Keith Truong offers more than French-inspired treats at Ambrosia Bakery. The business is a place to show off his passion for baking and his love for community togetherness.
Opening a bakery of his own was kismet for the fourth-generation baker who moved to the U.S. from Vietnam as a refugee in 1979 when he was 17. He opened the Lakeside Village storefront with his siblings in 1986, taking inspiration from his years working in his parents’ bakery in Vietnam and from his grandparents, who ran a French-inspired bakery in Vietnam.
“I love my customers,” Truong said. “They’re not just customers. They’re so regular, they become friends.”
After forty years of service and memories, including sitting across from his regulars for long chats, Truong is preparing the business for its next phase: his retirement. Though he doesn’t plan to leave until the end of 2028, Truong is readying his employee, Juan Lopez, who shares the same passion for French confections, to take over.
Truong said he’ll miss it a lot, but it’s time for him to move on to the next chapter of his life, which includes moving back to his home country to learn about his people and traveling the world with his wife, My, to destinations like Paris, which have had a strong influence on his signature baked goods.
“Keep consistent and be honest, and love what you do,” Truong said. “It's as simple as that.”
The Ingleside Light caught up with Truong to hear more about him and the bakery.
This interview has been edited for length and clarity.
What does a typical day look like for you at Ambrosia Bakery?
Production. Keep things going. Rotation. Keep the product fresh, and figure out the new stuff. I have to go out there to the produce market and hand-pick myself. It’s a very personal touch.
What’s your favorite thing to make, and what inspired it?
Princess cake. I'm constantly traveling to Europe, especially Paris. I call the trip an expedition. I go to different top bakeries in Paris and try out all the different desserts and figure out what I'm going to bring you back here, you know, the new ideas.
What are your plans for the bakery until you retire?
The last thing I'm gonna do before I retire is remodel. European style. It's a light color, gold, and a lot of molding. I like to add more molding and simplify this place. Keep it nice and clean.
What’s one piece of advice you have for someone who wants to embark on their own bakery journey?
Keep learning. Never give up. Love what you do.
