106 NAPLES ILLUSTRATED
While the bundt cake originated in Central
Europe—where it was called a kugelhupf—you
don’t have to be German or Polish to enjoy
one. They became popular in the U.S. after
World War II, when the Nordic Ware company
trademarked the name and began selling stain-
less steel bundt pans.
For Karen Vazquez, owner of the newly
opened Nothing Bundt Cakes franchise in
Goodlette Corners Plaza, the versatile dessert
brings back nostalgic childhood memories. “I
started baking in the kitchen with my grandma
when I was very small,” says Vazquez, who
previously ran Kakes by Karen in Naples and
has appeared on the Food Network. “It feels like home to me, and
we try to extend that feeling to everyone who comes in.”
Fortunately, bundts are not a one-size-fits-all proposition.
Vazquez’s repertoire begins with Bundtinis, which are similar
to cupcakes and sold by the dozen. Next are the personal-sized
Bundtlets, followed by 8- or 10-inch bundts (serving 10 and 20
people, respectively). There are 10 flavors of frosting, and custom-
ers celebrating birthdays or anniversaries can have their bundts
decorated for an extra fee.
Nothing Bundt Cakes was founded by Dena Tripp and Debbie
Swetz in 1997 and has grown into a national company, with more
than 20 locations in Florida alone. Even though it’s a franchise, thebundts are baked every day in each individual kitchen. “When you
put a cake in your mouth, you know if it was baked from scratch,”
says Vazquez. “We use Belgian chocolate and high-quality butter,
eggs, and cream—the same ingredients we would use in our own
households.”
Having a staff of bakers, frosters, and sales associates has given
Vazquez the time to support local charities. “My goal is to be very
involved in the community, both by providing good jobs and by
supporting nonprofits such as Habitat for Humanity and the Make-
A-Wish Foundation. That way we can be part of everyone’s special
celebrations, whether they are our customers or not.” (nothing
bundtcakes.com)CAKE Walk
TASTE
SWEET TREAT
For the budding entrepreneur who
dreams of a food service career, the
cost of real estate and equipment can
be prohibitive. Enter the Culinary Ac-
celerator at Immokalee, which opened
in March with a mission to provide op-
portunities and level the playing field.
Its facility features a full professional
kitchen complete with walk-in refrigera-
tors and freezers, a University of Florida
food lab, and process stations for hot
and cold food, bakery, and confec-
tion. Members schedule appointments
online and pay for the time they use.
“I just love the place,” says Naples
chef Daniela Craciun. “They have all the
technology and equipment I need, and
it’s the cleanest kitchen I’ve ever seen.”Craciun (pictured left) operated
Daniela’s Restaurant in Naples for eight
years, focusing on her unique fusion
of Italian, Romanian, and Hungarian
dishes. Since selling the business in
2017 to spend time with her husband
and newborn, she now concentrates on
catering and prepared food. Originally
from Transylvania, she worked with top
chefs in Italy before moving to the U.S.
in 2008.
Craciun participates in many of the
community outreach programs offered
through the Culinary Accelerator, such
as cooking classes designed to teach
the Seminole tribe the techniques and
benefits of healthy eating. Those initia-
tives dovetail with her true passion:the intersection of food and wellness.
Most of her produce comes from her
own 2-acre organic garden, where she
has planted more than 70 trees in the
past several years. She also makes her
own line of organic, vegetable-flavored
pasta. In the kitchen, she employs a
technique called modified atmosphere
packaging, which allows food to stay
fresh without the use of preservatives.
“We have everything we need on this
earth to live a better life,” she says. “You
just have to utilize what nature gives you.
I believe people need to become more
aware of what they’re eating. Food is
medicine—and we should pay the farm-
ers, not the pharmacy.” (theculinary
accelerator.com; chefdaniela.com)TAKING CARE OF BUSINESS
KEVINPINTONOTHINGBUNDT^ CAKES