Category Archives: Baking

Why Smittybread is Leaving the Lafayette Farmers Market

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After almost a decade of selling baked goods at Lafayette Farmers Market, Smittybread Bakery is taking a break from the downtown market and will sell solely out of its 415 S. 4th St. shop on Saturdays, starting May. 2.

The decision to forego this year’s downtown farmer’s market, which takes place Saturday mornings from May through October, was reached with mixed emotions, and the change will require some adjustment. But I think, or at least hope, customers and the bakery will benefit over time.

While several considerations are at play here, the most important one is the need to better serve our customers, who have come to rely on us for quality breads and pastries that brighten their days.

Saturdays are typically the highest volume days for small retail bakeries like ours. It’s the end of the workweek for most customers, and a chance to relax. A trip to the local bakery on the weekend is more than shopping: It’s an event!

The Lafayette Farmers Market to some extent shares those features. It’s a festive place where people gather, not only to buy but to experience sounds and smells and social interactions you can’t find at the local supermarket.

Over the years the downtown market has expanded in size and foot traffic, and we as a business have cashed in on that increase, often selling out of key items, like sourdough bread, hours before quitting time.

A nice problem to have, right? Here’s the rub. As both the bakery and market have grown, we can no longer supply both the market booth and bakery for more than a few hours. Our production capacity is flexible most of the week but simply maxed out on Fridays and Saturdays.

Running out of product at the market is one thing. Customers are disappointed, but they have other options close by. Running out of product at the bakery is another matter. What should be a happy occasion becomes a wasted trip, and potentially a lost customer.

Kaytie Smith (Lil’ Smitty) tends to
customers during Smittybread’s first year in business at the West Lafayette Farmers Market, 2015.

We are not in the disappointment business. We want customers who take time to visit the bakery to feel the trip was worthwhile. Making them happy makes us happy.

So for the foreseeable future, if you plan on buying Smittybread pastries, baguettes, sourdough, or pretzels on a Saturday, plan on coming into the bakery. We are open from 9 a.m. to 2 p.m. And if you still want to visit the market, it’s just a half mile away. Do both!

And by the way, Smittybread Bakery will continue operating its popular booth at the West Lafayette Farmers Market every Wednesday from 3:30 to 7 p.m. starting May 6.

While smaller in comparison to the Lafayette market, it’s more compatible with our weekday operating hours (9-4) and occurs on a day when we have capacity to spare. It’s a great little market, providing a mid-week break and a chance to grab something for dinner on the way home. Hope to see you there!

Cold survival lesson

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The temperature this morning dipped to 3 below zero. The cold snap, coming after a wintry snowstorm the day before, reminded me of a similar day in December 1983 when the temperature dropped to 9 below while I was camping out. I consider myself fortunate to have survived that night with all my fingers and toes intact, and to have learned from the experience.

Back then two close friends, Johnny and Gordo, persuaded me to go camping with them. I didn’t relish camping in winter, but the thought of buddy time away from my newspaper job appealed a lot. We intended to stay a couple of nights in a patch of woods where Johnny, a true woodsman, sometimes hunted deer.

We left for this hastily planned trip equipped with a tarp, a cooler of food and beer, sleeping blankets, firewood and some straw, all of which we loaded into my red VW microbus.

The drive to our camping spot 15 miles out of town was chilly, but we had on warm coats, gloves and winter boots. I don’t recall the weather forecast coming up for discussion. This was decades before cell phones, weather apps and social media could have warned us what we were in for. Still, we had newspaper, ,radio and TV forecasts. I don’t recall if we ignored them or if the polar air took all by surprise.

We reached the patch of woods as daylight faded. We started a fire and strung a rope between two trees. We hung the tarp over the rope and staked down the corners to make a lean-to to protect us from the wind and reflect some heat from the fire.

As the evening progressed we noticed the plunge in temperature, but without a thermometer or cell phones we had no idea just how cold it was. We kept throwing wood on the fire, straying from it just long enough to answer nature’s call.

