Article by::Tracy Schuhmacher
“What do you you want for dinner?”
This frequent exchange between Mina Rivazfar-Hoyt and her husband, Brandon Hoyt, became the inspiration for the name of Rivazfar-Hoyt’s bakery, Something Delicious, which opened on South Avenue in 2015. On Tuesday, the bakery opened in a bright, inviting new space at 2544A Ridgeway Ave. in Greece.
Rivazfar-Hoyt comes from a large family of avid bakers and cooks — Italian on one side of the family and Persian on the other. As a young girl, she enjoyed helping her mother and aunts in the kitchen. While her mother’s side of the family makes a huge assortment of Italian cookies during the holidays, that is not the primary focus of the bakery. She is not looking to take on nearby establishments such as Etna Pastry Shop and Gruttadauria’s Bakery.
Instead, Something Delicious specializes in cupcakes and their successor in dessert trends, colorful French macarons. It makes roughly two dozen flavors of the sweet sandwich cookies, from chocolate to birthday cake to mango.
One flavor arose from Rivazfar-Hoyt’s recent appearance on the Food Network program Bakers vs. Fakers. The episode, called “Cream Puff Tuff,” required her to infuse tea into her dessert recipe. Her hibiscus macaron, which got good reviews from the judges, is now in the Something Delicious rotation. (Her episode will air again on the Food Network at 4 p.m. May 21.)
Rivazfar-Hoyt grew up in Greece and attended Greece Olympia High School. She received her culinary training in high school through the WeMoCo Vocational/Technical Center, a part of Monroe 2 BOCES in Ogden.
During that program, her instructor encouraged her to test her skills by entering cake decorating competitions through SkillsUSA. She won the local competition and tied for first place at the divisional level. When she competed in the regional competition in Syracuse, which required her to prepare several pastries and baked goods, she was disqualified when a yeast bread was not cooked through. That bad memory has kept her from adding breads to her product lineup, at least for now.
She worked at Wegmans for seven years, followed by other local bakeries.
Rivazfar-Hoyt has aspirations to appear on another show on the Food Network. She would like to show off her cake decorating skills on Cake Wars or Halloween Wars, noting that her most difficult cake was a horror movie-inspired creation for the annual Chocolate Ball for Epilepsy-Pralid Inc. in 2017.
Until then, her bakery will be serving up cookies, brownies, cupcakes, macarons and more from 11 a.m. to 7 p.m. Tuesday through Saturday.