Baking bread has been a family tradition for Alison Hill. A bread starter has been handed down in her family for over 150 years. It was this tradition that first inspired Alison to bake bread for family, friends and as gifts while she was in college. With a desire for better nutrition and improved quality, Alison soon began experimenting with grinding her own whole grain flour. After several trials and restarts, she developed a method of grain processing using a stone mill that produced the desired quality while maintaining the nutritional benefits of whole grain.
Family and friends soon recognized the quality of the gifts they were receiving from Alison and urged her to sell her bread products at the Mason City Farmer’s Market. Rapid success soon allowed her to sell at the Algona Farmer’s Market as well. Success and acceptance in both markets caused Alison to realize that she could expand her baking into a full-time business. Thus Daily Bread Bakery was born.
Aware of the need for professional assistance to establish a viable business, Alison contacted the Northwest Iowa Small Business Development Center (SBDC) in Spencer. She started working with Regional Director Kelly McCarty beginning in October 2007 and together they developed a business plan and pursued financing for her new business. With the SBDC’s help, Alison was successful in securing loans from the Iowa Department of Economic Development, the City of Algona, and the LIFT Loan Program distributed through the State of Iowa. She also worked with the John Pappajohn Entrepreneurial Center in Mason City.
“The Northwest Iowa SBDC has been offering continued assistance in marketing, recordkeeping and general business management consulting,” commented McCarty. In addition, Alison is happy with what McCarty has been able to do for her business.
“We have been working with the Northwest Iowa SBDC for almost three years,” Alison said. “The assistance, advice and guidance provided have been a tremendous resource to Daily Bread Bakery. The ongoing counseling has helped us overcome some obstacles in our business,” she added. “The Northwest Iowa SBDC has always responded when asked to provide assistance.”
While her initial idea was to prepare frozen bread dough loaves that would be baked by the consumer at home, Alison needed to have a means of creating cash flow. So she opened Daily Bread Bakery, Inc., at 815 N. Roan Street in Algona, where she serves fresh sandwiches, soups and desserts daily along with her baked goods. She continues to perfect her frozen dough concept.
Business expansion is also a priority for Alison. An oven that will bake 100 loaves at a time and other larger equipment would allow service to more retail outlets. The company opened a facility in West Bend during the summer of 2010 and company products are now delivered twice weekly to over 40 retail outlets ranging from Des Moines to Minneapolis.
All of the Bakery’s foods are started from scratch and use 100 percent organic products. The entire process, including processing oils, cleaners, grains and other ingredients, is organic. Alison also works with the Iowa Department of Agriculture’s Land Stewards to maintain organic certification. The company purchases products from Iowa companies whenever possible.
“My husband and employees are important in the success of our business. We prayed for God to send us the right people,” Alison reflected. Each of the company’s product labels references the Bible verse Deuteronomy 8:3, “Man shall not live by bread alone but by the word of God.” Alison added, “This is very important to our family.”
Alison continues to develop formulas for new products. Currently Daily Bread Bakery markets 14 varieties of breads, plus rolls and croutons. She is also refining recipes for breads designed specifically for the different nutritional needs of men and women. Be sure to check out everything that is available from Daily Bread Bakery online at www.thedailybreadbakery.com.