bake - January 2013 - 33

shoestring budget and learn how to be creative. Start
small,” says Mieke Johnson, co-owner of tula Gluten
Free Bakery Café.
Having recently received the Entrepreneurial
Development Loan, the owners at tula Bakery
learned that utilizing
resources such as the
Small Business Bureau
and the Small Business
Development Center not
only educated them in
fi elds they had limited
experience in, but also
improved their credibility
as responsible
business owners.
Your expenses should be
logical and reasonable,
not budget-breaking.
Don’t fall in love with
expensive additions.
Developing your business
with a reasonable
budget, based on practicality and resourcefulness
is not only frugal, but refl ects highly on your reliability
as a rational and critical-thinking business
owner. As you look for investors, organizations, or
banks to support the development or growth of your
business, these pledges of responsibility will
be taken into account.
Don’t forget to seek out funding from friends,
family and individuals who are likely to be interested
investors. While fi nding a primary source
for your funds is tremendously helpful, it is more
feasible to convince several investors to make small
contributions than to convince one individual to
make an enormous investment.
Build a board
Use all of the resources you have for advice, insight
and criticism on your idea for expansion or improvement.
As a business owner, you need to prove that
you’ve taken every possible step to streamline and
improve your company. When investors evaluate your
dedication to guaranteeing success, you will want
to present everything you have done to refi ne and
improve your business.
One of the most outstanding ways to impress investors
or interested organizations is by creating an advisory
board to generate feedback from highly experienced
business men and women.
That being said, as long as
their highly developed skills
can apply to your business’
operation, they do not
need to be a cake decorating
expert or a former
baker. In many cases, their
skills will simply translate to
most industries.
“I don’t want your wallet,
I want your venture capital.”
Basically, collect a group
of three to seven highly
experienced veterans in
business ownership or
management and schedule
an hour block to meet
once a month to discuss
short- and long-term goals,
as well as the fi nancial status of your company.
“It’s an extremely valuable resource. You can really get
a lot out of it,” Johnson says. “People who are going
to give you money want to know if you are willing to
listen,” says Johnson. “You don’t want to be the type
of entrepreneur who views themselves as so brilliant
that no one can tell you what to do.”
“You don’t want to be the type
of entrepreneur who views
themselves as so brilliant that
no one can tell you what to do.”
Mieke Johnson, tula Gluten Free Bakery Café
The more visible steps you take to learn how to make
your business profi table will not only be educational,
but will also increase your appeal as a mature
company for investing.
bakemag.com | JAN 2013 > 33
http://www.bakemag.com

bake - January 2013

Table of Contents for the Digital Edition of bake - January 2013

bake - January 2013
Editor's Note - The Expansion Issue
Table of Contents
News Bites - Yankellow Joins King Arthur Flour
Rich Products Adds to Portfolio
Make a Cake Face is Back
Lawrence Foods Earns Sustainability Award
California Passes Homemade Food Act
Management - Handing Off the Keys
Tax Tips - Equipment Deductions
Alternative Funding
Labor Front - Wage Trends
Legislation - Subsidies & the Farm Bill
Ingredients - Reformulating with Whole Grains
Honey: Local & Clean
Fundamentals of Raising Capital
Prepare and Be There
RBA Roadshow - On the Road to Success
Local Connections
More Growth for Tim Hortons in 2013
Ombre Fades into the Spotlight
Extreme Cupcakes
Cafe - Breakfast is Booming
Products
Marketplace
Ad Index
bake - January 2013 - bake - January 2013
bake - January 2013 - 2
bake - January 2013 - Editor's Note - The Expansion Issue
bake - January 2013 - 4
bake - January 2013 - Table of Contents
bake - January 2013 - 6
bake - January 2013 - 7
bake - January 2013 - Make a Cake Face is Back
bake - January 2013 - Lawrence Foods Earns Sustainability Award
bake - January 2013 - California Passes Homemade Food Act
bake - January 2013 - 11
bake - January 2013 - Management - Handing Off the Keys
bake - January 2013 - 13
bake - January 2013 - Tax Tips - Equipment Deductions
bake - January 2013 - Alternative Funding
bake - January 2013 - Labor Front - Wage Trends
bake - January 2013 - 17
bake - January 2013 - Legislation - Subsidies & the Farm Bill
bake - January 2013 - 19
bake - January 2013 - Ingredients - Reformulating with Whole Grains
bake - January 2013 - Honey: Local & Clean
bake - January 2013 - 22
bake - January 2013 - 23
bake - January 2013 - 24
bake - January 2013 - 25
bake - January 2013 - 26
bake - January 2013 - 27
bake - January 2013 - 28
bake - January 2013 - 29
bake - January 2013 - Fundamentals of Raising Capital
bake - January 2013 - 31
bake - January 2013 - 32
bake - January 2013 - 33
bake - January 2013 - Prepare and Be There
bake - January 2013 - 35
bake - January 2013 - 36
bake - January 2013 - 37
bake - January 2013 - RBA Roadshow - On the Road to Success
bake - January 2013 - 39
bake - January 2013 - 40
bake - January 2013 - 41
bake - January 2013 - Local Connections
bake - January 2013 - 43
bake - January 2013 - More Growth for Tim Hortons in 2013
bake - January 2013 - 45
bake - January 2013 - 46
bake - January 2013 - 47
bake - January 2013 - Ombre Fades into the Spotlight
bake - January 2013 - 49
bake - January 2013 - 50
bake - January 2013 - 51
bake - January 2013 - Extreme Cupcakes
bake - January 2013 - 53
bake - January 2013 - 54
bake - January 2013 - 55
bake - January 2013 - Cafe - Breakfast is Booming
bake - January 2013 - 57
bake - January 2013 - 58
bake - January 2013 - 59
bake - January 2013 - 60
bake - January 2013 - Products
bake - January 2013 - 62
bake - January 2013 - Marketplace
bake - January 2013 - 64
bake - January 2013 - 65
bake - January 2013 - Ad Index
bake - January 2013 - 67
bake - January 2013 - 68
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