Bakery Business Quotes

Even in the weak morning light trickling through the bakery’s window, Wylan could see how weary Colm looked. “I made some big mistakes.” Wylan drew a line on the floor with his finger. “You gave him someone to run to. No matter what he did or what went wrong. I think that’s bigger than the big mistakes.” “See now? That’s why he likes you. I know, I know—it’s none of my business, and I have no idea if he’d be good for you. Probably bring you ten kinds of headache. But I think you’d be good for him.” Wylan’s face heated. He knew how much Colm loved Jesper, had seen it in every gesture he’d made. It meant something that he thought Wylan was good enough for his son.

Mom has the Touch. She knows what flowers go with what occasions, what hors d'oeuvres work with what people. She believes passionately in the power of food to heal, restore, and stimulate relationships, and she has built a following of loyal customers who really hope she's right. If she's wrong, says Sonia, no one wants to know.

Reading for me, was like breathing. It was probably akin to masturbation for my brain. Getting off on the fantasy within the pages of a good novel felt necessary to my survival. If I wasn't asleep, knitting, or working, I was reading. This was for several reasons, all of them focused around the infititely superior and enviable lives of fictional heroines to real-life people. Take romans for instance. Fictional women in romance novels never get their period. They never have morning breath. They orgasm seventeen times a day. And they never seem to have jobs with bosses. These clean, well-satisfied, perm-minty-breathed women have fulfilling careers as florists, bakery owners, hair stylists or some other kind of adorable small business where they decorate all day. If they do have a boss, he's a cool guy (or gal) who's invested in the woman's love life. Or, he's a super hot billionaire trying to get in her pants. My boss cares about two things: Am I on time ? Are all my patients alive and well at the end of my shift? And the mend in the romance novels are too good to be true; but I love it, and I love them. Enter stage right the independently wealthy venture capitalist suffering from the ennui of perfection until a plucky interior decorator enters stage left and shakes up his life and his heart with perky catch phrases and a cute nose that wrinkles when she sneezes. I suck at decorating. The walls of my apartment are bare. I am allergic to most store-bought flowers. If I owned a bakery, I'd be broke and weigh seven hundred pounds, because I love cake.

American business at this point is really about developing an idea, making it profitable, selling it while it's profitable and then getting out or diversifying. It's just about sucking everything up. My idea was: Enjoy baking, sell your bread, people like it, sell more. Keep the bakery going because you're making good food and people are happy.

Really?” I whispered. He crossed his arms on his chest and stated, “Babe, you think I found the woman of my dreams at forty-five years old and I’m gonna let anything happen to her, think again. That’s a long fuckin’ time to wait for what you want. I waited. I found it. I’m pullin’ out all the stops to take care of it. I know you feel the same for me so I’m doin’ the same to keep me safe for you. So yeah, really, I called Delgado. I made peace and asked a favor. His woman is in your posse so she wouldn’t be doin’ cartwheels, he said no and something went down with you or, for you, me. And he isn’t dumb, he’s a man who knows to collect favors and he’s a man whose business means he often has the need to call markers. So his ear’s to the ground and his eyes are open so if a cop isn’t cruisin’ by your house or bakery, one of Lee’s boys or one of Hawk’s commandos are. Smart people pay attention to who’s cruisin’ around people they want to fuck with and smart people will see cops, Nightingale’s men and Delgado’s crazy motherfuckers and, my hope is, they’ll steer clear. So, there you go. Now you got a full explanation of what I mean when I say you’re on radar.” I heard all he said, I really did. But I was stuck at the beginning part where he told me I was the woman of his dreams.

The library is dangerous— Don’t go in. If you do You know what will happen. It’s like a pet store or a bakery— Every single time you’ll come out of there Holding something in your arms. Those novels with their big eyes. And those no-nonsense, all muscle Greyhounds and Dobermans, All non-fiction and business, Cuddly when they’re young, But then the first page is turned. The doughnut scent of it all, knowledge, The aroma of coffee being made In all those books, something for everyone, The deli offerings of civilization itself. The library is the book of books, Its concrete and wood and glass covers Keeping within them the very big, Very long story of everything. The library is dangerous, full Of answers. If you go inside, You may not come out The same person who went in.

Silver-rankers kidnap me from time to time. It’s kind of my thing. You should just go to a bakery. You’ll be supporting local business and you won’t get bread that tastes like sadness.

One of the ways in which cooperatives rectify the injustices of capitalism is by instituting a relatively equal compensation-scheme for their members. While in the U.S. the average ratio of CEO compensation in the Fortune 500 companies to the ordinary worker’s has recently been reported as 344:1,49 in co-ops the pay-differential between management and the average worker rarely exceeds 4:1. In collectives, everyone is usually paid the same amount. For example, a British study from the 1980s reports that all of the dozens of small co-ops it researched had lower pay-differentials than conventional businesses, and most had little or no differential at all.50 At Arizmendi Bakery everyone currently receives about 20 dollars an hour plus a percentage of the year’s profits. The worker-owners of Mondragon Bookstore and Coffeehouse in Canada earn the same rate of pay. At Equal Exchange, a relatively large co-op, there is a 4:1 pay ratio.

My father doesn't ask why I'm in the back after the first morning rush, making green and purple sugar paste for pan dulce. He's working on a batch of unicorn conchas, his latest stroke of genius, pan dulce covered with shells of pink, purple, and blue sugar that sell out every weekend.

At the bakery it's just me. It's a small place. Just me and the raspberry horns and the tourtiere pies and my cigarette going in the ashtray near the black sink. Every once in a while a car passes through the dark street outside the storefont windows, but that's pretty much all I see of people while I'm there, until the end of my shift at eight when Monica shows up to open the store for the day. A solid twelve hours by myself, nothing but the radio to keep me company, and I like it just fine, being alone. It's even better in the winter, during a storm, when the snow piles up outside and no cars come by at all. Inside the bakery it's warm and there's plenty to keep my hands busy. Times like that, for all I can tell I'm the only person left on earth. I could go on making pies and watching the snow pile up until the end of time, so long as there was enough coffee on hand. I don't need company like some people seem to.

