stay in their positions. If you’re a finisher,
you are a finisher.”
The employee pool is a small one at
Rickard’s. Martha’s Vineyard has 10,000 or
so year-round residents, with that number
swelling many times over in the summer.
The bakery’s winter staff numbers about
eight, and doubles for the summer season.
At Chef John Folse & Company, the
bakery’s extensive line includes breads,
cookies, breakfast pastries, desserts and
other products supplied to restaurants and
Guas’ Bayou Bakery will be a bakery/
cafe. Imondi’s two locations are the same
Like Harris, the Rickards don’t necessarily concept. “I couldn’t make it in Panama City
need trained people. “We can train them,” just as a bakery,” he says.
Kate Rickard says. “What we want are people
who are passionate about living on the island The bigger bakeries eventually will take
and what we are doing with the bakery.” over the mom-and-pop standalone bakery
operations, many in the industry believe. “The
small bakeries eventually are going to die
off,” Bruehwiler says. But in the meantime,
“owning your own business is very special,
and you can still make a living with a bakery
if you are truly passionate about it.”
Bakeries of the future
The Rickards are moving into the future
by adding a retail operation to their
successful wholesale one. Retail bakeries
are becoming bakery cafes, and by adding
coffees, sandwiches and even some cafe-type dinner entrées, they hope to compete
with the big chains and franchises, such as
the St. Louis-based Panera Bread brand.
Suzanne Hall has been writing about chefs,
restaurants, food and wine from her home in
Soddy Daisy, Tenn., for more than 25 years.
Go to http://www.bonici.com