Finally, I spread out my sleeping bag on some straw under the lean-to. My bag was an Army surplus model that had a decent layer of down and was narrow at the feet like a mummy’s sarcophagus. I thought it would keep me sufficiently warm, but after an hour or so I awoke to find my feet pretty well numb. I got up to stomp some feeling back into my toes and found my friends still warming themselves at the fire. Finally we all retired, and I got a few hours of sleep.

The cold woke me up about the time the sky was starting to show a little color before dawn. I stayed in my cocoon for a while until I realized it wasn’t getting any warmer, so I got up, put on my boots and edged closer to the fire.

As we rubbed our hands over the crackling flames we sized up our situation. The eggs in the cooler, to our amazement, were frozen solid. How cold did it get? The firewood was running low, but we had some comforts.

By melting ice we were able to brew a pot of coffee. That steaming cup, enjoyed amid the brutal cold, remains the best cup of coffee I’ve ever had. And the rising sun cast a brilliant, bluish light through the frost-covered limbs of our tree canopy, an unforgettable scene.

We decided to pack it up and head back to town but soon discovered the van was going nowhere. The engine would barely turn over due to the cold, a condition we tried to alleviate by shoving some coals under the rear-mounted engine. The heat made almost no difference, and the attempts to start the engine ran down the battery.

We began to walk down a snow-covered gravel road to the nearest farmhouse. By now the sun was high enough to give an illusion of warmth, and the exercise warmed our bodies and lifted our spirits.

We knocked on the door of the first house we came to, and to our relief the owner answered. He was surprised, not so much by a visit from unexpected strangers but by our being outdoors at all. It was he who broke the news that the overnight temperature reached 9 below.

After giving us a ride to camp and jump-starting the van, he went home. I don’t recall his name, and both my good friends have since passed so I may never learn who helped us, but I was sure glad he was there when we needed help.

The experience of that outdoors adventure made a vivid impression, and we repeated the winter campout the next year and for many years afterward. The number of participants steadily grew until the charm of “roughing it” it was all but lost, and so it ended.

Looking back I’d say we were foolhardy to set out with so few supplies and so little regard for the expected weather conditions. Had we known, we might have changed our minds and missed out on a truly unforgettable and mostly positive experience.

Likewise, had I known how difficult it would be to open a bakery 10 years ago, I might not have attempted it. But as with any endeavor, you deal with the challenges as they come and hope they don’t occur all at once. You learn from mistakes. And you look for and lean on people who can help you along the way, friends as well as strangers.

I would add that you don’t have to be a little crazy and overly optimistic to run a small bakery, or any business for that matter, but it helps. And without that leap of faith, that venture into the unknown, you can miss out on a lot. Like the best cup of coffee ever, and the self-knowledge that comes from taking on a challenge.

Fall Break

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Smittybread Bakery is taking the week off Oct. 7 through Oct. 13. You may see some employees inside the bakery during this time. We have some deep cleaning to do and a few wholesale accounts to take care of. To our retail customers, we apologize for any inconvenience this may cause. We value your continued support throughout the year and look forward to serving you again starting Tuesday, Oct. 14.

Smittybread pauses for a much-needed week off

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A fresh batch of Smittybread Jalapeno-Cheddar Sourdough cools off after a recent bake. Smittybread will be closed Aug. 8-Aug. 18 for summer break.

Smittybread will be taking a weeklong break starting with the close of business this Saturday, Aug. 8. The bakery will reopen Wednesday, Aug. 19.

The break comes just before local schools and Purdue University resume in the Lafayette area. Since the coronavirus pandemic began last Spring, Smittybread Bakery has been busier than ever. Despite the general economic slowdown, demand for fresh bread and pastries has remained strong throughout the pandemic. At the same time, finding enough willing and able bodies to produce all these goodies has at times been a challenge.

As the economy picks up steam, we have seen more demand for take-out sandwiches and pre-ordered pastries and breads. We have also resumed and in some cases expanded wholesale delivery of pretzels, sourdough breads, croissants and a couple of specialty items.

