Imagine

The first thing I saw was turquoise – bright, vivid, imaginative. I walked a little further, stuck between wanting to gallivant forward and taking my time as I approached the bakery – our bakery.

Fully inside, I could see everything that I had been seeing via photographs for the last year; I saw the decorative plants, the plush bean bags, and swings – yes, swings – that fused together to create a space of relaxation and peace.

Most importantly, I saw one of our bakers, Liziki, exit from the back part of the bakery, leaping to give us greetings and hugs.

We had arrived at KG 176 #13 – The Women’s Bakery Flagship Bakery in Kigali.

I remember when this was an idea tossed around a few years ago; what if we had a training center and a bakery in one place? What if we could have one location that would be a model for future locations?

Now, the idea is a reality and I am sitting in a bakery café – a Women’s Bakery café – that is operated by over 10 women that have been with us for several years. Again, as it always is with this work, I am in awe of what all of us, especially women, are capable of.

I am proud to be a team member of an organization that pushes forth the kind of work that blends both business and social impact for women.

I am inspired to see the growth of an idea into a reality – one that not only enables women to have gainful, sustainable employment, but also brings unique products to market (I mean, who doesn’t love avocado frosting?)

And mostly, I am humbled by what is possible.

In the last 3 years with The Women’s Bakery I have learned the power of asking questions and of imagining something beyond what I can conceive.

I couldn’t even begin to imagine that this would be what our flagship was like. We have our offices next to our industrial ovens. We have the production space lined with clean, high-quality tiles. We are running a business and we are kicking ass.

That is really what bread power is all about and I am beyond grateful to witness it and experience it in person.

To all of my team members at TWB: keep rising, keep going. This is truly only the beginning.

Flashback to Memory Lane

Switching from wooden ovens to electric ovens at our Kigali Bakery was a game changer, but as a Rwandan proverb says, “If you don’t remember where you came from, you will never know where you are going.”

Keeping our old wooden ovens was just an idea to use them for back-up when there is a black out or power shortage. Recently, we did lose power, and seeing the TWB women back to the old oven also called “The Agakecuru” ("the old lady") as the women call it, reminded us of the old memories TWB went through when we were only using the wooden oven.

This incident prompted me to reflect and also gave me a lot to appreciate for where we are now. This is also a marker, and for other bakeries that are starting from the beginning, they can see that growth is certainly possible. 

Remembering how far we have come is a paramount value to hold onto as our journey toward success continues. Now, we're building our brand even more and even launching a coffee shop!

Best yet, we're just getting started. 

Together we rise! Bread Power.

Opening & Launching the TWB Café Shop and Flagship Bakery

Next Monday is a critical day for The Women’s Bakery: we are officially opening up our flagship location with a soft launch. We can hardly believe that it is finally here!

When we started the bakery at Remera, our endeavors were challenging. However, after moving to our flagship bakery, I can see (and know) that our future is bright.

Together, for the last several months, we have been working together to achieve our mission of launching our Kigali Flagship. It would not have been possible with the passion, energy, and inspiration of our staff at TWB.

With the launch of the café shop and new bakery, our goal is to expand production and volume for our bread products. Ultimately, this will support our biggest goal: bakery profitability.

Since I joined the team in 2016, I have seen many positive changes in the organization. The move to the flagship feels like the biggest accomplishment so far, and because of that, I am positive, but also confident.

We have taken many small steps that have led to this big step. This is bread power.  

Zoomed in on Gicumbi

For the last 3 years, TWB has made tremendous strides toward achieving our milestones. Bakeries have launched throughout the country of Rwanda and the TWB staff has almost tripled. These are signs of success.

In 2018, TWB is focusing on Gicumbi as our next training and bakery launch site. Our preparations are on a good track, including developing the training schedule, partner relationships, and interview process for the participants. We will be launching the training for this group on April 23rd.

Gicumbi is in the northern part of Rwanda. Within this community, TWB will be working with Rwandans, as well as a diverse group of refugees living in the Gihembe Refugee Camp. The location offers a good business opportunity because of the local demans for food products. Additionally, those living within the refugee camp do not have farms to cultivate, so they only rely on the crops that are produced by the local Rwandans.

