We’re excited to introduce you to the always interesting and insightful Alexandra Robinson. We hope you’ll enjoy our conversation with Alexandra below.
Alexandra , appreciate you joining us today. Risking taking is a huge part of most people’s story but too often society overlooks those risks and only focuses on where you are today. Can you talk to us about a risk you’ve taken – it could be a big risk or a small one – but walk us through the backstory.
I started my bakery business almost nine years ago out of my home, in a 200-square-foot basement kitchen my dad and husband built. I grew my business there while having two of my three children. It was chaotic; the birth of my children along with the business’s growth caused me to need to hire employees. I slowly expanded through farmers markets, wholesale accounts, and weddings/events.
In February 2020, I opened my first brick-and-mortar location in combination with a local coffee shop with whom we had built a relationship. Then, a month later, the world shut down. We pivoted and figured out how to grow regardless through farmers market & other creative ways of selling. A year later, we outgrew the shared kitchen & needed to move into a bigger space and moved right next door into our own kitchen. We quickly realized we needed more space and were having issues with the building, so we decided to look for a space to buy. This was a big step and something we had been dreaming of for a while.
One night, my husband asked me, “If you could buy any building in town, what would it be?” I said an abandoned garage building I grew up around the corner from—it needed a lot of work, but I always dreamed of opening a bakery there. My husband mentioned he knew the owner and went to have a conversation with her. After 20 minutes of talking, she offered to sell us the building. We were ecstatic and instantly thought, “Well, how the hell are we going to do this?!”
We spent the next year drawing up plans and working with banks to secure financing. It was a terrifying risk where we leveraged and risked everything, but we knew this was the best next step for the business, so we decided to take the leap. It has been terrifying, to be honest. We went through three months of having no storefront or space to sell out of since our lease at our previous space ended. We had a lot of employees to think and worry about too.
We have been open in our new space for just over two months, and it has come with the challenges of opening a new restaurant & new staff. But we can see how incredible it is and how it will be a staple in the community for a very long time. We are excited to see how the space evolves and love to see how our team is shaping up already. We went from 20 employees to 60 in eight weeks. It has been a whirlwind, but I am so proud of our journey and how far we have come!
Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.
My name is Alex, and I’m the founder of Blue Eyed Baker, an all-day bakery café. Nearly nine years ago, I started my bakery business from my home in a 200-square-foot kitchen that my dad and husband built in our basement at the time. My journey began while I was working in corporate in Los Angeles and fell in love with the pastry scene there. I took baking classes at night, and when my husband (then boyfriend) and I moved back to Buffalo, I decided to open my bakery. I got married and started my business while growing my family. It was a chaotic time as I juggled motherhood and a growing business.
Our bakery initially expanded through farmers markets, wholesale accounts, and catering for weddings and events. In February 2020, we took a significant step by opening our first brick-and-mortar location in combination with a local coffee shop. This collaboration was based on a strong relationship we had built over time. Just a month later, the pandemic hit, presenting us with unprecedented challenges. However, we pivoted our operations and found ways to continue growing despite the circumstances.
A year later, we moved into a larger space next door but soon realized we needed even more room and were facing some issues with the building. This led us to take a significant risk by deciding to purchase our dream building, which required extensive renovations. After securing financing and overcoming various hurdles, we finally moved in and have been operating from this new space for just over two months. We expanded rapidly, growing from 20 to 60 employees in just eight weeks.
At Blue Eyed Baker, we offer a variety of products, all made from scratch, including French macarons, freshly baked croissants, breads, pastries, lunch, pizzas, espresso, and coffee. We will soon be adding a full upstairs bar and dinner menu. We also provide custom cakes and desserts for special occasions. Our café serves as a community hub where people can enjoy high-quality coffee, delicious food, and a warm, inviting atmosphere.
What sets us apart is our commitment to quality and community. We focus on using the best ingredients, many of which are locally sourced, to create our baked goods. Our team is passionate about what they do, and this dedication is reflected in every product we offer. Additionally, we strive to create a welcoming environment where customers feel like part of our family.
I’m incredibly proud of the resilience and growth we have demonstrated, especially during challenging times. Our new space has allowed us to expand our offerings and better serve our community. We are excited about the future and look forward to continuing to evolve and innovate.
The main things I want potential clients, followers, and fans to know about Blue Eyed Baker are our commitment to quality and scratch-made products, our focus on community, and our dedication to creating a welcoming and inclusive environment. We are more than just a bakery; we are a place where people can connect, enjoy delicious food, and feel at home.
Do you have any stories of times when you almost missed payroll or any other near death experiences for your business?
During the construction of our new space, we faced significant delays that put us in a precarious position. Our lease at the old location had ended, and we had nowhere to sell our products. With no storefront, our revenue plummeted, and we were forced to furlough some of our staff.
To keep the business afloat, we had to beg and borrow money from family and friends. It was an incredibly stressful time, as we were not only dealing with financial strain but also preparing for a massive expansion. The new space was set to quadruple our staff, meaning we had to hire and train a large number of new employees, all while managing the construction delays, financial instability, and furloughed employees.
Despite the odds, we pushed through. We spent countless nights working on plans, securing financing, and finding creative ways to keep the business going. It was a true test of our resilience and determination. The experience was terrifying, and there were many moments when we doubted whether we would make it through.
However, this period of struggle also brought out the best in us. It reinforced our commitment to our vision and strengthened our bonds with our family, friends, and remaining staff. We managed to open our new space, and it has been operating for just over two months now. The journey was tough, but seeing the bakery thrive in its new home has made it all worth it. Our team has grown from 20 to 60 employees in just eight weeks, and we are excited about the future.
This experience taught us the importance of perseverance, community support, and unwavering faith in our mission. It was a near-death moment for the business, but it ultimately made us stronger and more determined to succeed.
What do you think helped you build your reputation within your market?
Our reputation within the market has been built on a steadfast commitment to scratch-made products and unwavering dedication to high quality. From the very beginning, we focused on creating everything from scratch, using only the best ingredients.
Our customers know that when they come to Blue Eyed Baker, they are getting something special—something made with care, passion, and the finest ingredients. Being a part of so many farmers markets, we source many of our ingredients locally, ensuring freshness and supporting our community.
Ultimately, it’s our commitment to scratch-made products, high quality, and a genuine connection with our customers that has helped us build and maintain our reputation within the market. We are proud of our journey and excited about the future as we continue to uphold these values.
Contact Info:
- Website: https://www.blueeyedbaker.net
- Instagram: https://www.instagram.com/blue.eyed.baker/
- Facebook: https://www.facebook.com/blueeyedbakerr/
- Linkedin: https://www.linkedin.com/in/alexandra-robinson-25307736/
- Yelp: https://www.yelp.com/biz/blue-eyed-baker-east-aurora-2?osq=blue+eyed+baker