Interview with Jeff Ustun, owner
Q: How did you get involved in this business?
A: I grew up in Washington, D.C., and the bakery business has been in my family for a long time. After getting my master’s degree in business administration from Colorado State University, I noticed a lack of a good European-style bakeries. After finding a good location, and with a good plan to go off of from my family’s bakeries back east, we opened the doors Nov. 20, 1993.
Q: What distinguishes you from other businesses in your category?
A: I have always tried to produce a really authentic bread or pastry. The recipes were developed over many years of testing and revisions, so that now we have a very high quality product. After getting the retail store up and running, we then started delivering our products all over town to hotels, restaurants and catering companies. Our service in the café and wholesale is what really differentiates us. We try to make each customer feel like they are our highest priority, from the customer that walks in for a French baguette to the restaurant that orders 300 a day.
Q: What do you like best about your line of work?
A: I find the greatest joy in seeing a customer really appreciate our food. We have regulars that call ahead for our scones, or our ranger cookies, or for our traditional challa we make every Friday. Seeing them smile when they walk in the store makes my day.
Q: What is your business’ biggest challenge?
A: The biggest challenge I face is staffing. We have shifts that go 24/7, and it’s challenging to find good people to fit into all the different positions — from bakers, to packers and drivers, to the management. Everyone has to work together to do their jobs for the business to succeed and thrive. It is like playing on a basketball team, and if you play with only four people and you are always playing against five, you will never make it. My biggest challenge is finding five good people to always show up ready to play.
Q: Something people might be surprised to learn about you or your business:
A: Most people don’t realize we operate 24/7 and deliver wholesale from Boulder to Castle Rock. It looks like a nice café up front, with espresso, sandwiches, pastries and breads, where they can use the free Wi-Fi or sit on the patio with a view of the mountains. But in the back, the bakers work tirelessly to make and bake the products that you taste at many restaurants around town. We also cater box lunches, deli trays, cookies and pastries that we deliver as well. From 50 to 500, we have done just about anything. It’s very rewarding when it all comes together and we make the customer happy. That’s what it is all about.
Profile
Business: Baker’s Way
Address: 8181 E. Arapahoe Road, Greenwood Village
Hours: 6 a.m.-4:30 p.m. Monday through Friday, 7 a.m.-3 p.m. Saturday
Founded: 1993
Contact: 303-770-1966, bakersway.com
Employees: 20
