A little family history

Hello, everybody, I am Anna Oscar, a baker by belief and a small entrepreneur by decision. I am currently in charge of my Scottish bakery I just opened in the Boston area, and I am here to tell you all about the trials and tribulations of owning this kind of business.

My Scottish roots gave me a sweet tooth from birth, which means that I love cakes and pastries of all varieties to the extreme. I learned the tricks of baking from the talented women in my family, and I think it is safe to say that it was my dream from always to have a bakery of my own. I must tell you that, when I took the decision of opening a bakery, there were many who told me that I had to be more than just great at baking. And this is how I learned about the challenges of running a bakery in the real world, and, I would like to say, being good at it.

 

Like any other business, a bakery comes with its risks, but also with its own advantages. The thing I like best about running this kind of business is that I am practically making and selling bread, pastries, and snacks that I love. I also know on good authority that there are not many people who would walk by a bakery from which pleasant smells waft into the street. It is almost a guaranteed success, and I love bringing smiles on people’s faces.

 

Another thing that I find both challenging and rewarding is that your clients expect you to do more than just the same-old, same-old. That being said, I am on a constant lookout for new and interesting recipes I can share with people coming into my shop. Therefore, I often grab the phone and get on long conversations with my mom about traditional Scottish recipes, and I am happy to try the ones I don’t know anything about.

There are, of course, things you need to keep in mind and always be aware of, such as health issues. Although I run a small bakery, and businesses that are not the same caliber as larger bakeries, are not subjected to the same strict regulations, I need to make sure that all the rules are followed to the letter. Even if in a bakery, we are working with high temperatures, which usually kill all bacteria, there are always risks of cross-contamination and employees need to be very aware of abiding by all the health related rules and regulations.

 

My bakery is now thriving, and I am thankful for it. And I think small is beautiful, and I do not necessarily want to expand. This way, I can afford trying new things and offer exciting options to all my clients.

 

 

 

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