In terms of bread demand, our market testing has been positive. TWB has found a need for the breads in this district because most of the breads are brought from Kigali.

TWB breads use locally sourced ingredients and are highly nutritious, delicious and affordable. Among children under the age of 5 years, stunting levels were 36.6% in Gicumbi district according to the Demographic Health Survey in 2015. Thus, our breads can be a mechanism to fight against malnutrition and improve families’ nutrition as well as nutrition for the entire community.

Moreover, the UN Refugee Agency, UNHCR, in coordination with the United States Agency for International Development (USAID), recently changed their subsidy program for refugees in Rwanda. They are piloting a cash-subsidy system – meaning that each refugee, rather than being given her allotted rice or corn subsidy, is given the cash equivalent. The hope is that the cash system will spawn micro-economies.

Stay tuned and will be updated for more progress on this new opportunity arising…

This is #breadpower. 

Julie and Aime on a recent site visit to TWB’s upcoming bakery site in Gicumbi, Rwanda. 

What does progress look like?

I was able to spend January in Rwanda this year. I get to visit Rwanda about 3 or 4 times a year and while working outside of Rwanda has its drawbacks, the benefits are seeing the leaps of progress each time I visit.

The bakeries are the most obvious indication of progress. The women have mastered their workflows, are baking with confident know-how, and producing breads that look and taste delicious. Many women have become target customers for accessories, like bras and purses, because they are now seen as having money. And many women report powerful changes in their lives – they know how to prepare a more nutritious meal for their children; they feel confident in their abilities; they feel respected in their communities; they feel successful/lucky/grateful/empowered by their incomes.

It’s the shiny side of our work.

But what does the dull side of our work look like? Or, perhaps a better question, what is the ugly side of our work? What is not working?

Well, we thought our bakeries would be profitable by now; we thought the women wanted to own the bakeries (they don’t); we thought we’d get picked up by Oprah or Ellen; we thought our bread products would speak for themselves (many Rwandese value quantity over quality…); we thought building businesses in Rwanda would be much less expensive than it is (hellooooo taxes!).  But here’s what I find so inspiring about The Women’s Bakery, our model, and especially our team: our ability to transform.

Transformation is different than adaptation.

To me, adaptation means you accept your surroundings and modify yourself to work within them. We have certainly done (and have had to do) this, but I don’t think that paints the full picture, nor does it give credit to our innovation. Accepting our surroundings would mean that we simply make doughnuts or nutritionally-weak white bread because that’s what sells. It would mean that we work with men because women stay in the field and the home since “that’s what women do.”  It would mean that we, as a hybrid nonprofit/for-profit company, would consider our people – the reason we have successful programs – overhead and keep them at 10% of our overall budget.

But what if there were more? What if we didn't accept that realities?

What if people did buy bread because it is nutritious or good quality? What if women wanted to work somewhere else? What if a company valued its people as much as it valued its customers/partners/beneficiaries?

We believe all of those “what if’s” are possible. And we’re doing it. WHAT? It’s exhilarating.

I recently remarked to TWB’s Co-Founder and Co-Director, Julie, that her greatest quality is resiliency. Then my eyes popped out of my head because I realized that this trait – perhaps infused by Julie – epitomizes our Women’s Bakery company culture. We believe in our mission. We listen. We learn from our mistakes. We remain committed to what we know can work. And we act with a shrewdness that would make Sara Blakely, founder of Spanx, proud. 

Markey's Ted Talk Now Available for Streaming

Friends, family, and supporters of TWB:

It's here. 

Last year, in October, Markey delivered a Ted Talk as part of TedxGateway Arch in St. Louis.

 In her talk, Markey shared about her story in launching The Women's Bakery and also, how we can all reimagine the power of bread. 

You can view the video here. 

Watch it, share it, and spread the #breadpower. 

Twists That Make Change

“Pretals, pretals!”

That’s what the women in Remera call them: the pretzels.

