A New “Beig”inning

As readers of this blog know, having my own bakery has been a goal since entering the professional pastry world. For a while, I thought that that bakery might come to life in San Francisco, but the financial practicalities of such a venture didn’t make sense there. And thus, I found myself back in Los Angeles, city of my youth, where I planned to lay my stakes.

Of course, a bakery doesn’t magically appear. I took a job in a bakery, part of a very well-regarded restaurant group, and planned to use my free time to get things going on my own business. Of course, settling into a new city and a new job took some time and I didn’t get going on any of my bakery work until about a month or so after arriving. What have I accomplished? Well, I have a business plan in process, menu items being tested and finalized, a name and a logo I like, and have even checked out some potential locations that are open for lease. Knowing that there’s significant lead time in getting a business open, I also applied for and received a cottage food operator license. This allows me to run a baking business out of my home kitchen (with certain limits), and I had planned to use this license to sell in farmers’ markets and start building some brand recognition. I also figured that friends and family might spread the word and I could also sell to them, for parties, events and the like.

This delicious pastrami, egg and cheese sandwich on an everything bagel made a recent meeting more delicious.

This delicious pastrami, egg and cheese sandwich on an everything bagel made a recent meeting more delicious.

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