Getting a brick-and-mortar bakery off the ground is a team effort, and knowing all the moving parts is an essential part of the process. Melissa Yanc, owner of Quail & Condor, offers her perspective on asking the right questions when working with contractors.
Read more in the latest To Build a Bakery installment.
To Build a Bakery is an ongoing series by Craft to Crumb, sponsored by King Arthur Baking, featuring the stories of growth for bakeries of all scales. From establishing a first brick-and-mortar location to multiple shops and beyond, the series connects with bakers from across the country about how they’re scaling up their businesses.
