Tracy Smith

Tracy Smith enrolled in the program in 2002, after several years in the world of real estate and finance in Southern California.

Early on, she realized that her true love was breadmaking, and took every opportunity to learn what she could at CCSF. She furthered her knowledge with an internship at Copenhagen Bakery in Burlingame, a course in breadmaking at San Francisco Baking Institute and a Summer trip through France and Germany, where she saw (and tasted) firsthand some of the best breads the world has to offer.

A trip back home to Northern Michigan the following winter presented an unexpected opportunity... An abandoned pizzeria with an apartment upstairs and a prep area downstairs was for sale at a price about one third of what one would pay in the Bay Area. Tracy and her husband Wolf seized the opportunity.

Several months of hard work followed: formulating a business plan, obtaining loans, building permits and zonign clearances. Then remodeling, reconfiguring, trips to restaurant auctions and restaurant supply houses, followed. The Old World Bakery saw its first customers in January of 2007. The opening process had its share of surprises and challenges, and a volley of email back to Chefs and Instructors at CCSF for advice helped to smooth the way.. "Our biggest challenge is finding qualified bakers - most of the time I have to train people myself, which I learned, in the long run is the best way to do things. I'm so grateful I learned as much as I did at City College before going into business.

Sales have been great and most days the shelves and display cases are empty by 3pm. If you ever find yourself in this part of the country and would like to visit and taste, go early.

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