What have you learned from your work?
There's no rushing bread making. There is a definite pacing that you don't interfere with. It's a life lesson.
What is the most challenging part of what you do?
It is very heavy work. It's hot; it's very hot in the summer. The delivery area is only so large, and you have to pick and choose what direction you want to go in. There's limitations in that, which is OK.
The most enjoyable?
The lovely people who really love the bread. It's rewarding _ people who love bread. I enjoy formulating recipes and designing labels and the website, and taking pictures of the breads, because of my art background.
What are some drawbacks of doing business in this area?
I don't want people to make large orders. A Friday order should be gone by Saturday. I have to figure out what to do with surplus, if any. It's a guessing game.
What sets you apart from your competitors?
One of the reasons I went into baking bread is that there are no bakeries in this area, and I love fresh bread. The timing was good. I have a fresh, handmade product that is organic, for people that care about that.
What advice would you give to someone trying to enter your field of work?
You have to be prepared to buy (commercial baking) equipment, and there's expense involved. To start up any business is expensive, and the business climate is not good. Also, the energy cost (of running the equipment).
For information about Shop Talk, call The Daily Star at 432-1000, ext. 217, or email email@example.com.