Nena Postreria Turns to Its Future Prospects to Assist Open Its Doorways
Diana Zamora’s bakery, Nena Postreria, is so near opening that she will see it. The partitions are going up in her East Dallas area, and she will see the window the place baked items will probably be handed from the kitchen to the entrance pastry counter. She will be able to see a good greater window, within the hallway to the restroom, the place prospects can cease to observe baking in progress. She gestures to the place she’ll put tables for baking lessons and workshops. She factors to the wall the place she’s going to hold pictures of her mom, Reyna Margarita, who taught Zamora lots of her signature desserts, and who died of most cancers a yr in the past.
However her funding for the final stage of the bakery’s building has hit a snag within the type of a household dispute over her mom’s property. Although the dispute solely considerations 20 p.c of the cash in query, it delays the discharge of the remainder. Now Zamora is popping to crowdfunding to get her bakery over the end line, within the type of a GoFundMe.
Although Nena Postreria can be Zamora’s first solo enterprise, she’s cooked and made desserts for a lot of Dallas eating places—extra even than lots of her followers would learn about. Together with consulting and recipe growth, she’s been concerned in spots like Revolver Taco Lounge, José, Inventory & Barrel, Encina, Mot Hai Ba (for occasions and catering), Xaman Café, the Statler Resort, Vidorra, and the now-closed Mockingbird Diner. She was most lately at now-closed Cry Wolf.
Nena Postreria will probably be, she says, a “cultural hub for this a part of East Dallas.” She plans to promote her baked items retail and wholesale, train baking lessons, and host neighborhood occasions. On weekends, the bakery will keep open late for individuals who need to seize dessert on their means residence from one thing else. And within the mornings, she’ll be open for breakfast.
“We’re going to make dope-ass cafe de olla, a superb scorching chocolate, and we’ll make tepache as a result of I at all times have pineapple scraps,” Zamora says. “It’s not primarily going to be a espresso store, I simply need to deliver folks collectively.”
Like seemingly each new enterprise, Zamora has had lengthy delays combating with the town of Dallas to have the ability to get her doorways open. Essentially the most preposterous one, as typical, entails parking: she had a parking survey carried out to show to the town that there was loads of area across the constructing for folks to place their automobiles, submitted that survey to metropolis officers, paid for expedited processing, and nonetheless waited 12 weeks for the town so as to add the finished parking survey to her file.
Enterprise homeowners know to count on issues from the town. However the brand new delay, with a big quantity of Zamora’s money held up by a title firm, left her needing to bridge the hole. If she’s in a position, she plans to open Nena Postreria by Christmas so she will promote vacation takeout packages. A number of Dallas eating places have turned to GoFundMe in recent times, particularly through the pandemic, whereas Bishop Cider is the product of a Kickstarter. One native bakery efficiently dabbled in a novel technique: issuing bonds in order that donors would have small stakes within the opened enterprise.
With slightly luck and slightly assist from her neighborhood, Zamora hopes all of that is behind her in simply a few months, and hopes we’ll all be having fun with her gansitos in early 2024 with out fascinated about the stress of this building crunch. Strolling across the web site together with her, it’s very simple to share in her enthusiasm.
Pointing on the partitions of the long run cafe, she says, “I need to put footage up of my mother, my complete household. I’ve handwritten recipes from her, and I need to make copies of these and put copies on the wall. There’s footage of me and my sister blowing out candles on birthday truffles that she made. I need to put these up there. After which my very own shit. The chola goth shit. I’m going to be slightly tacky now. I do know that is tacky. However this proper right here—this bakery—is the explanation that my household got here to the USA. To have the ability to do one thing for his or her youngsters. That is the start for me. I’ve bought so many different concepts in my head so I can construct on them for my very own children. That is simply the beginning.”
Brian Reinhart grew to become D Journal’s eating critic in 2022 after six years of writing about eating places for the Dallas Observer and the Dallas Morning Information.