bake - July/August 2020 - 43
did he know what obstacles lay ahead on the day his business
©ArtSys - stock.adobe.com
"It has been the ultimate space to work in," Sellers says. "People order online for pickups Wednesday through Saturday. I ex-
officially passed inspection.
Within weeks, as the COVID-19 pandemic accelerated to a
pected it to be a lot weirder than it is. People are very patient."
fever pitch, he threw his business plan out the window. There
Making progress
would be no wholesaling.
Ironically, retail sales took over and exploded. His business did
On average, 10% of his daily bread production goes to dona-
$2,000 in retail sales the first week and then settled into an aver-
tions. That is a crucial component of his business plan to support
age of about $3,000 a week.
the local community.
His oven, a MIWE condo that he had acquired from baker Josh
Allen in St. Louis, was working overtime.
He understands how fortunate he is to have a fledgling business that is not only surviving, but prospering.
s
Be Inspired. Be Creative. Be Original.
TM
Stuffed Donut Holes
with Nutella®
Available in a
6.6 lb. Tub,
35.2 oz. Piping Bag &
Portion Control Packs
For more information, visit www.ferrerofoodservice.com,
or call (800) 408-1505 for more information.
bakemag.com
4
4:51:14 PM
FREE
Window Clings!
040_BA_Aug20_Breads.indd 43
© Ferrero 2020
Ferrero S.p.A.
| JUL-AUG 2020 > 43
7/31/2020 1:53:47 PM
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bake - July/August 2020
Table of Contents for the Digital Edition of bake - July/August 2020
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