Gem City Style: November 2024
An interview with Maftuna Rakhimova, owner of Bakery on 5th
What do aerospace engineering and baking have in common? Former engineer Maftuna Rakhimova's precision and knack for details have made running her Turkish bakery on the corner of Fifth and State seem like second nature. We recently chatted about the parallels between these two seemingly disparate career paths, along with the keys to her establishment's early success.
Jessica Hunter (JH): Tell us a little bit about yourself — what was life like before opening the Bakery on 5th?
Maftuna Rakhimova (MR): Before opening the Bakery on 5th, I worked in the aerospace engineering field, where I developed skills in precision, problem-solving, and teamwork. My career involved tackling complex challenges and designing innovative solutions, but my true passion always lay in business. During my engineering days, I spent my free time visiting coffee shops and small bakeries in Connecticut and New York City. Eventually, I realized that I wanted to combine my analytical mindset with my love for business, leading me to pursue my dream of owning a bakery. It was a significant shift, but it allowed me to create something meaningful and share my passion with the community.
JH: What inspired you to open a Turkish bakery and coffee shop?
MR: The inspiration stems from a deep appreciation for Turkish culture and cuisine. Many are drawn to the rich traditions of Turkish baking, including unique pastries like baklava and simit. The desire to share these flavors with the community combined with the welcoming atmosphere of a coffee shop, creates a space for cultural exchange and connection. Personal experiences, family recipes, and a love for the art of baking also play significant roles in this decision.
JH: Can you tell us some of the biggest challenges you faced during your journey to opening the bakery?
MR: They included securing financing, navigating local regulations, and finding the right location. There are difficulties in sourcing quality ingredients and managing supply chains. Balancing the demands of running a business with the creative aspects of baking can be tough. Additionally, building a customer base and establishing a strong brand in a competitive market requires significant effort and marketing savvy. Each of these challenges can be a learning opportunity that ultimately strengthens the business.
JH: How do you source your ingredients? Do you use any traditional methods or tools that are essential to creating authentic Turkish pastries or coffee?
MR: I source my ingredients with a strong commitment to authenticity. The baklava comes straight from Turkey, ensuring that it captures the true essence of traditional flavors. For all other ingredients, I work with Turkish suppliers who provide high-quality staples like nuts, spices, and specialty flours.
Traditional methods and tools are crucial for making authentic Turkish pastries and coffee. For pastries like baklava, a rolling pin and a large, thin sheet of dough (yufka) are essential, along with techniques for layering and cutting. For Turkish coffee, a cezve (a small pot) is used to brew the coffee over low heat (or electric machine) allowing for the characteristic foam to form. The coffee is typically ground to a very fine powder and served unfiltered, making the preparation method integral to its authentic flavor. These traditional practices help preserve the unique textures and tastes that define Turkish cuisine.
Photo: Jessica Hunter
JH: What atmosphere do you aim to create for people when they walk through your doors? How do you hope they feel after enjoying a meal or coffee at the Bakery on 5th?
MR: At the Bakery on 5th, the goal is to create a warm and inviting atmosphere that feels like a home away from home. I aim for a cozy, welcoming space where customers can relax and connect with friends or family. After enjoying a meal or coffee, I hope they feel not only satisfied but also enriched by the experience — appreciating the flavors of Turkish cuisine and the sense of community. Ultimately, I want them to leave with a sense of joy and a desire to return.
JH: Do you have any advice for someone interested in opening their own food business?
MR: Absolutely! Here are a few key pieces of advice for anyone looking to open their own food business: patience, start small, research thoroughly, focus on quality, engage with the community, be prepared for challenges, and keep learning. With passion and dedication, you can create a successful food business that brings joy to others.
JH: Is there a signature item (food or drink) on the menu that you always recommend to newcomers? What is your go-to order?
MR: Yes, a signature item I always recommend to newcomers is the baklava—it embodies the essence of Turkish pastry with its flaky layers, nuts, and sweet syrup. For drinks, the Turkish coffee is a must-try; it's rich and flavorful, served in a traditional cezve. My personal go-to order often includes the baklava paired with a cup of strong Turkish coffee, as it perfectly showcases the unique flavors of the menu.
Our former President Bill Clinton's visit made our bakery more special. He was very excited to try our coffee and said our bakery was the best one he ever visited! Such a recognition not only boosts our bakery but highlights the passion and dedication to create a more authentic atmosphere and delicious food.
For more information on the Bakery on 5th visit: bakeryon5th.com
Jessica Hunter can be found at jessicahunterphotos.com
