The Weekend Baker has found its niche in downtown Hammond.
Nestled between tall office buildings and two nearby courthouses, the new business serves up coffees, teas, and a bevy of baked goods for visitors.
The decision to settle in the busy downtown hub this past year was a natural for owner Carlos Velazquez, who has 30 years of baking knowledge under his belt.
“I am a Hammond resident, and as such, I saw the need for a bakery that could meet the needs of customers in this area,” he said. “So I decided to stay (near) home.”
His varied experience has taken him through all aspects of the bakery business, he added. “But this is my first venture as an owner.”
Approximately 50 customers are served daily, but there’s room for more in the cozy eatery that has half a dozen tables in the middle, a long comfy couch along one wall and a unique bistro table in one corner that’s available for board games.
The average customer is looking for a hot cup of coffee and a snack, as well a utilizing the free Wi-Fi service.
On the menu are coffees, teas, pastries, cupcakes and muffins, quesitos, pastelillos, and custom cakes, as well as breads. Cold-cut sandwiches also are offered for lunch.
Recipes come from all those years of bakery experience, but some Velazquez received from friends and customers.
“For example, the zucchini recipe came to me from the former owner (of a business located in his current space),” Velazquez said. “She got it from her grandma, who in turn, had gotten it from a relative in the Czech Republic.”
It was written in Polish when he received it, he added. “I had to jump some hoops to get it translated, but I’m glad I did. It’s now one of our best sellers.”
One typical staple found in bakeries is not present at Weekend Baker — donuts.
“If it’s fried, you won’t find it here,” Velazquez said.
The new business is almost a one-man show, as his only helper is Jason Duncan, 19, who came to him through a WorkOne program.
“I do just about everything,” Duncan said, with a laugh. “Whatever my boss needs, I’m right there.”
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That can include displaying wares, washing dishes, cleaning up and talking with the customers, as well as picking up baking techniques.
“One of the most interesting things I’ve learned is how to shape fondant,” Duncan added. “And it always smells so good in here.”
The new business occupies a small section of the former NIPSCO building. This area was gutted when Velazquez first looked for a home for his new venture, so there was much work to do before putting up a sign and opening the front door.
But it’s paying off.
There’s quite a bit of foot traffic in front of the business, with visitors stopping in for their morning coffee, mid-morning snack and then again at lunch for a quick sandwich.
Cakes also are a big thing for Velazquez, especially on the weekends, when he usually designs custom cakes for all occasions.
Future plans call for expanded service, as well as putting a staff in place.
“At this point, we do not have any employees,” Velazquez said of his new company. “We are concentrating our efforts in developing our brand and our name.”
If the steady steam of customers coming through the door is any indication, this little bakery seems well on its way to continued success.
Sue Ellen Ross is a freelance writer for the Post-Tribune.
If you go
What: The Weekend Baker
Where: 215 Russell Street, Hammond
Hours: 7:30 a.m. to 4 p.m. Monday through Friday; 9 a.m. to 3 p.m. Saturday; and closed on Sunday.
For more information: (219) 290-9090