: Approximately 19 minutes
Introduction
In Episode 83 of the Baking For Business Podcast, host Chef Amanda Schonberg welcomes renowned baker and James Beard award nominee, Renato Poliafito. Chef Schomburg sets the stage by sharing her journey from humble beginnings with just a bundt cake pan to becoming a successful bakery business coach. She introduces Renato as a guest who transitioned from graphic design to the culinary world, co-founding the iconic New York bakery Baked, and now owning the highly-rated Cafe Ciao Gloria. Renato’s latest endeavor, a new cookbook titled “Dolce”, which infuses Italian twists into classic American desserts, takes center stage in this engaging conversation.
Renato’s Journey into the Culinary World (01:49 – 04:30)
Renato Poliafito shares his unexpected path into the culinary industry. Originally an art student and graphic designer, Renato “fell into” baking, transitioning early in his career. At 19 years old, around 2001, he began managing a café, which eventually led to the creation of Baked in 2005 alongside a friend who became his business partner. Renato describes the transformation from a home baker to a commercial baker, highlighting the steep learning curve:
“Going from a home baker to a commercial baker is a huge gap, a huge learning curve.” (02:25)
Over 13 years at Baked, Renato gained invaluable experience, wrote four cookbooks, and launched multiple product lines, including granola and bakeware through esteemed retailers like Williams Sonoma and Sur La Table. The expansion included opening locations in Manhattan and Tokyo. After departing Baked in 2017, Renato took a rare break to contemplate his next move, ultimately establishing Ciao Gloria in Prospect Heights, Brooklyn—a fusion of American and Italian baking traditions. Celebrating nearly five years of success, Renato is now poised to launch his latest book, Dolce.
The Creation of “Dolce” (04:30 – 09:02)
When discussing his new cookbook, Dolce, Renato explains his inspiration stems from the rich interplay between Italian and American desserts. He emphasizes the unique blend of traditional Italian treats like cannoli and solletto with American favorites, creating innovative recipes such as a red velvet cake with Italian flavor profiles:
“The book is about creating American desserts that may have a little bit of an Italian spin.” (05:20)
Renato highlights the resurgence of Italian culture and cuisine as a pivotal moment that inspired him to pen Dolce. Collaborating with writer Casey Elsass, Renato navigated the comprehensive process of cookbook creation, which involved meticulous recipe testing and multiple iterations to ensure precision and appeal. The result is a beautifully crafted cookbook that serves both as a practical guide and a visually stunning coffee table book, enriched with historical anecdotes and personal stories.
Overcoming Challenges in Cookbook Writing (09:02 – 11:58)
Balancing the demands of running a successful bakery with the intensive process of writing a cookbook presented significant challenges for Renato. He candidly discusses the complexities of simultaneous business management and book development:
“The biggest obstacle is running a business and writing a cookbook simultaneously. It takes a very either sane or crazy person to do it.” (08:50)
However, Renato found the experience enjoyable, thanks in part to his collaboration with Casey Elsass, who provided essential support in maintaining deadlines and ensuring the book met high standards. Despite the demanding nature of cookbook writing—requiring rigorous recipe testing and refinements—Renato remained committed, driven by his passion for baking and storytelling.
Embracing Sharing: From Recipes to Business Growth (11:58 – 15:12)
Chef Schomburg probes into Renato’s motivation to share his recipes and whether he faced any reservations about making his creations public. Renato acknowledges a natural fear that sharing recipes might lead to replication by competitors:
“There’s that little fear that someone’s going to replicate all your recipes and open up like down the block from you.” (10:20)
Despite these concerns, Renato views cookbook authorship as an extension of his brand and an essential business tool. He believes that providing recipes enhances the customer experience and serves as a tangible representation of his brand’s identity:
“A cookbook is like the best business card you could ever have.” (11:45)
Renato emphasizes that the benefits of sharing recipes—such as brand reinforcement and customer engagement—outweigh the potential risks, framing the cookbook as a milestone and a testament to his culinary journey.
