About to jump off another cliff with the business

I think. Yes. Yes, I am.

Some of you following the saga of Red Guitar Bread, my new business, may recall that I've been sharing (now renting) space in the kitchen that used to employ me. It was a workable solution, though less than ideal, and a generous offer from my former employer to help get me on my feet. That time is coming to an end, through mutual agreement.

So, I'm standing on the edge of another cliff, and starting the countdown to jumping.

There's a small but suitable building for rent in my price range, and I've been talking with the owners for several weeks now, sort of feeling each other out and working on some details. With one more hurdle left to clear (regarding whether the space is physically suitable for the brick oven I'm going to build(!)), I'm setting my last day in my current kitchen as October 15th. After that point, my full time job will be making the new space work: city hall/permit meetings, new sales accounts, and doing the (mostly light, cosmetic) work on the space, not the least of which will be building my brick oven.

I suppose I'm just kind of committing this to writing here, in the hopes that you guys will keep me honest.

Oh, and I got a little extra momentum to help me out this last week: I was awarded Best Bread in the city by our local independent culture (Village Voice) weekly. And this is without having a physical address, phone number or website of my own, with only 1 day a week of retail sales direct to the public, in less than 9 months of being open. I take that as a positive sign.

I think (I hope) I'll look back on this moment in a few years and laugh at myself, but right now I'm incredibly nervous, just for fear of the unknown. I'm confident I can make it work - improvise, adapt and overcome - but this next step is a doozy.

Wish me luck.

GO GET 'EM!! The trial run period is now over. You know you can do it. Testing the waters has proven to be great and now it's time to jump in. Hit it hard and don't look back, brother! You got this!

Go for it! sounds like you're off to the right start.

almost 12 years ago, the guy that started the company i work for quit his job at university and started this company to provide geoscience training to oil industry, at a time when oil was around $7 a barrel. in march he sold the company for around $18M

I'll take some. Where do I pick it up? If I like it, I may suggest it to a family member who owns some notable restaurants. No guarantees on what he will do, but hey, I love me some good bread.

Congrats. Our last CSA had bread available, you may want to see if any local CSAs would pair with you. Keep it up.

Thanks guys. Sperlo, I'll let you know where the new spot is once it's closer to up and running in the mean time, if you can get the Webster Groves Farmer's Market either next Thursday or the 13th (last day), I'll be there peddling my wares. Who's your connection in town?

Tuna, we do the CSA thing, too, and they've been after me for product for a while now. Definitely on my list. Actually, my list of potential customers is a little daunting - and that's just folks who have come after me. I have 'sold' to a total of one account so far: my first one. Everybody else has come to me. (That's good, because I think I'm a E36 M3ty salesman.)

That information has been made available to you via PM. GRM is pretty high on the search engine and I don't want certain things floating around when myself and Wifey are being investigated for new jobs... Or ever LOLZ.

I wish you the greatest of luck.

You can do it!

I hope you make a lotta bread! Good luck!

Man! I wish I lived near you. Best of luck.

EastCoastMojo wrote: I hope you make a lotta bread! Good luck!

And a little dough while your at it?

Looks like your business is rising. Congratulations!

Just talked to a friend who has some warehouse space available right by the Schafley Taphouse. He's willing to talk if you're interested. It could be good for both of you. Kind of interested in this brick oven. LOL.

Good luck! Risk is scary... but a wise friend once told me something like this: "I never grew when I was comfortable". I replay it in my head whenever I'm tempted to let fear hold me back from achievement. Sounds like you're well on your way!

good luck.

do it man. you have a product people like and now its time to grow. this is the FUN part! once the world out there figures out what you can offer (sounds pretty good to me, i love bread) you're going to need that baking capacity in a serious way.

i've been working on expanding my little business for the last year and a half and nearly every week its something new or scary. you get used to it and learn to trust your gut. have faith in your product and be patient. opportunites will present themselves and its important you know to make the most of it.

so, go give 'em hell! bread i mean. hellacious bread! keep us updated.

when you're up and running ... think you could be persuaded to ship a few loaves ?

I smell a road trip coming up..... I'd drive 3 hours for some awesome bread, to meet a GRMer and to support someone doing something they're absolutely passionate about.

The worse that can possibly happen is you are back to where you started. Make the dive head first with complete commitment and no doubts (or constantly doubt yourself in order to make improvemnets) or it will fail guaranteed. I'm now just getting into owning my second business at way too young to be doing all this. I'm scared sh*tless but totally committed and that's what will make it work.

Nice! And if you don't have that "Best Bread" thing plastered on every inch of your new building (which you should definitely move into) and all over signs and crap everywhere, you're crazy. Better advertising than money can buy. If I'm ever in St. Louis, I'll look you up. I love bread, waiting for some to rise right now, as a matter of fact. (Not doing too well, it's a little chilly...)

In reply to alex:

It is AMAZING that you got this off the ground!!! Massive props to you and the best of luck on the next step. Bravo.

Alex,
Do you have any recommendations for a home-baker for relatively easy bread recipes? I'm not out to become the next Red Guitar, I'm just a fan of good bread and like to bake. And I understand if you don't want to share any secrets.

In reply to alex:

I admire your moxy and wish you luck.

mtn wrote: Alex, Do you have any recommendations for a home-baker for relatively easy bread recipes? I'm not out to become the next Red Guitar, I'm just a fan of good bread and like to bake. And I understand if you don't want to share any secrets.

I really like Suzanne Dunaway's book No Need To Knead. I picked it up at a thrift store and had immediate success with the recipes. Actually, my focaccia is based on hers.

And the Lahey/Bittman recipe for no knead bread (the one that's baked in a pre-heated Dutch oven) that everybody's been gaga over for the past couple years really does turn out a pretty nice loaf.

Generally speaking, Peter Reinhart is my go-to source when I'm stumped on anything from an ingredient to a dough acting weird. His book, The Bread Baker's Apprentice, is pretty much my bible.

Chad Robertson's Tartine cookbook is pretty good, though a little preachy at times, and his bread, while basic and simple, takes a little bit of babysitting. Worth picking up and glancing through at the bookstore, anyway. Actually, the last half of the book that's devoted to the bread-centric recipes at his cafe are particularly compelling. And the photography is really good.

But I'm more than happy to answer questions, make diagnoses, etc. Aside from a couple things, I'm not a terribly secretive baker. Given the same formula and ingredients, two good bakers will often wind up with a very different product. Nobody but me can make my bread.

As much science is involved with baking, you reach a certain point where you really can improvise with a good knowledge base to guide you through the causes and effects of different variables. No two days baking are ever the same, that's for sure.