Zak The Baker: Wynwood Village Bakery
In April 2014, Zak The Baker will be moving its production into a brand new storefront bakery in the Wynwood Arts District. The new bakery will be 75% bread production and 25% café, both of which will be certified kosher, KM.
So far we’ve managed to finance the entire project without any partners; that means 100% of the bakery is run and owned by the bakers! With one more month to go until the projected opening, we have exhausted our funds and need some help with the final push to get this bakery to the finish line. In exchange for your help, we have put together a variety of gifts that we think are worth every penny.
Zak The Baker, born and bred in Miami, bowled at Don Carter’s, played t-ball at Red Barry’s, and banned from Bet Shira. Left to study science, traveled a bit afterwards, learned how to bake bread along the way, ran out of money traveling and returned home to shower. Put an oven in Sandy’s garage, got some goats, moved to Ken’s commissary, got hitched, and now opening in Wynwood!
We bake natural leaven country bread. Our goal is to make delicious and beautiful bread using traditional techniques and as few ingredients as possible. At the moment we focus primarily on sourdough country bread, but the new Wynwood bakery will allow us to blossom into a full line bread bakery that can produce baguettes, ciabbata, challah, and more.
Our goal is to make everything from scratch. Cure the salmon, pickle the herring, smoke the white fish, jar the jam, butter the nut, dry the herb, ferment the kraut, etc. We’ll make soup, salad, and sandwich, and hummus on Friday, and maybe some shakshuka on Sunday. All things savory will be overseen by South Florida native, Chef Sasha Ariel.
Risks and challenges
The bakery is about 3 weeks away from opening. We've managed to turn an empty warehouse space into a functional food space in a very short amount of time with only minor obstacles. The electric, plumbing, gas, floors, ceilings, and ac are all finished. We are now installing major equipment which will be followed by minor equipment.
As the bakery continues to grow, our number one risk is that our quality becomes compromised by our volume increases. We intend to grow with grace and composure.
Two other major challenges will be finding strong team members to run the bakery and sustainable accounts to bake for. The bakery will have the capacity to service 4 - 5 major accounts along with many small accounts. In order for our business to truly flourish and accommodate these accounts, we will need to have a team of bakers that share our ethos and are committed to the craft.Learn about accountability on Kickstarter
- (30 days)