This coming week will mark the third anniversary of the bakery’s opening as a commercial bakery, and we are feeling some growing pains.

Since opening three years ago we have learned more sourdough and pastry baking than we ever imagined. As sales have grown, we have pushed the current space to its limits. In order to continue to meet growing demand, we need additional work space, oven space, dry and cold storage space and dining area.

Since our small dining room has remained closed during the pandemic, we have been using it for storage, additional work area, and a break space for employees. Sometime in the hopefully not-to-distant future — when rules regarding social distancing ease and concerns about the coronavirus recede — our dining room will reopen and we’ll have to scramble to find a place for all this stuff. (Just looking around I see two E-Z Up tents, two coolers, a meat slicer, beverage refrigerator, a toaster, printer and gallon of hand sanitizer, a folded tarp and so on.)

During the pandemic our small dining area has been closed to customers, doing service as a storage space, work area and employee break room.

A week off will give us time to recharge the mental batteries. While we enjoy the break, we’ll also miss our customers and regret that they will not be able to find us at the bakery or in attendance at either the West Lafayette or Lafayette farmers markets next week. But we’ll be back before you know it, so cheers to all, and remember: Support local businesses, play it safe, and be kind to yourself and others.

Smittybread ovens cool amid coronavirus spread

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Ever since concerns about the coronavirus began building a few weeks ago, it’s been a trying time to be in business. While sales have been strong, concerns about the virus have led a number of employees to stay home rather than risk being around the public and each other.

Producing a sustainable volume of baked goods with declining staff placed extra load on those who wished to stay. To cope with that, and to comply with state orders to halt dine-in service, Smittybread two weeks ago began focusing on bread production and stopped offering breakfast and lunch sandwiches as well as our best-selling croissants and Danish. That decision cost us about half of our gross sales.

IMG_0441Last week week we went a step further; we closed the front door and switched to a walk-up service window. Because bread is a production item with relatively low raw ingredient costs, and because we operated with a reduced staff, we could have sustained the business on a walk-up, bread-only basis for the foreseeable future.

Instead, I decided after close of business Saturday to shutter the bakery for at least a week to give all employees a chance to hunker down, spend time with families and get some much-needed mental and physical rest.

The number of coronavirus cases has continued to grow both nationwide and locally, resulting in my community’s first fatality this past weekend.

Without adequate testing, and because of the nature of this remarkable virus, no one can be absolutely sure who might or might not be infected. This climate of anxiety has had a predictable and regrettable effect on the bakery as well as society at large.

One employee went home with a cold, worried that it might be something worse. Another employee offered to keep working, but only after hours and alone. Another stayed home to reduce the chance of inadvertently spreading the virus to senior citizens with whom her mother worked. Legitimate concerns, all.

Meanwhile, every cough, sniffle or extra trip to the bathroom by a staff member sent a ripple of suspicion through the rest. This climate of mistrust and fear is not so much a side-effect of the virus itself as it is a direct result of poor leadership by public officials who failed to act early or decisively.

IMG_0443Nationally we have a shortage of face masks and gloves but a gasoline stockpile. A shortage of hand sanitizer but a surplus of ethanol. A shortage of respirators but an excess of factory capacity to make them. A shortage of testing equipment in the richest country in the world. All of which puts lives needlessly at risks and makes simple tasks more difficult.

Until the decision to offer only bread, I spent increasing time in stores looking for items in short supply. Try running a food business without access to basic commodities like eggs, milk, gloves, hand soap and toilet paper.

With each outing I noticed the emotionless stares or irritated glares among total strangers. The looks of resignation, the slumped shoulders, the flares of temper over seemingly minor things. All the while, the disease toll continues to mount.

I couldn’t help but wonder: What if our public officials had taken steps earlier to foresee the potential threat of this pandemic rather than wait until public outcries about toilet paper shortages reached a fever pitch.

