Local Rum Cakes Causing Stir
By: Jim Madalinsky
Updated: November 29, 2012
Four years ago Joyelle Scavone made a few rum cakes for some friends. After receiving overwhelming approval, Scavone decided to do more.
"I went from just your traditional rum cake to coming up with many different flavors with different Liqueurs," Scavone says. "From there I started my own business and web site and starting shipping everywhere."
Now Scavone runs her own company. "Scrumptious Gourmet Rum Cakes" features seven different types of the traditional holiday treat.
Thanks to a small building for production in Altoona, and a couple of suppliers throughout the area, Scavone's business has grown.
"It's a lot of work but I've had wonderful help from friends and family. I think the support of your family is very important," Scavone says.
Recently Scavone's business received a national push. Her dessert was featured on Curtis Stone's Food Network show, "The Best I Ever Ate," and a recent QVC appearance helped push thousands of cakes across the nation.
"It's a difficult market too. I have a specialty item that is mainly a seasonal item even though we do sell them all year round," Scavone said.
Even with the increased national attention Scavone's business still employs just four people, but somehow they're able to output up to 800 cakes per day.
Scavone admits it hasn't been easy, but she's still loving every minute of it.
"You do have to push and try to make things happen. It doesn't just happen for you. You have to have that drive in you to make contacts and get as much exposure as you possibly can," Scavone said.
"I went from just your traditional rum cake to coming up with many different flavors with different Liqueurs," Scavone says. "From there I started my own business and web site and starting shipping everywhere."
Now Scavone runs her own company. "Scrumptious Gourmet Rum Cakes" features seven different types of the traditional holiday treat.
Thanks to a small building for production in Altoona, and a couple of suppliers throughout the area, Scavone's business has grown.
"It's a lot of work but I've had wonderful help from friends and family. I think the support of your family is very important," Scavone says.
Recently Scavone's business received a national push. Her dessert was featured on Curtis Stone's Food Network show, "The Best I Ever Ate," and a recent QVC appearance helped push thousands of cakes across the nation.
"It's a difficult market too. I have a specialty item that is mainly a seasonal item even though we do sell them all year round," Scavone said.
Even with the increased national attention Scavone's business still employs just four people, but somehow they're able to output up to 800 cakes per day.
Scavone admits it hasn't been easy, but she's still loving every minute of it.
"You do have to push and try to make things happen. It doesn't just happen for you. You have to have that drive in you to make contacts and get as much exposure as you possibly can," Scavone said.
