Carbondale has a brand new place to find some sweet treats. Genesis Vega opened 3 Tiers Bakery in August at 26 S. Main St. The Scranton resident offers a variety of baked goods as well as breakfast and lunch items. Check their Facebook page for up-to-date hours and specials. Read on to learn more about this sweetheart of a business owner.
Q: What does your business name mean?
A: I chose my bakery name for two reasons. The first was to honor my mother Gladys Vega. Because of her, I’m here today and she taught me to never give up no matter the circumstance. She has three daughters with completely differences personalities, like 3 tiers. That’s why I chose the first part of my bakery name.
The second reason was because I really love to make tier cakes for birthdays and wedding and I like to do all kind of bakery goodies, that’s why I decide add “bakery” at the end of the name.
Q: Why did you decide to open a bakery?
A: I decided to open my store because I’ve had a love for baking for as long as I can remember. I started 3 Tiers Bakery out of my home kitchen officially about four years ago but I’ve doing bakery stuff since 2011. At the time I decided to open my store, I had only one traditional stove with an oven that can bake just two trays at a time (about 2 dozen cupcakes) and you can usually find me baking and decorating after everyone else is asleep.
I had amazing local support over the years and the business grew to the point that I couldn’t accommodate every custom order request that comes in. There’s nothing I love more than making your dream cake or a dessert to match your party and seeing everyone enjoying our unique custom flavors.
I decided to locate my bakery in Carbondale because I didn’t find any Hispanic bakery close to that location doing products like I create. I’m specializing in handcrafted gourmet goodies with unique flavors with a twist on the Puerto Rican Sazon flavor. Also my products can be tailored for my clients. I also do hand-made breads, sugar-free, dairy-free and gluten-free options for special order.
The hardest part about getting the business going in a storefront was I’ve never has any experience doing something like this, but I was so lucky because Liliana Quintanilla from SBDC Widener University was on my side, helping me in every step to do everything right.
Q: How did you get interested in baking?
A: I started my passion in baking when I was child when I saw my mom doing cakes and dessert in our house for every holiday to our family. Then I decide to go to culinary school after I graduated from high school. I started taking cooking classes but I remember admiring all the cake decorations and wanted to learn more about how to make pastries. That’s when I decided, after I graduated from cooking school, I really want to sign up for baking class.
Because I come from a low-income family I talk with my mom about my feelings about the bakery class and she told me, don’t worry about the money. If I have to work overtime I will, just do what you really love and enjoy. Then I get a new job at a cake factory on Puerto Rico at the same time I was in culinary school to get my first baking degree.
After I graduated with honors from the baking class, I really felt my heart growing more for baking and I decide to continue my life learning, growing professional and creating new products every day.
I have over 11 years of experience on baking but I’m still learning every day. I really haven’t anything favorite to bake because I really love and enjoy to do every of my goodies, but I really love to decorate cakes and made fondant 3D sculpture for toppers. Some of my bakery’s specialties are my own recipes, creating new, special flavors all from scratch, and decorating cakes, especially tiered cakes.
Q: What are some of your bakery’s specialties?
A: I’m really not sure which of my products are customer favorites because everyone who comes into the store will say, “Everything looks so good” and that they want to try everything. Almost every customer who comes to my store will try my pastelillos with guava, which is a puff pastry filled with guava paste and powdered sugar on top, my quesitos, a puff pastry filled with cream cheese with a honey glaze on top, and my tres leches cake with three different types of milk and a pinch of cinnamon. A lot of our customers call the tres leches the best of its kind in NEPA.
Our best seller sandwiches is the chimichurri pastrami sandwich and the cuban sandwich. We offer family meals and catering for our breakfast, sandwiches and lunch.
Q. What are your plans for the future?
A: When I opened the bakery, I just offered brunch and baked goods, but now we started offering a lunch menu as well with Puerto Rican food like arroz con gandules (Puerto Rican rice with pigeon peas), pernil (Puerto Rican-style pork shoulder) and rice with beans in sauce because so many customers have requested Puerto Rican food.