This strange and new product that has opened so many doors and pushed us further down the road towards profitability was foreign to the women at our Kigali bakery just a few months ago. Now, they are experts at crafting and baking this special offering.

At The Women’s Bakery, we know that our bread is more than just a food product. It is a livelihood. It represents empowerment, it can bring change. Every muffin, honey tresse, and loaf of sweet potato bread adds to a movement of strong women baking bread. These strong women baking at Remera now have a new product: pretzels. As our highest profit margin product, these pretzels are popping up in cafes and businesses all over Kigali. They have become a vehicle through which the city is learning more about #breadpower. Even private clients are clamoring to get our pretzels at their house party, office meeting, or public event.

And, the women of Remera bakery are seeing the impact their bread can have in a whole new way.

I have had the privilege of being part of testing the recipe, training the women and now bringing this unique product to market. It has been incredible to watch. We have orders daily for this special piece of bread that is continuing TWB’s goal of creating sustainable jobs and enabling profitable bakeries. These twisty bits of salt, herb or cinnamon sugar goodness are not only delicious, they are powerful and they are just one part of the exciting operations that are paving our path for continued success.

How to Exist in Ambiguity – and Make It Work

Working for a start-up is sexy, exciting, and….hard.

I’ve been with The Women’s Bakery since 2015 and because of this, I’ve had the remarkable fortune of working on a team that is collectively, and foundationally, creating something. We are on the front lines of innovation and changing the way non-profits run. We are refining our hybrid (non-profit and social enterprise) model so that we not only enable access to education for women, but that the education inherently provides the skills needed for women to launch and manage their business: bakeries.

But, what happens in year 2? Years 3 and 4? In the fine, grey areas of “growth” “roll-out” and “prototype”?

As our CEO, Markey calls it: Death Valley. Typically, this term is synonymous with start-ups that have negative cash flow in the early stages, even before bringing their product to their customers.

So, what happens when the product is a sustainable business, inclusive of our vocational education program?

What happens is this: ambiguity.

We, as a team have to boldly move forward in spaces that we don’t always have the answers for. We have to try new ways to deliver business education and in turn, new ways to run our ownership model for these businesses. For many, this could be uncomfortable as not having all the answers is hard when you’re working in an environment that demands it. Moreover, when we look to strategy, and create action items around how we can begin, officially, our program in the United States with refugees, we do so, knowing that “pivoting” and “distilling” will be a part of the process – just like it is in Rwanda and throughout East Africa.

So, how do we survive in this? How do we exist when there are many uncertainties?

We press on.
We acknowledge that we will know more – and soon.
We dream. We plan. And, then, we dream again, constantly committed to the vision set forth – even if you go about it in an unexpected way.  

We continue our work because we’ve seen the impact.

Our dream (mission and vision) – what we are doing now – is to empower women through education and business.

This guides us, anchors us, and holds us even in the seasons of our company that are less clear.

We will make it through Death Valley because we can. We will make it because The Women’s Bakery brings something new to the table: proof of concept, robust methods, tailored education, commitment to oversight, and, grit.

With The Women’s Bakery, we’re only just beginning.

With four bakeries in Rwanda started and two in Tanzania, there is still more to come.

The model is getting stronger. And, so are we. 

From Rwanda to Denver and Back: Ideas Across Continents

Over the last two and a half years, I have been based in East Africa, primarily leading TWB programs in Rwanda. During that time, we have grown from one training group to five graduated groups, culminating in the establishment of two Tanzanian and four Rwandan bakeries.

A goal, and outcome, we have always held is that bakery groups can learn from one another. We envision and strive for a collaborative network, where ideas and successes are shared, strategies for overcoming obstacles dispersed, and mutual growth is spurred between bakeries. We encourage trainees and graduates to visit other sites, and frequently, we bring bakery employees from operating bakeries to lead specialized sessions during the training of new groups. This collaboration across the bakery network can encourage, bolster confidence among the women, and inspire innovation.

