The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Hello, my name is Tiffany from England

TiffanyD's picture
TiffanyD

Hello, my name is Tiffany from England

Hi everyone!

I am a student at Nottingham Trent University currently working on my dissertation project which focuses on developing a new business idea for an Artisan Bakery! It is something different and i need to measure the amount of interest in my idea. I am looking for individuals to help me out and give 3 minutes your time to complete an easy questionnaire! Hope you may find my ideas very interesting :)

 

You can access my questionnaire on: https://tiffany20.typeform.com/to/unqnf4

 

Thank you so much for your help!

 

alittlesquirrely's picture
alittlesquirrely

Hi Tiffany! I sure love your idea for a custom bakery. I tried to enter my e-mail at the end of your survey but your program would not accept it. It does seem like making custom breads (for special diets, for example) would be a lot of trouble for the bakers, but maybe  there would be many people with the same needs. I especially like the idea of featuring breads from around the world. Good luck with this project! Carol Lynn

TiffanyD's picture
TiffanyD

Hi Carol!

Thank you so much for your time! I am pleased to hear your feedback I am thinking of a system that should make it easier for bakers to produce the different kinds of loaves. Hopefully it works out!

Thank you for going through the trouble of messaging me personally. If your still interested in leaving your email please email me on N044409@ntu.ac.uk and i will be in touch :)

Tiffany 

AbeNW11's picture
AbeNW11 (not verified)

Best of luck.

GREAT! idea however my main question is how would one keep up with the demands with a bespoke bakery? Has the potential to be too much to handle.

TiffanyD's picture
TiffanyD

Yes, well, the idea is to limit the choices of ingredients you can customise with, perhaps even using seasonal produce as it will more abundant and cheaper (and sustainable).

The theory is if i had 100 sourdough loaves but just with different added ingredients, they would all come from the same batch of plain dough but then be individually added to based on the order. Also, employing the right skilled and passionate people and having the right facilities should also help manage demand (if there is any). As you probably can tell I still have a lot of thinking to do!

 

Chriskey2015's picture
Chriskey2015

Great Idea tho.