2022

For the love of baking: Tan's bread boutique.

Traditional and artisanal bakeries are dying out as they are being swallowed up by industry and mass manufacturing.
The company was founded on July 17.07.2019th, XNUMX as a sole proprietorship by Taner Karadagli,

The opening of the first bread boutique took place on October 01.10.2019st, XNUMX in the district of Lindenhof.

On December 16.12.2020, 2021, the second bread boutique followed in Neckarstadt Ost and in May XNUMX the pure sales shop was opened in downtown Mannheim.
The product
Tan's bread boutique offers an exclusive and finely selected range of 12-14 types of bread. All recipes are specially developed, you will not find them anywhere else. We make our own sourdough and pre-dough because all of our breads contain some sourdough. We attach great importance to traditional craftsmanship, sustainability and regionality. The doughs mature for up to 48 hours and are only baked on the third day. We deliberately do not use any additives and source our ingredients exclusively from the region. We only use organic flour from the OBEG mill in Hohenlohe.
The motivation
Traditional and artisanal bakeries are dying out as they are being swallowed up by industry and mass manufacturing.
With my bread boutique, I wanted to show that there is still a need for traditional, handcrafted bread.
Our customers are bread lovers with a certain quality standard who are willing to pay a higher price for their bread. It is mostly people who pay attention to their diet, who taste the difference to industrially produced breads, who appreciate a longer shelf life and better digestibility.
 The idea
Since I'm not only a master baker, but also a cook, I wanted to combine the different tastes from the kitchen with "baking bread". For example, I use risotto rice, sauerkraut, various fruits and spices for my breads. In addition, I have found through many market analyzes and trips that in a bread country like Germany there is a lack of traditionally handcrafted bread. It was time to revive this tradition and close the market gap in Mannheim.
The challenge
The biggest challenge is to find responsible employees who share the "TANS" business philosophy, enjoy making traditional bread and developing new bread creations. Another challenge is to make this profession attractive again for young people, to train them over the long term so that this wonderful craft is not lost.
To this end, I have also revolutionized the working hours for the bakers with my bread boutiques. My boutiques deliberately only open their doors between 10 a.m. and 12 p.m. Because of this, my bakers only start working between 5 and 6 in the morning and not late in the evening or in the middle of the night. In this way I am trying to make the baking profession more attractive again and to give my employees a better quality of life.
The current status
I currently run 2 boutiques with a bakery and a boutique that only sells bread without a bakery.
I currently employ about 30 people
Personal advice to founders
My personal advice to future founders is that they develop their own line, be bold and don't copycat. Believing in yourself and your own concept with all your heart and knowing how to master your technical skills perfectly - in my opinion, these are the most important qualities for future founders.