On my most recent trip home, I spent time in our Denver office where, among (many) other things, we are developing a model for US programs. The initial ideas are drawn from our current model in Rwanda, adapting elements to meet the needs of a different consumer market and trainee population. As these plans come to life for our pilot model in the States, I find that not only can we draw from the existing model, successes, and challenges in Rwanda, but we can also apply new expansion ideas for the US to strategies in Rwanda.

As our team designs a new program for an entirely new space, I have been able to step back from the day to day of Rwanda operations and look at our current programs with a new lens. Innovating the Rwanda model for US expansion also gives us the opportunity to innovate the US model for East African expansion. Like the individual bakeries and trained women, TWB as an organization benefits from collaboration, building and exchanging ideas across countries and models.

Growth & Reflection

The story of TWB, in its entirety, includes the courage and the bold persistence of others.

I finished the Peace Corps in Rwanda in November 2012 and returned home to the United States, as did Co-Founder and Co-Director, Julie Greene. I then went back to Rwanda independently, against several family members’ and friends’ “better judgement” appeals, to build the Rwanda Women’s Bakery with my brother, David, from June – November 2013. We launched that bakery in September and it operated semi-successfully for about 6 months. Then, in March 2014, I got a call at 4am from the women in Rwanda saying, essentially, it was over. The bakery had failed. And in turn, I felt I had failed the women.

In December 2013, I had met the dynamic mother-daughter duo, Julie and Natalie Hornsby. Both Julie and Natalie had just visited Rwanda, on an insight trip for a well-known micro-financing organization, Opportunity International. Inspired, they were ready to roll up their sleeves and personally build something that mattered. When we met, it felt both fortuitous and timely.  

Julie and Natalie Hornsby were ready – ready to invest in this bakery idea and help the idea grow. However, I wasn’t so convinced. I was ready to stay in the United States. HOWEVER, contradictorily, I fervently believed in the bakery idea and wanted to build it. I knew the model could work.

Julie and Natalie Hornsby recognized my conflicted desires and pushed me toward the bakery. Natalie pushed gently. She was a constant source of encouragement. Together, we dreamed how and why the model could work, building the initial framework. Julie pushed consistently yet patiently. She listened to my dreams and fears, always cheering for the dreams.

One night in April 2014, however, Julie had heard enough of my waffling. She looked me straight in the eye and said, “That’s it. We’re doing this. You WILL build this bakery business and we are going to help you.”

Ok, I thought, here we go.

Julie & Natalie Hornsby

Then the question became, “How do I do this? How do I improve this bakery model, or rather, how do I build a model that works?” So, I called the smartest, most capable human I know – Julie Greene. If anyone could help me analyze the existing model, understand what didn’t work and why, and adapt the model for success, it was Julie Greene.

I went to visit Julie Greene in Denver and pitched the idea of building TWB in May 2014. It worked. Julie was in. Like all in. Emboldened and motivated by Julie Greene’s commitment, I returned to St. Louis to inform Julie and Natalie Hornsby that, finally, I too was all in. Julie and Natalie Hornsby jumped at my moment of certainty. They were all in.

Julie & Natalie climbing (and finishing!) the trek on Mt. Kilimanjaro in Tanzania, simultaneous to visiting TWB's first training in Tanzania.  

For the remainder of 2014, the four of us built the initial model for The Women’s Bakery. We launched in Tanzania in February of 2015 and shortly thereafter welcomed our two additional founding members, Meg and Heather, shortly followed by our rock-star Rwandan team Aime, Yvonne, and Denyse.

In business school, the term used to refer to this courageous group of people is “early adopters.” This means they see and believe in a product, or an idea, before anyone else does. Julie and Natalie Hornsby, thank you for recognizing an idea worth building. Julie Greene, thank you believing in, actualizing, and leading this idea. Meg North and Heather Newell, thank you for enhancing this idea and propelling into a real model.

Thank you all for helping to build The Women’s Bakery.

Growing Together

I have now worked for one year with The Women’s Bakery and it’s been a pleasure to work with this lovely team of professionals.

