Sold My Bakery

Business By loriemoms Updated 29 May 2014 , 7:15pm by MimiFix

loriemoms Posted 28 May 2014 , 7:39pm
post #1 of 5

AWell after 10 years I decided to sell. I was shocked how quickly we sold it. In about 6 weeks. The new owner asked me to stay on for the wedding season till October. I am so happy sleeping better than I have in years. I am trying to figure out what to do next. I doubt if any of my competition would hire me. Do you think i should approach them? Should I try grocery stores. I have no desire to start a buisness again. No thank you!!

4 replies
therealmrsriley Posted 28 May 2014 , 8:28pm
post #2 of 5

Have you thought about teaching any classes? After 10 years in the industry, there are probably lots of people in your area that could benefit from your expertise. :)

kakeladi Posted 28 May 2014 , 9:55pm
post #3 of 5

I agree with the teaching idea.  Good luck.

peppercorns Posted 29 May 2014 , 6:34pm
post #4 of 5

A

Original message sent by loriemoms

Well after 10 years I decided to sell. I was shocked how quickly we sold it. In about 6 weeks. The new owner asked me to stay on for the wedding season till October. I am so happy sleeping better than I have in years. I am trying to figure out what to do next. I doubt if any of my competition would hire me. Do you think i should approach them? Should I try grocery stores. I have no desire to start a buisness again. No thank you!!

try Joann's or Michaels to begin with, or check out Kraftsy, I love them. Good luck.

MimiFix Posted 29 May 2014 , 7:15pm
post #5 of 5
Quote:
Originally Posted by peppercorns 

try Joann's or Michaels to begin with, or check out Kraftsy, I love them. Good luck.

 

No, no, and no. And no to working in a grocery store environment. Teaching may be okay but you probably won't get that many hours. Suggestions: If you like the new owners, see if they will hire you after their training period. Start visiting bakeries where you may enjoy producing the kinds of products they sell. Approach bakeries that may benefit from your skill, even if they don't currently sell your type of products. And - most important - approach restaurants that sell desserts not made onsite. Better/ upscale restaurants understand the value of having an in-house pastry chef.

 

Enjoy your new-found freedom!

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