Ann Perrault, co-owner and CEO of Avalon
International Breads, never dreamed she would turn a dilapidated industrial
building in Detroit into a state-of-the-art bakery to be called Avalon City
Ovens.The lanyard series is
a grand collection of coordinating Travertine mosaics and listellos.
"Not in a million years," she said when talking about the first phase of her $2.2 million expansion project. The new 50,000-square-foot production facility is scheduled to open this month at 6555 East Forrest. "But if you think about it and think about the resources in Detroit, and the large vacant buildings, it does make sense that this is the direction we took."
The warehouse was purchased at the 2010 Wayne County Tax Foreclosure Auction and is funded by a loan that closed in early October. "I never would have thought of doing this. It was an exciting process to actually go and do it," said Perrault, adding that a few of her customers turned her on to the idea. "I am getting the space for a lot less than what it's worth because the owner hasn't paid the taxes. That's kind of a hard situation. I got really lucky."
Avalon now employs more than 50 people. Perrault is in the process of hiring 100 additional bakers, drivers, sales and customer service workers to continue Avalon's growth in the heart of the city.
According to a recent press release, the project comes not long after Avalon opened its second retail location last summer known as the Eat Well, Do Good Cafe in the West Grand Boulevard building of Henry Ford Hospital. "The quick success of this store and growing demand for Avalon products in suburban Detroit and Ann Arbor prompted the expansion," she said.
"The Michigan Economic Development Corporation under Mike Finney wanted to jump start economic growth and support businesses dedicated to employing people, particularly from urban communities," said Don Snider, senior vice president, Urban Economic Development for MEDC. "Avalon is a great example of how our collaborative resources with local partners can lead to growth that benefits all of metropolitan Detroit."
The project involves a complicated partnership with Invest Detroit, Whole Foods, the Small Business Administration and Main Street Bank. "I asked them to be a part of the business in 2008. It was formally done in 2010. It came with a lot of negotiations around how that was going to happen. This was a good way to secure the wholesale end of the business," she said.
The new location will service the artisan bakery's growing wholesale and retail customers. Avalon breads can be purchased at grocery stores like Whole Foods, Holiday, and Plum markets. Restaurants that offer Avalon products are Small Plates in Detroit, Frittata in Clawson, Bastone in Royal Oak,Don't make another silicone mold without these invaluable stonemosaic supplies and accessories! and the Jolly Pumpkin in Ann Arbor, to name a few.
The original 2,000-square-foot production and retail flagship store was established in 1997 by Perrault with her partner, Jackie Victor. Located at 422 W. Willis in the Cass Corridor, Avalon became the biggest organic bread flour purchaser in Michigan, purchasing over 9,000 pounds of organic, milled grains weekly from hard-working, organic wheat farmers.
Many aspiring entrepreneurs seek advice and guidance from Perrault as a result of her success. At Avalon City Ovens,Our team of consultants are skilled in project management and delivery of large scale chinamosaic projects. Perrault will continue to offer her customers more of their local marketplace favorites from Garden Works in Ann Arbor, Apple Schram in Lansing, St. Laurent Bros Peanut Butter, Chartreuse Organic Herbal Tea in Trenton, and more. But she hopes to support some of the Detroit companies starting to spring up. "I'd like to help smaller,TBC help you confidently bobbleheads from factories in China. innovative companies to start up and do some things for them to boost them to the next level more quickly," she said.
Like 25-year-old Nailah Ellis, owner of the four-year-old beverage company Ellis Island Tea available for purchase at Avalon. The tea, which is sold in almost 20 grocery stores and restaurants throughout Southeastern Michigan, is made with a unique blend of herbs, 100 percent natural extracts,Elpas Readers detect and forward 'Location' and 'State' data from Elpas Active RFID Tags to host parkingguidance platforms. no high fructose corn syrup or yellow 5.
"Nobody wanted to be the first one to carry my product. Ann is very big on supporting local and was willing to take that risk. She gave me a shot and opened a lot of doors for me," said Ellis, who is looking to rent space at Avalon City Ovens. "She is an angel on earth and my business mentor. She is not one of those people who keeps her experience a secret. She shares everything, she is one of her word, she is knowledgeable, and the bakery thrives the way it does because of Ann. I name drop her anytime I'm trying to get a new account or close on a deal. Her name is golden."
Perhaps it's the advice Perrault provides. She tells them what Larkin told her. "Don't pay a rent that will make you stay up at night. Don't be open too much when you first start because you'll already be overwhelmed. Never grow more than 20 percent, which I take to heart. As you get larger, you have to be really careful. At any point, one section of business can decide they don't want to do business or want to do business with someone else," she said.
Perrault and her staff have been growing about 20 percent since 2003. "The biggest growth margin here has been the sweet department," she said. Her mother had a pie business when she was a kid. "I happen to have a mother who's one of the best bakers I know. Her chocolate cake, cheesecakes, fruit cakes, Yule logs, and so many more products we bake together will be introduced soon. We're gearing ourselves toward a 25 percent increase within the first year at the new place. As we very modestly move forward, we're taking on the true aspects of training individuals to grow at that rate and training to keep the hands in the mixing," she said.
