AMONG FRIENDS: Creating croissants - one baker's small business journey

An experienced pastry chef, Kennedy is delighted to have found a niche at the farmers market.

“When she moved to California, I took over the book and started baking tarts, quick breads and cookies.”“I didn’t want to disappoint my parents but I learned that just wasn’t for me. In my mid-twenties I decided I was going to study baking and pastry arts at a community college.” She eventually went back for the red seal certification, figuring it would be useful should she ever want to have her own business. Armed with her experience in pastry and fine dining, she snagged a job at The Ritz in London.

“He was working in Pemberton, a little mountain village north of Vancouver. I eventually moved there and got a job at a wonderful little bakery. I baked a lot of croissants and had free rein to try new things so it was a really creative environment.”“We were living in a one-bedroom suite when I got pregnant with our second child. We knew we had to make a change and the best we could find in Pemberton was a 600 square foot condo for $435,000.

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