1177: How a Local Bakery (Barely) Survived the Pandemic

<p>By the end of 2020 roughly 3 out of every 10 small businesses that were open in New Jersey at the beginning of 2020 had closed. Today we're spotlighting a local bakery in Montclair, NJ (my town) for a behind-the-scenes look at how it managed to stay afloat in the pandemic.</p><p><strong>Rachel Wyman</strong> is the owner of the <a href="https://www.montclairbread.com/">Montclair Bread Company</a>, a bakery that specializes in artisan bread, classic pastries and specialty donuts. It is also a beloved community gathering hub. In our conversation, Rachel shares the tumult of the first few months of the pandemic, having to furlough a majority of her staff and quickly rethink her business plan. We touch on the importance of having multiple revenue streams and ways to build a loyal community of customers.</p><p>Rachel grew up in Maryland and as a child watched her grandmother make wedding cakes. After graduating from the University of Florida with a French degree, she studied baking and pastry at the Culinary Institute of America in Hyde Park, NY, where she discovered a passion for baking bread. She has worked for Bread Alone Bakery, Amy’s Bread, and the Ritz-Carlton and has developed bread recipes for Wegmans, Whole Foods, Target, and Starbucks. She is a mom of three children.</p> <hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>