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Posted at August 26, 2016, 6:55 am: This has been a long and weird journey. I started my shop four years ago when it was bought at auction and my youngest of three was 2. After building and building the business, I realized there is more to life than baking, training, cleaning, fixing, paying, organizing, delegating, delivering, ordering, returning, meeting, negociating, planning, juggling and decorating. The stress level was hurting me on every level of my life including my children and home. If I had another 50 hours a week and one more year, this business would humm, but I would surely be at the Mayo Clinic with an IV in my arm in a padded cell. So I decided to sell. Being that I have a big mouth an love to nework, I set out to find a buyer. The first thing was to tell my family and lo and behold, they were down with it. My father offered any help he could give and my brother in law gave me stellar legal advice. I then started telling my vendors, why? because they know EVERYBODY and have contacts with distributers who know EVERYBODY else! The culinary schools got the heads up to post in there career centers and then I started telling my contemperartys and the ball started rolling.... I showed to several prospective buyers but they were not ready to negociate on any level. Well long story short, I have a friend with a big mouth and he told a few folks too! Found, one vastly talented cake designer needed to expand his workshop and voila! After six months of discussion, planning and re hashing, it is no longer mine, the shop has a new energized owner with a great future!!! If I can help anyone out there who is thinking of buying or selling a baking business, I am happy to! PS, I joined a gym and am looking to relocate to the mellow southwest US. Original of the message was taken from http://www.cheftalk.com/forums/ Replies:Gee.I have a question. Please be advised, the Southwest isn't as mellow as some folks will le... I have to differ, I left NYC, threw away my watch and have been able t... Pan, Is that South, or Southwest? By Southwest, I'm particularly ref... and lunch is just the beginning! Pan, I am so happy to not have th... When I say big mouth, it's a good thing! Self promotion and networkin... Michele, if that's what you want to do, you did it, and have no regret... wow, good for you. So for those of you with experience buying/selling restaurant business... Come to Minnesota. Find a mom & pop to work in for a few weeks, see how it feels, the... Michele, Congratulations on making what sounds to be a very healthy d... Other Topics of Chef Talk:Helloneed more interesting foods Hello All Hot/Cold Smokers? <--- New to the forums, not to the business. ATK BEEF BRAISED in Barolo Classic Coconut cake recipe needed! Chopped Green Onions Being More Professional...... Marc Veyrat - Encyclopédie culinaire du XXIe siècle Wptc 2007 & 2008 Culinary Arts Textbooks for Sale Hello everyone just signed up! Glad to find you guys.. Harold McGee Visits ChefTalk.com (Dec 10th) im trying to start a high school culinary program My Outside Hobby Alcohol for spirit burner What is the pizza brush for? Croissants - The best recipe for the first time? Spicy Crab Meat Kueh Pie Tee Happy Birthday, Katbalou! Diet (updates) Dairy at Room Temp Yall want rich and decadent? Waffle cone recipe Art Institute of Pittsburgh Just wanted to introduce myself and G'day hello Soilent Green is OLIVES! money making cuisine....... Sad Day Powdered Colors best culinary school in san francisco Bettercreme |