bake - January 2017 - 19
risk
a calculated
Andrea Meyer left a finance
career to bake French pastries.
Here's why it worked.
BY JOHN UNREIN
PHOTOGRAPHY BY KEVIN MARPLE
There are thousands of retail bakeries in metropol-
Through years of planning, training, investing and
itan Dallas-Fort Worth, home to 7.5 million resi-
executing a small business plan, technology played
Pastry chef Andrea
dents. So how does one small shop stand out amid
an instrumental role.
Meyer is a rising
such a giant crowd? This is the story of how one
star on the pastry
Dallas patisserie rose from being a simple farmer's
"Technology is such an asset for small businesses like
landscape due to
market stand to a thriving, profitable business in
ours," the pastry chef/owner says. "With the acces-
the success of her
less than four years.
sibility of easily managed websites and social media
Dallas patisserie.
for marketing and advertising, we are constantly
The popular food site Eater.com recently ranked
utilizing new trends in technology to reach our
Bisous Bisous Pâtisserie as the No. 1 bakery in
existing and future customers. I often wonder how
Dallas, and owner Andrea Meyer couldn't be
businesses like ours were able to survive and thrive in
prouder.
a less technologically based environment in the past.
We depend on it!"
Not unlike many retail bakery owners, Meyer admits
she juggles many tasks. "I'm the business owner,
Bious relies on an iPad-based system called Revel for
head pastry chef and retail manager, which essen-
its point-of-sale system. "By and large, it meets our
tially means I'm also our web designer, social media
needs and is competitive with other platforms out
coordinator, HR rep and handyman! We're still a
there. We don't use nearly all of its capability, but we
growing business so I'm still very involved in the
plan to as we continue to grow," she says.
shop every day," she says.
Pursuing a Dream
Nothing to her shop's success has been simple. A
Meyer started her business, Bisous (which means
former project manager at Ernst & Young, one of
kisses in French), in January 2013, doing predomi-
the world's largest accounting and financial services
nately wholesale and catering to grow the busi-
firms, Meyer made a series of calculated risks to
ness. The retail store opened in February 2015.
realize a longtime dream of owning a patisserie.
"My path to this adventure with Bisous has been a
bakemag.com | JAN 2017 > 19
http://www.Eater.com
http://www.bakemag.com
bake - January 2017
Table of Contents for the Digital Edition of bake - January 2017
bake - January 2017
Editor's note - Convenience matters
Contents
Management ideas - Managing Your Time
New product success stories - Rainbow Birthday Cake
Technical corner - Bread Baking
Practical marketing - Simplifying the Order
Food safety - Food Safety Compliance
Equipment innovations - A Depositor for Every Need
A calculated risk
Mobile pay & POS
A platform of intent
Chocolate & decorating - Gourmet Accents
Cakes - The Cupcake Experience
Sweet goods - Paczkis that Pack a “Poonch”
Bread - Bread Rising
Foodservice - Wingin' It
Product showcase
Classifieds
Ad Index
Formulation of the month
bake - January 2017 - bake - January 2017
bake - January 2017 - 2
bake - January 2017 - Editor's note - Convenience matters
bake - January 2017 - 4
bake - January 2017 - Contents
bake - January 2017 - Management ideas - Managing Your Time
bake - January 2017 - 7
bake - January 2017 - New product success stories - Rainbow Birthday Cake
bake - January 2017 - 9
bake - January 2017 - Technical corner - Bread Baking
bake - January 2017 - 11
bake - January 2017 - Practical marketing - Simplifying the Order
bake - January 2017 - 13
bake - January 2017 - Food safety - Food Safety Compliance
bake - January 2017 - 15
bake - January 2017 - Equipment innovations - A Depositor for Every Need
bake - January 2017 - 17
bake - January 2017 - A calculated risk
bake - January 2017 - 19
bake - January 2017 - 20
bake - January 2017 - 21
bake - January 2017 - 22
bake - January 2017 - 23
bake - January 2017 - 24
bake - January 2017 - 25
bake - January 2017 - Mobile pay & POS
bake - January 2017 - 27
bake - January 2017 - 28
bake - January 2017 - 29
bake - January 2017 - A platform of intent
bake - January 2017 - 31
bake - January 2017 - Chocolate & decorating - Gourmet Accents
bake - January 2017 - 33
bake - January 2017 - 34
bake - January 2017 - 35
bake - January 2017 - Cakes - The Cupcake Experience
bake - January 2017 - 37
bake - January 2017 - Sweet goods - Paczkis that Pack a “Poonch”
bake - January 2017 - 39
bake - January 2017 - Bread - Bread Rising
bake - January 2017 - 41
bake - January 2017 - Foodservice - Wingin' It
bake - January 2017 - 43
bake - January 2017 - Product showcase
bake - January 2017 - Classifieds
bake - January 2017 - 46
bake - January 2017 - 47
bake - January 2017 - 48
bake - January 2017 - Ad Index
bake - January 2017 - Formulation of the month
bake - January 2017 - 51
bake - January 2017 - 52
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