Plated Culture

Bakery start up currently working with a business counsel. Looking to raise at least $150,000 for a 40% down payment for SBA loan. The bakery consists of French and Asian fusion pastries, viennoiseries, bread and cakes. I studied baking and pastry arts and went to France to continue my studies for a year. After returning from Frnace, I opened a Vietnamese deli with my family that was established  in 2013. The business is still up and running and thrive  during covid. As many family businesses, there is very little room for growth. I left the family business4 years ago to learn retail, lead a team, understand business on a high volume level, to gain knowledge that will be useful in my business planning. During Covid, I found a job opportunity as a chef instructor which grew my network drastically. I hope to bring students from the school as my interns because I believe in education focus. I am looking to open my own business without family involvement where I can apply more of my French recipes and focus on executing one of a kind desserts and pastries. My team is on stand-by and ready to work at my bakery as soon as I have a brick and mortar location. My team is made up of cake decorators, bakers and people who have experience in the restaurant service industry. I met my team through retail as their manager and have built trust with each and everyone one of them. They want to follow me in my endeavor. My goal is to create a business that is passionate about food and sharing it with customers. However, the business will showcase and create a platform for local bakers by creating partnerships and bringing in new trends in products. Investing into this business will require specific baking equipment that costs more than a standard kitchen set up. Accounting for labor, equipment cost, rent, margin, food cost, packaging, licensing, renovation,company vehicle, marketing and a business counsel, the business will need $375,000 to be up and running. I have been working on this business plan for 3 years. My overall goal is to innovate and share great food, while making a difference by creating platforms for growth and job opportunities and local partnerships. I have been featured on Mealin and Dealin on Food Network, 9 news for Asian Heritage Month, a few Westword articles and media recognition.