We’ll get through this, but not unscathed.  During a crisis in my life a friend once told me what didn’t kill me would make me stronger. Such macabre advice seems a bit out of place when talking about a potentially fatal disease. The same friend also told me that amid times of turmoil and darkness, people with strength and courage rise to the occasion.

I’ve witnessed that much in recent days, from the fellow who volunteered at the bakery to deliver leftover bread to the homeless, to the governor of New York who’s been a beacon of strength amid his state’s growing turmoil. Hope is contagious, too.

I plan on taking this time to rest up, catch up on paperwork, investigate some new recipes and bake a small batch of bread for a potential customer. I’m spending more time with family than I have in weeks. If there’s one thing this crisis should show us it’s to hold close those you love and not take them for granted.

When will the bakery reopen? I’d like to say a week from now, but we’ll see. I’m looking for signs of progress in the fight against this virus and for some assurances that getting back to work is safe for our customers and employees.

Goodbye to a fellow baker and dear friend

artisan bread, Baking, sourdough

John trespassing
John Kuckartz was a key figure in getting Smittybread Bakery up and running in 2017. A fixture at the Lafayette bakery its first year of operation, John died unexpectedly Thanksgiving 2019.

This past year was one of growth and progress for Smittybread Bakery. Our sales grew as we expanded our offerings, built up the deli business, welcomed many new customers, and enjoyed the continued support of regulars.

But overshadowing all the positives of 2019 was the passing of a dear friend and former baking partner, John Kuckartz, who died on Thanksgiving Day.

John was battling cancer and had just started chemotherapy in mid-November. All seemed to be going well until severe abdominal pains forced him into the hospital. He had only been there a few days when his condition plummeted.

Sadly, I had been unable to visit him in the hospital because of all the Thanksgiving pre-orders the bakery had received. I determined to pay him a visit once the holiday rush was past.

On Thanksgiving morning I slept in before heading into the bakery to make rolls for our family’s dinner. I took with me a baking magazine I intended to take to John that afternoon.

At the bakery I got a text from John’s daughter, Karlie, telling me her dad had taken a turn for the worse. She bid me hurry in case it was my last chance to say goodbye.

By the time I arrived John was no longer conscious and was being prepped for exploratory surgery. I held his arm briefly, said a few words of encouragement, then went back to the bakery. Before the afternoon was over, news came that John had died.

I was left numbed by shock and sorrow, as well as regret that I did not visit earlier in the week. It was, and is, hard to believe that someone I’ve known for nearly all my life, who shared my dreams and sorrows, who laughed and argued with me for countless hours, would no longer be a part of my life.

You see, I’d known John since fourth grade, after my family moved across town and I switched elementary schools. He was a popular, athletic fixture in Klondike Elementary School, and I was a bookish, somewhat anxious new kid on the block.

At some point we hit it off, and I began spending nights and weekends at his house and he at mine. In Fifth Grade, cancer claimed my father. The times I spent with John and his family helped filled the void left by my father’s death, and we remained close throughout high school and afterward.

Our friendship lasted through marriages, divorces, career changes and periods during which we lost contact for months or even years. But we always managed to get back together. For a spell we both ended up working in an all-night truck stop in California. Years later we started a tradition of winter weekend campouts with out mutual good friend Gordo Long.

John’s profession for most of his adult life was heavy highway construction, where he supervised work crews. My profession was in newspaper journalism. Neither of our jobs left us much time for socializing.

Then a few years ago I left the newspaper business, and he took a break from construction. We reconnected, and as I was deciding how to turn an interest in bread making into a new career, he offered the use of his spacious garage.

I moved a Hobart mixer, work table, couple of small ovens and a two-door cooler into his garage and began baking sourdough breads, baguettes and croissants for sale at a local farmer’s market.

When I decided to go into baking full time, John was by my side, spending countless hours helping remodel, move equipment, cajole contractors, and offer words of advice and encouragement.

