Company: DeEtta Bakery
Address: 428 W. Fifth Avenue, Naperville
Phone/Website: 630-548-4078 and www.deettasbakery.com
Owner: Morgan Tyschper, 50, of Naperville
Years of activity? 13
Why did you open a bakery? “When we had our firstborn, our son, in South Carolina, I started baking. My husband used to take them to his office. All of a sudden, (co-workers would say) “Birthday of my son is approaching. Would you mind, wife, baking cookies or cake? That’s how it started. I would do that at home. Then we moved here. That was 2003. … My husband (Kevin) now works with Garrett’s Popcorn, but he helped me open the bakery. He’s the numbers guy. I am creative person. … We rode, no pun intended,” Tyschper said.
Have you always been to this place? “Our brick and mortar has been in business (here) for eight years. We started from our house. When things started to take off, we worked at a friend’s catering business and used his commercial kitchens. »
Who is DeEtta? “The bakery is named after my mother (DeEtta Hawkins). She died, but it was she who taught me the love of baking. She said, “Here are the cookbooks, the sugar, the flour and the eggs. Have fun, but clean up. … She was an art teacher, so she really enjoyed that creativity of following her passion. …I wouldn’t be here without her.
Did you study culinary arts in college? “I haven’t. This is a job change. I was a pediatric dietitian, I worked in a neonatal unit in Minneapolis. See, it’s getting more interesting by the minute. I’ve Masters in Nutritional Science I got from IU (Indiana University) I liked what I did, but I didn’t like what I did.
What makes it a success? “Our staff knows that a certain customer can come in. Before the customer comes in, we have the morning muffin and cup of coffee waiting for them because they know what the customer is going to order.”
What do you like best? “We love being part of people’s celebrations. Be part of their memorable moments. Be part of their Saturday mornings or their Monday mornings. Be part of their day. We like to be their source of comfort. (Kids) come here after school and hang out with friends and have a cookie.
Are they lined up in front of the door? “Sometimes.”
Favorite stories? “When we first opened – we have the decorated cookies – when you’re on this side of the counter you can only see the child’s face. I remember that excitement when I was a kid, d “Being in a bakery. This excitement (that I see) is so exciting to me. My heart just smiles when I see this.”
Do you make your own recipes? “Some of them we do. For example, our kolache, which is actually my husband’s great-grandmother’s recipe. … The mousse cake with two chocolates, the mousse part, it was my mother-in-law’s recipe that I fell in love with when I arrived in the family because I am a chocolate girl.
How do you know if a recipe works? “There is a lot of trial and error. There are absolute failures.
What is absolute failure? “A combination of peanut butter and jelly. No. Didn’t work. You’d think it would work. It was a doughy globe. No. It didn’t.”
What works? “Our croissant cups. We only use bacon from Ream’s Meat Market, another family business. They have a passion. We only use their bacon. … People love our cake cups. individual cake dry out, so cake pots were born…. Our carrot cake (pot) is cake layer, cream cheese filling, cake layer, cream cheese.
Do you like your job? “I really, really do. I’m so happy to be doing a job that I love. Make people smile. I know that sounds corny. Same with our staff. It’s not Morgan’s bakery. DeEtta is a team. We have around 25 employees. Some of them are part time.
Is there a busy time of year? “Of course, the holidays. Paczki Day (also known as Fat Tuesday, the eve of the start of Lent) is huge.
What challenges do you face? “Right now, due to COVID, the supply chain can be a challenge. We use high quality ingredients. We use high fat European butter. We use high quality chocolate. These are things that we sometimes have to stop and think, ‘OK, we have to order way in advance because of shipping delays.’ We have to stay on top of what we need. … You learn, adapt and move on.
What misconceptions can people have? “It’s definitely not a walk in the park. It is physical work.
What is your advice for someone starting a business? “Follow your passion and follow your instincts. … If you have the passion and plan properly, it can be done.
Steve Metsch is a freelance writer for the Naperville Sun.