Innovation

Village Bakery provides locally grown food to customers, promoting the local economy and supporting area farmers. The owners, Christine Hughes and Bob O’Neill, noted that the idea of focusing on local food was innovative when the Bakery was kicked off in 2002. At that time, there was one other popular local food restaurant in the town, which has a population of 15,000, but the other establishment was a cantina. By introducing a bakery, the owners saw an opportunity to feed and educate a different, and broader, audience. Bakeries, after all, are for the whole family.

With a focus on bolstering the local food system, part of the owners’ commitment to the local economy and to environmental and economic sustainability is the decision to use entirely renewable energy sources. Historically, much of the southeastern Ohio economy was driven by the fossil fuel industry that, after extracting coal, largely abandoned the region. Bob and Christine talk about countering the “extraction” economy by supporting and nurturing the local ecological assets.

A sign in the bakery summarizes its mission:

"What you choose for lunch will CHANGE the WORLD!

We honor that by offering a wide selection of local foods chosen for their EXCELLENT FLAVOR and their IMPACT on our village and on OUR PLANET.

We use REAL FOOD from REAL FAMILY FARMS that surround us.

We do not participate in CORPORATE AGRIBUSINESS that destroys our access to REAL FOOD.

COMPARE. BE WISE. GET REAL.

CELEBRATE your power to CHANGE the WORLD every time you pick up a fork!"

Inspiration

Christine and Bob’s work at other enterprises focusing on locally grown food catalyzed their ownership of Village Bakery. Whether it be Christine’s prior work on the East Coast, or both of their work at the first local food restaurant in Athens, the owners were energized by and educated to the value of investing locally. Through their work in other restaurants, they began to nurture a commitment to a richer sense of commitment to their community. Christine and Bob both acknowledge that their commitment to this work has resulted in certain sacrifices. Christine noted that they could be more successful financially if the bakery was “only a bakery.” Instead, they also operate as a restaurant because they want the community to have more local food options and for area farmers to have more support. As a result, their financial margins are small. Still, it is their commitment to wellness of their customers and the necessity of a local economy that energizes their work.

Overall impact

Village Bakery has impacted the local food economy by supporting area organic food producers and has been a cornerstone in building a network of local food-centered businesses. This occurred in the aftermath of the coal and fossil industry, which extracted resources from the area and has largely vacated. Situated in a college town, Village Bakery hires and educates university students and locals on the benefits of a local food economy.

Business benefit

The owners had challenges selling the concept to local banks when seeking funding in the early years. However, with the success of the bakery over time, local funders have become more familiar and comfortable with the concept. The margins are small, but the business has been profitable and has become a staple of the community over their 15 years of existence.

Social and environmental benefit

Village Bakery is a model for both local food provision and for their commitment to renewable energy. They have very few products that are not from the immediate area; those that come from other regions such as olives, chocolate and sugar, although not produced locally, are purchased from fair trade, organic producers out of concern for the communities where they are grown. With Village Bakery as a hub, Athens, OH, is successfully growing their local food industry.

Interview

Bob O'Neill, Owner