Meet Tracy Daugherty our general Manager. Like a boat at sea , Tracy steers the BonBonerie ship through stormy and quiet waters with confidence, grace and calm. Her devotion to developing the leadership skills of each department keeps clarity of philosophy and purpose throughout the bakery. Her door is always open to the entire staff and she truly cares that each one of the 60 or so staff members feel a real sense of value. She is their advocate as well as a beacon for the vision of the owners.
Tracy has been part of our team since 2005.
Meet the owners of The BonBonerie Mary Pat Pace and Sharon Butler.
Best of City
Staff Pick - Best Expansion of Business
Best Expansion of Business
Best Neighborhood Bakery
Best Torte: Opera Cream
Hall of Fame Best Bakery & Best Scones
Best Layer Cake
Best Afternoon Escape
Best Bakery, Reader's Choice Best Local Flavor
Hall of Fame
Best Tea Time
Best of Wedding
Where The Locals Eat
Certificate of Excellence
Cincinnati Chamber of Commerce
Small Business Award Winner
Meet MaryLee Stetter-Williams our Production Manager. Clarity and a meticulous attention for the details are MaryLee's outstanding attributes. She could be called the Sherlock Holmes of The BonBonerie. She will figure out the who and the why of all orders that come in or out of the bakery each day. She is also our archivist, over 30 years of hand written history of each years menus with numbers and favorites have been filed in neat stacks in her office. She is the one that kept a list of the BEST salutations written on 26 years of cakes as well.
Mary Lee has been part of our team since 1986.
Meet Liz Beiting the leader in our European Specialties department. Still waters run deep. That is Liz. Quietly attacking her daily list, it is amazing to watch as the refrigerators and bakery racks are filled to the brim with the greatest assortment of pastries produced in the entire bakery by any one department. Ask Liz to do it and you can rest assured it will be done. There is a high powered motor in that delicate frame. Watch out, here she comes.
Liz has been part of our team since 1998.
It seems impossible to summarize thirty three years of not only owning a business, but also being with the same partner, but this is the simple truth.
The following ideas have remained intrinsic to what we have created at the BonBonerie.
#1. The pastry we create must be beautiful and delicious.
#2. Treat customers and staff as you would like to be treated.
#3. Art matters in the experience of space we created and causes we embrace
#4. A balanced life is essential for our idea of success. That means a melding family life,joy in the work and time for outside enrichment.
#5. Engagement with our community is mandatory
#6. “Live and Learn” is a philosophy that made it possible for each of us to make mistakes so we could be more successful in the future. We still say it regularly.
#7. Luck plays a roll in every endeavor . We have been very very lucky.
#8. “Location location location” Who knew a shop on a one way street in an offbeat neighborhood could be such a perfect location?
1. Do you have to make reservations for afternoon tea? How far ahead?
Yes, at least 24 hours in advance.
2. How far ahead do I need to place my order for custom cakes, cut out cookies or cupcakes?
There are so many variables to consider when ordering a custom design cake—the flavor, the design, the size, single tier or two or three tier—that we recommend that you call the bakery as far ahead as you can. We always have our 6" and 9" monthly flavor and design cakes in the bakery, but for your one-of-a-kind, it is best to call ahead.
The same is true for our cut-out cookies. The monthly designs are a phone call away and sold daily in the bakery, but if you choose from our gallery of other options, we need advance notice and the minimum order per design is twelve.
Again with cupcakes, if you choose something different than our seasonal designs they must be ordered ahead of time.
3. Is the café available for rental?
Yes, the café is available for rental for groups of up to 35 people Monday through Friday 3-5pm and Saturdays from 4-6pm. Please call (513) 321-3399 ext. 3 for details and reservations.
4. Is there a fee for a cake tasting?
We offer this complimentary to our guests. You can make you reservation for a tasting online, or by calling (513) 321-3399 ext. 4
Meet Angela Hurtte the leader in our cookie department. Truly an artist. No idea has stopped her imagination yet. And she has instilled this joy in creative problem solving to her team. We are all amazed each new season.
