The Business of Baking, Part Two: Reaching a Balance

Its so easy...
                   ...easy to have an idea. The difficulty is turning that idea into a success.

Once quoted by Oprah, "Quality is never an accident- rather it is the result of high intention, sincere effort, intelligent direction, and skillful execution". It is with these four attributes that a company can go from good to great. In fact, these are what we want for the building blocks of BAKE, with the addition of yet one more all-important attribute: balance.

We began BAKE with unbelievably high intentions and when we first sat down and outlined what we wanted to accomplish in this past month we had pages full of checklists. 28 days later, we realize that while high intentions are necessary for a successful start-up, so too is realistic execution and maintaining balance within your life. We started this company whole holding down full time jobs as well as family obligations, and what we have learned thus far is that we cannot achieve the quality that BAKE deserves if we are constantly running at full speed in all directions. Passion is a necessity for any business but there is wisdom in knowing when to take a break. Without rest, you become vulnerable to emotional melt downs, stress attacks, and insomnia; all of which we have encountered in the past month.

Our goal for the month of March, and what we encourage all of you to strive for as well, is to reach a sustainable balance of high intentions and self care. We sat down Wednesday and scheduled out all of March. Which recipes we wanted to do, which days we wanted to post, and which tasks we needed to accomplish. This way we can work when we need to and enjoy our rest when we don't.

We have now learned that BAKE will not be the best if we personally are not at our bests. As Oprah has said, "Quality breeds quality" and it is impossible to create a quality company without first creating a quality life. Yes there will still be some stressful, sleepless nights (that is what owning a business means) but we will be sure to balance those nights with days full of laughter, fun, and love.

Catch you on the sweet side,
Marcie and Katelyn

How to stay thin at a bakery...

Even wonder how anyone could stay thin while making sweets for a living? I found this video from one of my favorite bakery's you tube channel and thought it was so hilarious I just had to share!




Be sure to check out Retro Bakery's website for more info on their wonderful bakery. And for their blog, follow this link and enjoy!

Catch you on the sweet side,
Marcie and Katelyn

The Buisness of Baking, Part One.

So you want to start a bakery?

While we can't talk to you about the store front part of things, we can tell you about the company things. Step one? Get a business license and, if you live in California, a sellers license. A week ago yesterday, we filed our papers for an LLC (limited liability company). It was extremely exciting, yet also intimidating...and scary because about 30 days from now we will be an official business. Wow- who the heck decided to make me (Katelyn) a CEO? I see that ending badly. :)

As soon as we submitted the paperwork, it was as if the starting gun had gone off. Its time to panic...oops I mean time to work around the clock. We have new recipes to create, pricing to determine, food safety testing to pass, rental kitchens to find, logos to think up, and blog posts to write. Never mind the extras, like networking and spreading the word. Even though Marcie and I decided that we would take Wednesdays and Saturdays off from BAKE, we have yet to actually stop working on it.

Next Saturday we have our first official tasting. And while Marcie works on the chocolates, I'm on cupcake duty (I've already had my cookie recipes figured out). The hardest part is perfecting the basics, vanilla and chocolate. You have to find the right consistency, sweetness, texture, and everything else you can think up. The tough thing is that almost everyone has different preferences. Some need a really fluffy cupcake while others (me) want something more substantial. Some like a very sweet cupcake with a light frosting, while others like my fiance like a rather subtle taste.

No matter how hard the work has been though, its been more fun than not. And so far we have had a better reaction from people than we had hoped we would. In fact we already have a few lined up who want to purchase some cupcakes and maybe even one party booked! For the next few days though, I will be bake- bake-baking! Saturday will be a blast, so stay tuned for the many pictures and stories to come.

Catch you on the sweet side,
Marcie and Katelyn