Brimfield Bread Oven will be a European style bakery and cafe in Brimfield, Ohio. We will provide Northeast Ohio with high quality pastries and naturally leavened breads featuring locally sourced grains and ingredients; all baked in our hand-built 20 ton wood-fired masonry oven. We will also offer a comfortable cafe environment where people can enjoy spending time together over coffee and pastry, or grab bread or a sandwich for a picnic.
Jud and Genevieve Smith have a combined 15 years of baking experience, and an unyielding love for and belief in one another. Jud has lots of food service experience from his teens and early twenties and always loved a good bakery but he never anticipated becoming a baker himself. A friend got him a job working the counter at The Great Lakes Baking Company in Hudson, Ohio in January of 2008. He quickly fell in love with the trade and eagerly learned how to bake from his fellow bakers and practiced at home as often as possible; there was no going back! He went on to learn and grow as a baker under the guidance of Certified Master Baker Jeffrey Hamelman and the team of highly skilled bakers and pastry chefs at the King Arthur Flour Bakery in Vermont, where Genevieve joined him and honed her skills at pastry baking.
Jud and Genevieve considered staying in Vermont, but their hearts pulled them to return home to Northeast Ohio and open a small craft bakery of their own. They spent a year living in Cleveland while they researched good locations for a bakery. Jud continued to bake at Blackbird Baking Company in Lakewood and Genevieve put her MBA to good use working at a small startup sustainability business.
In the spring of 2014, Jud and Genevieve bought a house in Brimfield and opened Brimfield Bread Oven that summer (as a cottage food, farmers market business), using a small mobile wood-fired oven parked in their driveway. Thanks to the enthusiastic support of a community eager for good bread, they had a very successful season selling products at farmers markets and local stores. They learned from their health department that fall that they were not permitted to use an oven located outdoors, and had to put the cottage foods business on hold while planning the next step. Since running a retail bakery had always been their long-term goal, they decided to go for it and open a brick and mortar store.
How You Can Help
In April 2015, we rented a space on Route 43 in Brimfield that's perfect for our bakery. The first half of summer was spent preparing the architectural drawings and working with the building, health, plumbing, sewer, and EPA (water) departments to help bring our space to code; our plans have been approved from the these departments and now its time to begin construction! Our new wood fired oven, designed by Alex Chernov (Stovemaster) and built by Matt Helicke (Lefthand Masonry) and Joe Janowski, is already finished.
So far, we've covered the costs of the renovation and oven ourselves, but we need help to finish the job. Specifically, we'd like to put the money from this Kickstarter campaign towards renovating the bakery's production kitchen, which needs brand new plumbing, electric, HVAC, work tables and sinks. Our hope is to have our doors open this November so we can get busy baking for the 2015 holiday season! We've put together a lot of great rewards we think you'll love; check them out here -->
Here's the breakdown of how we will spend the 20K:
- Dig the floor up to lay the new plumbing line for the sinks (50+ feet to where it hooks up!) and re-pour the concrete floor
- Install 3 sinks (3 compartment, food prep and hand sink)
- Install a floor drain
- Rewire the electric for the entire production room (it was on the wrong meter when we got it) and install all new outlets for our small amount of equipment
- Add heating and cooling vents to the existing furnace to add the room to the temperature controlled part of the building
- Add a drop ceiling and lights
- Add insulation and new drywall with FRP panels on top
- Seal the concrete floor for food safety requirements
- Buy 3 benches for the dough!
This is only part of our construction plans. We also have 3 other areas to completely remodel to make our space ready. It will be amazing! We can't wait to show you!
Risks and challenges
We have already overcome most of the biggest risks and challenges with opening a business.
Our architectural designs and plans are fully approved by the Health Department, Plumbing Department, Building Department, Fire Department, Sewer Department and Zoning Department. We have our contractors selected and are ready for the construction. Raising enough funding is our biggest final challenge to opening, but once we are open, we already have wholesale accounts lined up and a great menu for our retail shop.
We are both experienced in baking and bakery management and make the perfect team for running a successful bakery. We have been planning this shop for 7 years!Learn about accountability on Kickstarter
- (30 days)