Running a bakery is not for the faint of heart
Joni Glaze was surprised at the amount of work that goes into running a bakery.
“I was laid off from my job at one of the plants last summer. Then I went through Thanksgiving making dozens and dozens of cheesecakes out of my house. I mentioned to a friend that maybe I needed to run a bakery so that I can have my cheesecakes done in a certified kitchen. Well, the next thing you know, I’m over here looking at this bakery that shut down three days earlier. Four days later, I owned it. We bought it in December and we’ve been open since January.
“I’ve run a lot of businesses through the years. I have good life skills to put to the task here. I know what’s it’s like to work hard. But I’m still surprised every day at the amount of work that goes into this. It’s really astounding.
“What I was not prepared for was the physicality of it all. I was not prepared for 19 hours a day on average. I was not prepared for my feet to give out or my hands to just give out. That’s been the most challenging part, realizing my age. I’m 52. But up until now, I didn’t feel it. Now I feel 152.”
— Joni Glaze
Joni owns Glaze Baking Company, which specializes in baked goods, cakes and desserts, but also serves breakfast and lunch items.
(Update: she closed her business in late 2017.)
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