We moved the bakery to a new spot and have room for more than just baking. And the more I think about it, the more I tend towards a concept that goes against normal business practices.


![It's so cool! It totally sticks out in the neighborhood. The owner is a genius when it comes to dirt & wood houses (and probably others).](https://files.peakd.com/file/peakd-hive/beelzael/2432J3WpLyi9tEtBAwbWsAjd7HKeG456dRwticknHnJKpTDGBFhu8ErbiamRMx5dHvNP1.jpg)


Normally, the concept of growing is inherent to any business in our world. I did that, too, I grew the bakery from a house oven and 3 pans to 2 professional ovens, around a hundred pans, 5 full time co-workers, and so on. 

While growing, there are always points of no return. For example, when you grew so much that you have to hire somebody to grow even more. Then you must grow again to fund that person, then you have to buy equipment, again grow to make it worth it, and so on and so forth.

A lot of times I wished to turn back time and downsize, but in the end, I managed to reach a very stable point – after a burn-out and many other health issues connected to overworking. I don’t want to repeat that. What I want is what I had back then – the connection to my clients. The personal approach of preparing special items for people I like. The honest and direct feedback, both verbal and in their faces. I loved that. I want it back.

So, here’s the concept.

#### General
Only people I know or like, plus the clients of a friend that runs a Pilates studio across the street, are eligible as clients. We don’t want walk-ins, just people we know, mostly long term client – kind of like a club. Those people can bring a friend or two, but rather keep it private.

#### The Vibe
A place to hang out with friends and chat. A garden to sit, do Pilates, let the kids play or do workshops, have a beer. Very casual, no fix prices, but suggestions on donations. Part of the profit will be donated to a local foundation, each month a different one (we have many). Comfortable chairs. A wall of memories with pictures related to the bakery from the last 10 years.

#### Cafeteria
We will offer a salad bar, coffee to self-serve, and specialty pancakes for kids (they can choose the fruit they want). Also basic sandwiches – bread, some special protein, and they can put on what they like at the salad bar (which also has dressings and salsas). No fancy coffee. Sugar and (cow/almond) milk available to self-serve, but no cappuccino. Maybe something like @macchiata wrote about in this post worth reading: [Click here!](https://peakd.com/hive-178265/@macchiata/youre-free-but-what-now)

#### Cooperations
My friend’s Pilates Studio. She can offer classes in the garden with brunch attached. We also have a second kitchen in the back, so my administrator could do his Gourmet-Meals (he’s a trained chef and exceptional). A little space as show-room for a local artsy organic clothing factory (Nuevo Sol, look it up). Other artists that can use the garden and teach classes.

#### Finances
Charge something like 10% from the co-ops as “rent”. Knowing my customers, doing a donation-based charge will lead to more income than fix prices would. A co-worker will get a minimum + part of the profit. The goal is not to make a lot of money, but to help others make money.

#### Goals
Touch base again and cultivate my roots. Being rewarded with more energy than I put in. Help others to improve their business. Bring new skills to my co-workers.

That’s about it. Of course, this is a breakdown. It’s the start. I’m actually excited about it. If you’re interested, let me know, and I’ll post updates. I probably will, anyway, if it works out. 

#### Questions
How important do you think growth is?
What do you think of this concept? 
What would you do?