Hello,

i am a young german baker and like the usa. I have heard that years ago
german bakers had a good opertunity to open a buiseness in some parts of the
USA. Is there still demand at handcraft baking ? How do you see the
situation today ?

martin

On Fri, 19 Mar 2004 16:59:32 +0100, martin maly wrote:

> Hello,
>
> i am a young german baker and like the usa. I have heard that years ago
> german bakers had a good opertunity to open a buiseness in some parts of the
> USA. Is there still demand at handcraft baking ? How do you see the
> situation today ?

i have not been to one of these stores, but i hear that they are growing
very well, and take their baking seriously. it might be worth
corresponding with them:

http://www.panerabread.com/about_career.aspx

Socks > writes:

>From: Socks >
>Subject: Bakeries in the USA ?
>Date: Fri, 19 Mar 2004 08:03:01 -0800
>Newsgroups: rec.food.baking
>
>On Fri, 19 Mar 2004 16:59:32 +0100, martin maly wrote:
>>
>>
>> i am a young german baker and like the usa. I have heard that years ago
>> german bakers had a good opertunity to open a buiseness in some parts of the
>> USA. Is there still demand at handcraft baking ? How do you see the
>> situation today ?
>
>i have not been to one of these stores, but i hear that they are growing
>very well, and take their baking seriously. it might be worth
>corresponding with them:
>
>http://www.panerabread.com/about_career.aspx

Panera Bread is quite a large company with many stores. I first encounted
them in St. Charles, Missouri, where they were operating under the regional
name of the "St. Louis Bread Company." They make a very nice product and
provide a pleasant cafe experience for those who want to purchase
sandwiches made on their bread. Panera operates over 600 bakery-cafes in
35 states, about a third of which are company-owned and the rest are
franchised.

Panera is similar in style to Anker-Brot which we encounterd in Austria
(see: http://www.ankerbrot.at ) and its German counterpart and majority
owner Mueller-Brot (see: http://www.mueller-brot.de).

At the other end of the size spectrum are hundreds of independent
artisan bakeries located all over the United States. For example, here
is a web site for an excellent independent bakery not far from where I
live: http://www.clearflourbread.com/employment.html

You may wish to check with various organizations like http://www.bbga.org
and http://www.rbanet.com

Here is a useful list of links to bakery-related Associations, schools
and organizations: http://www.bakery-net.com/rdocs/links.html#Associations

Cheers,
The Old Bear

"martin maly" > wrote in message
...
> Hello,
>
> i am a young german baker and like the usa. I have heard that years ago
> german bakers had a good opertunity to open a buiseness in some parts of
the
> USA. Is there still demand at handcraft baking ? How do you see the
> situation today ?

I think there is a demand for quality baked goods in the US. I have seen a
number of artisan bakeries spring up in our suburban shopping areas. As
with any business, it location is very important. Bakeries in Cincinnati
seem to be divided into two categories. The first is mass produced good
baked in a central location and sold in small shops throughout the city.
The quality is lacking, but the prices are low. The other type of shop is
the boutique bakery offering very good products at high prices. Both types
of business seem to do well.

A good place would be to come to Chicago. There are many ethnics
there.

We appreciate good German bakeries, and other kinds as well. I think
you could make quite a business and be successful. There are a number
of small bakeries here, but of course the big chains are predominant.
There are still many people who do prefer things the old fashioned way
and will pay for good bakery, such as torte, rye bread, stollen and
kuchen, as well as cakes and cookies.

(bumblebee) wrote in
om:

> A good place would be to come to Chicago. There are many ethnics
> there.
>
> We appreciate good German bakeries, and other kinds as well. I think
> you could make quite a business and be successful. There are a number
> of small bakeries here, but of course the big chains are predominant.
> There are still many people who do prefer things the old fashioned way
> and will pay for good bakery, such as torte, rye bread, stollen and
> kuchen, as well as cakes and cookies.
>

Also very true of Cleveland, Ohio. Huge cultural melting pot. Great
appreciation for Old World traditions.

I wish we could attact a good (or even a not so good) German bakery
here. I really mish the great bakeries of Germany! Unfortunately our
community is too small to attract one.. :-(

Wayne Boatwright wrote:
> (bumblebee) wrote in
> om:
>
>
>>A good place would be to come to Chicago. There are many ethnics
>>there.
>>
>>We appreciate good German bakeries, and other kinds as well. I think
>>you could make quite a business and be successful. There are a number
>>of small bakeries here, but of course the big chains are predominant.
>>There are still many people who do prefer things the old fashioned way
>>and will pay for good bakery, such as torte, rye bread, stollen and
>>kuchen, as well as cakes and cookies.
>>
>
>
> Also very true of Cleveland, Ohio. Huge cultural melting pot. Great
> appreciation for Old World traditions.

Martin,

There's a small neighborhood bakery for sale right here in Milwaukee. 2500 sq.
ft., lots of equipment, decent location. The business has been declining the
last 3 years due, i believe to the owner's desire to no work so hard. It seems
like a wonderful opportunity for a younger, healthy person with baking skills
and a strong desire to succeed.

He just put it on the market.

Tom

martin maly wrote:

> Hello,
>
> i am a young german baker and like the usa. I have heard that years ago
> german bakers had a good opertunity to open a buiseness in some parts of the
> USA. Is there still demand at handcraft baking ? How do you see the
> situation today ?
>
> martin