#Ep 83 : Celebrating Sweets With James Beard Nominee- Renato Poliafito

Summary

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:
  • Cookbook: Dolce (18:36)
  • Regular Book: Anything by David Sedaris (18:37)
• 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

• 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)

• 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)

• 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)

• 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.

Transcript

[Chef Schomburg]

Hey, sweet friends. My name is Chef Schomburg. I started my baking business with a bottle of Di Sereno and one bundt cake pan. Fast forward to today. From news to magazines, speaking on national stages and more, I can truly say that baking has changed my life. So now as a bakery business coach, I get to help others have the same success. I've helped hundreds of my students across the world and my global membership program creates six figure businesses mainly from home. Now the Baking for Business podcast is an extension of that. From actionable tips to valuable tools and resources that can impact you as a business owner. I truly believe y'all, we would never have been given a gift if we couldn't profit and prosper from it. So come on darling, what are you waiting for? Today's guest is a wealth of knowledge, considering he never thought he would actually ever put on an apron. What started out as a career in graphic design though, evolved into an amazing career in the baking industry. He co founded the iconic New York bakery Baked, which has been featured by Oprah as well as Craftsy. He currently owns the Cafe Ciao Gloria, which is highly rated in New York as well and has received press from places like the New York Times, Eatery, Bloomberg and more. Not to mention that he's actually a James Beard award nominated baker with tons of books that he's put out. He's back with a new one which is called Dolce. Dolce is all about bringing an Italian twist to classic American desserts. And today we're going to hear all about it. So, Renato, welcome to the Baking for Business podcast.

[Renato]

Thank you. It's a pleasure to be here.

[Chef Schomburg]

Absolutely. And so for those who are just unfamiliar with you, how did you get started in the culinary industry? How did you start off your career?

[Renato]

Well, believe it or not, I kind of, I fell into it. I used to be, I studied art in college and I was a designer when I graduated. And then I transitioned very early on, like I'd say 19. Actually around 2001, I started dabbling in kind of cafe management and operating kind of a coffee shop style business. A couple years later I had a conversation with a friend of mine who later became my business partner. He wanted to open up a bakery, but he wanted to kind of merge it with my coffee shop idea. And that's how my first business, Baked, was born. And baked opened in 2005. I worked tirelessly at that bakery for over a decade. I'd say about 13 years. And it 12, 13 years and you kind of learn trial by fire. I Had never. I'd only baked at home previously for friends and that sort of thing. So going from a home baker to a commercial baker is. There's a huge gap, a huge learning curve. So I ran the front of house. I would jump into the kitchen when necessary, and I kind of learned that way. So when you're surrounded by baked goods all day and you're surrounded by bakers and you're running a business, you tend to learn very, very quick. Baked was a wonderful experience. I wrote four cookbooks with them, and I launched a line of granola, launched a line of bakeware, a line of mixes through Williams Sonoma and Sur La Table. And we opened up a location in Manhattan as well as Tokyo. And I left baked in 2017 and took some time off, because if you're a business owner, you know that time off is a rarity. And tried to figure out, like, what my next steps would be. And fortunately, I had an opportunity to open up another my own cafe bakery in Prospect Heights, Brooklyn. I found a great space, great rent. I had this concept of American and Italian kind of fusing together in a cafe, and that's how Ciao Gloria came about. And I've been doing that for five years now. Five years coming up this October, and the book just came out a week ago.

[Chef Schomburg]

Wow, that's awesome. So you definitely have an amazing background, which is being around the industry. It's crazy because you said you didn't want to step in the kitchen, but you've done some amazing work in the kitchen, so I love that. And so even though you have other cookbooks, in regards to To Dolce, what was the source that inspired you to write?

[Renato]

Right.

[Chef Schomburg]

Sorry, y'all. I gotta get this whole book in view, because isn't it so cute with.

[Renato]

The little gorgeous cover? Look at that.

[Chef Schomburg]

It's beautiful. So what inspired you to write this book?

