Pastry chef Greg Mindel was once a deli boy, an apprentice for famous chefs, and a sleepless croissant maniac - but now he’s the founder and owner of Neighbor Bakehouse, a flourishing bakery in San Francisco’s Dogpatch. How did working for free build his network? What did he need to get a bank loan, even though the bakery business was still young? He also explains why he sacrificed sleep for free warehouse rent, what qualities make a good leader, and which special ingredient will make your business stand out in the competition.
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TAKEAWAYS FROM THIS EPISODE:
- The work speaks for itself.
- Don’t complain about doing the work you want to do.
- Positivity can overcome pain.
- Build experience.
- Be willing to work for free to learn.
- If you can show a couple years of growth, someone will want to invest in you.
- You have to make more than a few thousand croissants to really master it.
- If you don’t have your own space, rent or borrow it.
- The quality of the work will open all the doors.
MENTIONED IN THIS EPISODE:
- Neighbor Bakehouse in San Francisco's Dogpatch
- Follow them on Facebook and Instagram
- Thomas Keller
- Stephane Cheramy
- What is a pop-up restaurant?
- Tips on how to start a pop-up
- A few Entrepreneur articles about delegating tasks:
- "Learn When to Delegate and When to Micromanage"
- "7 Ways to Go From a Boss to a Leader"
- "7 Rules for Entrepreneurs to Delegate Effectively"
- Articles about Greg & Neighbor Bakehouse
- SFGate, "Neighbor Bakehouse: San Francisco’s Best Croissants"
- Eater SF, "Neighbor Bakehouse Has Gone Brick-and-Mortar in the Dogpatch"
- Eater SF, "13 Killer Croissants in San Francisco"
- MISE Magazine, "The Anatomy of a Modern Patisserie"
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