TWB is a good working environment where you can develop your skills and knowledge. As for me, I got to know many things through TWB. I would say for example, that I got management skills by working with different kinds of women with different personalities. This gave me knowledge in how to manage whatever comes my way.

Ever since I started working with TWB, I saw how TWB takes part in the growth of Rwanda by empowering women. So, I decided to develop my own working team spirit whereby whatever I think that can grow within TWB, I bring it to the table to be discussed. It is incredible that I may get to play my role in the growth of my country as well.

Travelling to different areas within the country and outside the country gave me an experience of how women work from all angles, not only Rwandan women but also women in varying backgrounds and environments. Visiting other sites and bakeries has been a big part of my job and it’s helped develop my skills in all aspects of my career and growth.

I am very glad to be part of TWB and will continue to think and do whatever it takes to make our organization grow faster. We are working to sustain profitable, successful bakeries and I am honored to do my part.

Looking Ahead

2016 has been a year of growth for TWB. Our model has evolved and grown in the last year, and while it still resembles the original concept, it is far more robust and professional. We designed TWB to be a social enterprise – a baking educational service for hire in Rwanda. We manage nearly every aspect of the startup, launch, and operation of our bakeries in Rwanda. Because of the drive and intellect of our team, we have become experts in this field and our services are being sought after by large organizations, companies, and enterprising individuals.

Building on this momentum, 2017 will be a year of analysis. We are so close to solidifying our model. This may sound strange because we’ve been operable for two years, but like most startups, TWB’s model has gone through innumerable iterations. It’s like an experiment – you have an end goal (or multiple end goals), and you’re trying to find the correct, most efficient, most easily replicable means to achieve that goal. That’s where TWB is right now. We have most of our end goals in sight, and now is the time to test different means for how best to achieve those end goals.

A singular goal for 2017, from which our other goals stem, is to build lasting bakeries. As Julie Greene, TWB’s Co-Founder/Co-Director points out, “profitability means sustainability,” and I agree. We strive to code sustainability into every piece of our model, but we’re learning that sustainability tends to be a “product of,” not a “precursor for.” That is, critical thinking is a product of training and practice. And sustainable bakeries are (most often) a product of profitability.

So how do we do that? How do we ensure that each bakery we build or help to launch will be profitable without TWB staff there every day of operation for an indefinite period of time? Good question! That’s what we will spend most of 2017 answering. We’re close – we have robust projections and hypotheses for bakeries’ profitability, but 2017 will be the year to test these operational variations.  

Why do sustainable bakeries matter? This question contains multiple answers and illuminates many of our other end goals. Sustainable bakeries provide a group of women with consistent and growing incomes. That’s job security. And it’s also opportunity. Women can rely on their work at the bakeries and choose where, when, and how to invest their earnings. Sustainable bakeries provide suppliers (farmers) and buyers (shop-keepers) consistent business. That’s micro-economic activity that can self-improve and correct. Sustainable bakeries also provide community members consistent access to nutritious bread. That’s Good business.

The ancillary benefits that radiate from sustainable bakeries are motivating (to say the least) and conclusive. They’re what make TWB’s model not only plausible, but powerful. Powerful because we are using business – bakeries – as a medium to achieve multiple grades of social good. It’s like a chain reaction: by building a bakery that is profitable, we help to create a system that lasts as long as the women work and works on behalf of a community’s well-being.

Thus, 2017 will be the year to analyze and perfect the profitability of our bakeries. We will do so by taking a deep dive into our model – testing various aspects, building on what works, and boldly tossing what doesn’t. Our long-term goal is still scale – 100 more women trained and 10 bakeries in Rwanda – but to achieve sustainable scale (and real impact), we will first focus on profit. 

TWB LTD Growth in Rwanda

A lot has changed in just one year for TWB Rwanda. Since our official business registration in August of 2015, TWB has been working as a social enterprise, specializing in training programs and bakery business launch for groups of women throughout Rwanda.

