I'm deep in the planning stages of moving my business from a very large metropolitan area to a much smaller town 1500 miles away. Currently my business is doing very well and is focused mostly on wedding cakes and we have no retail hours for walk-in customers. The area we're considering moving to does not have a bakery in the town, and in fact the closest bakery is 1 1/2 hours away. (Although there is a Super Wal-Mart with a bakery, so there is access to baked goods, but I bake from scratch, don't use shortenings, don't freeze, use fresh fruit-so in my opinion I'm bringing a higher quality product to the mix.) Given that it's a totally different type of market we are planning on changing our "menu" and going ahead with a full scale retail bakery and coffee service (there isn't a Starbucks or anything similar). I'm also considering producing some products that would be able to be shipped-something I've never done.
Anyone out in CC-land have experience with small towns, being the only bakery around or with shipping their products? I'd love to hear from you!
Hi there-
I moved my biz (45 mins from NYC) this spring 1700 miles away to a small podunk town in TX. The nearest bakery is 45 minutes away. They have a Walmart here and an HEB. I'm the only "legal" baker here. I also only do scratch, no Crisco, organic ingredients. I dont ship my cakes, but I ship cookies, bars, and candy. I have a realtor looking for a storefront space here that is zoned properly and will allow renovations to existing buildings (I live in a historic district and most buildings cant be altered). Not sure what I can help you with, but feel free to PM me if I can!
Don't have any helpful advice to offer
SweetThistleCakes,
Just wanted to say I love your signature line
it's an even trade 
IT ROX!!!!!!!!!!!!!!
i love being the only game in town....i'm 50 miles south of tulsa...
been open going on 5 years and i'm SWAMPED!
it's really cool...i make all the important cakes for our little town....make em for the mayor...stuff like that.
i usually have wedding cake(s) almost every weekend. 
it's been like shooting fish in a barrel...(is that what hey say lol)
i'm only officaily (sp?) open 3 days a week...i make appointments (if i feel like it) for the other days.
it's really worked well for me. 
;- 
Oh wow! You guys are giving me great hope! I've been waffling back and forth trying to decide if it's a good idea. If I can ask a super nosy question... are you able to make a decent living? The reason I ask is because right now my husband has to work an actual job because the cost of living is too high for us to afford it otherwise. If we actually move, though, the cost of living will be A LOT less and our plan is for both of us to work at the shop. (My husband is a chef so he knows the business and what he's getting himself into! We actually met in culinary school, so we both have food backgrounds.)
For those of you who have made the move, how did you know it was the right thing to do? Faith? I know I make a fabulous product but how do I know it will sell there?
Also, SweetThistle-how did you get into shipping? I also would not ship cakes, but I wanted to get into shipping bars and confections as well as possibly gift baskets. How do you ship food? Are there special rules, or do you just bring it to the local UPS store (or whatever is local) and ship it?
Thank you all so much for your input!!! It's so nice to have a place to go and talk about this with people who understand what I'm talking about!!!
Oh wow! You guys are giving me great hope! I've been waffling back and forth trying to decide if it's a good idea. If I can ask a super nosy question... are you able to make a decent living? The reason I ask is because right now my husband has to work an actual job because the cost of living is too high for us to afford it otherwise. If we actually move, though, the cost of living will be A LOT less and our plan is for both of us to work at the shop. (My husband is a chef so he knows the business and what he's getting himself into! We actually met in culinary school, so we both have food backgrounds.)
For those of you who have made the move, how did you know it was the right thing to do? Faith? I know I make a fabulous product but how do I know it will sell there?
Also, SweetThistle-how did you get into shipping? I also would not ship cakes, but I wanted to get into shipping bars and confections as well as possibly gift baskets. How do you ship food? Are there special rules, or do you just bring it to the local UPS store (or whatever is local) and ship it?
Thank you all so much for your input!!! It's so nice to have a place to go and talk about this with people who understand what I'm talking about!!!
I don't make a decent living. (but then again, I have an exhusband who left me with a pile of debt). I work at FT office job in addition to my cakes. Cakes put food on the table. The FT job income is going towards (hopefully)opening up a spot here for the next few months. Not a full scale bakery with a kitchen on site- I'll continue to keep my rented kitchen off premisis because it's a lot easier and FREE! The health and building codes where I am are ridiculous. I'll have a "storefront" but without the manufacturing aspect.
If you dont have faith, you have nothing. Just my $0.02.
As far as shipping, I've always sent my items USPS Overnight or 2-day mail. I just pack them well- peanuts, tissue paper- whatever the package needs. I use clear cellophane bags to ship out cookies, seal them well with the FoodSaver, fill the box with the cushioning, seal it, and make sure that the box says fragile and perishable. I made my own stickers with Avery lables and MSWord. I suggest that everyone gets insurance as well, along with return receipt confirmation. here's why- if the mailman leaves a box on the front door step, animals may smell the contents and help themselves to the goodies. NOT good.
I'm sure you've thought about this, but I'll throw it out there. There could be a home baker in town that everyone goes to for their cakes. A true shop would probably win out in the end, but it could make the building of business long and difficult at first.
Second, look at the cost of living and lifestyle in that area. Is it an area that is low key and people are low key and feel like wal-mart and costco should be good enough? or is it an area that has some $ and people want the quiet of a small area, but like the little things of a big city...
Melissa
I'm in a small town, and have lots of restaurant experience.....couple of questions, tho:
Just WHAT are you calling small? LOL
What type of area? Are there industries or is it more of a tourist area?
Have you found a building yet? Will it be in a downtown or highway location?
Couple of thoughts--you may want to consider catering at some point, it's a nice way to add revenue without tying you down to a day in, day out routine--and it would fit in well with offering wedding cakes.
You may also want to offer a few lunch items--it can add more revenue, and you'll already have much, if not all of your equipment from the bakery side of things. It will also broaden your customer appeal & increase exposure to your bakery items & cakes.
Just my .02
HTH
Tim
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