In the new edition of ‘Brands and Markets’, Flavia Maggi interviewed Nicolle Pegot-Ogier, the owner of the famous bakery Sienna Bakery, who has stood out in recent weeks for being a winner of the Summum awards.
Nicole studied Economics at university, but admits that cooking always gave her peace. She also thought about her mother, who always dreamed of having her own pastry shop, and supported her daughter when she told her about her plans. He started in the kitchen of his house with filled cookies, the ones that cost him the most, working for 8 months to perfect and ruining his oven.
He revealed that for each cookie there is a creation process, taking into account the different flavors and ingredients. He likes the idea of innovating, that the customer, every time they enter the store, discovers something new. Nicole likes to read books and follow trends to apply them to her business and prepare new products.
He also commented on the expansion of the stores. At first, they had a pickup model, in a smaller building, only focused on pastries, but then new, large stores emerged. They opened their third location with a cafeteria in mind, and began to expand the menu with more options. The new line also offers salty products and coffees, in response to customer demand, who appeared in the stores in the mornings, during breakfast hours. The chain has been so popular that they have opened their first branch in Chile.
In order to open in Chile, they studied the Chilean market. They noticed that Peruvian food was popular there, and took a risk by trying to adapt their sweets there. At the moment, they only sell sweets.
Nicole commented that the attraction of her pastry shops is the warmth that is presented in the premises, with chairs and tables, encouraging customers to pause and chat, instead of simply picking up the food and leaving. He admitted that, for the moment, instead of thinking about expanding abroad, he wants to grow and consolidate well in Peru and Chile.
He added that a key aspect to pleasing the customer is not only the taste of the dessert, but its presentation. He advertises the products a lot on social networks, and always strives to make the image as close to reality as possible.
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