Today we’d like to introduce you to Boglarka Bordas.
Hi Boglarka, please kick things off for us with an introduction to yourself and your story.
I started Bunny Bakery while working at a start-up company in DC. Before that, I had been a local tour guide and had tried just about every dessert shop in DC, and loved macarons. When the pandemic hit, I decided to challenge myself to make the most difficult cookie out there and be the best at it and decided that was macarons.
I got really good but wanted them perfect, and in the meantime, I had a LOT of cookies to get rid of, and could only eat so many. That was when I decided to apply to be a vendor at a local farmer’s market. I got a call from them telling me that they had to vote to have me in, and thought I’d “be a good addition since we have another French baker.” I looked the other baker up online, who turned out to be trained in Paris and had worked as a chef in the White House.
I knew then if I made the market these macarons HAD to be perfect. I got into the market and they were a hit! I decided shortly after that I didn’t want to stay in DC anymore, so I moved back home to San Antonio in December 2020 and quit my job. I’ve been making macarons full-time since January 2021, doing pop-ups all around San Antonio, and taking custom orders as well. I’m usually at the Bandera Market every weekend and am at the St. Paul’s Square Pop-Up every month.
I’m sure you wouldn’t say it’s been obstacle-free, but so far would you say the journey has been a fairly smooth road?
Making macarons! They are truly a hard cookie, and there are so many different methods and recipes that getting started was challenging. But I crafted my own personal recipe that I think is the best cookie I’ve ever had. Also, giving up weekends for an entire year has been hard. The community of local small businesses I’ve found has been amazing though, and markets are my favorite part of the week.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
I offer 12 different macaron flavors each month, with a few fan favorites staying and rotating the other flavors to whatever is seasonal. Fan favorites include cotton candy, cookies and cream, and pistachio. The wackiest flavor I ever made was mango tajin, but I’m not sure I’ll be making that one again anytime soon unless someone special orders it.
Risk-taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
Quitting my job was hard. I went from having a steady, reliable paycheck to hoping markets didn’t rain out that week otherwise I wouldn’t be making any money. Luckily, the response from people for my cookies has been amazing and I have a steady client base that has made staying in business as long as I have possible.
Contact Info:
- Email: [email protected]
- Website: bunnybakerydc.com
- Instagram: @the_bunnybakery
- Facebook: https://www.facebook.com/bunnybakerydc
Image Credits
Boglarka Bordas
