Brittany's Butters and Gourmet Bakery

   We are a bakery and butter sauce company, that opened in a suburb of Chicago that has not had a bakery in almost 20 years. It is in Winnetka, IL - the 3rd wealthiest suburb (pop. approx. 14,000) in the U.S. and the community is so excited we are there. 
   We feature scones, biscuits, brownies, cookies, Danish cakes, pies and quick breads. We are planning to expand to cakes, breads and other pastries. We also have frozen butter sauces that are made by hand and in-house. The butters are finishing butters made to be melted on cooked foods, put out with crackers for spreading and a variety of other uses.  Everything is baked in house from scratch. 
   The demographic in Winnetka is primarily young families with a median age of 40. 75% of the population is married with 57% of the households having children under the age of 18. The median household income is $207,000.  We are targeting the entire population in town as there is no other bakery.  The closest bakery is 3 Tarts in Northfield IL, approximately 3 miles away. We have been talking with customers and people in town and the common opinion has been that they want a bakery here in town rather than driving to Northfield, Evanston, Wilmette, Highland Park, etc.  
   We occupy two spaces on the first floor of a store front property. 940 square feet up front on the street side for the bakery and production kitchen, and 870 square feet in a space behind it used for cooking classes and butters demonstrations to sell the finishing butters. The back space can also be used for a cookie and cupcake bar and as a prep area for cake and cupcake decorating.
My name is Don Reilly and I was a restaurant chef for over 25 years with specialties in soups and sauces in fine dining establishments. I learned how to bake at Allgauer's Fireside in Northbrook, IL. I bring my high level experience and knowledge to create a bakery and butter sauce business with high-quality home-made products and a flare for customer service. My team right now only consists of me and an assistant with plans to hire a professional baker and counter help for the bakery.
   We have been open since 1/19/23 and are in need of operating capital as the build out cost twice what we had budgeted. Thank you!