Are you okay?” Polly shrugged. “One of the boats isn’t back yet.” “Is it the one with the sexy beardy?” Polly swallowed and nodded. Several people from the village came up to pat her shoulder and thank her for her contribution. “Move over,” said Kerensa, and she started buttering rolls. “I can’t believe you aren’t charging for this. It’s no way to run a business. Actually you should charge treble to all the rubberneckers.” Polly gave her a look. “Okay, okay, just saying.” A substantial figure approached slowly, holding a large tray. Polly squinted in the watery sunlight. “Who’s that?” asked Kerensa. “Oh, is it the old boot?” “Ssh,” said Polly as Mrs. Manse came into earshot. She looked at what Polly was doing and sniffed. Polly bit her lip, worried that she was going to get a telling-off. This wasn’t her business, after all; she didn’t get to make these kinds of decisions. Mrs. Manse surveyed the makeshift stall, surrounded by people—it had become something of a focal point—and harrumphed crossly. Then she banged down the large tray. It held the entire day’s selection of cream horns and fancies. “I’ll need that box back in the morning,” was all she said before turning around and marching back up the road. “Well, well,” said Kerensa, as Polly started handing out cakes to hungry crew and passing children. As evening fell and the RNLI boat came back for the sixth time, empty-handed, Polly felt her fears beginning to grow again. During the day, as the other boats had

Sana has been so busy; Winifred took one look at Vera’s shop and immediately hired Sana to paint her bakery, that copycat. And before that’s even done, Sana has already been hired to paint two more places—a dumpling shop down the street and a swanky restaurant opening at the Embarcadero. The latter has agreed to pay her mid-five figures, which pleased even Sana’s mother.

Under the seeming disorder of the old city, wherever the old city is working successfully, is a marvelous order for maintaining the safety of the streets and the freedom of the city. It is a complex order. Its essence is intricacy of sidewalk use, bringing with it a constant succession of eyes. This order is all composed of movement and change, and although it is life, not art, we may fancifully call it the art form of the city and liken it to the dance — not to a simple-minded precision dance with everyone kicking up at the same time, twirling in unison and bowing off en masse, but to an intricate ballet in which the individual dancers and ensembles all have distinctive parts which miraculously reinforce each other and compose an orderly whole. The ballet of the good city sidewalk never repeats itself from place to place, and in any once place is always replete with new improvisations. The stretch of Hudson Street where I live is each day the scene of an intricate sidewalk ballet. I make my own first entrance into it a little after eight when I put out my garbage gcan, surely a prosaic occupation, but I enjoy my part, my little clang, as the junior droves of junior high school students walk by the center of the stage dropping candy wrapper. (How do they eat so much candy so early in the morning?) While I sweep up the wrappers I watch the other rituals of the morning: Mr Halpert unlocking the laundry's handcart from its mooring to a cellar door, Joe Cornacchia's son-in-law stacking out the empty crates from the delicatessen, the barber bringing out his sidewalk folding chair, Mr. Goldstein arranging the coils of wire which proclaim the hardware store is open, the wife of the tenement's super intendent depositing her chunky three-year-old with a toy mandolin on the stoop, the vantage point from which he is learning English his mother cannot speak. Now the primary childrren, heading for St. Luke's, dribble through the south; the children from St. Veronica\s cross, heading to the west, and the children from P.S 41, heading toward the east. Two new entrances are made from the wings: well-dressed and even elegant women and men with brief cases emerge from doorways and side streets. Most of these are heading for the bus and subways, but some hover on the curbs, stopping taxis which have miraculously appeared at the right moment, for the taxis are part of a wider morning ritual: having dropped passengers from midtown in the downtown financial district, they are now bringing downtowners up tow midtown. Simultaneously, numbers of women in housedresses have emerged and as they crisscross with one another they pause for quick conversations that sound with laughter or joint indignation, never, it seems, anything in between. It is time for me to hurry to work too, and I exchange my ritual farewell with Mr. Lofaro, the short, thick bodied, white-aproned fruit man who stands outside his doorway a little up the street, his arms folded, his feet planted, looking solid as the earth itself. We nod; we each glance quickly up and down the street, then look back at eachother and smile. We have done this many a morning for more than ten years, and we both know what it means: all is well. The heart of the day ballet I seldom see, because part off the nature of it is that working people who live there, like me, are mostly gone, filling the roles of strangers on other sidewalks. But from days off, I know enough to know that it becomes more and more intricate. Longshoremen who are not working that day gather at the White Horse or the Ideal or the International for beer and conversation. The executives and business lunchers from the industries just to the west throng the Dorgene restaurant and the Lion's Head coffee house; meat market workers and communication scientists fill the bakery lunchroom.

great. This is a good description of Rovio, which was around for six years and underwent layoffs before the “instant” success of the Angry Birds video game franchise. In the case of the Five Guys restaurant chain, the founders spent fifteen years tweaking their original handful of restaurants in Virginia, finding the right bun bakery, the right number of times to shake the french fries before serving, how best to assemble a burger, and where to source their potatoes before expanding nationwide. Most businesses require a complex network of relationships to function, and these relationships take time to build. In many instances you have to be around for a few years to receive consistent recognition. It takes time to develop connections with investors, suppliers, and vendors. And it takes time for staff and founders to gain effectiveness in their roles and become a strong team.* So, yes, the bar is high when you want to start a company. You’ll have the chance to work on something you own and care about from day to day. You’ll be 100 percent engaged and motivated, and doing something you believe in. You can lead an integrated life, as opposed to a compartmentalized one in which you play a role in an office and then try to forget about it when you get home. You can define an organization, not the other way around. But even if you quit your job, hunker down for years, work hard for uncertain reward, and ask everyone you know for help, there’s still a great chance that your new business will not succeed. Over 50 percent of companies fail within their first three years.2 There’s a quote I like from an unknown source: “Entrepreneurship is living a few years of your life like most people won’t, so that you can spend the rest of your life like most people can’t.