[Renato]

Well, you know, we have so many great recipes at Ciao Gloria that, you know, I love that kind of area where you can play with American and Italian and try to start fusing them together. Because Italian, American baking, you have a lot of things that come to mind. You have cannoli, solitel, rainbow cookies, all those classic Italian desserts that exist here, and some of them that actually only exist here and don't even exist in Italy, like the rainbow cookie that's created by an Italian, foreign, American audience. It never made its way back to Italy, but lots of things have come over here. So exploring that area and creating American desserts that may have a little bit of An Italian spin. Like in the book, I have like a red velvet cake that has like some Italian flavor profiles in it. And so being able to say, oh, this is Italian American baking really kind of opens those doors. And that's what I did at Ciao and that's what I wanted to do with this book. The book kind of came about just because, you know, I was talking to my agent and we were talking about how Italy, you know, is seem to be having a resurgence not only with tourism, but with food and in culture. And so we're like, you know, maybe this is a great time to kind of put that book together. I've had this idea in my head for years. And so, you know, having Ciao Gloria and being able to kind of get this opportunity to write this book, it just seemed like a no brainer to me.

[Chef Schomburg]

Did you have any obstacles in writing it? Was there any boo boos, any mishaps? You know, you say red velvet. I'm a southern girl. So I was over here looking for it. I was like, wait, I've got to find this picture.

[Renato]

Yeah, it's called the Veluto Rosso, which is red velvet in Italian. And it's a delicious, delicious cake. But yeah, I mean, fortunately, writing the book, by my fifth book, I felt like I'm like, okay, this is a path well traveled for me at this point, so I know what to avoid and what the obstacles are. So I felt that it was generally easy to write. I also had a writing partner, Casey Elsass, who is kind of like the go to person to help you finish your cookbook, at least in Brooklyn. And, you know, he's helped a number of other kind of chefs and cooks and restaurateurs complete their book. He's absolutely amazing. And he really kind of keeps you on a clear path with deadlines and helping out in assistance so that, you know, the book comes out when it's supposed to and looks how it's supposed to and reads how it's supposed to. So working with him was fantastic. But as far as like any, anything else, I mean, the, the biggest obstacle is running a business and writing a cookbook simultaneously. I mean, it, it takes a very either sane or crazy person to, you know, there's no in between writing a book. You know, it's like, it's a, it's a very time consuming thing. You have to, you know, writing a book, writing a cookbook, which is like a super scientific approach to cooking, baking, you know, you have to know what you're doing and you have to pay attention and you can't just like write and you know, things need to be tested, retested, tested again, tested in other kitchens, tested by other people. So it's a multi, multi step process. It was an enjoyable process. Don't get me wrong, I loved writing this book and I feel like it, it shows, you know, that there is a lot of love that went into it, but it, it takes, it takes a lot of time and a lot of effort.

[Chef Schomburg]

Absolutely. I can imagine. And I did find it. You guys just want to show you a little sneak peek. But the book is filled with lots of beautiful imagery, telling really just little author notes on the side that guide you through it. And so I want to take a step back because you mentioned something and a lot of our viewers, well, listeners, 99% of them are bakers and they are in the business and they do have a thought or an idea to do something different, be it a digital product, a cookbook, to blog. But there is that fear. So can you kind of go back to maybe you're a couple books in now, but did you have anything that kind of threw up a red flag that was like, I don't know if I want to share my recipes or to go from business owner to then cookbook author, or did you just always have a heart to serve and say, okay, I can do this, I don't mind sharing?

[Renato]

