In four sentences or less, tell us who you are and what you do for a living.
My name is Lisa Sanguedolce. I own and operate a culinary classroom called Le Dolci. We host over 10 different classes and are small sweets bakeshop in downtown Toronto. We also take guests on annual culinary trips to Italy and France.
Give us the elevator pitch for Le Dolci.
Le Dolci is all about having a hands-on experiences with food education. Our goal is to give everyone who takes one of our classes a fun, relaxed and informative experience—they also get to take home whatever they make. In addition, our bakeshop creates custom cakes for weddings and birthdays. We also bake treats like Parisian macarons, cookies and cakes, and even have gluten-free options for most of our sweets.
Where did the inspiration to combine a bakery and classroom under one roof come from?
In Europe there are a lot of places that combine several different business in to one storefront. For example, I’ve seen cafes that are also flower shops, farms that are also bed and breakfasts and retail stores that have juice bars. One of the most memorable experiences I’ve had was taking a course at a farm in the English countryside.
What are some of the classes Le Dolci offers?
Our most popular class is our Parisian macaron class; making a macaron is quite tricky. That said, we have over 10 different classes, including ones on making bread, croissants, pies, eclairs, doughnuts, chocolate truffles and a class on cake decorating. We also have a market class where we go to the Trinity Bellwoods farmer’s market across the road, buy some ingredients there and then make a three course meal with our French chef.
What is the most challenging part of your job? Conversely, what’s the most rewarding part of your job?
The most challenging is juggling several responsibilities at once. As a small business owner, I am doing HR, finance, marketing, sales, customer service, fixing leaky taps, as well as keeping an eye on every single moving part of my business. My life is quite hectic, but with experience I’ve become a good juggler.
The most rewarding part is working with such a great team of talented people and having the most fabulous customers. We regularly receive letters, notes, care packages and Christmas gifts from customers who have taken a class with us. I also love being part of the local community. We’re now seeing the neighbourhood’s kids grow up, and we’re doing events and baking cakes for the key milestones in people’s lives. Our goal is to know all of our customers on a first name basis.
What does success look like to you?
Success for me is a happy staff, happy customers and a delicious product and amazing class being taught every single time. We’re changing and innovating constantly to make sure that we’re always at the top of our game.
Is there a local neighbourhood that you identify with? What is it about that neighbourhood that inspires you?
I adore Kensington Market for its vibrancy, people and spirit. I also love the vendors, old and new, that make it a place where I can go each week and never feel bored by it. There are some great people there that we work with are friends with. John Kemney, the master baker at Blackbird Bakery, teaches our bread class; Jodi from AHomeRun takes part in our pop-ups and we buy a lot of our cheeses and fresh vegetables from her; we also love the Akramís shop for their amazing hummus and the hugs we get from the owner.
What do you love about Toronto?
I think it is a city with something to do every night of the week. There are so many hidden activities, groups and experiences that, if you have the energy, you will never be without anything to do. I also love how you can eat your way around the world by visiting the city’s restaurants and then work off the food by putting on a pair of running shoes and running along all the beautiful Lakeshore paths.
What motivates and inspires you outside of work?
My female friends who are successful, grounded and brilliant motivate me. My family motivates me, and I think seeing the passion of other business people inspires me. The quirky and innocent things children say and do inspire me, as well as music and art are also great sources of inspiration. Some of our new recipes are inspired by what kids come up with in our children’s camp.
What’s next for you personally and professionally?
I’d like to do more traveling. I think that also covers the personal front as I have a passion for traveling, eating and experiencing new cultures abroad. I also need to see more of Canada.
Professionally, I am excited to add new classes to our autumn schedule. We’re starting classes on molecular gastronomy desserts, as well one on gluten-free baking. We’re also adding classes and workshops that will appeal to a wider range of people, including children and seniors. I see so much potential for food education, and I would love for Le Dolci to become the go to place for locals and visitors to come and learn about food.
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Igor Bonifacic is the managing editor of Toronto Standard. Follow him on Twitter.
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