What It’s Really Like to Build an Instagram Bakery From Scratch

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What It’s Really Like to Build an Instagram Bakery From Scratch
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Eva Ramirez and Javiar Hernández launched Pan Rico, a pop-up bakery devoted to Mexican sweet breads with orders taken on Instagram. chrisecrowley reports on how the couple balances full-time restaurant work with their passion project

Eva Ramirez launched Pan Rico earlier this year. Photo: DeSean McClinton-Holland In April, Eva Ramirez and her boyfriend Javiar Hernández each got a call from Cosme, Enrique Olvera’s high-caliber Manhattan restaurant. They’d worked there as line cooks until being laid off over a year earlier, with Ramirez taking on the added role of pastry cook, as well. The restaurant was set to reopen for indoor dining at the end of the month, and the calls were to see if they would like to come back.

From left to right: danish with vanilla pastry cream, peach jam, and nectarines; hibiscus-glazed Bundt cake; and spelt-raspberry concha. Photo: DeSean McClinton-Holland The two liked their work , but they wondered where it would ultimately lead them. “There’s something about them that they’re going to do something, they’re going to make their mark, whatever that means,” says Fany Gerson, who hired Ramirez to work for a bit at her shop, Fan-Fan Doughnuts, last fall.

While enthusiastic about Pan Rico, Ramirez is also honest about the difficulties of starting the pop-up. It cost roughly $1,000 to get it off the ground — a tough amount to swallow on a restaurant salary, living paycheck to paycheck — and they’re still investing in equipment. Working out of their own apartment, Ramirez initially hand-mixed all the dough, but has since borrowed a friend’s KitchenAid until she can afford to buy one.

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