From social work to sourdough: RRC grad builds bakery business from scratch
Landing a job out of university was never a problem for Suzanne Gessler. Landing a job she truly enjoyed? Well, that was another story.
It wasn’t until the “lifelong student” graduated from Red River College’s Professional Baking and Patisserie program in 2014 that she was able to create her own personal recipe for success: The Pennyloaf Bakery.
Gessler opened the Corydon Avenue shop specializing in authentic sourdough-style breads in October 2015, a year after she graduated from RRC. It’s a far cry from her former jobs as a city planner, social worker and social policy writer – all government gigs that were well-paid and stable with regular hours and lengthy vacations.
In other words: They were everything owning your own bakery is not.
But that’s OK with Gessler, who’s learned that rolling the dough itself is a better fit for her than rolling it in under somebody else’s watch.
“My dad got sick and passed away, and I got burned out to no end,” says Gessler of the moment she felt she needed to switch career paths, after 13 challenging years working to improve the homeless population’s housing conditions.
“After so many years of trying to do whatever I could to help out on poverty issues in the city, I’d kind of had it. I’d seen so many rounds of government funding come through and not a lot of change. Maybe there was some change, but I was too mired in it.” Read More →