How to bootstrap a bakery business (Part 10)

Filed in archive Bootstrapper Profile on November 29, 2006

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Rapoport also says he may be on the verge of changing another earlier plan to concentrate on growing the business by opening multiple locations since wholesale demands have begun growing.

The couple are upgrading their website to allow mail order of some products like croissants after they discovered a demand for such a service already exists (they have already mailed out their first batch to Arizona).

At the end of a hard day, Powell is clear about what differentiates the effort she is putting in now from what she did at her old job.

"There's a difference between killing yourself for some big corporate non-entity and killing yourself for you. This is for us," she said.

She also recognizes that instead of 25 more years working for someone else with little to show for it in the end, here there is equity being built in a business where Someday she may be able to settle into a more passive role.

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