Whether you're a bride or a birthday boy, your options are much the same. Cake comes in chocolate, yellow, or white. Frosting comes in chocolate or vanilla buttercream, or you can opt for whipped cream. Fillings are either chocolate or vanilla custard, fresh bananas, or strawberries or raspberries in season. For birthday cakes, you can have either flowers or balloons in your choice of colors. For wedding cakes, you can add either fondant or marzipan covering, or either smooth or basket-weave buttercream, in white or ivory, with either pearl-like dots or ribbony swags made of frosting, and fondant faux flowers are extra.

The mated males are biased. They want more females here for their own females. Many of the single males will likely have an issue, since it is tradition.” “Well if the single males want more females here, that’s the only way to do it. They’re only hurting themselves.” His fingers flexed slightly against hers. “Why do you think females would come here, anyway?” “Why wouldn’t they? I knew nothing about this sector and even after my tour I still don’t know much about it. Maybe if there was an attraction here— other than the males— it would bring more females.” He straightened and pushed up so that his hands caged her against the headboard. “This facility puts out the best warriors and we do some of the most intense and covert off-world missions. We will not have attractions here like a… carnival.” She blinked, realizing he’d misunderstood her. Unable to stop herself, a giggle escaped. She cupped the side of his face. Midnight black stubble already covered his jaw. She shivered, remembering the feel of it against her inner thighs not too long ago. “I didn’t mean that kind of attraction. I mean, give the females an incentive, like luxury housing or the chance to run a business here. There are so many business opportunities here for women. So far I’ve only seen one clothing shop and one bakery run by females.” He was silent a long moment as he watched her. “I think I might be biased too.” “How so?” “Because I want to change the law simply to please you.” The way he said it was almost grudging.

It was in that kitchen where I waited for Daddy and Mrs. Masicotte to be finished with the weekly business, two rooms away. Though Mrs. Masicotte seemed as indifferent to me as her renters were, she provided richly for me while I waited. On hand were plates of bakery cookies, thick picture books with shiny pages, punch-out paper dolls. My companion during these vigils was Zahra, Mrs. Masicotte’s fat tan cocker spaniel, who sat at my feet and watched, unblinking, as cookies traveled mercilessly from the plate to my mouth. Mrs. Masicotte and my father laughed and talked loud during their meetings and sometimes played the radio. (Our radio at home was a plastic box; Mrs. Masicotte’s was a piece of furniture.) “Are we going soon?” I’d ask Daddy whenever he came out to the kitchen to check on me or get them another pair of Rheingolds. “A few minutes,” was what he always said, no matter how much longer they were going to be. I wanted my father to be at home laughing with Ma on Saturday afternoons, instead of with Mrs. Masicotte, who had yellowy white hair and a fat little body like Zahra’s. My father called Mrs. Masicotte by her first name, LuAnn; Ma called her, simply, “her.” “It’s her,” she’d tell Daddy whenever the telephone interrupted our dinner. Sometimes, when the meetings dragged on unreasonably or when they laughed too loud in there, I sat and dared myself to do naughty things, then did them. One time I scribbled on all the faces in the expensive storybooks. Another Saturday I waterlogged a sponge and threw it at Zahra’s face. Regularly, I tantalized the dog with the cookies I made sure stayed just out of her reach. My actions—each of which invited my father’s anger—shocked and pleased me.

Credit arrangements of one kind or another have existed in all known human cultures, going back at least to ancient Sumer. The problem in previous eras was not that no one had the idea or knew how to use it. It was that people seldom wanted to extend much credit because they didn’t trust that the future would be better than the present. They generally believed that times past had been better than their own times and that the future would be worse, or at best much the same. To put that in economic terms, they believed that the total amount of wealth was limited, if not dwindling. People therefore considered it a bad bet to assume that they personally, or their kingdom, or the entire world, would be producing more wealth ten years down the line. Business looked like a zero-sum game. Of course, the profits of one particular bakery might rise, but only at the expense of the bakery next door. Venice might flourish, but only by impoverishing Genoa. The king of England might enrich himself, but only by robbing the king of France. You could cut the pie in many different ways, but it never got any bigger. That’s why many cultures concluded that making bundles of money was sinful.

If the global pie stayed the same size, there was no margin for credit. Credit is the difference between today’s pie and tomorrow’s pie. If the pie stays the same, why extend credit? It would be an unacceptable risk unless you believed that the baker or king asking for your money might be able to steal a slice from a competitor. So it was hard to get a loan in the premodern world, and when you got one it was usually small, short-term, and subject to high interest rates. Upstart entrepreneurs thus found it difficult to open new bakeries and great kings who wanted to build palaces or wage wars had no choice but to raise the necessary funds through high taxes and tariffs. That was fine for kings (as long as their subjects remained docile), but a scullery maid who had a great idea for a bakery and wanted to move up in the world generally could only dream of wealth while scrubbing down the royal kitchen’s floors. The Magic Circle of the Modern Economy It was lose-lose. Because credit was limited, people had trouble financing new businesses. Because there were few new businesses, the economy did not grow. Because it did not grow, people assumed it never would, and those who had capital were wary of extending credit. The expectation of stagnation fulfilled itself.

