Living the sweet life: Newlyweds open wholesale confectionery, and big-name area restaurants are biting
From busing tables in Providence to frosting petit fours in Fall River, one young couple has discovered romance and commerce in the pastry business.
Newlyweds Paolo and Angela D’Urso are baking up all sorts of delectable edibles at Sweet Creations, 609 Davol St., Fall River, a wholesale confectionery they established last year — the same week they got married.
“We do everything, from individual servings for restaurants, to cakes for birthdays, events and weddings,” said Angela, 23.
Espresso cheesecake, tiramisu, lemon Bavarian torte, raspberry chocolate mousse and mandarin ginger cheesecake are a few of their concoctions, along with seasonal desserts, cookies, bars, tarts and tea cakes.
The business sells its confections mainly to restaurants and bakeries, like Capriccio and Costantino’s Ristorante & Caffe in Providence and the Player’s Club in Boston.
Locally, their desserts have been served in Sagres, the Sons of Italy and Empire Cafe (where customers can order confections for home consumption). They also have done party and events pastry for Trio and the Portuguese Cultural Center downtown.
“Funky cakes” is Angela’s favorite thing to bake, and she especially enjoys creating custom and theme cakes for her customers.
“I love cakes,” she said. “They’re creative. Every one is different.”
From a five-tiered wedding cake to a polka-dot anniversary cake, Angela, a huge fan of the Food Network’s “Ace of Cakes,” is most at home when her hands are in the batter.
“It’s creative. You will not stop learning,” she said.
Paolo, 24, helps with the baking, but their plan is for him to run the business side of the kitchen while his wife does the baking, eventually with a staff.
The duo met at Cafe Nuovo on the Providence Riverwalk where they were both busing tables in 2001.
Paolo’s dad is part owner and chef at the upscale restaurant, where Paolo, formerly of Cranston, R.I., had worked since he was 15. Angela, formerly Ferrara, was studying pastry at Johnson & Wales at the time and living with her family in Swansea.
“She was busing tables,” Paolo said.
“We officially met in the elevator,” said Angela, who eventually worked her way up to assistant pastry chef.
After a bit of romance, fast-forward a few years: “I wanted to start a business,” Paolo said. “She obviously had a talent.”
From his years working in his father’s restaurant, Paolo noticed a lack of local pastry wholesalers that sell to restaurants.
“There’s a lot of bakeries selling bread to restaurants,” Paolo said. “There’s not a lot of fresh (pastry) geared toward restaurants. We’re kind of their outsource.”
Eventually, the couple decided to go into business together, get married and move to Fall River. They are currently leasing space in the Davol Street building owned by Angela’s father.
The whole space, which had been empty and cut up with walls, was totally remade by Paolo, who did most of the construction to turn the rooms into one sweeping kitchen.
Angela’s first job in the new kitchen was to make her own wedding cake, a four-tiered white cake with white frosting and pastel flowers daintily placed on each level.
She made the cake two days before their wedding — on deadline with her manicurist.
“It was crazy,” Angela said.
They married and had their reception at Cafe Nuovo, of course, on Aug. 27, 2006, after working for a week in their new business, and then came back to work a week later.
So far, so good, says the couple.
“Up until now, our product has been our advertisement,” Paolo said.
For more information or to order a cake or other pastry items, contact Paolo or Angela at Sweet Creations at 508-235-1067.