Today’s guest is Daniel Shear, co-founder of Season’s Yield, a bakery here in the Shenandoah Valley. We’re chatting about how he and his wife built their business selling loaves of bread out of their house and it’s evolution into Bread Days, a bi-weekly experience that hundreds, sometimes up to 1000, people attend at their farm.
A few things that stick out about his story that I want to highlight at the outset here, they started small, they started working within their limits, and i think it led to something they could have never expected. There’s a tendency to want to start big, maybe go out and get funding or a loan so you can start your business as big as possible. As we chatted, I couldn’t help but reflect that so much of what they’re doing now, and the experience they provide, may not have ever happened, had they not done things the way they did them. They were able to steward what they had, start small, and by doing that they eventually created an experience that people seek after here in Virginia.
Also, Daniel’s background probably isn’t what you think it would be, when you think baker. You’ll hear the insight we appreciated regarding
- how his background impacts his perspective
- decision making within business
- how their values have driven their business
More about Daniel
Daniel is a US Army Ranger turned entrepreneur and baker. He and his lovely wife Fawn have 5 children and live on several beautiful acres in the Shenandoah Valley of Virginia where they have bootstrapped a successful bakery, airbnb and café. Daniel’s spare time is spent dabbling in new bread recipes, dreaming of startup ideas with Fawn and enjoying the outside world with the children.
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