When you buy from an independent, locally owned business, as opposed to nationally owned businesses, you strengthen the economic base of our city. And of course there’s no doubt that you’ll receive a better quality product or service. I share John Roeser’s amazement that people today tend to prefer saving a dollar or too two on a birthday cake, for example, by purchasing a sub-par cake made with artificial, cheap ingredients from a mass retailer, when Roeser’s Bakery offers some of the most delectable, housemade cakes in the world. How could anyone step into a fast food joint when we live in a city that has Lem’s barbecque rib tips, Kurowski’s kielbasa, Manny’s matzo ball soup, and Lindy’s chili within reach? You can’t even compare the products and services of the businesses featured in this book with those of mass retailers, either: Jjust try putting an Optimo hat on your head—you’ll ooze with elegance. Burn a beeswax lambathe from Athenian Candle and watch it glow longer than any candle you’ve ever lit. Bite into an Andersonville coffeecake from the Swedish Bakery—and you’ll have a hard time returning to the artificial ingredient– laden cakes found at most grocers. Equally important, local, family- owned businesses keep our city unique. In our increasingly homogenized and globalized world, cities that hold on tightly to their family-owned, distinctive businesses are more likely to attract visitors, entrepreneurs, and new investment. Chicago just wouldn’t be Chicago without these historic, one-of-a-kind places, and the people that run them from behind the scenes with nothing but love, hard work, and pride.

According to this view, free-market capitalism and state-controlled communism aren’t competing ideologies, ethical creeds or political institutions. At bottom, they are competing data-processing systems. Capitalism uses distributed processing, whereas communism relies on centralised processing. Capitalism processes data by directly connecting all producers and consumers to one another, and allowing them to exchange information freely and make decisions independently. For example, how do you determine the price of bread in a free market? Well, every bakery may produce as much bread as it likes, and charge for it as much as it wants. The customers are equally free to buy as much bread as they can afford, or take their business to the competitor. It isn’t illegal to charge $1,000 for a baguette, but nobody is likely to buy it. On a much grander scale, if investors predict increased demand for bread, they will buy shares of biotech firms that genetically engineer more prolific wheat strains. The inflow of capital will enable the firms to speed up their research, thereby providing more wheat faster, and averting bread shortages. Even if one biotech giant adopts a flawed theory and reaches an impasse, its more successful competitors will achieve the hoped-for breakthrough. Free-market capitalism thus distributes the work of analysing data and making decisions between many independent but interconnected processors. As the Austrian economics guru Friedrich Hayek explained, ‘In a system in which the knowledge of the relevant facts is dispersed among many people, prices can act to coordinate the separate actions of different people.

Saturday is birthday cake day. During the week, the panadería is all strong coffee and pan dulce. But on weekends, it's sprinkle cookies and pink cake. By ten or eleven this morning, we'll get the first rush of mothers picking up yellow boxes in between buying balloons and paper streamers. In the back kitchen, my father hums along with the radio as he shapes the pastry rounds of ojos de buey, the centers giving off the smell of orange and coconut. It may be so early the birds haven't even started up yet, but with enough of my mother's coffee and Mariachi Los Camperos, my father is as awake as if it were afternoon. While he fills the bakery cases, my mother does the delicate work of hollowing out the piñata cakes, and when her back is turned, I rake my fingers through the sprinkle canisters. During open hours, most of my work is filling bakery boxes and ringing up customers (when it's busy) or washing dishes and windexing the glass cases (when it's not). But on birthday cake days, we're busy enough that I get to slide sheet cakes from the oven and cover them in pink frosting and tiny round nonpareils, like they're giant circus-animal cookies. I get to press hundreds-and-thousands into the galletas de grajea, the round, rainbow-sprinkle-covered cookies that were my favorite when I was five. My mother finishes hollowing two cake halves, fills them with candy- green, yellow, and pink this time- and puts them back together. Her piñatas are half our Saturday cake orders, both birthday girls and grandfathers delighting at the moment of seeing M&M's or gummy worms spill out. She covers them with sugar-paste ruffles or coconut to look like the tiny paper flags on a piñata, or frosting and a million rainbow sprinkles.

In fact, it’s not about money at all. Back in the eighties, Steve and his late wife, Helen, built up a successful bakery business which they subsequently sold for millions to a multinational company, meaning Will and his dad are mega-wealthy. So, the bistro has always been more of a passion, a hobby, than a business. It was Will’s brainchild – something to keep his dad busy, stop him missing his wife so much. And it was a great idea. They both love it, and normally so do I.

Economics is a notoriously complicated subject. To make things easier, let’s imagine a simple example. Samuel Greedy, a shrewd financier, founds a bank in El Dorado, California. A. A. Stone, an up-and-coming contractor in El Dorado, finishes his first big job, receiving payment in cash to the tune of $1 million. He deposits this sum in Mr Greedy’s bank. The bank now has $1 million in capital. In the meantime, Jane McDoughnut, an experienced but impecunious El Dorado chef, thinks she sees a business opportunity – there’s no really good bakery in her part of town. But she doesn’t have enough money of her own to buy a proper facility complete with industrial ovens, sinks, knives and pots. She goes to the bank, presents her business plan to Greedy, and persuades him that it’s a worthwhile investment. He issues her a $1 million loan, by crediting her account in the bank with that sum. McDoughnut now hires Stone, the contractor, to build and furnish her bakery. His price is $1,000,000. When she pays him, with a cheque drawn on her account, Stone deposits it in his account in the Greedy bank. So how much money does Stone have in his bank account? Right, $2 million. How much money, cash, is actually located in the bank’s safe? Yes, $1 million. It doesn’t stop there. As contractors are wont to do, two months into the job Stone informs McDoughnut that, due to unforeseen problems and expenses, the bill for constructing the bakery will actually be $2 million. Mrs McDoughnut is not pleased, but she can hardly stop the job in the middle. So she pays another visit to the bank, convinces Mr Greedy to give her an additional loan, and he puts another $1 million in her account. She transfers the money to the contractor’s account. How much money does Stone have in his account now? He’s got $3 million. But how much money is actually sitting in the bank? Still just $1 million. In fact, the same $1 million that’s been in the bank all along. Current US banking law permits the bank to repeat this exercise seven more times. The contractor would eventually have $10 million in his account, even though the bank still has but $1 million in its vaults. Banks are allowed to loan $10 for every dollar they actually possess, which means that 90 per cent of all the money in our bank accounts is not covered by actual coins and notes.2 If all of the account holders at Barclays Bank suddenly demand their money, Barclays will promptly collapse (unless the government steps in to save it). The same is true of Lloyds, Deutsche Bank, Citibank, and all other banks in the world. It sounds like a giant Ponzi scheme, doesn’t it? But if it’s a fraud, then the entire modern economy is a fraud. The fact is, it’s not a deception, but rather a tribute to the amazing abilities of the human imagination. What enables banks – and the entire economy – to survive and flourish is our trust in the future. This trust is the sole backing for most of the money in the world.

