We were lucky to catch up with Steven Gottfried recently and have shared our conversation below.
Steven, thanks for taking the time to share your stories with us today Alright, so you had your idea and then what happened? Can you walk us through the story of how you went from just an idea to executing on the idea
Ever since the bread and the process of making bread gripped me years ago, I knew that this was what I was meant to do; what I wanted to do. When the time was right to shift my thinking from hobby baker to turning my dream of owning and operating a full-scale commercial bakery into a reality, it was such a monumental and freeing feeling. Ultimately though, I had no clue where to start so I started with scheduling a lunch with a friend who is a banker to ask questions and get a rough idea of loan processes because, after all, my idea was going nowhere without funding.
From that meeting, I was advised to seek out a business plan coach and work up a business plan complete with financial projections, etc., so that when it was time to approach the bank for funding, my chances would be very good to secure them. The business plan process took much longer than expected (11 months) but in the end I had a very well thought out plan along with realistic financial projections for paying the bank back. I could not stress the importance of this step and the importance of working with a coach who is going to challenge and push back on most of your ideas and processes. It forced me to really look at every piece from multiple perspectives and in the end we had a great plan.
In the meantime, before the funding was secured, my wife and I with our 7-month-old son had sold our house in New Orleans and had bought a house in Baton Rouge. We had also found a bakery location and signed a long-term lease. It was definitely a leap of faith but we were very secure and confident in our decision and all-in at this point.
We finally secured the funding from the bank a month or so after and from there it was time to turn a very run-down, old auto mechanic building into a commercial bread bakery. That is a long, long story in and of itself but ultimately it took another 11 months to complete before we were able to produce the first loaf of bread. Once we were cleared by the Department of Health, bread baking commenced.
I was a one-man-show for the first 4 months of operation… baking, mixing, packing, delivering, cleaning, selling, accounting, meeting with new potential customers and clients, etc, etc,. Finally, after a day that took me three hours to pack the bread to go deliver, I hired my first team member and from there we kept growing. We now employ 4 bakers and are partnered up with a wholesale courier that delivers the bulk of our bread within a 100 mile radius.
Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.
I’m Steven Gottfried owner and head baker at St. Bruno Bread Co. – Baton Rouge’s first commercial artisan bread bakery.
Baton Rouge, a city steeped in culinary culture, has been missing a crucial element – daily artisan bread that’s both fresh and a healthier, more digestible alternative thanks to the long fermentation process as well as the utilization of high quality flour. The problem is that mass-produced breads are baked with a quantity over quality mindset and are packed with chemicals, too much added sugars, and preservatives.
That’s where St. Bruno Bread Co. comes in, we’ve made it our mission to raise the standard of bread by utilizing the old-world methods of time and technique to bake higher quality breads. Our bread is made with a base of three simple ingredients: flour, water, and salt.
St. Bruno isn’t just a bakery; it’s a solution to a problem. Baton Rouge needs a reliable source for daily delivered artisan bread that is far superior to mass-produced alternatives. Our solution? A bakery specializing in fresh, naturally fermented, and great-tasting breads. We control the entire process, from baking to delivery, to ensure the best quality and freshness.
I’m a graduate of the San Francisco Baking Institute in San Bruno, California and I’ve honed my skills over the last decade through trial and error and also as a head baker for a couple of years for a renowned New Orleans artisan bakery. My passion for bread is driven by the joy and gratitude of crafting nourishing food for the community.
I find satisfaction in every step of the bread-making process, from the chemistry of creating the dough to the art of baking and finally, delivering that perfect loaf to our customers. This passion is fueled by the growing demand for artisan bread in Southern Louisiana, where large-scale artisan bread suppliers are few and far between.
While bread itself isn’t new, our approach to artisan bread in Baton Rouge is what sets us apart. We’re bringing higher quality and unique styles that aren’t currently available on grocery store shelves or restaurant menus.
What makes us different is our emphasis on slow fermentation and naturally leavened dough, using only the highest quality flour. This translates to unmatched texture and taste, making our bread better than the competitions.
We’re innovative because we’re combining years of baking experience with three essential ingredients, creating a sustainable source of superior bread. Our bread will be easily accessible through your local grocer and your favorite food establishments.
St. Bruno is more than just a bakery; it’s a commitment to quality, a dedication to our community, and a promise of a bright future for South Louisiana’s culinary scene.
Any advice for growing your clientele? What’s been most effective for you?
Networking. I think networking is the most important part of growing a business and has proven itself over and over again for us. A very close second is following up! I find most people are willing to meet with you and sample your products but ultimately forget about you as their so busy, etc. Following up after meetings is key and is a very important part of the networking process.
Do you have any insights you can share related to maintaining high team morale?
Having a great team is probably the most important aspect of operations. It is of the utmost importance that our team is a cohesive unit that vibes well, works hard together, and respects each other. My role is very much to be a part of the team, not the “boss.” I step into the “boss” role when I need to but mostly, we all like working together and leave at the end of the day tired but happy.
Contact Info:
- Website: www.stbrunobreadco.com
- Instagram: @stbrunobreadco
Image Credits
Tommy Bennett Video