Nothing Bundt Cakes A SLICE OF CONTENTMENT WITH HIS TWO (SO FAR) LOCATIONS
“A big part of our business is trying
BY JESSICA LASKEY
to be part of the community,” says
SHOPTALK
Diviak, who regularly donates cakes
L
to events, nonprofits and schools (he
ife is sweet for Cameron Diviak. Literally. The owner of two Nothing Bundt Cakes outposts (one in Roseville, one in Lohmann’s Plaza on Fair Oaks Boulevard) didn’t exactly plan for a career in baking, but he’s loving it just the same.
handed out 7,500 samples during the Run to Feed the Hungry this past Thanksgiving). “Part of choosing the Sacramento location was figuring out where we needed to be, what groups we needed to be involved with. “We try to help as many people as we can and I always joke that I want to bump into people at the
“A big part of our business is trying to be part of the community,” says Diviak.
grocery store and feel good about my business.” Diviak needn’t worry. Between his charitable instincts, his business acumen and his stellar staff, being liked is just icing on the cake. “Our focus is on developing and maintaining such good quality that landlords like having us in their shopping centers and customers like having us in their neighborhoods,” he
“It wasn’t like I woke up one
says. “It’s not like we have a changing
morning and said, ‘I want to bake for the rest of my life,’ ” Diviak admits. “Even though the first cake I ever made as a kid was a bundt cake and I do lots of cooking at home, everybody’s always looking for this quaint story of how I got into the business. “The truth is, I’ve owned different businesses over the years and when I was introduced to Nothing Bundt Cakes, I liked the brand, I liked the vibe, it felt good and was something I knew I could do.” Diviak’s decision to open his first storefront in Roseville four years ago was a natural fit: the Napa native lives in Roseville with his family. As
40
IES JAN n 16
Cameron Diviak, owner of Nothing Bundt Cakes
menu every week. Our focus is production: We bake the same things
the years went by and he found his
customers. We’re here to give people
and keep it simple because simplicity
groove, he realized there might be
another option. It’s a fun challenge to
helps with quality.”
another location in the cards.
see what we can do.”
“What attracted me to having a
While Diviak wasn’t a complete
So does hiring the right people. “Your staff makes or breaks you,
store in Sacramento was the density—
stranger to the area—he was a
and I’m very fortunate,” Diviak
it’s a tight-knit community,” Diviak
student at California State University,
says. “We have a pretty good-sized
explains. “You can throw a rock from
Sacramento, 20 years ago—it was his
operation of 10 to 12 employees at
the bakery and hit a professional
friendship with the former owners
each location. The front of the store
office or home and the area is diverse,
of the Loehmann’s Plaza location
might be cute, but all the action is in
with smaller neighborhoods and
that ended up sealing the deal. They
the back. We bake every day, so what
pockets to explore.
were intent on selling the business
you’re seeing is only about 10 percent
to Diviak and only Diviak, making
of what goes on.”
“We also have plenty of complementary competition. There’s
the business owner’s dive into the
another bakery across the street,
Sacramento scene complete.
there are cupcakes down the road, and I always say that’s good for our
It probably helps that Diviak is the kind of boss who believes so much in his staff that he takes a hands-off