![]() After That despite falling sharply to just over $40,000 in 2008, the figure then levelled off in the last two years. Takings fluctuated around $90,000 until 2004. There was then a gradual rise to around $105,000 in 2010.īy contrast, the income of Mari Bakeshop went in the opposite direction. Having remained stable at approximately $55,000 in the first half of the decade, income then rose sharply, reaching nearly $100,000 in 2008. If we look at Amandine Bakery, the trend was similar. Then the figure went up significantly, finishing at around $65,000 in 2010. Looking at the details, as regards Bolo Cakery, income started at $20,000 in 2000, then there was a fluctuation over the next three years, at which point it levelled off at just under $40,000 until 2006. Another interesting point is that Mari Bakeshop was the most popular bakery in 2000, but in 2010, Amandine Bakery earned more money than the others. Overall, what stands out from the graph is that there were considerable upward trends in the income of both Bolo Cakery and Amandine Bakery, while the earnings of Mari Bakeshop saw a considerable fall over the period in question. The graph shows information about the amount of money which was earned by three bakeries in Calgary, over a ten-year period between 20. Summarise the information by selecting and reporting the main features, and make comparisons where relevant. The cake has four components the sponge cake, the syrup, the filling, and the glaze. “I’m doing what I want to do,” he says.The graph shows data about the annual earnings of three bakeries in Calgary, 2000-2010. (Amandina) Amandine is a traditional Romanian chocolate cake that's filled either with chocolate or almond cream. He is pleased with where he and Amandine are now. Kajita, on a rare break from the back of the store where everything is made, casts an eye over to the door each time it opens. Behind the counter, friendly staff steadily retrieve cookies and pastries from the case, adding them to brown paper bags or boxes. Still, regular customers abound, and new ones show up through word of mouth. ![]() Today, they go to the office and then stop in at the Tim Hortons or Starbucks in the lobby. A few decades ago, he says, people would stop in at the bakery for something to take to the office. The changes in what people are looking for in a bakery have not escaped his notice. It’s a hard-won lesson, and it means that when there are too many cake orders coming in at one time, he’s not afraid to turn down the excess in order to ensure the work is steady and all cakes are given the same care and attention. Last time I ordered a chocolate birthday cake with cream cheese filling and I got worse than a store-bought out-of-box cake with cheap chocolate icing. In downturns, he scales back to make certain he never has to lay anyone off. - MenuPix User This place used to make good cakes but it is deteriorating rapidly and their cake is hit and miss now. When the bakery is busy, he works longer hours. He has avoided laying off employees, and that means avoiding the varying staff levels needed in a fluctuating economy. Through the boom-and-bust ups and downs in Calgary, he has remained steadfast on one thing: his staff will not be impacted by the price of oil. Kajita has simplified his business in the last few years, shutting down wholesale production and turning down work when too many special orders are coming in. Over the years, Kajita has expanded the business, opening new locations, only to ultimately shut them down again, retaining only the Tuxedo Park store. After working in Calgary for a few years, he set out on his own, opening the original Amandine in the southeast community of Dover before moving to the community of Tuxedo Park on Centre Street north. Growing up in Nagoya, Japan, Kajita got his start in the world of small business by helping out his parents at their confectionary. In this case, though, it’s the tradition of the European pastries and breads Kajita learned to make in Germany, France and Switzerland before moving to Canada to work in Montreal, Vancouver and at the Fairmont Banff Springs hotel. Shimobayashi family friend and fellow bakery owner Shotaro Kajita has also stuck to tradition with Amandine, a bakery that has been in business for 40 years.
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