Today we’d like to introduce you to Silvia Giamanco.
Hi Silvia, please kick things off for us with an introduction to yourself and your story.
As a child, I grew up with my mom & Italian grandmother constantly making fresh breads, cakes and pastries, and pasta from scratch. So all my adult life, I have enjoyed cooking and baking but focused my energies on my small fitness studio. Several years ago, I began bringing some of my baked goods to the studio as special treats for my clients. This eventually led to hosting of special dinner parties at my home where we would spend hours with everyone participating in the food preparation over our favorite wines. This helped develop a real sense of community and comradery with my clients and friends, bringing me back to the memories of those wonderful home-cooked meals of my childhood. In order to further my baking skills, I attended two internationally renowned baking schools, Atelier de Boulanger Viennoiserie style pastries) and Kica International Culinary Academy in (Ukraine) Since the completion of these classes, I have decided to expand my love of baking into a small specialty bread, dessert and pastry business. I have a passion for perfection and try to make each item special. The name of my business “Pane con Amore” reflects the philosophy I bring to my baking, I like to say that “half of what I do is with love and the other half is for love”.
We all face challenges, but looking back would you describe it as a relatively smooth road?
My biggest obstacle is getting my story out there and educating potential clients to how special fine European-style desserts and pastries are. All of my baked goods used the finest ingredients and made fresh by hand, an expensive and time-consuming process. I do most of my promotions on social media, which is crowded with other small businesses, making it very important to differentiate myself. I have a small core of loyal clients but am working on getting the word out and expanding my visibility.
Appreciate you sharing that. What else should we know about what you do?
I specialize in fine desserts and European-style breads and pastries. Everything I make is hand-crafted in small batches with all-natural ingredients. I try to bring beauty and perfection to all of my work so my clients will get something truly special and unique.
Are there any books, apps, podcasts or blogs that help you do your best?
Gronda (app for chefs and other F&B professionals) Pastry Arts Magazine Podcast
“Sweet Concepts” and “At Home” books by pastry chef Gregory Doyen
Bachour Gastro, book by Antonio Bachour
Valrhona (app for pastry professionals)
- Email: email@example.com
- Instagram: https://www.instagram.com/paneconamore/
- Facebook: https://www.facebook.com/paneconamore/
All images by Pane con Amore