Our first training group of 15 women was conducted in Nyabisindu, a neighborhood within the capital city of Kigali, launched October 2015. Over the course of several months, the women learned basic business skills including inventory and stock management, production cost calculation, sales strategies, and record keeping. The group also studied bakery specific business skills, as well as intensive training in baking and nutrition. All of this was made possible by TWB’s first Rwandan staff, Aime Nshizirungu, who co-facilitated the entire training in Kinyarwanda. Not only did Aime ensure the curriculum was comprehensible in the local language and context, he also fostered relationships with each of the trainees, providing support and encouragement in their lives in and out of training.

In July 2016, 8 women from this training group launched a bakery in their Remera community, with the support of TWB. Over the last five months, they have been working hard to introduce their nutritious, high quality bread products to the community. Their success has been driven daily by our second Rwandan team member- Yvonne Mukamutara. Yvonne joined TWB in February 2016 as an intern while in her last year as a finance student at University of Kigali. She quickly adapted to the TWB team and played an integral role in the Remera Bakery launch in July. Yvonne concluded her internship and was hired on full time by TWB in September. Since July, she has been working in the Remera Bakery as the Operations Manager—organizing daily operations, managing 8 women who work daily in the bakery, seeking out sales opportunities, promoting hygiene and quality products, and managing finances. As if that were not enough, Yvonne is also the women’s mentor and a constant support. She knows who needs extra money for their child’s school field trip, who needs extra clothing, who is registered for health care and who has a sick family member. Yvonne ensures that the women’s needs are being meet, not only at work but also at home.

Without both Aime and Yvonne’s dedication, passion, and hard work, the Remera bakery would not be what it is today.

Following the Remera Bakery launch, TWB was scheduled to begin two more trainings in 2016. To do so, we brought on our third Rwandan team member, Denyse Uwineza. Denyse joined TWB just one week before our second official Rwanda training program began in the small, rural community of Bumba in the Western Province of Rwanda. Denyse put in a long week working with Aime to understand the TWB curriculum and to familiarize herself with the mission and vision of TWB. Then, she jumped right into 6 weeks of training in the west, initially supporting Aime as he taught the lessons, and eventually taking the lead on some lessons herself. A quick and eager learner, Denyse is now co-facilitating her second training with Aime at our newest training site in Ndera, just east of Kigali. And, she has already contributed to training improvements and new curriculum content!

As TWB foresees even more growth in 2017, we gratefully reflect on the growth we have seen from summer 2015 through December 2016. Our Rwanda team is now made up of two American staff and three Rwandan staff, all of whom contribute to TWB’s work in Rwanda in immeasurable ways. We would not be where we are now, planning to conduct 3-5 new trainings in the upcoming year and looking to hire 3-5 more Rwandan staff, without the daily commitment of our current team. Their commitment to TWB, and most importantly to improving the lives of the women we work with through education, employment, and nutrition, has brought us to where we are today.

A huge thank you to TWB Team Rwanda! We can’t wait to see what next year brings!

Achieving Goals!

After six months interning with TWB I am now a full-time staff member working as the Store Manger for our Remera bakery. Over the last few months, I have come to appreciate TWB’s commitment to working efficiently and cohesively. It is clear that this is an environment where each member of the team is encouraged. As a team member each person is expected to bring new ideas and present new ideas and opportunities to grow. In return, those ideas are reviewed and everyone works together to develop and implement them in the most effective ways. What else could I ask for, being young and rising with a start up where my voice is heard, and where I am given the right directions to enhance my career?!

Upon first learning about the goals of The Women’s Bakery and the work they are doing to reach those goals, I have wanted to work with TWB. At first I was not sure if I was contributing enough. The only way to know that I was being successful was by seeing positive results and the appreciation of my teammates.

The work we do will not mean much to the community if improvements do not start within our group and our neighbors. It is always very rewarding to learn the progress our women have made since they joined TWB, having improved the standard of living and their life in their families.

Not only have they acquired new skills, but they have also acquired independence and that is evidence of a good, brilliant promising future. Our women hope to achieve their dreams through their bakery and that this will grow to be famous everywhere. They also hope to someday train other women in the same way they were trained by TWB. Our women are so committed and self-determined to secure long awaited growth, not just for themselves but for their families and this country.