Hi - mind if I crash?

[CJ]

Hi everyone
I've been lurking around this site for a couple of days to get the feel of things & I'm finally brave enough to jump in!

I'm not really sure what to say about myself at this point; I'm trying to buy a bakery and need all the help I can get! I've applied for an SBA loan but haven't heard back from the bank yet, so don't know how far I'll actually get. I've also got competition, so I'm trying to be a little secretive - just for now.

20 years ago, I chiselled out space in a legal kitchen to make bagels & sourdough and sell directly to customers (no storefront). Back then bagels hadn't caught on around here yet - there were none in the grocery stores, let alone franchises, so I had to pack it up & do something else.

But a few months ago, an established bakery came up for sale & I'm going for it! At this point I know what equipment it has, but no idea as to what recipes remain. The original owner did a lot of scratch baking, but he passed on several years ago & the current owner seems to have done mostly pre-mades. So if anyone can mentor me about anything, techniques, display, recipes, etc., I'd be most grateful! Also what are your favorite goodies when you go to a bakery. Even pet peeves. I am a sponge!

So I guess that makes me the "Once and Future Baker." I hope! Wish me luck!

[cape chef]

Welcome CJ!

Nice to have you with us.
My grandfather was a baker,he owend the new york bakery for 66 years.

I think you will find the three pastry/baking forums very helpful.Amoung the 1500 people here there are some incrdible talent and resourses. So post away and good luck
cc

[Kimmie]

Welcome CJ.

To open a bakery is quite a venture.

I would read a lot, and walk around town, explore other bakeries and decide on YOUR OWN SPECIALTY!

and of course, as Cape Chef indicated, you will find plenty of info on this board!

Good luck to you CJ!

[Mezzaluna]

Boy, CJ, did you come to the right place! Cape Chef's advice was right on the mark (as usual), so cruise on over to the bakers' forums and ask away. You'll get lots of good insights.

[W.DeBord]

Hi CJ, I'm a pastry chef at a private club. I love to talk baking, I'm always happy to both share and learn. Start a thread or two in the pastry area and everyone will be happy to help.

I've found over the last couple years since I've come on line to cooking sites that I've learned so much I can't even tell you how much I value the help I've recieved. I'm no longer a beginner but it's amazing how much you can learn from others.

[Isa]

Welcome to Chef Talk CJ! Good luck qith the bakery, hope it will work out for you.

[Svadhisthana]

Welcome to Chef Talk and good luck with your bakery!

[momoreg]

Hello CJ,

I would love to hear how far into the process you are, and what sorts of things you took with you from your previous venture. I look forward to seeing you in the Pastry and Baking Forums.

[CJ]

Thank you all for the warm welcome, I feel right at home. Who says the internet is impersonal?!

Cape Chef - Wow! Your grandfather was a baker for 66 years - I'm impressed!

Momoreg - I submitted my business plan and loan application to the bank two weeks ago and am expecting to hear back from the SBA any minute now... The short answer to what I took with me is, "not much." I wasn't able to build up clientele enough to do much volume and the kitchen I "borrowed" wasn't a bakery. So I'm not experienced with large recipe batches or bakery equipment such as 30-qt. mixer, sheeter, etc. On the plus side, I had my hands in dough a lot & feel fairly confident around the yeastie beasties. It isn't enough, I know, but I would kick myself forever if I lost such an opportunity by talking myself out of it.

Thanks again, everyone!

[momoreg]

CJ-
How big is the place? How many people are needed in the production area? Who is your target market?

I assume that the people who work there now will continue working there after you buy it (I am assuming you will).

Do you plan to change the existing menu, or just add a few things?

How has business been up until now?

The more info you provide, the better we can help you.

I wish you the best of luck. It's a tough job, and I hope it will be very rewarding for you.

[Papa]

Dear CJ:

Welcome to the Chef Talk Cafe!

I wish you the best in your new endeavor!

[kokopuffs]

Welcome to the forum, CJ, and all the best of luck to your endeavor.

[Risa]

Welcome CJ. A small bakery/patisserie is something that's been gnawing at me for some time now. I'm just starting out with my current career which I'm hoping will give me enough money to do other things later on. Good luck to you and keep us posted.

[CJ]

Hi
Sorry I haven't been back sooner, but I'm having trouble biting my nails and typing at the same time. Gotta work on that multi-tasking.

Momoreg- Oh thank you for assuming I'll get it! The place is tiny, but I'm not sure of floor dimensions. It's in a small plaza in a college town, so target market is 3-fold; walk bys, general community, and college students. Town's population almost doubles during school year.

The current owners bought it to re-sell; it hasn't been open for almost a year. Previous owners were a married couple without staff. Break in operation & staff is a double-edged sword. I've got some room to experiment and stumble without impacting the business as much, but without a cushion. For right now, I'll be it staff-wise. Hmmm. I wonder if a cot will fit under the bench... First addition will be a part-time counter person. As business grows, I'll add staff and expand operating hours.

I'm not sure what the last menu was. While I'm waiting, I'm picking the brains of anyone who remembers it from the original owners (1950s to 80s), when it was in it's heyday. It was a typical 1950s bakery with a small takeout lunch business. The original recipes are part of the deal, but I don't have a complete list. The soup & pasties will stay, but plain sandwiches will probably get the heave-ho. A takeout breakfast is a winner around here; I've got a baked omelet, but looking for more ideas. I'm playing around with the idea of French toast dipping sticks with flavored syrups - cinnamon/maple, lavender/vanilla. Fried things are out - fryer insurance is pretty steep.

It's getting hard to find a real bakery around here that makes dinner rolls, a good light loaf, or much of anything from scratch. Those are basics I'm determined to offer, then work some "fancier" things into customers' affections. But I'm interested in everybody's favorite things; a hard-to-find cookie, favorite filling, childhood treat, holiday traditions, etc. When you visit a new bakery, what do you search the display case for?

Yes, I am insane.


[ June 05, 2001: Message edited by: CJ ]

[ June 05, 2001: Message edited by: CJ ]

[momoreg]

I think that since there is a lot of walk-by traffic, maybe you can hand out questionnaires to people, with a postage-paid envelope, so they can fill it out at their leisure. Let them know that you are buying the bakery, and would like to know what type of things they'd like to see there. It wouldn't do you much good to ask us what we like, because we're not your market. (Although those French toast sticks do sound good!)

The only major red flag I see is that sometimes when a business changes hands too much, it can become sort-of plagued for any business that takes over. I would be careful not to change the place too drastically, if it was successful the way it was. Only you know whether the place can survive a total rehaul in menu and style. Of course if the old menu was totally dated, then I guess it can't hurt to bring it into the 21st century.

If you still have a lot of older people who remember the old menu, you might want to try and save a few of the original items.

It sounds like you're doing your homework. Please continue filling us in on your progress. You ARE crazy by the way, but a good crazy!