Q&A: Cheryl Reinhart

Q: What do you think sets your bakery apart from other bakeries in town and/or across the United State?

A: I think what sets our bakery apart from other bakeries is that we have a really high quality, scratch-made product. We don’t use any buckets of filling; we make everything ourselves from scratch and we use quality products, including organic. We taste everything ourselves so we have pretty high standards for our products and we hope that that translates into great quality and great tasting desserts.

Q: Eugene is a college town; the University of Oregon is less than ten minutes away. How do you thank that you guys are able to thrive and grow due to Eugene being a college town?

A: I think that we are able to remain really popular over time, in part, because there are lots of college students here; this is a great place to come for people who are under-aged; it appeals to all ages of people. College students do love our place so it’s really great; to have the university here, it really adds to our customer base.

Q: Where does the inspiration for all of these (desserts) come from?

A: Part of our inspiration is from French patisseries; we do éclairs and cream puffs and other things that are French; like tartlets, but we’ve also put our own creativity into our products. We’ve been in business for twenty years so we have had a lot of time to develop individual desserts and what we want them to look like and we’ve done a lot of looking at other places and how they do things. So, we’ve used a combination of French and our own creativity, but also other people’s ideas, as well.

Q: What is your favorite season to bake for and why?

A: I’ve got to say, summer is the best; because Eugene and the area around us have so many beautiful, organic berries and it just makes fabulous desserts when you put fresh, amazing, delicious berries on top of the desserts.

 

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