New Posts  All Forums:Forum Nav:

New Bakery needs a name

post #1 of 79
7/17/01 at 5:25pm
Thread Starter 
I am in the process of opening a bakery and I am playing around with names for it. I don't want to name it after me or the town or the street. I have been thinking of upper crust or Bakery around the corner....anyone have any clever ideas for a bakery name I will be doing a little of everything so it won't be just a bagel shop or breads or pastries but some of all.....Thanks ;) ;) ;)
Reply
post #2 of 79
7/17/01 at 6:43pm
How about THE GOLDEN SHEAF?




[ July 17, 2001: Message edited by: Kimmie ]
Reply
post #3 of 79
7/17/01 at 7:22pm
Thorobread
Cake and Crumb
Lovin' Oven
Yeast of All

Products of a tired mind....
Reply
post #4 of 79
7/17/01 at 8:17pm
Half Baked
Crustimoney Proseedcake
Uprising
Go for Dough
Reply
post #5 of 79
7/18/01 at 5:06am
Beyond Bread
The United Colors of Banneton
Flour Power
Grain Expectations
Reply
post #6 of 79
7/18/01 at 5:34am
How about PRAIRIE BLESSINGS or GOLDEN RAIN. ;)

[ July 18, 2001: Message edited by: kokopuffs ]
Reply
post #7 of 79
7/18/01 at 8:59am
...I think golden rain might be ...um.. misinterpreted.. (hence the wink perhaps?) How about plain old La Boulangerie (and give the shop a little Parisian flair)? or La Boulangère?
Reply
post #8 of 79
7/18/01 at 10:09am
What you insinuate about the name GOLDEN RAIN never, never, NEVER entered my mind. Seriously.

I'm fluent in French.
Boulangere = Baker (no accent on my font)
Boulangerie = Bakery

[ July 18, 2001: Message edited by: kokopuffs ]
Reply
post #9 of 79
7/18/01 at 11:50am
LOL..Sorry Kokopuffs, I guess my mind was in the gutter! (someone would have thought it eventually, don't you think?) :p ;)

By the way, boulangère is actually the feminine of baker. It traditionally designated the baker's wife.

[ July 18, 2001: Message edited by: Anneke ]
Reply
post #10 of 79
7/18/01 at 11:59am
Yeast of All or Hearth of Sweets.
Reply
post #11 of 79
7/18/01 at 12:11pm
Anneke, you're right about the spelling of Boulangere vs Boulanger.
Reply
post #12 of 79
7/18/01 at 12:58pm
Crust and Crumbs.

You might want to check for trademarks though since this is a book title by Peter Reinhart!


P.S.: Does the winner get a prize?

:D :D
Reply
post #13 of 79
7/18/01 at 1:57pm
There's a bakery/restaurant in Milwaukee's Old Third Ward called La Boulangerie, Snakelady. Might want to find out if there's a problem with that.

Some more names:

Batter Up
Dough See Dough
Art of the Tart
The Posh Nosh
Rich Dough
Your Just Desserts
Baker Street (providing it's not on Baker Street)
Reply
post #14 of 79
7/18/01 at 6:27pm
Thread Starter 
WOW thank you very much for all the ideas (golden rain hmmmm where was your thoughts) I really appreciate all the ideas for names I will let you know what I have chosen ....Prize??? How about a dozen donuts hehehe :D :D :D :D
Reply
post #15 of 79
7/18/01 at 6:30pm
Thread Starter 
WOW thank you very much for all the ideas (golden rain hmmmm where was your thoughts) I really appreciate all the ideas for names I will let you know what I have chosen ....Prize??? How about a dozen donuts hehehe :D :D :D :D
Reply
post #16 of 79
7/18/01 at 8:44pm
LOL, Anneke. I was waiting for that one to come up. You're very brave. Mezzaluna, you really came up with some lovely names, as have others. I'm glad it's not my decision to choose :)
Reply
post #17 of 79
7/18/01 at 9:08pm
LOL Anneke!
Reply
post #18 of 79
7/19/01 at 3:36am
WOW!

Somany good names have been posted already!

