Food Network Canada’s Project Bakeover Features Surrey’s Lyra Lou Cakes
By Catherine Dunwoody
In Project Bakeover renowned pastry chef, master chocolatier and entrepreneur Steve Hodge saves struggling bakeries on the brink of losing it all. His expert advice, combined with interior designer Tiffany Pratt’s talents turning ho-hum spaces into stunning showcases really are the recipe for success.
North Shore’s Steve Hodge of Temper Chocolate and Pastry and design guru Tiffany Pratt sprinkled their magic all over a Filipino bakery with a much-deserved makeover.
West Coast Food’s regular contributor Catherine Dunwoody chatted with the Surrey-based husband and wife team, Lyra and Abe, about their epic experience on the show.
Lyra Lou Cakes owners Abe and Lyra appeared in Project Bakeover Season 2, Episode 5 “Cake it to the Limit”.
Lyra and Abe! How did you get involved in the show? Did you apply or did Food Network invite you?
Somebody from Corus Entertainment emailed us. No, we did not apply at all. We would not know how nor have had the time to even do it.
Did you know Steve already? Had you visited Temper before? What did you learn from him?
Lyra: No, we did not know chef Steve Hodge personally. I first saw chef Steve Hodge when our VCC Baking & Pastry Arts Class did a field trip at his shop, Temper. We learned how to do products that are easy to make that customers will love; and he taught us baking techniques that we can use every day plus how to organize our menu.
What did Tiffany do for you?
Tiffany was able to turn our shop into something more appealing to us and to our customers. She added vibrant and cool colours that have made it fun to work in and fun for our customers to be in.
How long have you had your bakery?
We are turning five next year.
What are the key things you took away from being on the show, and what did you learn about running your own business?
We learned that in order to run a successful business we need to be able to make products that are easy to make and are attractive to our customers. Since we are a small team for now, we need to focus on products that are profitable and easy to sell.
What were you doing well? And what have you improved on?
We have been doing well with our cakes, we have improved on organizing our menu items and how to display them for our customers
Was it your first time on television? And were you nervous?
Yes, it was our first time. I was nervous. Abe was not, he was a natural!