"Not in a million years," she said when talking about the first phase of her $2.2 million expansion project. The new 50,000-square-foot production facility is scheduled to open this month at 6555 East Forrest. "But if you think about it and think about the resources in Detroit, and the large vacant buildings, it does make sense that this is the direction we took."
The warehouse was purchased at the 2010 Wayne County Tax Foreclosure Auction and is funded by a loan that closed in early October. "I never would have thought of doing this. It was an exciting process to actually go and do it," said Perrault, adding that a few of her customers turned her on to the idea. "I am getting the space for a lot less than what it's worth because the owner hasn't paid the taxes. That's kind of a hard situation. I got really lucky."
Avalon now employs more than 50 people. Perrault is in the process of hiring 100 additional bakers, drivers, sales and customer service workers to continue Avalon's growth in the heart of the city.
According to a recent press release, the project comes not long after Avalon opened its second retail location last summer known as the Eat Well, Do Good Cafe in the West Grand Boulevard building of Henry Ford Hospital. "The quick success of this store and growing demand for Avalon products in suburban Detroit and Ann Arbor prompted the expansion," she said.
"The Michigan Economic Development Corporation under Mike Finney wanted to jump start economic growth and support businesses dedicated to employing people, particularly from urban communities," said Don Snider, senior vice president, Urban Economic Development for MEDC. "Avalon is a great example of how our collaborative resources with local partners can lead to growth that benefits all of metropolitan Detroit."
The project involves a complicated partnership with Invest Detroit, Whole Foods, the Small Business Administration and Main Street Bank. "I asked them to be a part of the business in 2008. It was formally done in 2010. It came with a lot of negotiations around how that was going to happen. This was a good way to secure the wholesale end of the business," she said.
The new location will service the artisan bakery's growing wholesale and retail customers. Avalon breads can be purchased at grocery stores like Whole Foods, Holiday, and Plum markets. Restaurants that offer Avalon products are Small Plates in Detroit, Frittata in Clawson, Bastone in Royal Oak,Don't make another silicone mold without these invaluable stonemosaic supplies and accessories! and the Jolly Pumpkin in Ann Arbor, to name a few.
The original 2,000-square-foot production and retail flagship store was established in 1997 by Perrault with her partner, Jackie Victor. Located at 422 W. Willis in the Cass Corridor, Avalon became the biggest organic bread flour purchaser in Michigan, purchasing over 9,000 pounds of organic, milled grains weekly from hard-working, organic wheat farmers.
Many aspiring entrepreneurs seek advice and guidance from Perrault as a result of her success. At Avalon City Ovens,Our team of consultants are skilled in project management and delivery of large scale chinamosaic projects. Perrault will continue to offer her customers more of their local marketplace favorites from Garden Works in Ann Arbor, Apple Schram in Lansing, St. Laurent Bros Peanut Butter, Chartreuse Organic Herbal Tea in Trenton, and more. But she hopes to support some of the Detroit companies starting to spring up. "I'd like to help smaller,TBC help you confidently bobbleheads from factories in China. innovative companies to start up and do some things for them to boost them to the next level more quickly," she said.
Like 25-year-old Nailah Ellis, owner of the four-year-old beverage company Ellis Island Tea available for purchase at Avalon. The tea, which is sold in almost 20 grocery stores and restaurants throughout Southeastern Michigan, is made with a unique blend of herbs, 100 percent natural extracts,Elpas Readers detect and forward 'Location' and 'State' data from Elpas Active RFID Tags to host parkingguidance platforms. no high fructose corn syrup or yellow 5.
"Nobody wanted to be the first one to carry my product. Ann is very big on supporting local and was willing to take that risk. She gave me a shot and opened a lot of doors for me," said Ellis, who is looking to rent space at Avalon City Ovens. "She is an angel on earth and my business mentor. She is not one of those people who keeps her experience a secret. She shares everything, she is one of her word, she is knowledgeable, and the bakery thrives the way it does because of Ann. I name drop her anytime I'm trying to get a new account or close on a deal. Her name is golden."
Perhaps it's the advice Perrault provides. She tells them what Larkin told her. "Don't pay a rent that will make you stay up at night. Don't be open too much when you first start because you'll already be overwhelmed. Never grow more than 20 percent, which I take to heart. As you get larger, you have to be really careful. At any point, one section of business can decide they don't want to do business or want to do business with someone else," she said.
Perrault and her staff have been growing about 20 percent since 2003. "The biggest growth margin here has been the sweet department," she said. Her mother had a pie business when she was a kid. "I happen to have a mother who's one of the best bakers I know. Her chocolate cake, cheesecakes, fruit cakes, Yule logs, and so many more products we bake together will be introduced soon. We're gearing ourselves toward a 25 percent increase within the first year at the new place. As we very modestly move forward, we're taking on the true aspects of training individuals to grow at that rate and training to keep the hands in the mixing," she said.
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