I mean, I think it's the latter. It's like I, you know, there's that little fear that someone's going to look at the book and replicate all your recipes and open up like down the block from you, you know, so it's obviously, it's a bit of an irrational fear because, you know, these recipes have been adjusted for a home baker. You know, they would have to take a pretty smart person or a very professional baker to kind of size them up, scale them up and then, you know, do what you need to do to them to kind of like make them be a commercial product. But, but yeah, I mean, with the baked books, it was, it's just been something that I feel like is part of the experience. You know, it's like if you open up a business and people like your food enough to say, hey, we want these recipes, you give them the recipes. You know, it's like, and you have a book on your hands. And I think that's, you know, some parts of me is like writing a book isn't like, you're not going to become a millionaire. You're just, you just will not. Unless you're like a handful of people. But, you know, it. I call a cookbook, like, kind of the best business card you could ever have, you know, because it's like, it's something that's super tangible that you could show people that is part of your brand. Whatever your brand is, be it podcast, be it physical brick and mortar, be it, you know, your TikTok or whatever, it's just something nice to kind of say, hey, look, I did this. And it's a reference guide. And it's like, it encapsulates a point in time as well. You know what I mean? It's like this book is out. It's been out for a week, but two years from now, it'll be just as great. It'll be wonderful. But it'll symbolize a point in time that, you know, you had with your business and with your brand.

[Chef Schomburg]

I love that. I love how you said it's an extension of your. Of your brand, which. Which really is amazing. What is the takeaway that you would like people to get when they read Dolce?

[Renato]

I mean, I think, you know, in my. In as a. From my heart, I guess I would want them to really connect to it. I mean, I. Because I. There are personal stories in there. They're honest stories, true stories. You know, everything is. Is basically from the heart. And even when I didn't have, like, a personal story about a certain recipe, I delve into the historical. You know, I delve into, you know, where this came from or what I did to it or what. Where this. Where this recipe originated from, or, like, what it's. It's, you know, what it was 100 years ago, what it was 200 years ago, and what it is now. So I loved playing with the historical. I love history. I'm a bit of a history buff. So it was nice, that nice interplay of like, okay, here's a funny anecdote, here's a little bit of history. Here's, you know, a great way to approach this recipe. I just wanted it to be very well rounded. I didn't want it to be like, historical, historical, historical, or just like, hey, this entire book is about me. You know, I wanted it to really pique the interest of many different types of people. But, yeah, I want people to just really, truly enjoy it. I also approached the book with, like, a strong sense of photography. The photographer, Kevin Miyazaki, did the studio shots and the location shots throughout Italy, traveled around Italy for a few weeks and took really, really beautiful photos. So I, you know, in the end I wanted it to be just as much as a cookbook, as a travel log or something you would have on your coffee table to flip through or something you would have on your kitchen counter. It could live in both places.

[Chef Schomburg]

Absolutely. I love that. And this is just another shot, you guys, of that beautiful imagery. Y'all know I love a good coffee cake as a Southerner, so I cannot wait to dive into this. About how long did it take you to put Dolce together?

[Renato]

I'd say, like, start to finish. And that includes everything like rewrites and cover approvals and image selection. About a year. You know, we. We were a bit aggressive, Casey and I, because we wanted the book to come out originally. We wanted the book to come out in spring of 24, but we just kind of just missed the deadline just by a little, and we gave ourselves a little more breathing room. So it came out in the summer, but, yeah, we wrote it, I would say, in six months. And then the other six months were, like, design and all that. So it was a very fast. Because I'm also the type of person where I was like, oh, I'm taking on a new project. Let's get this done as quickly as possible. Because I have other things to do. So I kind of really focus, try to get as much of it done as humanly possible and then move on to the next thing.

[Chef Schomburg]

And you have some great mentions in here. Forwards from Joanne Chang, Giada De Laurentiis.

[Renato]

Yes.

[Chef Schomburg]

Which is amazing. Nancy Silverton, do you have any particular crushes or idols that you look up to in the baking world?

[Renato]

Oh, my gosh. I mean, I. I have tons of crushes. I mean, I love. I love Dorie Greenspan. I love Ina Garten. I love. Oh, my gosh, Lydia Bastianich. I mean, these are all kind of like idols to me, but, yeah, there are just so many that I, you know, I think they're. They're all great, but I definitely. For me to have those people kind of, like, sing praises for my book, it just. I'm over the moon with that.

[Chef Schomburg]

Absolutely. And do you have a book tour coming up, any dates, or will you be traveling with Dolce?

