Danny & Liz Goepel
Kerrisdale, Canada

A former securities trader, Danny Goepel is familiar with a high-pressure working environment. When it came time to open his bakery alongside fiancé Liz, he was well prepared for the Easter rush, the biggest event on the baking calendar. Easter means hot cross buns – and a lot of them. On any given day, each bakery will bake hundreds of hot cross buns.

As Danny recalls, “Liz and I figured that if we could survive all those hot cross buns, we could handle anything!”

Studying a bachelor degree in political science and then moving into the finance industry as a securities trader, owning and operating a bakery was the furthest from Danny’s mind.

“I enjoyed my career in finance but was looking for something more, something that I could own… I love being my own boss.

“I had seen other people that I knew operating successful COBS Bread businesses and thought that this could be the perfect way for me to go into business for myself."

“The COBS Bread brand is still relatively new in Canada, so it’s been exciting working with the other franchisees in the network to develop our businesses and establish the brand."

Danny credits the success of his business to, assistance and encouragement from the support office, and regular networking with other franchisees.

“The support office has been terrific. They’re always keen to answer any and all of our questions – and there have been a lot!"

"As a relatively small community of franchisees, our monthly franchisee meetings have been a great help while getting the business up and running. Pooling our resources and experience is an invaluable way to share our learnings and experiences to avoid mistakes and achieve greater success."

“If you’re keen to own your own business, franchising is definitely a good introduction - the formula has already been tried and tested."

“You’re not alone and have the systems, procedures and strategy available to run a successful business,” says Danny.

Danny recommends prospective franchises work in a bakery to get a sense of how it operates. “Work some early morning shifts, preferably at COBS Bread Kerrisdale,” laughs Danny.

“It’s hard work, but very rewarding. I love being a part of the local community and hearing feedback from our customers. It’s important to get a buzz from what you do… Liz and I are certainly glad we made the decision to become COBS Bread franchisees.”