Mark Dyck

Blog

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blog

 

The blog is my Whole Self Home Base,
where all the aspects of my life come together through my writing.

It’s like a bread recipe - bring a wide variety of ingredients together and create something way better than the individual parts.

You’ll find riffs on community and connection, musings on baking and fermentation, reflections on travel experiences and much more.

 
 

 
 
Posts in Baking
Bakernomics: You have choices

Over the past several posts I've laid out a way of thinking of bakery economics, so that you can think critically about what is blocking you from building a business that works for you over the long term. A way to make the change that you desperately want but can't seem to afford.

This is not an easy road, but then again, neither was opening a bakery. You've already done some extremely hard work. You can do this too.

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An Introduction to Bakernomics

One of the common discussions I've had with bakery owners, especially small bakery owners, is how to make their businesses sustainable. And by sustainable, they usually mean 'able to stay open even if I take a day off.' There must be some general principles that all bakeries follow that can transfer from place to place. That's what I want to work through with you. I'll build out a framework here and you can build on it, make it better, point out my flawed assumptions and so on in the comments.

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The Business Owner's Lament

There’s a repeating pattern with small, local, independent bakeries. Around year 4 or 5 a common refrain is they're stuck in limbo where they aren't totally failing but they aren't feeling safe either.

When this feeling strikes, it's worth forcing yourself to take some quiet time and take a calm, objective look at the foundations of your business. Some questions to consider:

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Working, BakingMark Dyck
Make Something Happen

I barely made it over the finish line yesterday.  I thought we baked way too much for New Years Eve and that over tired, ultra depressive funk set in.  We baked too much.  Nobody’s coming today.  What will we do with all this bread?  All our charities are closed!

But then the regulars started coming in to stock up for the next two weeks and when all was said and done, and I gave the last of the buns away to a fellow who came in after we cashed out, all that was left was a small box of sweets for Kylle and Scarlett (our heroic counter crew) a medium box for Joel (our amazing evening cleaner) and three loaves of bread for Cindy and I to take home.  We’ll have good toast for a few days.

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Baking, StoriesMark Dyck