Horneados Byou is an start-up conceived by two young entrepreneurs –Alba Dorado and Marta Montagud– that wants to turn into queens and kings of the kitchen to anyone that have fifteen minutes of their time and is willing to experiment. It is a project that restructures the grandmother’s traditional recipes into jars that are ready to bake.
Q: How did the idea of Horneados Byou arise?
A: Horneados Byou is a business initiative that tries to recover the local gastronomic culture oriented to handmade baking products ready to be made by the consumer, providing the exacts measures and the necessary steps to follow for its manufacture. Mostly, they are ingredients traditionally cultivated and that come from sustainable procedures to guarantee an original flavour.
Q: The fact of selling ingredients and not recipes is what makes you unique. Has it been hard to get costumers and include them?
A: The truth is that the complicity and the interest for learning traditional confectionary has been immediate. With our preparations, anybody can enjoy the delicious traditional recipes, sweets and savoury, freshly baked by one’s self, without much effort, without having to worry about shopping or having enough knowledge of cooking… Just four steps and you’ll get a professional result. That feeling of satisfaction and the extension of the philosophy do-it-yourself thanks to the Internet make that the predisposition of participating very high. It is about to enjoy confectionery and also the process of making it.
Q: The sweet product business and gastronomy is a saturated market. Is there space for a start-up of traditional confectionery?
A: We are conscious of the interest for traditional gastronomy and the social pressure against fast food and its process of making and conservation because of the additives and techniques that alters the natural composition of the food that reduce the nutritive properties. That is why we decided to set out an alternative inspired in the philosophy Slow food, offering selected ingredients distributed in their fair measure with quality assurance. We wanted that anyone could be a baker for one day, or to enjoy the pleasure of making cookies or a cake in any moment without that supposing to fall into industrial bakery.
Q: You aim for the traditional recipes, but also for products more commercialised such as cupcakes and muffins. How do you combine both types of product?
A: We were born and we feel artisans. That is why we were to the Craftwork Centre to be accredited, and to concentrate our efforts in products with Certificate of Origin, preferably from Sierra de Espadán. However, the public is used to consume certain products which are currently trendy and which arrive to us through television, magazines… It is necessary to know how to combine and going hybridizing both tendencies to get a client’s loyalty, and to get our initial goal.
Q: You are a Valencian business, but your market is national. How have you achieve to cover the demand outside the region?
A: Horneados Byou is an initiative born in Torralba del Pinar, a small village inside the Natural Park of Sierra de Espadán, in the foothills of the Iberian System that divides the basin of the rivers Palancia (on the south) and Mijares (on the north). There is where we have located of headquarters. We supplied by raw material from the ecological agrarian exploitations of the surroundings in order to offer a quality product. But, thanks to the new technologies and several distribution agreements, we can serve the product practically over the whole peninsula nowadays. Our aim is to consolidate the commercial red and to amplify it with business of gourmet, craftwork markets and shops of natural and ecologist products.
Q: After your first year as entrepreneurs, which is the next step for Horneados Byou?
A: We want to elaborate and consolidate a dietary book of recipes ready to bake and enjoy very quickly, without the necessity of having previous cooking knowledge, such as traditional cakes or rosquilletas, but also products that are far from our confectionery culture. In fact, we have started to commercialise this type of recipes, with the aim of adapting them little by little to our gastronomic heritage of our region.