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Not a baker, but a local bakery popped up recently in Phoenix. It’s a high end French patisserie, easily equalling anything I’ve had in Paris. The baker comes
by jmpman 5y ago
Not a baker, but a local bakery popped up recently in Phoenix. It’s a high end French patisserie, easily equalling anything I’ve had in Paris.
The baker comes from Switzerland where he was previously a banker. He has no formal baking training, and yet produces the highest quality products.
Although the demand for high end French pastries is relatively low in Phoenix (there is no competition), he’s found a core customer base that clears him out every Saturday.
www.labelleviebakery.com/
In a large enough metropolitan area, his formula could be replicated with great success.
- ksec 5y agoThis. ( Not a baker but used to work in commodity trading and Food sector ) Which is in response to the first comment. You cant compete on commodity. And you really shouldn't be. Doesn't matter which market it is you are always going to lose to economy of scale, i.e Grocery Store. You have to compete on specialty. I believe high end French patisserie is a market of massive growth. Unfortunately these type of business are unattractive to VC.