Angela has been part of our team since 2001.
Meet Kristina Marrale the leader in our cake department. Steady the course. Do not mess with her mission of creating the most consistently beautiful and delicious cakes or with her dedicated team. And watch out. She can make a tornado get out of her way when she has to get it done. Timing is everything and efficiency matters. In the night kitchen is where the maqic on the cake team happens.
Kristina has been part of our team since 2003.
Mary Pat's recollection....
Ever since I can remember I have loved sweets. Candy, cakes, cookies, popsicles,Ice cream, soft drinks….anything with sugar! I remember in my youth walking to the Hyde Park Square after school or in the summer with a neighborhood friend and going to either the 2 bakeries, the penny candy stores , the pharmacies stocked with candy, the soda fountains and of course Graeters. They were all located there. It was a sugarholics dream! So I came to this profession honestly.
My grandmother was a great baker and her coconut cake I still can taste. I grew up in a time that had very few cake mixes…or I guess I wasn’t exposed to them. T.V. dinners had just come on the market! Summers as a child were quiet and unstructured. Mothers look for things to amuse us (this idea hasn’t changed much). The events included making cookies and cakes, making frosting, anything that included a lot of butter, sugar eggs, flour, and whatever ingredients the recipe called for, all put together. The true excitement was at the end seeing how much was left in the bowl to lick.
The food was simple and good- made with real ingredients and fresh fruits and vegetables. We waited for peaches, cherries, and corn till July, and the window for the freshness was narrow (we didn’t have Chile’s or Mexico’s fruit in January). We learned to do a lot of things with a bushel of tomatoes or apples. So it was natural to me when we started The BonBonerie in 1983 that real and fresh ingredients were not only very important but necessary. At that point the world was full of frozen dinners and premade breakfast foods. No one thought they had any time…potato buds and chicken McNuggets were the norm.
Another aside is I love to travel and New York City in the 80’s had so much to offer and was Nirvana to me. The food was incredible. The markets in China Town, The deli’s and bakeries in the city were all so beautiful and exciting and different from Cincinnati. I had an idea…… It was at that time I met Sharon who happened to be a sister of a colleague of mine. At the time I was working as a social worker. I talked incessantly about food to anyone who would listen, and my friend said, “why don’t you call my sister who is working as a pastry chef?” I did and the bond was instant. She had the same upbringing, same ideas about food and same goals about how to pursue the love of food, and luckily for me she had real knowledge of restaurant and food preparation. But in my opinion Sharon brought something intangible to this partnership….an artist view. Its easy to execute a recipe…the finesse is the hard part. She had a keen eye and a very discerning pallet. Both were quite sophisticated. She also had a drive for perfection that was unceasing (this particular characteristic drove me crazy at times) but I knew these qualities were necessary for success.
For the 33 years we have been in business, we have never stood still. Always tweaking recipes, finding and trying new ones, pushing for ideas that haven’t come to the mainstream, dumping things that don’t work or are out of style, and making sure the ingredients are the best. The investment of time and product while significant is truly worth it. Quality and service are paramount to both of us. I can’t finish without saying that our staff at the bakery is unbelievable. They add youth, new ideas, and an enthusiasm to what we do, and are propelling us into the future.
Meet Christine Bryant our customer service manager. Ready for action. That's how we see Christine. Give her a challenge and she puts all her energy into resolving what needs to be resolved. Quickly, and with a great big smile. That is worth a lot.
Christine has been part of our team since 2005.
Meet Jessica Funk our Cafe Manager. Cheerful energy with the most positive attitude is Jessica. Always seeking excellence and depth within the walls of the Cafe, she has put us back on the road to what we all want a great cafe to be. Her smile and enthusiasm is earnest and customers and staff alike feel her welcoming way.
Jessica has been part of our team since 2012.