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Meet the Producer: Oliver Kotelnikov, Piroshky Piroshky
Why name a shop with two of the same words? The Kotelnikov family decided Piroshky Piroshky would be a good name for a shop while reminding them of their native land. Street vendors in Russia call out to passersby, "Piroshky! Piroshky!"
Oliver's parents, Zina and Vladimir, brought Oliver and sister Anna to the U.S. to escape a civil war in Estonia. Vladimir, who was a baker there, was encouraged to open his own business here, and when a rare Market vacancy happened, he seized the opportunity.
They opened their Russian bakery in October 1992 when Oliver was 16 years old. He and Anna helped during summers and vacations. After studying at community college and music school, he felt drawn back to work at the bakery.
Now Oliver runs the bakery with his wife, Olga. Oliver handles the daily chores in the bakery while Olga orders supplies and does all the paperwork while also caring for their daughter, Emily. During summer, the busiest season at the Market, 12 people work for the bakery. In winter, that number changes to eight.
Oliver arrives at the Market at 6 a.m. each morning. It's a special time of day to him. He loves the stillness of early morning and being alone for more than an hour before more people arrive. In the summer, by 10 a.m. the shop will have a line of customers out the door. Perhaps they are attracted to the aromas of fresh-baked pastries coming out of the ovens behind the counter.
The piroshkies are baked in different shapes to help the bakers remember what is stuffed inside of them. Look for a fish-shaped or mushroom-shaped piroshky. You can also buy cookies, baked apples, cinnamon and cheese rolls, plus a kringle, a braided pasty that has 14 different ingredients. Oliver says he likes making poppyseed rolls the best because they are the most challenging to make.
Oliver says he's better at baking than anything else. He enjoys working with his hands and he likes to see things from start to finish. Being your own boss is good, too. "I'm responsible for the mishaps but also get the rewards that come with success," he says. |
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