In 2017 and most of 2018 John was a fixture at the bakery. His specialty was making pretzels, but he also had a knack for mixing and shaping sourdoughs. He once told me he wanted nothing more than to make better bread than me, evidence of a competitive spirit that would surprise no one who knew him well.

After the bakery was up and running successfully, John decided to go back to construction, a job he both hated and loved. He retired for good from construction in 2019 and was looking forward to spending more time with family, buying a camper and doing some traveling.

After he was diagnosed with cancer last fall, I asked him if he intended to put those plans on hold, and he said definitely not. He was a fighter, and even though he worried about the risks of cancer and treatment, he didn’t let it show.

I could go on, recounting details of our times together that included fishing, skinny dipping, camping, hot-rodding, double-dating, all night partying, and so on. He had a theory for just about everything that could go wrong, in the bakery or otherwise, and we had constructive arguments as well as bitter disagreements at times.

In the end what I will miss the most is his helpfulness. When things went wrong, you could always count on John to drop whatever he was doing and lend a hand, offer sound advice, or give moral support.

His heart was as big as they come. While I miss John dearly, I’ll always remember the countless ways he made his presence felt in a positive way in my life and the lives of those around him. He did his best to make the world a better place, and I strive to follow his lead. God rest, Big John.

Rubbing elbows with the best

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After hiking miles though the Las Vegas Convention Center, we spent the third day of the International Artisan Bakery Expo meeting some amazing bakers and stuffing ourselves on samples.

First order of business was having a recipe book signed. Before leaving Indiana for Las Vegas I’d promised one of our bakers, Anne Huber, that I’d have her copy of The Bread Baker’s Apprentice signed by Peter Reinhart. I’d looked forward to meeting with him anyway, and this was a perfect excuse.

Years earlier it was Reinhart Reinhartwho set me on the path toward serious bread making with his book Crust and Crumb. On Thursday he was scheduled to give a presentation titled “The Future of Bread” and was also promoting his latest work, Perfect Pan Pizza. I introduced myself shortly before his presentation began, and after a pleasant chat about bread, pizza and the bakery business he whipped out a Sharpie and signed Anne’s book with the inscription (spoiler alert!) “May your crust always be crisp and your bread always rise.”

Before Reinhart completed his presentation I slipped out of the conference room to attend a baking demonstration by Richard Miscovich, a baker who also played a pivotal role in my second career. A few years ago, while I was still learning the ins and outs of sourdough baking I signed up for an online baking course Miscovich taught through the web platform Craftsy (now Bluprint.)

miscovich
Richard Miscovich talks about sprouted grains at the 2019 International Artisan Bakery Expo.

His down-to-earth yet scholarly approach to sourdough bread helped me crack open the twin veils of mystery and misinformation that often surrounds the subject. Unfortunately I didn’t have time to hang around and meet him, but it was a pleasure watching him in action.

I left his demo early in order to talk with Craig Ponsford, one of leader’s in this country’s artisan bread movement and a gold medal winner in the Coupe du Monde de la Boulangerie, often dubbed the Olympics of baking. My daughter, Kaytie, had told me the day before she watched him pre-shape baguettes and that she found his technique simpler and faster than mine.

After I introduced myself, he asked me how I currently pre-shape baguettes. I explained that I fold my dough in four directions. He said my method not only takes longer, it defeats the purpose of aligning the gluten strands in one direction. The conversation went something like this:

Smitty (slightly hurt): “Well, my baguettes are pretty good. I sell a lot of them.”

Ponsford: “My baguettes were judged best in the world. Can you beat that?”

Smitty: “Not yet. Maybe someday.”

After that we chatted about our backgrounds. Turns out we both attended state college in California in the early 80s, (he in fisheries, I in journalism) He opened his first bakery at the age of 24 while I worked as a newspaper reporter and editor most of my working life until opening Smittybread in 2017.

He now owns a bakery in San Rafael, Calif., called Ponsford Place that in some ways reminds me of Smittybread.  Both are small, on-site production shops that connect the customer to the baker and focus on quality of product and experience.

