European Hard-crust Breads, Small-town Service

MINNEAPOLIS.MN (Thursday, March 25, 2004) - Owners: Gary and Judy Malkmus

When business started: January 1996

Number of employees: Besides the two owners, there are one part-time and two full-time employees.

Location: 3305 S. Campbell.

About business: The Malkmuses bake European hard-crust breads and some soft-crust breads. They bake seven different types of bread daily. In addition, they offer a number of specialty breads each day of the week, which are posted on a calendar in the store. Among the specialty breads: raisin walnut, tomato basil, wheat flax seed or challa. "Everything is made from scratch. We use no mixes, and don't add fats, oil or preservative," said Gary Malkmus. An employee who mixes the dough comes in to work at 1:30 a.m. At 5 a.m. two bakers arrive and cut dough, shape it and place it on racks. The bread is baked in a steam-injected hearth oven. This gives their bread the crusty exterior.

Difference from competitors: "We don't have too much competition," said Gary Malkmus. "There are other bakeries that serve bread in a restaurant setting, but we just bake and sell, so our overhead is low."

How business started: Gary Malkmus worked in insurance for 30 years. He became a vice president and he and his family moved throughout the Midwest. While living in Minneapolis, his wife, Judy, would shop for bread at a Breadsmith there. The insurance company Gary Malkmus worked for downsized and his job was eliminated. "I had two choices: get back into insurance or do something else. Judy liked the Breadsmith store and the concept. So we researched and moved back to Kansas City, Mo., and bought our own franchise," said Gary Malkmus. The couple have a son living in Springfield, so eventually they moved their business here.

Roots of success: Gary Malkmus pointed to the store's bread and its employees. "We have a lot of repeat customers who we know by name," he said. Some customers will come from out of town and buy $40 or $50 worth of bread, he said. "Customers have asked us why we don't open a second shop on the east side of town," said Gary Malkmus. "Why I don't is because we deliver bread to Harter House, Mama Jean's and Sam's Club and try to cater to our customers with little expense."

Toughest part of business: The Malkmuses said anticipating the rushes in business and knowing how much bread to bake. "You feel awfully bad when someone drives across town for a loaf of bread and you've run out," said Judy Malkmus. For the leftover loaves, the Victory Mission picks them up four times a week.

Most rewarding: The Malkmuses said the compliments on their bread. Judy Malkmus said she likes interacting with customers and working in the afternoon.

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