Life seems to keep throwing this business curveballs. So what is the current state of Bonsai Bagels?
We still don’t have a venue.
We still don’t have our suppliers ironed out.
We still don’t have all of our financing ironed out.
What do we have then?
Aside from bucketloads of enthusiasm and a still-constant commitment to getting the business up and running… we’ve got our recipe, and we’re narrowing down our must-haves.
I know that might sound shifty and flaky, and it is. So here goes: We know what we need for ingredients and we’ve got a couple of places that we can go to get them. We also know that we have definite needs in terms of our equipment that are proving tricky. Specifically, we need our wood-fired oven and we need a place to store our wood.
That’s the base need.
Sure we could make bagels in a gas oven or repurpose a pizza oven for the time being, but then we wouldn’t be fulfilling our promise.
So we’ve got three challenges coming up quickly:
1 – We need to get baking and selling bagels within a month. Not a lot, necessarily, but we need to get started.
2 – We need to find somewhere that is willing to let us build a bagel oven – this could be a property out in the country, this could be within covid-slowed bakery space, this could be a mobile oven… not really sure where it will come to pass. In any event, we’re going to need a place to bake through the winter so that we can build our loving and devoted customers 😉
3 – We need to find commercial partners who can commit to several dozen bagels a day.
So it’s a bit slower than we’d like, but we’d rather get it done right than get it done quickly.
Wish us luck and swift turnaround!
