How to bootstrap a bakery business (Part 4)

Filed in archive Bootstrapper Profile on November 28, 2006

CONTINUED FROM PREVIOUS POST

Whichever way it happened, by March 2005 the couple found themselves looking at a 1,600 square foot space in a strip mall south of Bethlehem, PA where the initial plan involved opening of a sit-down café anchored by Powell's sweet creations.

The deal fell through when Rapoport's attorney had multiple concerns with the lease agreement and the property owner refused to compromise.

It was at this point that Rapoport said he received the first of two bits of what proved crucial advice that would distinctly change his approach to the business.

It would also give the fledgling bake shop a unique ability to make rapid changes to accommodate the needs of its niche market.

"My accountant said, 'Do yourself a favor. Scale back.'" Rapoport said.

That advice echoes the counsel of some advocates of the bootstrap business start-up approach.

CONTINUED NEXT POST