Baker Jacqui Caniglia works out of a non-descript one story green building on the corner of 29th and Harney that overlooks the whirling buzz of I-480. Only a small sign above the door, almost imperceptible to passerbyers, indicates the buildings use: LA CHARLOTTE-CANIGLIA PASTRIES. This modest, three inch tall sign is representative of the modesty of the baker inside as she works diligently through the night while the rest of the world sleeps. I visited Jacqui in her kitchen at 1am and realized what a thankless job overnight baking can be – no one sees her come and go from a full days (nights) work. But the quiet of the world around was also strangely calming and almost rogue. When the world wakes in the morning, her hard work will greet them with treats and what Jacqui hopes will begin their day with delight.
Jacqui has been baking, professionally, for more than 15 years. After graduating from the Baltimore International Culinary College in 1995, she returned to Omaha and worked at Delice European Bakery. Several years after making the switch to La Charlotte, she decided to purchase the business in 2009 and became owner of La Charlotte-Caniglia Pastries. Jacqui continues with the tradition of excellent pastries while working to incorporate more locally supported produce. Everything that comes out of Jacqui’s oven is made from scratch using traditional methods, fruit from local orchards and farmers’ markets and eggs raised locally. Jacqui especially likes that her business is a family run operation born and raised right here in Omaha.
What do you make in your kitchen?
I bake all kinds of sweet treats. I offer a variety of European style pastries that you would find in the countryside of France or Italy. My favorite things to bake are seasonal tarts ( a buttery crust, piled high with seasonal fruit and streusel on top).
What do you enjoy the most about baking?
I love what cooking and baking can do to the atmosphere around me. Good smells bring people together, lighten the mood and are excellent for conversation and gathering.
What makes your kitchen special?
I take great pride in the fact that everything coming out of my kitchen is made from scratch and by hand. It takes a lot longer but the results are worth it. I also love taking advantage of the seasonal offerings in the midwest. It starts off with rhubarb and goes right through the fall to pumpkins, apples and pears.
What does local food mean to you and your work?
Local food is of such great importance. It means supporting my community, better quality, better for the environment and taking advantage of the bounty of each season.
Jacqui will be working with Pastry Artist Brigitte McQueen to create Apple Crisp, Carrot Cake with Honey Butter Cream, and Sweet Potato Cake with Candied Walnuts and Caramel Sauce as the grand finale to the October 3 Harvest Dinner.
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Sam Caniglia said,
September 30, 2010 1:20 pm
GO GIRL IT ALL PAYS OFF IN THE LONG RUN, i WISH YOU WOULD MAKE ALL THE GOODIES OUR ANCESTERS MADE FOR CHRISTMAS , EASTER FALL AND WINTER . THEY WERE GREAT/ BETTY HAS THE RECEIPYS IF YOU NEED THEM GOD BLESS AND GOOD LUICK IN YOUR WOUNDERFUL ENDEVERS. sAM AND bETTY CANIGLIA
J Mooney said,
September 30, 2010 2:26 pm
Absolutely wonderful pastry chef! So glad to see Jacqui part of a great event and have her talents shared.