chose their low prices over my painfully handcrafted selection of cookies, cupcakes, and pastries. Thus the ever growing pile of bills on my kitchen table. And I thought going into business for myself at age twenty-five was going to be glamorous. Now she was here. I bristled as she approached with bull-like intensity, her eyes focused on my table, waiting for her to cast more disparaging comments. She pointed to a fresh baked pie on my table. "I'll have a slice of that." My face stretched into a wide smile. "Really?" Her coin purse paused in midair. "Are you trying to turn away a customer?

The Bakery Consultancy Services can understand the shortcomings which are plaguing your business, create viable plans to surpass them, and implement them to fuel your bakery business.

I miss my husband, miss my mother. Two chips out of my heart like birthmarks. Today I'm exhausted from carrying on as though this is all right. I'm starting over! I'm moving! I'm sleeping with someone else! I'm going back to school! I'm opening a business! Screw it. I'm lying down.

If she hadn't known that Mallow Island had been famous for its marshmallow candy over a century ago, Trade Street would have told her right away. It was busy and mildly surreal. The sidewalks were crowded with tourists taking pictures of old, narrow buildings painted in faded pastel colors. Nearly every restaurant and bakery had a chalkboard sign with a marshmallow item on its menu---marshmallow popcorn, chocolate milk served in toasted marshmallow cups, sweet potato fries with marshmallow dipping sauce.

Flora Steele pedalled slowly along the high street, past the bakery, already busy despite the early hour, past Mr Houseman arranging a tray of cauliflowers and past the butcher, his burly figure at the window of his shop. This morning everyone wore a smile - for once this spring, the sun was shining

Now Where Do You Find Customers? When novice entrepreneurs search for opportunities, they too often look beyond their Zone of Influence. They think the action is happening somewhere else, in some other location or industry. But seasoned entrepreneurs almost always find and create opportunities within the context of who they are, what they know, and especially who they know. In each of the examples above, the business validation process begins with potential customers in the entrepreneur’s orbit. Actual people with names. Tribes you belong to or are interested in, most of whom are already self-organized online. People you know how to reach, today. Though it’s rarely a part of their official origin stories, the biggest companies in the world—even the viral apps now worth billions—started through personal networks and real human connections. Mark Zuckerberg started Facebook in a weekend by emailing friends to use it. Version 1 did well, validating it. And Microsoft started with Bill Gates building software for a guy in Albuquerque. He had a CUSTOMER FIRST. In the beginning, founders should reach out to their friends, their former colleagues, their communities. You may think your business is unique, but trust me, it’s not. Every successful business can start this way. For example, Anahita loves her dogs and wanted healthier snacks for them. She started taking her homemade organic dog treats to her local dog park. She would sell out every time. A year later she now has a store called the Barkery, a dog bakery. Before you even think about picking a business idea, make sure you have easy access to the people you want to help. An easy way to do this is to think about where you have easy access to a targeted group of people whom you really want to help—like, say, new moms in Austin, cyclists, freelance writers, and taco obsessives (like me!). CHALLENGE Top three groups. Let’s write out your top three groups to target. Who do you have easy access to that you’d be EXCITED to help? This can be your neighbors, colleagues, religious friends, golf buddies, cooking friends, etc. The better you understand your target group, the better you can speak to them. The more specifically you can speak to their problems, the better and easier you can sell (or test products). Note how this process prioritizes communication with people, through starting (taking the first iteration of your solution straight to customers) and asking (engaging them in a conversation to determine how your solution can best fix their problem). Business creation should always be a conversation! Nearly every impulse we have is to be tight with our ideas by doing more research, going off alone to build the perfect product—anything and everything to avoid the discomfort of asking for money. This is the validation shortcut. You have to learn to fight through this impulse. It won’t be easy, but it’ll be worth it.

