|
Improve Your Bakery Product Line,
|
Marda working with a bakery in Honduras
|
I help people start successful bakeries or improve their already established bakeries through 1-1 mentorship and by leveraging my years of experience in starting hundreds of bakeries all over the world and helping to improve the profitability of many 7-figure bakeries.
My services could be the perfect solution for you if you are looking for expert help to...
Get started with a 30-minute baking consultation call. During this time we can work together to gain clarity on what you would like to improve in your bakery or as a baker and create a customized solution to help you get the results you desire and see if working together is a perfect fit. |
"In a bakery the choice is made with your eyes, but the memory is made in the taste, texture and lingering flavors."
What a wonderful experience it has been to learn the art of baking from Marda Stoliar. Her knowledge and experience in European baking is extensive, and she graciously and willingly imparts that knowledge to her students. She takes a keen interest in anyone wanting to learn the art of beautiful breads and pastries. I have taken three classes at her school in Bend, Oregon, and she has traveled to teach on site at my bakery five times. - Ezdan Fluckiger, The Bread Doctor
Marda Stoliar, Bakery Consultant and Educator
|
A baking educator and consultant on designing, opening, and operating bakeries, Marda has run the International School of Baking since 1985.
In her career, she has worked as a baking consultant in Asia and North America, Europe, Africa and South and Central America. Students from around the globe now travel to study with her for days or weeks at a time. At a Glance
I once read on the wall in a bakery in Switzerland a quote that has stuck with me for life. And the quote is.. “Old bread is not hard, no bread is hard.” |
Bakeries Run Into All Kinds of Problems That Affect Profitability...
Trying to start a bakery with zero knowledge or where to begin leads to wasting a lot of time and money.
Having the wrong layout or not having enough space to efficiently run their bakery. Having the wrong product suppliers, or not having the products your customer is looking for decreases sales. Having recipes instead of professional formulas leads to inconsistent and imperfect results.
Fortunately there are solutions to all of these problems and I am here to help you.
Having the wrong layout or not having enough space to efficiently run their bakery. Having the wrong product suppliers, or not having the products your customer is looking for decreases sales. Having recipes instead of professional formulas leads to inconsistent and imperfect results.
Fortunately there are solutions to all of these problems and I am here to help you.
Get a solution to your bakery startup and scaling problems
|
The majority of bakeries or startup bakery entrepreneurs I speak with are experiencing some type of problem that is preventing their growth and success. Working together I help them identify exactly what the cause of their problem is, and implement the right solution so they can get back to running a smooth operation.
|
How I Help Bakeries Succeed
I work with each bakery owner 1-1 to help them achieve the results they desire in their bakeries and as bakers. My services foundation is built on three core components including problem diagnosis, implementation and improvement.
|
Problem Diagnosis
I work with you to clearly define what is going wrong and craft a custom tailored solution to help you succeed in your bakery. |
Implementation
I will travel to your bakery and work with you side-by-side to improve your baking skills and bakery operation resulting in greater profitability. |
Improvement
Working together to help you continually stay abreast of the changes happening in our baking industry. |
Proven Results from Bakery Owners All Over the World
Ezdan Fluckiger, The Bread Doctor
|
Veronica Flefil de Bueso (Tu's Honduras Mesa Artesanal)
|
Larry & Sandie Feemster,
Owners, Some Crust Bakery |
"Beautiful products bring people in, the taste brings customers back."
Summary of Consulting Services
Small Bakery Problem Solving
- Niche Marketing
- Training staff to handle product timing and ingredient and production controls.
- Team building skills and testing to find the “best person” for the job. Infuse enthusiasm.
- Solving product formulation problems that deal with the need for flavor enhancement, handling ability in production, profitability or longer shelf life.
- Creating new products or lines of products or re-formulating
- Existing products for easier handling, greater shelf life and above all customer acceptance.
- Training professionals in new techniques or products – refresh their ideas.
- Image marketing targeting specific ethnic tastes or voids.
- Assessing a market, and developing a specific product to meet that need.
- Packaging ideas to reflect the product's target market.
- New products or new to YOU.
- New trends and influences, such as low carb.
- New techniques
- Creating new products with TODAY’S consumer demands in mind.
- Training chefs that feel a lack of education in the pastry arena and are looking for that comfort level.
- Designing new lower fat, healthier products to meet the demands of today’s market.
- Defining an image.
- Targeting a market and identifying the customer and meeting their demands with a product or a line of products.
- Evaluating small or large production for optimum profit.
- Training staff on cost and loss issues and how to customize a paper trail that will alert them to possible problems.
- Formula support and troubleshooting.
- Motivational training for retail staff.
