Pavlova, is a delicious dessert. The meringue base is a soft soufflé with a crispy crust, and whipped cream and juicy berries on top. Pavlova Cafe founders share their sweet story with us in the Interview below. Olga Danilova and Snezhana Härma tell us how they filled the need for an authentic Pavlova cafe which is dedicated to the dessert.
We both were running our own bakery businesses and one moment decided to unite our forces and do something special together. Two months after the cafe opened, we understood, that we created something really unique and we need to try and go further with it. So, we called Francorp and started franchise package preparation with them.
We both like Pavlova, but there are very few places (restaurants and coffee shops) were its done really well. So, we decided to do it ourselves.
This cake has to be served right after its made, so everything is made on spot in front of customer. No ready-to-go-frozen stuff!
Well, pavlova in dessert world is like a burger. Everybody, who loves sweets, knows what pavlova is.
Why complicate a simple thing? Pavlova it is 😉 We only added “sweet legend” to make sure people are not mixing us with ballet shop.
Ballerina – light and beautiful had to be part of the logo, but we did not want to be confused with ballet school or shop. So, we added “sweet dream” to it.
We are not an ordinary cafe, where you can see 10-15 desserts on the shelves and never know, when and how its was made. In those cases, most of them normally come from deep fridge. We concentrate only on 1 product, but make it perfect!!!
Mono Product concept advantages:
– no need to promote/advertise what is the main product sold in cafe
– we can operate in smaller rooms due to fewer equipment (rent price)
– less personal needed due to fewer kitchen production hours
– smaller inventory variety means delivering fresher food and faster rotation with less leftovers and waste
– easily and fast trained personal (no need for long experience in baking)
– passion for sweets
– understanding how restaurant-cafe business works
– be ready to follow very high quality standards without any compromises
Depends on size of format from 12 to 18 months.
We were not ready for great success of the the concept and struggled to meet the demand in first 6 months, working 12-16 hours a day.
We hired more people and trained them 😉
When people in our city and country think about pavlova dessert, they think about our cafe! We set quality standard for the cake and everybody is trying to follow us.
Coffee and pavlova cake for breakfast 😉 then normal business routine: email, phone calls etc.
We still working in cafes ourselves sometimes: to understand processes perfectly you need to be the part of the one.
We think they are still ahead of us. We are just at the beginning of this path.
When anyone in the world thinks about pavlova dessert, they think about Pavlova cafe.
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