Draw a line in the sand As you get going, keep in mind why you’re doing what you’re doing. Great businesses have a point of view, not just a product or service. You have to believe in something. You need to have a backbone. You need to know what you’re willing to fight for. And then you need to show the world. A strong stand is how you attract superfans. They point to you and defend you. And they spread the word further, wider, and more passionately than any advertising could. Strong opinions aren’t free. You’ll turn some people off. They’ll accuse you of being arrogant and aloof. That’s life. For everyone who loves you, there will be others who hate you. If no one’s upset by what you’re saying, you’re probably not pushing hard enough. (And you’re probably boring, too.) Lots of people hate us because our products do less than the competition’s. They’re insulted when we refuse to include their pet feature. But we’re just as proud of what our products don’t do as we are of what they do. We design them to be simple because we believe most software is too complex: too many features, too many buttons, too much confusion. So we build software that’s the opposite of that. If what we make isn’t right for everyone, that’s OK. We’re willing to lose some customers if it means that others love our products intensely. That’s our line in the sand. When you don’t know what you believe, everything becomes an argument. Everything is debatable. But when you stand for something, decisions are obvious. For example, Whole Foods stands for selling the highest quality natural and organic products available. They don’t waste time deciding over and over again what’s appropriate. No one asks, “Should we sell this product that has artificial flavors?” There’s no debate. The answer is clear. That’s why you can’t buy a Coke or a Snickers there. This belief means the food is more expensive at Whole Foods. Some haters even call it Whole Paycheck and make fun of those who shop there. But so what? Whole Foods is doing pretty damn well. Another example is Vinnie’s Sub Shop, just down the street from our office in Chicago. They put this homemade basil oil on subs that’s just perfect. You better show up on time, though. Ask when they close and the woman behind the counter will respond, “We close when the bread runs out.” Really? “Yeah. We get our bread from the bakery down the street early in the morning, when it’s the freshest. Once we run out (usually around two or three p.m.), we close up shop. We could get more bread later in the day, but it’s not as good as the fresh-baked bread in the morning. There’s no point in selling a few more sandwiches if the bread isn’t good. A few bucks isn’t going to make up for selling food we can’t be proud of.” Wouldn’t you rather eat at a place like that instead of some generic sandwich chain?

Lexy felt her shoulders relax. Creating new recipes was a key to success for her bakery business and she loved trying them out on her grandmother, Nans, and the other ladies because they always provided an honest critique.

She thinks of Stanley's colored pencil drawings of theoretical businesses: a cafe, a bookshop, and, always, a grocery store. When she was ten and he was fourteen, he was already working as a bag boy at Publix, reading what their father called "hippie books." He talked about stuff like citrus canker, the Big Sugar mafia, and genetically modified foods and organisms. He got his store manager to order organic butter after Stanley'd read (in the 'Berkeley Wellness' newsletter) about the high concentration of pesticides in dairy. Then, for weeks, the expensive stuff (twice as much as regular) sat in the case, untouched. So Stanley used his own savings to buy the remaining inventory and stashed in his mother's cold storage. He took some butter to his school principal and spoke passionately about the health benefits of organic dairy: they bought a case for the cafeteria. He ordered more butter directly from the dairy co-operative and sold some to the Cuban-French bakery in the Gables, then sold some more from a big cooler at the Coconut Grove farmer's market. He started making a profit and people came back to him, asking for milk and ice cream. The experience changed Stanley- he was sometimes a little weird and pompous and intense before, but somehow, he began to seem cool and worldly.

I mean, he could blow old Capitalist-Stevie here away." Felice doesn't respond. She pulls the backs of her ankles in close to her butt and rests her chin on the flat of one her knees. She thinks of Stanley's colored pencil drawings of theoretical businesses: a cafe, a bookshop, and, always, a grocery store. When she was ten and he was fourteen, he was already working as a bag boy at Publix, reading what their father called "hippie books." He talked about stuff like citrus canker, the Big Sugar mafia, and genetically modified foods and organisms. He got his store manager to order organic butter after Stanley'd read (in the 'Berkeley Wellness' newsletter) about the high concentration of pesticides in dairy. Then, for weeks, the expensive stuff (twice as much as regular) sat in the case, untouched. So Stanley used his own savings to buy the remaining inventory and stashed in his mother's cold storage. He took some butter to his school principal and spoke passionately about the health benefits of organic dairy: they bought a case for the cafeteria. He ordered more butter directly from the dairy co-operative and sold some to the Cuban-French bakery in the Gables, then sold some more from a big cooler at the Coconut Grove farmer's market. He started making a profit and people came back to him, asking for milk and ice cream. The experience changed Stanley- he was sometimes a little weird and pompous and intense before, but somehow, he began to seem cool and worldly. Their mother, however, said she couldn't afford to use his ingredients in her business. They'd fought about it. Stanley said that Avis had never really supported him. Avis asked if it wasn't hypocritical of Stanley to talk about healthy eating while he was pushing butter. And Stanley replied that he'd learned from the master, that her entire business was based on the cultivation of expensive heart attacks.

MICROS POS Systems offers innovative and customer-proven Point-Of-Sales solutions to suit all restaurant types like Fine-Dining, Takeaway, Casual-Dining, Lounges, and Bakery. It is preferred by leading brands in the hospitality business and accredited by successful proprietors and managers of restaurants and bars.

Mrs. Mayfield’s bakery still filled the streets with the smell of fresh bread, the barbershop still seemed empty, and the Dundurn Gazette building still looked dilapidated and about to crumble. Maybe this is what I need, Gen thought. She craved stability right now. Recently she had felt lost and overwhelmed, hating life at university and struggling with her course, but desperate to please her mother. Every Isherwood woman attended the University of Toronto; Gen couldn’t be the exception. There was only one major road entering and leaving Dundurn, and it quickly took them away from the bustle. Soon they could see the arch boldly displaying the farm’s name etched into the metal: The Triple 7 Ranch. Nothing about the ranch seemed to have changed: the barn behind the house, the farmland beyond it, or the wheat fields arranged in neat lines stretching into the distance. Gen waited to hear Whisky, their German shepherd, as they pulled in. She always came out of wherever she was and barked loudly when cars arrived. “Where’s Whisky?” she asked after a couple of seconds. “Oh, Whisky passed on last year, honey,” her mum said. “No! What happened?” “Some hooligans from Saskatoon ran her over, honey.” “Sheriff Liam says we have to be extra careful now that some new businesses have settled out there.” “Who would do such a thing?” It seemed some things changed after all. ><>< Gen turned the knob of the bedroom door, which creaked as it swung open. Peering into her old bedroom, memories flooded her senses; she travelled to a time when the world made sense. She heard giggling and the patter of running feet as she recalled a time when all that mattered was finding the best place to hide while playing with her grandfather. She had been an only child but had never felt the loneliness others in her position described. Her grandfather had been her friend, confidante,

She looked out the taxi window at the picturesque Creole cottages and brick Spanish Colonial houses on the way back to the bakery. Piper could understand why New Orleans was an attractive location for filming. The culturally rich neighborhoods and diverse locations, from bayou to big city, provided vivid backdrops. There were willing extras of all shapes, sizes, and ethnicities available, as well as state-of-the-art sound stages and plenty of skilled crew members. Piper also knew that Louisiana offered attractive tax incentives to the film industry to bring in business to New Orleans. The city was working hard to earn the moniker "Hollywood of the South.

