Nishon and Laura Yaghoobian, both 35, of Claymont, Del., own Wild Flour Bakery, a wholesale commercial bread and pastry bakery whose clients include restaurants, cafes and coffee shops. The Holmesburg company, which began in 2003, also sells breads and pastries at weekend farmers' markets in the city and Collingswood. Nishon oversees baking and Laura handles customer service, sales and payroll. I spoke with Laura.
Q: How did you come up with the idea for the bakery?
A: Nishon worked in pastry shops at [now closed] Le Bec-Fin and Striped Bass, then went out on his own. We subleased space in South Philly from a friend who had a small wholesale bakery and moved to our present location in 2006. I had a full-time job as a financial analyst at BlackRock, but I helped nights and weekends with baking and paperwork. In July 2012, I left BlackRock to work here full time.
Q: How's the biz model work?
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