Hi everyone,
Thanks for being patient with me as I get this newsletter out. It’s been just over a week since Mostly Desserts popup at Liberty. I’m so grateful to everyone who was able to come out, and those that filled out the survey for me. All your support and feedback is very helpful, thank you. Thanks to everyone who helped make it possible. Elizabeth and the team at Liberty for hosting, Adrienne for wine direction and running the floor, Kat for incredible artwork and floor support, Risa for late-night prep, Eli and Cheryl for pushing me across the finish line in the kitchen. It was so nice for me to get to collaborate with everyone, and get a chance to serve some food and pour some wine. I had so much fun, and if you were there, I hope you did, too. Adrienne and I are planning our next one for early March, so stay tuned.
Trying to open a bakery is a long process, and not straightforward. I feel like every time I get one step closer, I find out about new hurdles. Last week I was approved for a large loan, just to find out my construction costs are much higher than I had budgeted for. Construction costs are so high, in fact, it has made me want to run away from the whole project. I will overcome that feeling, and keeping pushing on. Kat said “if it’s your dream, you gotta go for it”. So, I’m not ready to give up. One option I might explore I selling some equity of the business to cover construction costs. I wish it was easier, I wish it wouldn’t cost so much to actualize. So I am trying to take stock and make sure my course of action is the right one.
My head is spinning a little bit with all the possibilities. Can I afford the rent of a new building? What about the hidden costs of renting an old space? Should I sign a contract to rent from a commissary and re-imagine my product line? How am I going to supplement my income while I continue to move my plan forward? How am I going to grow my following and attract possible investors? Most importantly, how am I going to support the whole grain movement in British Columbia? Lots of big questions. Sometimes I have good flow, and approach these questions with creativity and optimism. Other times, I can find myself feeling small, with no clear next step.
For now, I think I have to have faith in myself, and trust that the path forward will continue to present itself as I push on. It’s important for me not to let any one hurdle prevent me from moving forward. So, it’s been a challenging week, with lots of baby steps and focus on fundamentals. Just because I can’t see the finish line doesn’t mean I’m not getting closer.
Have ideas for me? Interested in investing in a whole grain bakery? Have an employment opportunity that might be a good fit? Want your favourite dessert to be part of the next popup? Networking and communication are often the catalyst for great things, so please get in touch.
The nice thing about being over-budget is knowing how much capital I am short. It’s going to take a village to make this happen. Thanks again for being part of this effort.
If you wanted to increase your support of this project, please consider becoming a paid subscriber to this newsletter. Ever bit helps, and support early on is so crucial.
I think that’s it for now. I wanted to make sure it wasn’t too long before I got this newsletter out. As always, thank you everyone for your interest and support in the work I do.
I will leave you with a photo from the popup, my favourite dish of the night. First course, Cheese and Crackers. Lavash, grissini, 36m comte, membrillo. Yum. Long live whole grains.
BRAVO!!!
i'd love to see more pop up like reqularly?🤩
how about the class about whole grain? like telling people how amazing it is and let them taste the difference?
also,i know some small business drop off bread at different places. I heard ghost kitchen could be cheaper too!
anyway,im always here as a cheerleader😎