Word of Mouth: the Power of True Believers As everyone knows, word of mouth is the most effective advertising of all. Or, when in my cups, I have been known to say that there’s no better business to run than a cult. Trader Joe’s became a cult of the overeducated and underpaid, partly because we deliberately tried to make it a cult once we got a handle on what we were actually doing, and partly because we kept the implicit promises with our clientele. I used to work every Thanksgiving Day in one of the stores. They only let me bag, because I had lost all my checker skills. One Thanksgiving, a woman came in and asked for bourbon. I told her that we had none, because we had not been able to make the right kind of deal (this was after the end of Fair Trade, when we were deep in the Mac the Knife mode). “That’s all right,” she exclaimed. “I know what you’re trying to do for us!” Note the us. There aren’t many cult retailers who successfully retain their cult status over a long period of time. A couple in California are In ’n Out Burger and Fry’s Electronics. But across America, in every town, there’s a particular donut shop, pizza parlor, bakery, greengrocer, bar, etc., that has a cult following of True Believers. The old Petrini’s of the 1950s and 1960s had that status when it came to meat. Brooks Bros had that status until the 1970s. S. S. Pierce in Boston was another. But all of them failed to keep the faith. Beware of ever betraying the True Believers! The fury of a woman scorned is nothing compared with that of a betrayed cultee.

As a result, supermarket merchandising has always been brand-oriented. One result of this has been that supermarkets have rarely been known for their product knowledge, about what they sold. Indeed, the supermarkets of the 1930s usually operated only the dry grocery department, which was mostly branded goods; bakery, produce, meat, and liquor were usually concessions.

The master stroke for this campaign was a concerted effort to rebrand the debate as one about the “death tax.” Frank Luntz, a political operative on the repeal payroll, later revealed that this rebranding “kindled voter resentment in a way that ‘inheritance tax’ and ‘estate tax’ [did] not.” To control the ownership narrative, the repeal campaign relied on personal stories that activated people’s fears. That’s why Thigpen was not alone testifying on the panel. With him were Bill McNutt, owner of Collin Street Bakery in Corsicana, Texas; Jim Turner, a rancher in Florida; and Robert Lange, a farmer from Malvern, Pennsylvania. Each expressed concern that their family businesses would need to be sold to pay estate taxes. The key for pro-repeal lobbyists was that nearly 40 percent of Americans mistakenly believed they were in the top 1 percent, or soon would be, and thus were potentially subject to the tax. Thanks to the lobbying campaign, Thigpen’s story went viral. Luntz and his hired associates transformed a tax that affected fewer than two out of every hundred Americans into a seemingly populist cause. As one commentator notes, “Thigpen’s story was repeated over and over again, and its racial undertones implied that the tax disproportionately impacts Black families. The only problem? It was a complete lie.

Pirate Packaging is a specialist wholesale packaging company based in Bolton. We offer luxury, bespoke packaging for takeaways, bakeries, caterers and more. At Pirate Packaging, we aim to help our customers achieve their goals. When it comes to business branding, your packaging should reflect the values of your company and this is why quality and sustainability is key. That's why we understand that brand identity needs to be unique and sometimes taking a risk is crucial.

I have a business to run! How long will this take?” “I’ll let you know when we’re finished processing all the evidence.

The major problem entrepreneurs face is that the value of production effort is not known until it is completed. It is only when the finished good is sold that the entrepreneur learns if the investment was worth-while—if consumers want the good. In contrast, costs are known and incurred long before the good is completed and offered for sale. Note that these costs are not merely the inputs that make the output, such as the flour, yeast, and water that are turned into bread, but also the capital needed: the oven, the bakery, etc. Even in those cases when an entrepreneur takes orders and is paid before producing the actual good, some costs are incurred as part of the not-yet-produced good. Those costs include such things as setting up the business, experimenting with capital, figuring out how to make an oven, developing a recipe or blueprint for production. Investments must be made to produce the good, which can then be sold.

Saginaw and Weinzweig had no interest in pursuing acquisitions or moving to another location, and they knew of no alternative growth strategies for small companies like theirs. So they did a lot of reading, thinking, and talking—meeting regularly to discuss their ideas at a picnic table next to the deli. They wrote vision statements and then rewrote them, soliciting input from people inside and outside the business. By 1994, the outlines of a grand design had emerged. It was called the Zingerman’s Community of Businesses, or ZCoB, for short. Weinzweig and Saginaw envisioned a company comprised of twelve to fifteen separate businesses by 2009. The new businesses would be small and located in the Ann Arbor area. Each would bear the Zingerman’s name but would have its own specialty and identity, and all would be designed to enhance the quality of food and service offered to Zingerman’s customers while improving the financial performance of ZCoB and its components. There was already a bakery, Zingerman’s Bakehouse, as well as the deli. There could also be a training company, a mail order business, a caterer, a creamery, a restaurant or two, a vegetable stand—you name it.

Sandra Bullock, who lives in Texas, owns Walton’s Fancy and Staple in Austin. It’s an upscale restaurant, bakery, floral shop, and event planning business.

