Pastry chef Greg Mindel was once a deli boy, an apprentice for famous chefs, and a sleepless croissant maniac - but now he’s the founder and owner of Neighbor Bakehouse, a flourishing bakery in San Francisco’s Dogpatch. How did working for free build his network? What did he need to get a bank loan, even though the bakery business was still young? He also explains why he sacrificed sleep for free warehouse rent, what qualities make a good leader, and which special ingredient will make your business stand out in the competition.
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