Today we’d like to introduce you to Shaylynn Takano.
Hi Shaylynn, thanks for joining us today. We’d love for you to start by introducing yourself.
As a child, growing up in Hawaii I would watch cooking shows, like Rachel Ray’s 30 Minute meals and Iron Chef. I always thought it looked fun and creative. When I got older and started to cook for myself, I discovered the world of baking and pastries! I really like baking because of the science part of it. I enjoyed making my family custard pies, friends some blueberry scones, anything and everything, and seeing how happy it made everyone. That’s when I decided it was time to truly learn the ins and outs of baking and go to culinary school. I found the perfect place and school in New York City to attend and moved to pursue my dreams. I graduated with my certificate in Pastry and Baking Arts and worked in various bakeries in NYC, gaining a ton of experience. That is when I solidified my love for bread. I worked at a bread bakery that introduced me to challah and babka and became interested in making those breads for my future business. I then got the opportunity to move to Atlanta and it was the right time to start my business to make bread with the Asian and Hawaiian flavors I grew up with.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
The road has not been smooth, but I would say it has had the normal bumps small businesses have to deal with, such as where to start. There are no blueprints because every business is different and they are difficult to start up as it requires a lot of financial investments and resources. Also with small businesses everything takes time and it’s a grind but worth it. There are always bumps that no one can predict and it’s about trying to move on and learn from them. You also have to wear a lot of hats and it’s hard to know which one to wear at every moment. At times it’s hard to prioritize what’s the most important thing because everything intertwines with each other.
Overall, I have been fortunate that I have fantastic customers that appreciate all the work that I put in and support me every step of the way. They always show up to each new market that I do and are always willing to try my new products. The managers of the farmer’s markets were really helpful during the journey because they gave me a chance to participate and build my customer base.
Alright, so let’s switch gears a bit and talk business. What should we know?
The Loaf is a microbakery where different types of breads with various flavor combinations are made into loaf form. Currently I make challah and babka with Asian and Hawaiian flavors and the classics such as chocolate and cinnamon. The most popular loaf is the Hawaiian Sweet Potato babka which uses purple sweet potato, ‘Uala, offering a naturally sweet taste. I also make some Hawaiian treats like spam musubi and butter mochi. Butter mochi is a Hawaiian butter cake that uses rice flour giving it a chewy texture. I make Hawaiian Sweet Rolls and also turned it into a loaf form which is most popular for sandwiches.
I think what sets me apart is the combination of flavors/cultures and the care I put into my products making the best tasting bread I can. I’m proud of the cute logo and I have a cat that likes to loaf.
My goal is to make different types of breads from all over the world and have a rotating menu. I hope people look forward to experiencing those different breads.
Can you talk to us about how you think about risk?
Risk taking is a love-hate thing for me. I’m not a fan of risk taking and the unknowns it brings, but I am slowly realizing that I should take more risks because it is a good learning experience and adds new perspectives to my business. It helps me move my business forward and realize what works or doesn’t work for my business. Whether the risk works out or not, I need to take that first step so I can decide what to do next. The biggest risk was starting the business, not knowing if the products I had were good enough or my branding or business model would work or be sustainable.
Pricing:
- Loaves range from $8-12
Contact Info:
- Website: https://theloafatl.com
- Instagram: https://instagram.com/theloaf_atl