The entire history of economic progress can be recapitulated in the four-stage evolution of the birthday cake. As a vestige of the agrarian economy, mothers made birthday cakes from scratch, mixing farm commodities (flour, sugar, butter, and eggs) that together cost mere dimes. As the goods-based industrial economy advanced, moms paid a dollar or two to Betty Crocker for premixed ingredients. Later, when the service economy took hold, busy parents ordered cakes from the bakery or grocery store, which, at $10 or $15, cost ten times as much as the packaged ingredients. Now, in the time-starved 1990s, parents neither make the birthday cake nor even throw the party. Instead, they spend $100 or more to “outsource” the entire event to Chuck E. Cheese’s, the Discovery Zone, the Mining Company, or some other business that stages a memorable event for the kids—and often throws in the cake for free. Welcome to the emerging experience economy.

deciding how best to play with Bambi before taking her down. Fallyn met his gaze, refusing to feel small in his presence, though in her bare feet, she was exactly that. “Your whole family spat on my mother’s casket, but you’re bringing me flowers?” “Papa D left the family business to me, and I’m tired of burying people. Aren’t you?” “Well, yeah. I’ve been trying to make peace for years, but you never seemed up for it. Now you’re bringing me flowers?” Tired of holding onto the declaration of a truce, Vince laid the bouquet on the employee desk. “I guess I am. You’re well within your rights to open a store here. Killian and I have an understanding. I trust you’re keeping everything above board?” Fallyn raised her chin defiantly, knowing her sass made her look every bit the twelve years younger than him she was. “Our family never dealt.” His lower lip tightened. “I’m well aware. I was talking about the loan sharking. None of that going on through here?” Fallyn took a steadying breath. “Killian’s moving the family business away from sharking so he can dole out more reasonable loans, and I was never involved in any of that when we did. You know that. It’s just a bakery, nothing more.” “We stopped dealing, too. I was just checking.” “You can check with Killian. You know he’s in charge.” “Yes, but I can tell if you’re lying to me or not. With them, it’s anybody’s guess. I want things to stay peaceful. With one look, you’re an open book.” He motioned around the kitchen. “More things like this happening is what I want.” He lowered his gaze to hers, piercing her with his icy stare that was both scrutinizing and superior. “Joey told me he was here last week. Did he cause any trouble?” “No, but he probably should stay away for a bit. He showed up fishing for trouble, and Danny and Carrigan almost gave him exactly that.

We even made it to the holy mecca of Brooklyn food fanaticism: Smorgasburg, a collection of food vendors that battle it out for the most outrageously delicious, ridiculously inventive food. We duly ate our heads off, sampling panko-crusted chicken sandwiches topped with pickled cucumbers and daikon, brown butter cookies doused in flies of sea salt, and the coup d'état- gigantic, billowy doughnuts from a Bed-Stuy bakery called Dough, one sweetly flavored with hibiscus, the other a savory, roasted café au last varietal.

To say that Bittersweet Café was her happy place was perhaps an understatement. In the last two years, Rachel had left behind her high-pressure executive chef job and Melody her dead-end position in a chain bakery, then decided to open their dream restaurant together. The way all the details had come together was downright magical; nowhere in Denver's history had a functional café and bakery materialized in under four months. But Ana had no doubt there had been a healthy measure of divine intervention in the situation. She could feel it in the mood and the atmosphere of this place. Light, welcoming, refreshing. It was no wonder they'd quickly developed a devoted following. They were already in the middle of plans to take over the vacant space in the strip mall beside them and expand to meet their ever-growing demand. Ana couldn't be prouder. If she were truthful, she was also a little jealous. She might be good at her job, and she was certainly well paid, but there was an allure to the idea of working with her best friends, being surrounded by delicious food and baked goods. Too bad she had absolutely no culinary talent. Her mom had made sure she could cook rice properly and prepare Filipino dishes like adobong manok and kaldereta, but her skills stopped there. Considering the fat and calorie content of those foods, she'd left her childhood meals behind in favor of an endless stream of grilled chicken or fish over salad.

At the street level, Sugar Fair welcomed customers into a bright, child-like fantasy. The architecturally designed enchanted forest was awash in jewel tones, and gorgeous smells, and the waterfall of free-flowing chocolate. But it was the Dark Forest downstairs that had proved an unexpected money-spinner, an income stream that had helped keep them afloat through the precarious first year. Four nights a week, through a haze of purple smoke and bubbling cauldrons, Sylvie taught pre-booked groups how to make concoctions that would tease the senses, delight the mind... and knock people flat on their arse if they weren't careful. High percentage of alcohol. It was a mixology class with a lot of tricks and pyrotechnics. It had been Jay's idea to get a liquor license. "Pleasures of the mouth," he'd said at the time. "The holy trinity--- chocolate, coffee, and booze." With even her weekends completely blocked out, Sylvie had almost made a crack about forfeiting certain other pleasures of the mouth, but Jay had inherited a puritanical streak from his mother. Both their mouths looked like dried cranberries if someone made a sex joke. The sensuous, moody haven in the basement was a counterbalance to the carefully manufactured atmosphere upstairs. There were, after all, reasons to shy away from relentless cheer. Perhaps someone had just been through a breakup, or a family reunion. A really distressing haircut. Maybe they'd logged on to Twitter and realized half the population were a bunch of pricks. Or maybe the'd picked up the Metropolitan News and found Dominic De Vere indirectly thrashing their entire business aesthetic in a major London daily. Whatever the reason--- feeling a little stressed? A bit peeved? Annoyed as fuck? Welcome to the Dark Forest. Through the bakery, turn left, down the stairs.

Viv didn’t see anyone until she reached the bakery, which was reliably busy. At this point, she figured that if enemies from across the sea lay siege to the fortress walls, there would still be a line at Sea-Song. And some of the besiegers would probably be in it.

You're smart, knowledgeable, and savvy. That--and the fact that you're the best baker I've ever met--are why I went into business with you." Tarts & Turnovers