Meet Cal Orellana | Baker & Owner of Cal’s Bakeshop

We had the good fortune of connecting with Cal Orellana and we’ve shared our conversation below.

Hi Cal, we’d love to hear more about how you thought about starting your own business?

Cal’s Bakeshop was never really something I had planned on doing. About 6 years ago I had left Tucson to pursue a culinary education, traveled around a bit and ended up moving back in the beginning of 2021. The only thing on my mind at the time was we’re to apply for employment, Being away from this city for so long I just didn’t know where to begin.

As I met up with a couple of friends, they mention to me about starting up my own business. That conversation sparked this whole debate on what product I should make, how, equipment etc. My friend draws up an idea for my logo, a cartoon of me holding up a bun, which then really gets me interested in the idea.

Now that I’m fully convinced of the idea, I start thinking of what pastries I could do and finally land on the donut but not like any donuts I’ve seen here before, inspired by ones i’ve made and tried in San Francisco, it needs to be handmade, rich, fluffy and fresh for the customers. As I developed a recipe, my brother who is a graphic designer fixed up the logo. Once I felt I had everything ready, even if I didn’t feel ready myself.. I just went for it.

What should our readers know about your business?

I have so many ask me where I’m located or if I have a dozen left so they could stop by to pickup. One thing I would like everyone to know is that at the moment I’m a home cottage baker, I do this all out of my home which is not really a place to just stop in and grab some pastries but It really is reassuring to know that my customers expect me to have a brick and mortar shop of my own.

When I first started last year I would take weekly pre-orders but now that I’m getting a bit more popular I had to make the decision to only do wholesale and offer my pastries at cafe’s and restaurants which would be a bit more accessible to everyone on a daily basis.

I do hope to one day have my own shop separate from my home for in which everyone can come in enjoy a hot or cold beverage and some tasty pastries. Little by little we’ll get there, we’re working on it but until we get there I’m honestly just happy to keep doing what I love.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
I’d start off with some bomb breakfasts over at Sonoran Brunch Company, the atmosphere is always great and the staff and cooks are some of the friendliest people. I’ve never been one to hangout in the sun so we’d probably watch a movie over at the Tucson marketplace then go to Homerun where we can have some fun with the batting cages while we get a drink or Two and talk to catch up. During the evening take a stroll down 4th avenue and check out all the amazing local shops there and for sure end the night with some grub over at Thunderbacon Burger Co.

At some point I’d also have to take my friend over to Korean Rose for some great boba and right next door to Taegukgi Korean BBQ.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
First off I would never have been where I’m at of it weren’t for my parents, who took the biggest risk immigrating from El Salvador to the United States. They raised me to be independent to take risks and by example showed me what it is to be a hard worker. My siblings Daniel and Joshua Orellana who have helped raise me have also always been supportive of my craft and life.

As I started my culinary schooling I had a few mentors who showed me that I too can be a leader and take control of the things in my life. Montana’s own Carol Wright, Becky Pyles, Mary Palmer, Phyllis Lykins and Karen Evers we’re the first ones to show me to be more involved and confident In myself when it came to being a cook, a leader and just a person in general.

Once I had moved on to San Francisco for my 2nd part of culinary education I met amazing chefs/mentors such as Larry Toy, Felipe Rico and Ralph Burgin who truly showed me how to become an excellent worker, took their time to train me and prepare me for the culinary industry.

While these are mostly all professional references, I need to acknowledge my oldest and bestest friend Cristian Garcia. No matter time in my life, he’s always been there to support, help and understand me in every way he can.

I would never have been where I’m at, if it weren’t for these specific individuals who just helped me become a better person.

Website: https://www.calsbakeshop.com/

Instagram: https://instagram.com/calsbakeshop?igshid=YmMyMTA2M2Y=

Facebook: https://m.facebook.com/Calsbakeshop/

Yelp: https://m.yelp.com/biz/cal-s-bakeshop-tucson

Image Credits
Caleb Orellana Kim Johnston