In early 2007, brothers Hoover and Wilson Zuluaga saw an opportunity with a Long Island bakery that was struggling and about to close. Paisapan Bakery had been operating for a full year but had failed to gain popularity among the community. The Zuluaga brothers recognized the main cause was poor customer service and felt they could turn operations around.
Although Hoover was a network security specialist and Wilson was an industrial engineer by trade, the Zuluagas were able to develop their entrepreneurial skills, change employee training, product quality and variety to get results within 18 months. By 2010, the brothers had the bakery’s profits rising when they noticed a growing demand for Hispanic food specialties in their retail bakery.
“We saw an increased in demand for specialties from Columbia, Peru and Ecuador so we started investigating importers and bringing in more and more products for our bakery,” explained Wilson.
Together they capitalized on the... Read More