bake - May 2013 - 31
John Sweet created the original logo with Microsoft Word in 2002.
The current logo was designed by Paul Rustand with Widgets and Stone.
willing to let us pay for it over the course of 10 to 12
Bigger cities will have a plethora of options to
months. He didn’t charge interest. For him, he was
compare. Your area may have a limited supply of
behind it emotionally. Really it was a win, win situa-
professional firms. In these situations, some bakers
tion — he wanted to do it, and he was willing to help
turn to local university design students or freelancers.
us along with it.”
But don’t immediately rule out bigger firms just
because you can’t afford them. “A lot of designers I
Your business likely isn’t located right next door to
know will work for trade,” Rustand says. “If you offer
a design firm, and the first designer you reach out
it as payment they may say, ‘Okay, I’ll take this much
to probably won’t have a passion for the project
cash and this much trade that I can use over time.’
like Rustand did for Niedlov’s. But talk to enough of
Maybe a card for $1000, and they can use it to get
them and, chances are, you’ll eventually come across
cupcakes over the next year and a half.”
somebody who you want to work with. Rustand says
designers’ websites are helpful for getting an initial
When all else fails
taste of the styles out there, but meeting in person
If even trade agreements are out of the question for
is just as important.
you, the next tier down may be more appropriate.
“There are a lot of professional freelancers who do
“Every designer is geeky about putting cool stuff on
interact with clients,” Rustand says. “They don’t have
their website,” Rustand says. “So of course you’re
the overhead of maintaining a huge studio because
going to see the kind of work they do, but that’s,
they’re working alone. I work with a team of collabo-
at best, half of the story. The other half is what the
rators, and we act like a larger agency when we need
people are actually like. There’s a lot of things you
to. My fees are going to be a lot more per hour.”
can find out when you sit down and have them tell
about themselves, and you tell about yourself.”
But the bottom line when working with a designer of
any sort is being honest. Look at Sweet’s approach —
Vetting your options
he was straightforward about what he could afford,
Rustand stresses that it takes time to sift through
and although he was lucky that Rustand was already
potential designers and find the one that your busi-
passionate about the project, that kind of honesty
ness fits best with, but the effort is worth it. You may
led to an agreement both parties could work with.
spend a couple weeks getting a half-hour or hour
meeting with three or four different companies. “But
“People want to work with something that inspires
it’s going to give you a good idea of, ‘Oh, this is kind
them or that they’re excited about,” Rustand says. “If I
of standard for the industry,’ or, ‘Wow, these people
can sense what you’re doing and that you’re going to
were really different. It doesn’t seem like they really
succeed, then I know it’s not just going to be this one
could help.”
project — there will be many projects over time.”
bakemag.com | MAY 2013 > 31
http://www.bakemag.com
bake - May 2013
Table of Contents for the Digital Edition of bake - May 2013
bake - May 2013
editor’s note - THE MERCHANDISING ISSUE: the details matter
Contents
News bites
management - Red Envelope Specials
tax tips - Send Them, Deduct It
labor front - Regulations on the Horizon
legislation - Plan Ahead for Health Insurance
ingredients - Raisins in Snack Foods
mindful design
the essentials of aesthetics
displays that pop, rock and roll
What’s Old is New
Revisiting a Classic… The Bagel
Cake Pops Save Dough
Complement Your Cakes
Soup and Sandwich Specials
Products
Ad Index
bake - May 2013 - bake - May 2013
bake - May 2013 - 2
bake - May 2013 - editor’s note - THE MERCHANDISING ISSUE: the details matter
bake - May 2013 - 4
bake - May 2013 - Contents
bake - May 2013 - 6
bake - May 2013 - 7
bake - May 2013 - News bites
bake - May 2013 - 9
bake - May 2013 - 10
bake - May 2013 - 11
bake - May 2013 - management - Red Envelope Specials
bake - May 2013 - 13
bake - May 2013 - tax tips - Send Them, Deduct It
bake - May 2013 - 15
bake - May 2013 - labor front - Regulations on the Horizon
bake - May 2013 - 17
bake - May 2013 - legislation - Plan Ahead for Health Insurance
bake - May 2013 - 19
bake - May 2013 - ingredients - Raisins in Snack Foods
bake - May 2013 - 21
bake - May 2013 - mindful design
bake - May 2013 - 23
bake - May 2013 - 24
bake - May 2013 - 25
bake - May 2013 - 26
bake - May 2013 - 27
bake - May 2013 - 28
bake - May 2013 - 29
bake - May 2013 - the essentials of aesthetics
bake - May 2013 - 31
bake - May 2013 - 32
bake - May 2013 - 33
bake - May 2013 - 34
bake - May 2013 - 35
bake - May 2013 - displays that pop, rock and roll
bake - May 2013 - 37
bake - May 2013 - 38
bake - May 2013 - 39
bake - May 2013 - What’s Old is New
bake - May 2013 - 41
bake - May 2013 - 42
bake - May 2013 - 43
bake - May 2013 - Revisiting a Classic… The Bagel
bake - May 2013 - 45
bake - May 2013 - 46
bake - May 2013 - 47
bake - May 2013 - Cake Pops Save Dough
bake - May 2013 - 49
bake - May 2013 - 50
bake - May 2013 - 51
bake - May 2013 - Complement Your Cakes
bake - May 2013 - 53
bake - May 2013 - 54
bake - May 2013 - 55
bake - May 2013 - 56
bake - May 2013 - 57
bake - May 2013 - Soup and Sandwich Specials
bake - May 2013 - 59
bake - May 2013 - 60
bake - May 2013 - 61
bake - May 2013 - Products
bake - May 2013 - 63
bake - May 2013 - 64
bake - May 2013 - 65
bake - May 2013 - Ad Index
bake - May 2013 - 67
bake - May 2013 - 68
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