RECIPARIAN CAKES – THE FUTURE OF CAKING IS NOW.
The first time I stumbled on the Reciparian Instagram page, I knew that I could trust them with my sweet tooth and I was right.
I had the Cinnamon rolls and OMG everything was excellent, from the delivery to the package and finally the good stuff in the package, I didn’t want to share it but I couldn’t get past three rolls (lol), this was way back in 2017. Whenever I run into the Reciparian Cake stand at any event I always get something because obviously they have the formula to my sweet tooth.
Three years later, this business has grown from grace to grace, and I have the honours of interviewing the founder of Reciparian cakes.
I call him the cake whisperer because he does the most with cakes, he has the cake mojo!!
I know you all are as excited as I am to know more about the young African entrepreneur behind Reciparian Cakes, below is the full interview.
LET’S MEET THE CAKE WHISPERER
I’m Michael Emeni from Delta State. A graduate from the University of Port Harcourt where I studied business management. I run Reciparian Cakes in Port Harcourt.
WHAT’S THE IDEA BEHIND THE NAME RECIPARIAN CAKES?
I have always loved writing recipes. I have over 300 handwritten recipes from different sources; newspaper clippings, the internet, TV shows, etc.
So I coined it in JSS3, Someone who loves Recipes: Reciparian
WHEN DID RECIPARIAN CAKE START AND HOW DID IT GROW TO BECOME WHAT IT IS TODAY?
I baked my first cake in 2009 and that was when my love for baking was ignited. But I started taking my business seriously in 2016.
Reciparian’s growth is just God. There was really nothing spectacular that I did that I can say enabled its growth.
YOU MAKE VERY CREATIVE CUSTOM CAKES, WHAT INSPIRES YOU?
To be honest, the idea just pops into my head and it sounds crazy to anyone who hears it, but when I do make those creative cakes, I try to do what no one has done before.
DO YOU HAVE MENTORS IN THE FOOD INDUSTRY, WHO ARE THEY?
Yes, I do!
Lolade Ogunjimi of Dainty Affairs, Tarela Okene of Dripples cakes, Modupe Pepper of Dupe’s Bakery and Abby of Honey Frosting.
YOU ARE ALSO A MENTOR TO SOME OTHERS IN YOUR INDUSTRY, HOW MANY TRAINEES HAVE GONE THROUGH YOUR ACADEMY?
16 trainees since 2017.
WHAT WOULD YOU SAY IS THE KEY FOR BREAKING INTO THE INDUSTRY?
Been consistent is key, a lot of people start and stop and start again. You have to be consistent regardless of the issues.
WHAT’S ONE ADVICE YOU WILL GIVE TO UPCOMING BAKERS?
Start small. You don’t need all the tools and all the money to start.
I started with a mixer my friend got for me that I used 3 months to pay back.
ARE THERE ANY INDUSTRY STEREOTYPES THAT YOU ABSOLUTELY DETEST?
“A man that bakes isn’t “man enough”
The baking industry is made up of a lot of women but we have a lot of men who are excelling greatly. In my opinion, a man was the one who really paved the way for bakers in Nigeria; Tosan Jemide of cakesbyTosan
“Baking isn’t a real job”
When I tell people I’m working, they proceed to ask where. Most people don’t regard baking as a big deal which It actually is a very big deal.
WHAT DO YOU THINK IS THE UNIQUE FEATURE THAT DISTINCT S YOUR BRAND FROM OTHERS IN THE INDUSTRY?
Value for really affordable prices, our cakes are really good and are still affordable.
WHAT’S YOUR FAVORITE THING TO BAKE?
I bake other confections but cakes are my absolute favorites.
WHAT’S YOUR FAVORITE CAKE FLAVOR?
WHEN IS THE BUSIEST SEASON FOR YOUR BUSINESS?
HOW DID THE COVID-19 AFFECT YOUR BUSINESS?
Although we were still making sales, the prices of our products had to be reviewed because the cost of raw materials became a bit expensive. We also took some extra cautionary measures regarding production and delivery.
HAVE YOU EVER REJECTED AN ORDER?
Yes, I have. I usually turn down orders if the order comes in late, it’s very important that customers place their orders on time, so we can deliver a perfect job.
WHAT MORE SHOULD WE EXPECT FROM RECIPARIAN CAKES ?
We’re rebranding and would launch in July.
New products, new processes and a whole lot of goodies everyone should watch out for.
WHAT HAS BEEN THE HIGHLIGHT OF YOUR CAREER SO FAR?
The Bole cake.
That really blew up in ways I couldn’t even imagine. It is still my Mother’s Facebook profile picture to date.
THERE IS A “POPULAR” NOTION THAT BUSINESSES IN PORT HARCOURT DO NOT THRIVE. WHAT HAS BEEN YOUR EXPERIENCE OPERATING A BUSINESS IN PORT HARCOURT SO FAR?
Operating a business in Port Harcourt is relatively the same as operating a business anywhere else.
One of the issues I’ve noted (especially if you have an outlet) is settling the community obligations and all, It’s usually a hassle.
Thank you so much for granting OSB this interview, we can’t wait to see what the future has in stock for your business.
Follow Rreciparian Cakes on their social media platforms for more droll worthy updates