The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Small bakery in Wisconsin

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Introducing myself

May 19, 2011 - 10:14am -- RedHorseBaker

I have a small bakery in Wisconsin.  I make about 70-80 loaves of whole wheat bread every week.  I grind my wheat here and bake it in a brick oven.  I'm interested in passing the bakery on to an interested party.  Such person would purchase the current accounts and have the right to use my licensed kitchen and brick oven for a specified length of time.  Anyone?

 

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