Elegant rose-, peony and orchid-decorated wedding cakes, Disney-inspired birthday cakes, cupcakes, cake pops, push pops, meringues, brownies, minions and the list of her repertoire could continue…
We have seen her sweet creations at birthdays, weddings, baptisms, business events, as she has been working on delicious and breathtaking sweet creations for the past few years from her home base in Larnaca. Vanja Radivojevic-Savva’s unique products adorn many special family or corporate celebrations and at the next Larnaca Parents Network’s monthly event on 21 May, 2014, she and her team at Emma’s Lunch Boutique Bakery offer a slice of confectionary expertise to those interested. Beata Pal-Christodoulou, an LPN mum went to see Vanja and asked her about her life as a cake-creator, a businesswoman and above all, a mum of two girls…
You are hosting a cake decorating workshop next week. Whom do you recommend this workshop for and what are the techniques, skills you will teach participants at this event? Will they be able to prepare and embellish their own cakes at home, following this session?
This workshop is great for beginner decorators. We will learn how to roll out fondant, how to cover cakes and create simple 3D designs. After this session you should definitely be able to decorate your own cakes.
How did the idea of opening your own bakery come to life? Were you always in the kitchen with your mum as a young girl? Was she your inspiration and role-model in becoming who you are now?
I never spent much time in the kitchen, besides helping mom or grandma with little things. I never really got into it until I got married and had to! Once I had kids, I wanted to make things as amazing, as they could be for them and I wanted to be the one doing it for them. That is how the “cake making” came about. My mom, however is my role model. She has been a private business owner since I can remember. She never gives up; no matter what, she does what needs to be done to the fullest and to the best of her ability. She is always ready to help. She is strong and kind and giving.
Was it an easy transition becoming self-employed after being an employee at a big company? How did you feel moving away from the corporate world and starting your own business?
Starting this business was a decision that came about because we came at a crossroads. I was working from home and we were getting so many orders that we had to make a decision. We had to decide whether to start turning down some orders to make a more manageable, leisurely schedule or going at it full steam and opening a shop officially. There was not much time to wonder about it, once we created a business plan and a feasibility study, we went ahead with it. I guess, being exposed to entrepreneurs, like my mom and dad, it was an easy transition. Although sometimes I wonder what I was thinking. Being employed by others is definitely an easier life.
How did your years on Wall Street help you in this new venture? What did you learn there that you can apply now?
Having a business background was an enormous help. The skills I gained, I still use on a daily basis. Experience with previous bosses definitely helped in deciding the kind of business owner I want to be. Generally, from making business plans, marketing, dealing with customers, etc., everything comes from that first invaluable experience.
What is one word that encapsulates your character?
I would say, being unrelenting - when I set my mind to something, I go for it and do not give up.
You have hired new people in your new shop. Does it mean that Emma’s Lunch could grow, despite the challenging economic climate in Cyprus? What is the secret of your success?
Emma's Lunch will definitely grow. We are eyeing a small internal expansion, to accommodate for the growing demand, as our little kitchen does not fit us anymore - although this is still in the examination stage. How we do it? It is consistency, attention to detail, respect and appreciation of our customers and of course having an amazing team you can rely on. I am lucky to have people I can count on in my team, they are the backbone of this business, because without them, I just couldn't do it alone and we would be nowhere. That is why hiring someone is a long and arduous process that requires a careful selection. We want to find people with skills or people, who can be taught the skills and be productive and not disruptive to the team.
How do you find the balance between busy working days and spending time with your family? How do you organize your days? Is there a typical day?
There is no such thing as a “typical day”. Each day is different and there is always a new challenge. The good thing about being your own boss is that you can create your own flexible schedule. So, I am lucky to be able to pick up the kids from school and take them to afternoon activities, be there, when they need me. Working 9-5 would not afford me such a luxury.
What has been the most challenging cake order?
I have to say it was the first Mickey Mouse Club House cake. It had a wooden structure as well! Once we managed that one, everything else was a piece of cake!
What has been the biggest disaster in the kitchen you have ever had?
I would not call it disasters, they are mistakes that happen, but can be easily corrected. Disasters for me are when cakes are out for delivery. I do not want anything to happen and if I get a call much sooner from delivery than it takes to get there, I always assume the worst.
What's your favorite cake to eat?
My favourite cake.... I can't eat cake.... especially when it is ready. It is because I have tasted all the crumbs before that, but I do love our amazing red velvet. Yum! My other favourite product of ours is the chocolate chip cookies. I cannot stop eating those. Whenever there is an order, I ask our baker to create extra!
Do you have a sweet tooth?
I do have a sweet tooth, I have always had... There is no way around it now.
How do you keep your family on healthy meals when you have a cake shop within arm’s reach, full of delicious sweets?
With my present work schedule it is very difficult for me to prepare meals at home as well. I am extremely lucky to have my mom and mother-in-law, because without them I don't know what I would have done. We go to my mother-in-law for lunch every day after school. It is a big family and she creates giant pots of food that is enough for everyone. It is even enough for unexpected guests that may come. So, there is always tasty and healthy food and enough for Lia, my younger daughter to take to school the next day. We eat dinner with my mom a couple of times a week and at weekends either at our house or hers. So, I have been spared of cooking for some time now. The challenge is limiting sweets, but as long as everyone is on the same page and all the food-providing family members know what to give and what not to give, we are ok. We are getting there, although, if I had to give anything sweet to the kids, it would be one of our cakes, because they are homemade. There are no preservatives, all true, fresh ingredients, so I prefer our cakes to store-bought chocolates.
What is the next step of growth, looking into the future? Could we see a network of island-wide shops of Emma’s Lunch bakeries?
That is definitely in the plans since day one. The challenge is choosing the right time and place. We have been open for 1.5 years now, so another shop is a bit further still.
What is your next personal challenge?
My next personal challenge is finding more time with my kids that doesn't have to do with driving them from place to place. I also would like to pull out of the cake-making process as much as possible to concentrate more on marketing and dealing with customers.
Thank you!
Emma’s Lunch Boutique Bakery Cake Decorating Workshop – LPN May event
When: Wednesday, 21 May, 2014 8pm
Where: Aradippou, Pavlou Liasidi 8, Shop 1 (behind Lidl)
What: the event will be showing participants how to cover cakes with fondant, create simple sugar roses and a fondant dog. You will be decorating your styrofoam Cake as you please with the designs you’ve created. You will learn basic cake decorating techniques. Bring your own rolling pin!
Cost of materials: 15 euro (including styrofoam cakes and fondant)
Length of class: 1.5-2 hours
Places are limited, please call Vanja to reserve: 99382652
