by Marjorie L. Share
The opening of our new “neighborhood bakery” is just around the corner! Owner and founder Mark Furstenberg and his staff are eager to fire up their ovens, test out their recipes and swing open the doors.
Despite his best efforts to open by his sister Carla’s birthday (founder of Politics & Prose) and Passover (to serve his handmade matzoh in honor of Spring harvest), problems with utility hook-ups forced further delays.
Then, over the weekend, Mark posted some good news on his Bread Furst blog. The gas and electricity have been turned on, thanks in large part to the persistence of Forest Hills neighbor Dipa Mehta. And: “On Friday, we passed final inspections. [Monday] we began staff training and on Tuesday we will go to the District’s building to get our certificate of occupancy. With work and luck we will open near the beginning of May.“
If you follow the Bread Furst blog you already are aware of how exciting this will be for the city and especially Forest Hills and surrounding community. An event in late March at the home of Jane and Daniel Solomon offered more than 65 neighbors a taste of what is to come and sought investors in Mark’s business.
Although many in the community have already invested, Bread Furst is still $105,000 away from its goal. Mark is not taking a traditional path for funding as he very much wants the business to be employee-owned within five years.
There is still time to get involved, and many have been calling or writing to be among the “Furst in Line.” If you are interested in extending a loan, and would like to tour the space with Mark, please contact him directly at firstname.lastname@example.org.
Just some of what’s in store:
• Bakers at work in the window of Connecticut
• Baking starting at 4 a.m. with warm bread coming out of the oven when the store opens at 7 a.m.
• Locally-roasted coffee
• Indoor table and counter seating
• Outdoor café
• Eat-in and take-out menu for breakfast, lunch and dinner
• Parking in the rear
• Locally-sourced ingredients, homemade ice cream and a soda fountain
• Apprenticeship program
Also, Mark didn’t set out to be trendy, but he is. The New York Times says good bread is hot right now.