bake - January/February 2025 - 36
dealt with creates this feeling of camaraderie and reassurance.
We get to pool our common experiences to
help one another make informed decisions in their own
businesses. "
One of the biggest changes happening now in the
retail bakery industry may be the constantly rising costs
in food, she points out.
" Food costs have always risen, but I don't believe I've
ever seen them fluctuate to this degree. Eggs going
from $98 a case of 30 dozen to $254 overnight, butter
prices going into the $200 mark, and then there are
shortages to deal with constantly, whether it be from
the bird flu, or shipping issues. These changes cut into
already slim margins to where there almost isn't a margin
on some days.
" The food industry needs a major overhaul in order
for our small bakeries to survive. Labor costs are astronomical,
or perhaps people are finally starting to get paid
Dig down a bit and everything has
changed. We're still talking about
'before Covid' and 'post Covid'. And
the things that worked before
Covid aren't working anymore. "
Baker and educator Mark Dyck
what they should be paid, but very few people seem to
understand when we need to adjust our labor-intensive
pastry prices, in order for it to all make sense. "
Her bakery, Leftie Lee's, has been open for about a
year and a half at this point. They are still working toward
a sustainable flow, she explains, but have learned that
making connections with its neighbors and community
will be vital to its growth.
" It feels great to see familiar faces but also feel like
we're giving something back. That being said, our most
pressing needs are systems to fine-tune our costs along
with a way to create efficiencies in ordering of goods. "
A community staple
Laura Fessenden, director of operations, Moxie Bread
Co., points out that bakeries are a community staple
all over the world, so " it just makes sense to create
community amongst bakery owners and operators. It's
so important to feel a part of something bigger with
36 < JAN-FEB 2025 | bakemag.com
like-minded individuals. It can feel lonely at times being
a small business owner or operator and being able to
bounce thoughts and ideas off of others who can relate
is such a benefit. "
She enjoyed the process of bringing a case to the
team for their dissection and feedback.
" We can all relate to the challenges we face in these
roles and though it's difficult to set aside our own experience
with these challenges, hearing other perspectives
provides an opportunity to open our minds to ideas we
may not have considered. I'm so grateful to have had
the opportunity to participate in this group. There are
a number of us that still remain in touch regularly and
meet up every few weeks. Love having this community,
inside of a community. "
Some of the biggest challenges the food industry
in general is facing now, Fessenden comments, are
increases in ingredient costs (for bakeries that would
be eggs, butter, flour) and labor increases due to rising
food costs and rising minimum wages. The pandemic
has changed the way consumers view dining in, takeout
and delivery, as well.
" We are fortunate to continue to grow as a business, "
she says. " We are moving our bread, pastry and milling
operations into a larger production facility. The goal
is to produce and sell more, but it could also mean an
increase in labor and a new set of challenges we haven't
faced yet. I'm hoping that as we grow, we can continue
to tackle our challenges the way we always have; by
collaborating and communicating with our team. "
http://www.bakemag.com
bake - January/February 2025
Table of Contents for the Digital Edition of bake - January/February 2025
bake - January/February 2025 - Intro
bake - January/February 2025 - 1
bake - January/February 2025 - 2
bake - January/February 2025 - 3
bake - January/February 2025 - 4
bake - January/February 2025 - 5
bake - January/February 2025 - 6
bake - January/February 2025 - 7
bake - January/February 2025 - 8
bake - January/February 2025 - 9
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bake - January/February 2025 - 11
bake - January/February 2025 - 12
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https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
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https://digital.bakemag.com/sosland/bake/bake-november-december-2021
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https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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