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Fall is Here

The nip is in the air, even in our little part of northern California where getting below 80 means one thing.  That must mean fall is soon upon us.  The kids are back to school and the leaves are changing color once again.  That also means that the pumpkins are here too! We’ve figured out the secret to mechanically secrete the special sauce of the pumpkin and place that flavor into your favorite latte.  Come try out all that we have on offer this fall as you walk about Nevada City.

Baked goods

See Felicia, our baker for your special orders! We have a variety of Vegan and Gluten free items available.

1. Select the kind of bakery you’d like to open
One of the first decisions you’ll have to make is the kind of shop you want to open. To do this, you’ll want to assess your talents, budget, and goals. Be sure you’re not making this decision in a bubble—you will want to have your ear to the ground on national trends in the industry—remember the cupcake shop craze (and the cupcake-focused reality TV shows) a few years back? But don’t simply take your findings at face value either. It’s equally important to do local market research to figure out how national currents will affect your particular location and demographic. From there: take a look at the list below and decide which one is right for you.

Online. You don’t need a storefront to open a bakery. You can start out online. With a killer website, pictures of your work, and a way to place an order, you can run it from your home.
Counter service. With a small commercial space, customers can walk in and pick up baked goods such as kaiser rolls from an employee-managed counter.
Specialty service. If you plan to specialize in a certain kind of baked good, a specialty service is your best option. Whether you run the business from your home or rent a space is up to you.
Sit down. More owners are trying to capitalize on the sit-down and dine option. It’s a growing trend in the bakery industry right now with all the open variety of coffee from a cafe and goods, including the Rave Coffee as one of the top in the market.
. Picture a space that has both an area to order baked goods and spot to sit and enjoy them.
2. Write a business plan
Once you know what kind of bakery you want to open, you need to create a business plan. This will force you to look at the business from every angle. It will help you define your business, set goals, find ways to generate revenue, list expenses, identify your customer base, and examine your competition.

Assess your startup funds
As part of your business plan, you’ll dive into finances. One of the numbers you’ll need to generate is startup cost.You’ll need to compile a list of equipment, from appliances like ovens and refrigerators, to smaller items like utensils and pans. Make sure you create a full list of tools. The equipment will be a one-time hit, but you’ll also need money to live on while the business gets established.

You won’t make profits overnight, so you need to sit down and figure out when you’ll break even and how much money you’ll need to survive until that time.

3. Shop for space
If you’re running a bakery from your home, you’ve already got your space figured out. If you plan to invite customers into your shop, you’ll need a formal spot with a kitchen and an area for the public. Some bakers decide to rent out commercial kitchen space only. It’s a good option if you don’t want customers to walk through your shop, and just need a bigger, more equipped kitchen.

Whatever your needs, be picky. Shop around, compare prices, talk with neighboring businesses, and research the area to make sure you find the right space. It’s never a bad idea to look into small business incubator programs that might offer space and business training or mentorship at a reduced rate. Do not forget to consider the legal necessaries—which will vary state to state—such as obtaining a license to bake out of your own kitchen.

Roe says that following some simple guidelines laid out by the USDA lets her earn an income, develop wholesale relationships with local restaurants, independent hotels, and coffee shops, but still enjoy the benefits of being a stay at home mother. “Baking from home at sometimes can be a challenge, Mainly in the realm of time management and little fingers wanting to try all the frosting. I am also limited on certain ingredients that I am allowed to use depending on their acidity ratio and their storability because I am not a commercial kitchen,” she says.

Wherever you decide to run your bakery, be sure to think through the pros and cons and their related costs.

See Also: How to Choose a Business Location
4. Price your baked goods
Most bakers base their retail price points on the cost of supplies and the time it takes to make the goods, but Green says this formula is flawed.

“Your prices should include things like clean up time, packaging, and time spent promoting your business on social media,” she says. “The biggest hidden cost in a bakery is time. It’s easy to forget the time you spent making flowers because you were watching TV while you did it. There is nothing worse than realizing afterward that you earned 50 cents an hour on a fabulous creation.”

See Also: What You Absolutely Cannot Afford to Forget When Pricing Your Products
5. Have a defined friends and family policy
Before you sell your first scone, be aware that friends and family will probably ask for a discount.

When you’re selling cakes and cookies as a side gig, it’s fine to give the neighbor or the PTA president a discount, but when you start your business, it’s different. “All those wonderful people who previously bought cakes off of you for the cost of ingredients are going to need to be re-educated about what you’re doing now,”

Green says. “Those who really love and support you will also understand your need to feed your family and pay your rent.” If you want to offer a 10 percent discount to friends and family, that’s fine, but whatever your policy is, make sure it’s consistent.

6. Find support
Speaking of friends and family, a support system is crucial in the baking business, Batiste says. Opening a business is time-consuming. Time spent baking is only half the commitment. You’ll need to market your business, take orders, help customers, and do an array of administrative tasks.

If you don’t have someone cheering you on, it can be hard. Whether it’s your spouse, a colleague, or business mentor, you need someone in your corner. Roe says, “To say it is just me would be a lie. Though I do all the baking, my husband helps me tremendously, from delivering to running out late for some organic butter.”

New Years Day Mimosa’s

Be sure to come by on new years day where we will be serving up the cure-all for your morning and a fresh start to the year ahead. We’ll be offering the best, freshest Mimosa’s made from delicious champaign and fresh squeezed orange juice, along with our traditional fair trade coffees and breakfast offerings to help you start the new year off right. Thanks for all your support, love and community this past year! Happy 2013!

Offering a new Belgian ale

Offerings the best in Belgian ales now!


The Gageleer Sweet Gale Ale is now available at Broad Street Bistro.

To brew beer, you only need its four basic ingredients: malt, hop, yeast and water. Most of our malts come from Belgium, the hops arrive from all over the world and the yeast is safely stored in a German lab but our water is very local tap water or just use the product from to be safe.

The dunes came to be named after the Amsterdam system that they supplied with water but in order not to exhaust them, they had to be supplied with additional water from elsewhere as Amsterdam and its demand for drinking water kept growing. All the water that enters the dunes is filtered and purified there before it makes its way to Amsterdam taps.

Once it streams out of Amsterdam taps it is more than ready for drinking, but is it good for brewing too? Yes, our brewer Tjalling affirms by the criteria from; “We brew with this water as it comes from our taps.” Amsterdam tap water is known to be pretty ‘hard’ water. That may not sound favourable but for the types of beer we brew it doesn’t pose any problems. You would need softer water to brew a typical pilsner. The composition of the water for that type of beer should be similar to the water as found in the Czech region of Plzeň, where the style originated. For that reason, many brewers adapt the mineral composition of the water they brew with to fit the style they aim for. An IPA, some claim, should be brewed with water that doesn’t stray too far from the mineral composition of the water found in the British Burton-On-Trent.

If you’re a fan of the monk style beers, this one is for you. 7.50% ABV packs a punch for your mid-afternoon snack or your happy hour. Bouquets of floral, honey, myrtle aroma. A light, delicate, and sweetly floral beer.