Sandman for the record, "fancy schmancy" french pastries are nothing special in the French staple and come in prices comparable to danishes etc. Preparation is nothing special. By this token one (I!) should expect a ?normal" pear tart to come at a reasonable price in America.

There is this assumption here that one has to make a choice between cupcakes and pastries because of price and class. I don?t believe that. Counterexample is Cousin?s John?s in Brooklyn who offer many options. Granted, Payard was an extreme example of what people will go for the best products in limited supplies ? and croissants and pastries were actually ?just? $1-2 higher than less elaborate versions in other places.

There is no reason people shouldn't eat their cupcake and have ?normal?(french-style&others) pastries as well. I was also trying to differentiate this concept bakery from Made with Love and others with regards to brunch options that can really bring money home. ?Tartines? is one example, ?Baoguettes? as in the vietnamese-french place in the Village is another. My token for what it is worth.

Jcteen22 good luck with your internship! If you come back with a load of Ispahans please PM me?

Ok. I filled out the survey and I recommend "Get Baked" as the name for your place.

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You said it best Sandman, you can tell you don't sleep on the job. Also both of these type of ethnic bakeries also sell American fare, such as layer cakes, butter cookies, muffins, apple turnovers, and bread. You know what, a Jewish bakery wouldn't be a bad idea something different or at least more of a variety. After all we are based in the New York City area.

Yeah, I think Feed Your Soul was selling the retail spot and/or equipment.

I also have a great suggestion for you: Farmers' Markets! They are everywhere, are growing even more popular, and the rent is much cheaper and less risky than signing a lease etc. As a matter of fact, that's how at least one of the bakeries mentioned above got their start before opening a retail store.

I saw a For-Sale sign on "Food for Soul" cookie shop today. It was a business-for-sale sign from Del Forno realty.

Perhaps you can look into that place, at Jersey/ Columbus.

But, maybe that's too close to Stockinette/ Europa/ Made With Love/ Wonder Bagels/ Auhym/ Subia's... unless you'd like to make Jersey Ave a baked-goods corridor.

Perhaps you could stand out if you bring a Filipino bakery akin to Red Ribbon or Ph. Bread House down here. When I'm craving ensaymada... I don't wanna go all the way up there. I'm sure there are other market niches you could fill, as well.

I also agree. A normal bakery with normal prices would be great. I would swing by after work regularly.

I agree with sandman. That's really what downtown JC needs.

Never mind the overpriced fancy shmancy organic or other concept type bakery. A 'normal' Italian or Jewish style bakery on Grove Street is a can't miss.

Go around Brooklyn, there's one or more on every shopping street and they all seem to do well.

Cakes, cookies, danishes, cupcakes, breads, rolls etc., at a reasonable price. Simple enough.

Thank you! I'm really hoping to be more dessert-and pastry-focused than bread-focused, because 1. desserts/pastries are more fun to make, and 2. I would have a very hard time offering good quality breads at a decent price. Especially with the Balthazar wholesale bread supplier being in Edison, it would be much more time and cost efficient to purchase breads from a reputable, high quality supplier.
I'm actually applying for an internship position at Payard out in Las Vegas! I love the style of desserts there and it would obviously be a great experience.

Yes definitely a French pastry place ! You could still target good bread and pastries and make the difference by offering something unique for lunch such as tartines, see Pain Quotidien. As for the pastries well, I guess it might be much to ask for something similar to Bouley Bakery or the late great Payard... Good luck and yes, please target some level of foot traffic !

Hi- I filled out the survey. Being Filipino I have a variety of choices when it comes to ethnic stuff, but would welcome anything that is good - French, Italian, basic stuff such as baguettes (as another poster indicated), bagels, tarts, as long as it's homemade and delicious, were there!!!

Best of Luck to You !!!

yes and do it in paulus hook

Please come to Paulus Hook

please please please bake a good baguette..

Isn't CoCo Bakery opening...someday......?

Location, location, location. Don't expect customers to go out of their way to get to you...It needs to be convenient and reasonably priced. Forget about people walking to Jersey Avenue. I like the Grove Street idea, but make sure you are on the right part of Grove - remember Bagua

A bakery is a great idea. It's definitely something that you should start planning for early though!

Make sure you really think through your business plan. Opening up a new business takes a lot of cash, and loans for small businesses are hard to come by these days. (Hopefully it will be easier in a few years). In particular, Bakeries can be expensive to open because of all the kitchen equipment you'll need to buy.

And don't forget the corruption and bureaucracy that make opening a business an expensive and time-consuming ordeal.

I don't mean to suggest you shouldn't do this - by all means follow your dream. Just make sure you think it through before you start so you minimize the risk of any unhappy surprises... like the bakery on Grand Street that apparently can't open because they can't yet afford their kitchen equipment.

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Made with Love Organic on Jersey Avenue makes beautiful and delicious birthday cakes. Give them a try sometime.

Funny. When we drove past the old Bagua space over the weekend, I asked my husband what he would open there if he had the resources. His answer: a bakery.

Anyway, I filled out the survey, too. Best of luck!

After going to Paris a few years ago, I came away feeling that bread in America is a pale imitation. I know there are Italian bakeries around, but no French in donwtown JC that I'm aware of -- anyone please correct me if I'm wrong. Anyway, a traditional, high quality French bakery would be my choice for a new bakery.

That's great. I also think that there is a shortage of bakeries that can do birthday, wedding cakes. I always have to go to Carlo's bakery in Hoboken to get something decent. Best wishes.

Thank you so much! I really appreciate it. Hopefully I win the lottery in the near future or something so that I can open up a place!

Emma, I responded, particularly because I know how good your baked goods are! If you could get a location like Comfort Food, which is on a well trafficked street and already has a kitchen, you would be off to a very good start. Newark Avenue sure could use a bit of perking up too!

Best of luck to you.

Hi everyone!
I'm a culinary school student (and former pastry chef at GO on the corner of 5th & Jersey) and I'm thinking about opening my own bakery here in a few years. I'm working on a marketing plan as a part of a project at the moment, and I could really use your help by just answering a few simple questions.
I'd ideally love to have a place in the Grove street area that's a go-to spot for coffee, tea, and breakfast pastries in the morning, as well as salads and soups (with homemade bread) for lunch, on top of a full array of great tasting cakes, tarts, cupcakes, cookies, etc.
So if you have a few minutes and you're in the mood to help out a fellow Jersey Cityian, I would really appreciate it.

http://www.surveymonkey.com/s/CV8J26B

Thank you!
Emma