looking for investor

Toast
tlaoudi on 11 Jan 2010 at 05:57

hi ,there , happy new year 2010,

well i`ve been baking for 16 years now ,the only concern keep inject me ,am hoping one day to open my propre artisanal bakery ,to feed loyal client who appreciate the trully taste of hearthy traditional wild bread . am based in london ,i`ve been here for almost 10 years ,but quiet frankly am so tired keep working for some kind of humain been, never understand the reality of noble craft ,

looking forward to hear from member of the fresh loaf .

<<le pain c`est ma vie faite d`une complexite incryable et magnifique ,une pelle de farine +un jar d`eau + une mere+ pincee de sel =et l`alchimie commence a creer son gout naturel qui invite le coeur a le consommer dans le besoin >>.TAREK L`ARTISAN 

bon appetit for you all

Hi, Willing to come to Florida I am also looking to open Artisan Bakery. I already have accounts and looking for a little help to get going. Let me know.

hi ,

i appreciate your offer , but i need to know about you  & your offer ,

little about me : as a mentioned 16 years exp on field : style artisanal , traditional : origin: french , italian , scandinavian ,french viennoiserie , french pastry artisanl  ...

position: head baker :

task: devellopment product ,formula calculate ,cost , management , training staff ,hygene&safety , .

thanks lot

looking forward to hear more from you

take care

Hello, Well, I have started 3 artisan bakeries in south Florida. Being Executive baker in each one. We dominated the market everytime averaging 2-3 thousand pounds of hand cut ciabatta, and 2-3k pounds of sourdough, multigrain, Italian como, and flavored levains. Have worked with the famed Lupis Spanish deck, Bongard, and Tibelliti averaging 13-15 hour bake shifts. I sold my share of bakery 31/2 years ago and invested in a house in Orlando that hit bottom. I have been working in sales at Lexus but now I am ready to do it all over again. I have made contacts with former accounts and all are begging for decent bread. I am now currently looking for deck oven and location. As you well know a busy artisan bakery needs two world class bakers morning shift and baking shift. My baking shift use to make and bake all ciabatta, 100% poolish baguettes, and Italian breads, foccia. Day shift use to process all levain, sourdough, multigrain, sourrye etc. I have done both concepts just wholesale and with retail. Anyways currently looking for someone willing to invest with me and work as well and like I said many big accounts lined up already. Best regards, arby

Hi ,

thanks again for your info , that`s help to know whom dealing with .

for that investment ,could you be more specific , if i get on board , how much i need to put in ,what kind of share you offering , date of opening ,how long you want me on board ,

NOTE: the raison for those basic questions , ain`t that ready yet , my contract with the company end in june.

thanks for all 

sincerly yours

I am very easy to deal with ideally 50/50, but if your capital is limited we can arrange percentage accordingly. Opening date is as soon as everything comes together.

this is fascinating. please let us know if you two get together. (would this be the first freshloaf match made?)

Yes! This would be a great thread to follow! I'll never be the caliber of baker to ever open my own bakery (or would I want to) but to follow an adventure like this one would be better than a reality show on TV!

Please keep us posted!!

maybe we should each invest a tiny amount just to stay in the picture.

Lets see, dividens paid in bread or flour??

Hi , i want to thank you for all effort and hope you put-on ,

am very interesting ,to your offer ,i`ve got no doubt you`ll be kind of person who could get a long , however, how about to invite you to london , just to show you ,my lab ,and everyyhings concern the futur business ,in mean time ,no fee ,or charge , book your ticket ,you stying in my flat ,i`ll show around ,then , we could discuss -it on comprehensible way ,

looking forward to hear from you

take care

kind regard