If you are looking for something simple, how about: PANINI ? (This is my car's license plate :rolleyes: )

I wish you the best with your new bakery!

:)
Reply
post #19 of 79
7/19/01 at 12:21pm
Donuts!!!


They'll get stale before they arrive up here...
Reply
post #20 of 79
7/19/01 at 12:48pm
I can' t think of any names right now, but Upper Crust" has been used several times and so has "The Cakery", "The Neighborhood Bakery", and "Sweet Indulgence", just to name a few.
Reply
post #21 of 79
7/19/01 at 5:04pm
You could go French the Duc of something or Comte this or that is always a popular choice. Or there is always bakery name for different type of bread like La baguette dorée.

If you need inspiration, try looking up in the yellow pages of different cities or countris, just search for bakeries or boulangeries in Frnech.
Reply
post #22 of 79
7/20/01 at 10:56am
How about Pan? You could use it to refer to the bread, and it'd also be a nice motif... little mythological figures running about, you know....

~~Shimmer~~
Reply
post #23 of 79
7/20/01 at 11:09am
How about:

KING CRUST

DOUGH DOUGH'S

GOLDEN HEARTH
Reply
post #24 of 79
7/22/01 at 2:41pm
What a punny bunch! :rolleyes: I'm glad mine comes with a name - I'd hate to have to choose just one of these!

[ July 22, 2001: Message edited by: CJ ]
Reply
post #25 of 79
7/22/01 at 4:17pm
I think of the total package....what kinda theme are you wanting to project...atmosphere of the bakery, product list, high end or neighborhood, what kinda town....who do you think your client base is?
Reply
post #26 of 79
7/26/01 at 8:03pm
Thread Starter 
Shroomgirl I want to specialize in the high end bakery artisan breads bagels special desserts that aren't available in the area. My customer base will be approxiamately 7000 people out of a 20,000 population. It is located in a small town with only two grocery store bakeries. I already have people asking me to do their wedding cakes and I probably won't get to open until October because I haven't found a contractor who is free until then. I want something small but special intimate even. :eek: :D :eek:
Reply
post #27 of 79
7/27/01 at 10:36am
OK....from that I need additional info (high end says something) what is your town's history, are you incorporating anything local....ie Scandanivian breads or Dutch pastries or etc...An artisinal bakery here that does bagels, breads, pastries etc is Companion...modern brown and orange logo with a wavy line underneath.
Earthy breads or fancy pastries or free form pastries or wedding cakes each mean something different to me.
The best presentation carries a small story about your passion or why you started a bakery or why you are in the "special bakery" your in...if your into snakes maybe see about including them in your theme....snake bread....Medusa is alittle scary but there may be a fun reference to snakes or bread snakes.....maybe intertwined in a vine or secretly apart of your logo????or in the design someplace something that makes it yours. This sounds like a really cool project. Good luck.
Reply
post #28 of 79
7/28/01 at 4:35am
Thread Starter 
I am deathly afraid of snakes it is my screen name given to me by my coworkers on evening as we were walking to our cars parked in the woods across the street from the Heidel House Resort as I aproached my car a snake slithered underneath I screamed and ran they all laughed. Since then I was nicknamed snakelady so I kept using it even years after the incident. On a historical note Ripon is known as the birthplace of the Republican party. It is also known as Cookie City USA
because ripongoodcookies are made there. The building I am going to lease has had excavation in the basement because they may have found part of the Underground Railroad there. I want to do free form breads and desserts and also wedding cakes I will have room in the store front to possibly have specialty condiments for sale Would also like to sell chocolates. So far I haven't found an Upper Crust Bakery in Wisconsin( I will keep looking) Did find one in Austin Texas though. If that name falls through I liked Mezzalunas suggestion of Baker Street. :D :D :D
Reply
post #29 of 79
7/29/01 at 6:45am
Sounds like fun.
Underground railroad, like during the civil war or like a real train?
value added products....croutons, bread pudding, crostini etc..are a great addition to use product.
Reply
post #30 of 79
7/29/01 at 6:59am
Why not use these historical facts as inspiration for a name! It's such an important part of american history, every american knows about the Underground Railroad. You should allude to this in your name!
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries and Baking General