[Renato]

Yeah, I mean, I've done a couple of spots right now. I did Rizzoli books last week. I'm kind of keeping it a little, like, on the. Like, on the low side right now, simply because I'm actually simultaneously opening up a restaurant directly across the street from Chow because I wanted more to do, actually. It's just timing wise, it just. I was like, oh, well, everything's happening at the same time, so I'm kind of focusing on that, trying to get that kind of open and running. And then I will go back on tour in the fall, but before then, I think in August. So 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, trying to get to Chicago, maybe Minneapolis, D.C. boston, that sort of thing.

[Chef Schomburg]

You're definitely busy.

[Renato]

Which.

[Chef Schomburg]

Which I was gonna say, well, what are your future plans? But after the book. But.

[Renato]

But besides the tour, hopefully sleeping. Sleeping somewhere for, like, a few weeks. I think it's my. Is the place I want to go to. Yeah, absolutely.

[Chef Schomburg]

Well, I'm gonna link all of your information in the show notes. You guys, the name of the book is Dolce, and I'm pretty sure you are going to love the take on the American baking with the Italian feel. And Renato, Before I let you go, though, I do want to thank you so much for sharing the book and just your story with us. But I also do want to play lightning round with you. So are you ready?

[Renato]

Let's do it.

[Chef Schomburg]

Let's do it. What is your favorite color?

[Renato]

My favorite color is blue.

[Chef Schomburg]

Okay. What is a dessert you cannot live without?

[Renato]

Oh, my gosh. Blackout cake.

[Chef Schomburg]

What?

[Renato]

Yeah. I love it.

[Chef Schomburg]

It's a good one.

[Renato]

Yeah.

[Chef Schomburg]

Who is your celebrity crush?

[Renato]

Oh, Tina Fey.

[Chef Schomburg]

Okay. And what is your favorite book?

[Renato]

My favorite book? Oh, my God. That's a tough one. Does it have to be a cookbook or a regular book?

[Chef Schomburg]

Or you can give us one of each.

[Renato]

One of each. Okay. Favorite cookbook. Oh, my gosh. Favorite cookbook would be. I can't. I can't even think of one. I can't even think of one.

[Chef Schomburg]

It's Dolce, y'all.

[Renato]

That's what he wants. It's my own book, and then my regular book. I. You know, I love anything by David Sedaris. You know, David Sedaris, the writer? I mean, anything he does, I absolutely love.

[Chef Schomburg]

And lastly, what is your favorite kitchen utensil?

[Renato]

Oh, it's so stupid. A rubber spatula.

[Chef Schomburg]

No, that's a good one.

[Renato]

I love a rubber spatula. I also love an offset spatula. Both of them. But, I mean, a rubber one is just like. Yeah, my go to.

[Chef Schomburg]

That's awesome. From the bottom of my little Southern heart. Renato, thank you so much for coming on and sharing your book and journey with us today. I know that everyone listening will greatly Appreciate it, and it was wonderful to hear more directly from you.

[Renato]

Thank you so much. It was a pleasure, friends.

[Chef Schomburg]

So how amazing was that? I hope Renato's story inspired you. And, you know, one of the takeaways that I got from it. We all do baking. We all love 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. Too often, we may want to follow trends or we see someone else doing something, and we're like, okay, I should do that. But when you really just stay true to who you are, it makes the growth that much more easier and smoother. Ronaldo has a lot of things going on with this amazing cafe and building another one across the street, but he also has an amazing team and staff that works with him. And so I know not everyone listens. As a home baker, some of you guys have a food trucks. Some of you guys have brick and mortar businesses. And so just let this encourage you that you can step away and do something else. You know, you can write that cookbook. You can do that digital product. You can step into another realm and expand your bakery brand when you're ready. All right? Evolution is something that all of us should accept and should be willing to look forward to, because everybody, every single time we evolve as a person, we evolve as a business owner, it just makes us hungry to go to the next level, because really, it's just you versus you. And each and every single one of his books gets better and better with time as he continues to grow his esteemed brand in New York. From the bottom of my heart, thank you guys so much for tuning in. I hope today's episode inspired you. Be sure to check out Renato's book and all his information in the show notes. And as always, take care and bye for now.