Now that the bakery expo is over, my wife, Kathleen, and daughter, Kaytie, have a few extra days in Vegas to ponder what was learned, see the sites and enjoy sleeping in. Meanwhile, my stepson Brent has flown on to Austin, Texas, to visit a friend.

For those of you Smittybread customers and staff who missed us and your favorite breads and pastries this past week, be assured we’ll be back at it this coming week, and we look forward to getting our hands back in the dough. See you soon!

 

Recipes for baking success

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The first International Artisan Bakery Expo got off to a solid start with several sessions devoted to helping community bakery owners improve their product lines, plan for success and think outside the box.

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My wife and I were particularly interested in a session on attracting and retaining quality workers led by business partners Leslie Mackie and Scott France of Macrina Bakery & Café in Seattle.

Starting from a small community bakery with one facility (similar to Smittybread, with production, packaging and sales under one roof), Macrina now has four retail locations plus a 50,000-square-foot production facility and 280 employees.

All along, a key challenge has been to attract and retain quality employees. They start by posting job openings whenever and wherever they can. I found it interesting that they have found great success with Indeed, an online job listing service that Smittybread has tried without much luck.

They have not sought growth for the sake of growth but rather to enhance the communities they serve and help them create an environment in which their workers can grow and thrive. It starts with employee orientation followed by a bread class in  which Mackie explains the various products they sell and how they’re made. They also make sure each employee understands the company’s mission and core values.

“Our mission is enriching communities through the joy of artisan baking,”  Mackie said. I sat there thinking, that mission fits Smittybread to a T.

While Smittybread will likely never achieve the scale of Macrina, its easy to foresee the day when we have more than one retail location and additional production space so that we can serve a wider audience and provide more opportunities for existing and future employees.

Peter Yuen in Las Vegas
Pastry Chef Peter Yuen meets with bakers after his demonstration on woodgrain-colored croissants at the 2019 International Artisan Bakery Expo in Las Vegas.

During a morning demonstration session, pastry chef Peter Yuen baked some excellent buttery croissants and then showed how to step it up a notch by using cocoa-colored dough to create a wood-grain pattern. I’m not sure how the beautifully colored croissants taste since they weren’t baked on the spot, but his plain butter croissants were not far removed from Smittybread’s croissants, a testament to our bakers’ skills.

In between workshops and demonstrations, my wife and I and two Smittybread employees perused the vendor aisles, tasted numerous samples, and met new industry contacts. We ended the day with a sushi dinner at Takashi, a small restaurant far removed from the Las Vegas strip and one I highly recommend.

Loving Las Vegas

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Four of us from Smittybread are attending this week’s International Artisan Bakery Expo in Las Vegas NV. We’ve come to learn, renew, and relax after a very busy 18 months baking artisan breads and pastries on a full-time basis at 415 S. Fourth St. in Lafayette.

Kathleen and Dave at Red Rock
Dave and Kathleen at Red Rock Canyon just outside Las Vegas. Smittybread Bakery is just to the right of the picture about 1,800 miles.

First off, that means the bakery will be closed this week. A scratch bakery is very labor intensive, and with approximately one quarter of the staff missing in action it would be impractical for us to try to remain open.

My wife Kathleen and I arrived Sunday morning and had a great brunch at Arizona Charlie’s with my brother Michael, my sister Victoria and her companion, Jane. They’ve called Las Vegas home for many years, and Jane sprang for lunch with her casino credits. Thanks, Jane!

Today we will be joined by my daughter Kaytie and Kathleen’s son, Brent. Kaytie is a former Starbucks barista who now is one of our most talented and productive pastry workers. Brent is my right-hand man when it comes to mixing and shaping sourdough breads, a job that is mentally and physically demanding.

Sadly I couldn’t afford to bring along the entire staff. But at least they’ll get a much-needed post-holiday rest. Besides which, somebody’s got to feed the starters!

