Running a small bakery in a local or rural economy comes with unique challenges—but also incredible opportunities. While major urban centers may provide a constant influx of customers, small bakeries in tighter-knit communities must navigate fluctuating demand, seasonal slowdowns, and price-sensitive markets while staying profitable and maintaining quality. This workshop is designed for bakers and bakery owners looking to build a resilient business model that thrives in its local setting.

In this session, we will cover:

• Understanding the local market

• Pricing strategies

• Managing seasonal fluctuations

• Strengthening community engagement

WHERE/WHEN: Saturday, April 26th 12:30-2:00// Counter Culture, 178 Westwood Pl A, West Asheville.

BIO: Karen Bornarth is Executive Director of the Bread Bakers Guild of America, a nonprofit membership association dedicated to supporting the sustainable growth of the artisan baking industry through education, training and community.  The Guild’s 2000+ members are bakery owners, professional bakers, ingredient and equipment suppliers, educators and others dedicated to the production of the highest-quality baked goods and to advancing the baking industry.

Through her years of experience as a bread baker and educator in New York City’s culinary landscape, Karen brings a passion for education and advocacy for frontline food production workers. She is particularly interested in breaking down the systemic and structural barriers to career and economic advancement for people of color and women in the culinary industry.

In her current work with the Bread Bakers Guild of America, she supports bakery owners and professional bakers to achieve success in their baking practices and businesses through classes and events in baking techniques and the business of baking, and opportunities to connect with and learn from their peers.

During her 7+ years with Hot Bread Kitchen, a nonprofit workforce and small business development agency in NYC, she developed an initiative to improve job quality and business performance in small food businesses, and oversaw a team to design and deliver a dynamic workforce development program in New York City.

She launched her career at Amy’s Bread as an overnight production baker, taught bread baking for several years at the French Culinary Institute, and developed products and processes for Le Pain Quotidien, an international franchise of bakery-cafes.