Today we’d like to introduce you to Manuel Sanchez
Hi Manuel, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
We started out as a farmer’s market vendor in Northern California before opening up our first brick & mortar in Baltimore. Long story short – we briefly moved to California for 2 years after living in Baltimore City for over 12 years, knowing that we wanted to move back to Baltimore to open our permanent store. In 2018 we opened our doors in our Fells Point location (on Fleet St.). Mainly focused on French Macarons, we slowly started adding more pastry/dessert options as well as coffee and tea beverages. We outgrew that space, so we found a new home in 2024 and expanded our operations. After relocating to our current home (933 Fell St.) we have now incorporated bread, breakfast/lunch options, and a more all-encompassing bakery/cafe concept.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Not, not at all. If we knew it was going to be this hard we would’ve never started. First and foremost, city challenges. From licensing, permits, regulations, etc… The city bureaucracy is very hard to navigate as well as neighborhood specific challenges.
Financial struggles as well. Owning a business requires constant investment whether that is purchasing of new equipment or maintenance.
Finding time for ourselves while also keeping the business afloat was and it still a challenge.
Staffing issues as well – finding the right staff, training and maintaining the staff.
As you know, we’re big fans of SACRE SUCRE LLC. For our readers who might not be as familiar what can you tell them about the brand?
We are “pastry studio” / bakery specializing in French patisserie. We have become known for our French Macarons and our unique and exquisite pastries. We are always on the lookout for new techniques and products to offer to our customers.
Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
Yes – we just took a huge risk back in 2023 when we relocated our business to a much bigger space. Risk taking is extremely scary and you have to be daring but calculated about it. Is like jumping off of a cliff and learning how to fly while you are slowly falling and falling hoping you do not hit the ground.
Risk taking can be rewarding but it can cause a lot of stress and anxiety throughout the process.
We would advise anyone taking a risk, to keep consistent once you do, even in times when it does not seem like it was the best choice. Consistency is key.
Contact Info:
- Website: https://www.sacresucre.com
- Instagram: sacre.sucre
- Facebook: Sacresucre.pastry