Our goal in Vegas, besides making a killing,  is to learn as much as we can from talented bakers who will share insights on baking phenomenal breads and pastries, hiring and retaining good employees, choosing the right equipment for the job, fine-tuning the product mix, and much more. We also plan to scope out bakery equipment on display at scores of vendor booths.

New Oven
The bakery’s Italian-made Polin bread oven shortly after it was installed spring of 2017.

Baking on even a small artisan scale is an expensive proposition, and finding the right equipment for one’s products, space and budget is challenging. Commercial ovens and dough handling equipment are not the kind of things you just buy on Amazon and send back if they don’t work out.

While away, I intend to update this sadly neglected blog with what we learn at the expo as well as content I’ve been meaning to share for some time, including a behind-the-scenes look at bakery missteps and what happens when things don’t turn out exactly as planned.

Smittybread’s doors will be locked until Wednesday, March 13. Mark your calendars because we intend to bring back new ideas and product formulas that will be sure to please the palate, improve the business and enable us to continue serving our growing customer base and community for a long time.

A Year to Celebrate, and Remember

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Smittybread Bakery’s first year in business came and went with little fanfare but a heckuva lot more activity than we saw a year ago.

Sue at Market
Susan Moses Heasty handles set up and sales for Smittybread at the West Lafayette Farmers Market most Wednesdays.

This past few weeks saw the bakery churning out more products, reaching more customers, bringing in more revenue, and continuing to build on its reputation as a must-try community asset for anyone who appreciates craft bread and pastries.

Last year at this time the bakery was open two days a week — Friday and Saturday — and participated in farmers markets on Wednesdays and Thursdays. It seemed impossible at that time to staff and supply the bakery and markets at the same time.

This year we are open four days a week and participate in three farmers markets most every week. It’s a stretch at times, but having a presence at the farmer markets in Lafayette, West Lafayette and at Purdue University is well worth it because it introduces our product to new customers in addition to boosting sales.

I have three groups of people to thank for our success: My family, which has been super supportive, both as customers and workers; our customers, who are some of the most interesting and appreciative people I’ve ever met; and the Smittybread staff.

Tyler unloading bread
Tyler Brown takes Kalamata Olive Sourdough from the oven to cool. Tyler has been with Smittybread Bakery a year and is the most senior of 12 bakery employees.

A while back one of my in-laws asked what the most challenging part of running the business has been, and without hesitation I told him that finding and retaining qualified help was by far the number one challenge.

Although I have advertised for new employees with some success, most of Smittybread’s workers found their way to the bakery on their own initiative, were introduced by mutual acquaintances, or are members of the family. This is positive, as they are highly motivated people who are here because they want to be.

On the other hand, I am perpetually short-staffed. Good workers, God bless ’em, don’t just walk up and introduce themselves when they are most needed. And experienced sourdough bakers and pastry chefs aren’t so numerous as to be included in my immediate circle of friends, family and customers.

Pretzel girl
Social media posts like this from Instagram go a long way toward spreading the word about Smittybread.

Two other major challenges are marketing and paperwork. I’m hesitant to mount any sustained marketing campaign, due to lack of time and resources. And although I get numerous offers to spend more money on advertising, I continue to have faith in word of mouth and what traction we can get through social media and support of local non-profit organizations.

Even so, it amazes me how many people have never heard of Smittybread or who have heard of it but never tried it. (I often think of this on slow days when I’m out and about and happen to see a line of cars wrapped around a national chain restaurant waiting for burgers and fries.)

The paperwork is another issue. The number and variety of government and financial regulations and deadlines continues to baffle me as new ones come to my attention nearly every month. Years from now when I’m retired I’ll probably wake up in a cold sweat thinking of some critical piece of paperwork or fee I’ve missed.

That said, the long nights of prepping, the early hours of getting ready to open, and the frustration of figuring out who’s going to be available to work which shifts has been worth it.

When I see the smiles on our customers faces, feel the camaraderie of my small but hardworking staff, and watch a decent batch of sourdough spring to life in the oven knowing it will all be sold within a few hours, I thank my lucky stars I stumbled across this profession not too late in life.