3.6 Baking with Beans

A special episode dedicated to what I’ve learned about entrepreneurship, small business growth, and myself in my first year of owning a bakery. Let's be Bread Friends: @RebelBreadDenver // RebelBread.com

It’s time for a break to explore more in and outside of the kitchen… starting with bean cookies. Please feel free to stay in touch until the podcast returns: @RebelBreadDenver // RebelBread.com

What if we’re taking on too much? Updates on the retail bakery, the new farmer’s market, and how it all fits together. Let’s be Bread Friends: @RebelBreadDenver // RebelBread.com

Taking a quick break in this busy season. Talk to you June 23. Let’s be Bread Friends: @RebelBreadDenver // RebelBread.com

In a turn of events, we’re now baking bread (and rolls!) for our Italian neighbors. Plus, other ways our wholesale program is developing.  Let’s be Bread Friends: @RebelBreadDenver // RebelBread.com

Looking into the key moment in every baking class. Plus, working with new bread school instructors and hiring a new production baker. Let’s be Bread Friends: @RebelBreadDenver // RebelBread.com

You might say that I think like bread. And I’m teaching others to do the same.  Plus, a week full of new events and how they look different than they used to. Let’s be Bread Friends: @RebelBreadDenver // RebelBread.com

How bakers see across three “timelines.” And how new changes are challenging my own vision. Let’s be Bread Friends: @RebelBreadDenver // RebelBread.com

A lot has changed since we last talked, and we’re figuring out how to grow our little bakery and bread school.

Why we all need to be good bakers.