Hi - mind if I crash?

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! :D

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

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!

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.
:D

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

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

Whooohooo – the loan was approved!!! :D I’m not 100% sure I’ve got the bakery yet, though. :( All the paperwork should be finished by the end of next week, but the current owners said they’ll show it to another of my competitors tomorrow anyway.


You’re completely right, Momoreg – I want to use it’s history as part of the draw, so it would be a mistake to make any drastic changes to existing recipe flavors or completely overhaul the menu. Just not sure what the menu was. Some things could be updated, though. Croissants, bagels, sourdough… anything that gained popularity around here within the last 20 years probably isn’t in the archives.

Thanks, Dave I'd love to take you up on the offer. I’m in NE Ohio, near Akron, are you close by?

That is, unless Mezzaluna’s right about us being competition. Thaanks M. :rolleyes:

I’m going to have to display some ignorance here – I’ve heard of knishes and kringles, but have never seen them around here. But cinnamon rolls – oh yeah! Gotta have ‘em! Soups are always a sellout, even in the summer. That idea of breakfast cookies is wickedly outstanding, especially in a college town. Have to remember to hide them during parents’ weekend. How about spreading on a filling, folding them in half & calling them “Breakfast Mezzalunas?” You’re right, this is fun! I think everyone’s ideas are great to hear about, especially in this case. The students come from all over and the residents are a pretty mixed bag as well.

Well, I'd better go bounce off some more walls

:D :D :D

[ June 08, 2001: Message edited by: CJ ]

Hi there, did you miss me?

I have great news; we signed the sales agreement Wednesday! Apparently, the competitors didn’t pan out. Uh, no pun intended. There are still a couple of things to do on the financial/legal side, but I can see an end to that tunnel & a beginning to my new life.

Thank you all for your kind words of support & terrific suggestions. My experience with bakeries has been grounded in my hometown shop, so I’m always grateful for any other experience.

Thank you, Papa – I’m with you about the bread & croissants! I’m glad you mentioned coffee. Our town’s bakery never sold it, so that’s something that hadn’t occurred to me. One of my mentors owns a café, so I will throw myself on her mercy & expertise. My coffee tastes aren’t well-developed. I’d drink sludge if it were the only thing with caffeine. Personally, I prefer coffee toddy – mild taste, extra ZOOM! :eek:

W. – Good suggestion on the labels. I thought I was the only one who didn’t like pointing & grunting when I don’t know what something’s called. It makes me feel ignorant, and that’s poor way to build clientele. Ditto the prices. But I’ve seen so many bakeries without $that I’m going to research “why?” -if there’s a reason for it.

Great ideas & sites, Mezzaluna! Thanks so much – When trying out a new recipe, I’m unsure if that’s the way it’s supposed to taste. Ordering one (or eight ;) ) of each could be considered research. Yeah, that’s the ticket! :D :D :D The knishes look like they’d be especially good for the health food crowd. This won’t be a kosher bakery, though– will that still be ok? Should I put a disclaimer on the tray, of would it just be assumed non-kosher unless it was labeled?

Fortunately, most of the local salespeople/ saleskids are very helpful & friendly. Rudeness, unhelpfulness are not options as far as I’m concerned. IMHO, common courtesy should be exactly that –common. It costs nothing, so should be given away freely. Attitude often has to do with the boss, and I’ve had both good and bad examples to learn from. I’ll start by setting an example when I deal with customers & employees.


Thank you all again & again! On to the next step!