The Essence of “Dolce”: What to Expect (15:12 – 17:40)
When asked about the key takeaways he hopes readers will gain from Dolce, Renato expresses a desire for deep connection and enjoyment:
“I would want them to really connect to it. There are personal stories in there. They’re honest stories, true stories.” (12:15)
"Dolce" is designed to be more than just a collection of recipes; it incorporates historical insights and personal anecdotes, creating a multidimensional reading experience. The cookbook is visually appealing, featuring stunning photography by Kevin Miyazaki, who traveled across Italy to capture authentic imagery that complements the recipes. Renato aims for "Dolce" to function both as a practical kitchen guide and a beautiful coffee table book, blending functionality with aesthetic appeal.
Future Endeavors and Book Tour (15:21 – 16:59)
Looking ahead, Renato shares his exciting plans post-publication of Dolce. He has already embarked on a few promotional activities, collaborating with Rizzoli Books. However, his primary focus remains on expanding his restaurant ventures, including opening a new establishment across the street from Chow. Renato outlines his upcoming book tour slated for August, which will span key West Coast cities like Seattle, San Francisco, and Los Angeles, followed by Northeast destinations such as Chicago, Minneapolis, D.C., and Boston:
“Next month, I'll be doing a little bit of a west coast moment, hitting Seattle, San Francisco, and LA. And then in the fall, gonna try to hit a few more places in the northeast.” (16:10)
Renato’s busy schedule underscores his dedication to both his culinary enterprises and the successful launch of his latest cookbook.
Lightning Round (17:04 – 19:24)
To add a personal touch, Chef Schomburg engages Renato in a fun lightning round, revealing his preferences and personality:
- Favorite Color: Blue (17:44)
- Dessert Cannot Live Without: Blackout cake (17:53)
- Celebrity Crush: Tina Fey (18:06)
- Favorite Book:
- Favorite Kitchen Utensil: Rubber spatula (18:54)
This segment offers listeners a glimpse into Renato’s personal tastes, further humanizing the esteemed chef and author.
Host’s Final Thoughts (19:24 – End)
In her closing remarks, Chef Amanda Schomburg synthesizes the episode’s insights, encouraging listeners to embrace their unique culinary voices and explore avenues beyond traditional baking:
“But just the fact of just really showing up and putting your heritage, your twist, your spin on things that you love, and that's what the book Dolce is all about.” (19:02)
She highlights Renato’s ability to evolve his brand while maintaining authenticity, serving as an inspiration for home bakers and business owners alike. Chef Schomburg underscores the importance of personal growth and business evolution, reminding listeners that diversification—such as writing a cookbook—can significantly enhance their culinary ventures. She concludes by urging the audience to check out Renato’s Dolce and explore the show notes for more information.
Notable Quotes
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Renato on Transitioning to Commercial Baking:
“Going from a home baker to a commercial baker is a huge gap, a huge learning curve.” (02:25)
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Renato on Creating Italian-American Desserts:
“The book is about creating American desserts that may have a little bit of an Italian spin.” (05:20)
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Renato on Cookbook Writing Challenges:
“The biggest obstacle is running a business and writing a cookbook simultaneously. It takes a very either sane or crazy person to do it.” (08:50)
-
Renato on the Value of Cookbooks:
“A cookbook is like the best business card you could ever have.” (11:45)
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Renato on “Dolce” Connection:
“I would want them to really connect to it. There are personal stories in there. They’re honest stories, true stories.” (12:15)
Conclusion
Episode #83 of the Baking For Business Podcast offers an in-depth look into Renato Poliafito’s illustrious career and the creative process behind his new cookbook, Dolce. Through candid conversations and insightful revelations, Renato shares his journey from graphic design to celebrated baker, the challenges of merging Italian and American culinary traditions, and the intricacies of cookbook authorship. Chef Amanda Schomburg’s engaging hosting ensures that listeners gain valuable lessons on business evolution, brand authenticity, and the importance of sharing one’s culinary passion. Whether you’re a seasoned bakery owner or an aspiring home baker, Renato’s story serves as a powerful testament to the possibilities that lie in embracing one’s unique culinary voice.
For more information on Renato Poliafito and to purchase Dolce, visit the links provided in the show notes.