April 10, 2025 • 21 mins
What happens when a 31-year teaching career meets a husband's dietary diagnosis and a passion for baking? Eleanor Bradley's unexpected journey from classroom to kitchen reveals how life's challenges can inspire remarkable entrepreneurial ventures.
Eleanor, owner of Bradley Bake Shop in Bogota, NJ, joins us to share how her stress-relieving baking hobby transformed into a flourishing business specializing in gluten-free, dairy-free, vegan, and keto desserts. The catalyst? Her husband's discovery that gluten was making him sick, prompting Eleanor to experiment with alternative recipes that didn't sacrifice flavor or texture.
The most surprising revelation? Bradley Bake Shop's products are so delicious that customers consistently express disbelief when learning they're allergen-friendly. "People think gluten-free is dry, crumbly and gross," Eleanor explains, "but it's moist, it's like a regular cake and delicious." This commitment to quality has built a loyal following for their birthday cakes, empanadas, ice cream, and more unexpected gluten-free offerings.
Eleanor's entrepreneurial journey wasn't without challenges. She candidly discusses the difficult decision to leave teaching, the financial uncertainties of starting a business, and the reality of running a family operation where she remains the sole baker nearly a decade later. While not the path to instant fortune, her story illustrates how passion, quality, and filling an underserved market niche can create sustainable success.
Whether you're navigating dietary restrictions, contemplating a career change, or simply appreciate artisanal food craftsmanship, Eleanor's story offers inspiration and practical insights. Plus, with nationwide shipping available, her exceptional treats are accessible no matter where you live.
Visit bradleybakeshop.com or call 201-343-0444 to experience these remarkable allergen-friendly desserts that prove dietary restrictions don't have to mean sacrificing celebration or satisfaction.
Bradley Bake Shop
Eleanor Bradley
55B River Road
Bogota, NJ 07603
201-343-0444
bradleybakeshop.com
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
This is the Good Neighbor Podcast, the place
where local businesses andneighbors come together.
Here's your host, Doug Drohan.
Speaker 2 (00:11):
Hey everybody, welcome to another episode of
the Good Neighbor Podcastbrought to you by the Bergen
Neighbors Media Group.
Coming to you live from theBergen Neighbors Media Studio in
Harrington Park, new Jersey,bergen County at its best.
We today are joined by EleanorBradley, the owner of Bradley
Bake Shop in Bogota not Bogota,but Bogota, new Jersey.
(00:32):
Welcome to the show.
Speaker 3 (00:34):
Hi, thank you.
Speaker 2 (00:36):
So Bradley Bake Shop.
Where'd you come up with thatname?
Speaker 3 (00:41):
You know, yes, it's really unique.
Well, my daughter and I werekicking around names and young
people always have a clear focusbut I wanted something cutesy,
and everything I suggested shevetoed immediately.
It's like no no everything'slame when you're old.
(01:02):
So she said well, you know, wewere running out of time because
I wanted to go to this marketto sell.
She says, well, just call itBradley Bake Shop, and that was
it.
Speaker 2 (01:14):
So what is Bradley Bake Shop?
So it's a bakery.
You sell cakes, you sellmuffins.
Speaker 3 (01:19):
Okay, so Bradley Bake Shop yeah, we're gluten-free,
Everything is gluten-free, butwe have options.
We offer dairy free, we offervegan and we offer keto, which
is sugar free.
So we make everything from icecream to bread and everything in
(01:41):
between.
Our biggest sell is ourbirthday cakes.
Yes, we do tiered cakes, youknow the stacked ones like for a
wedding, and we do just regularcakes for kids' birthday
parties, adults, you name it.
So we're pretty popular when itcomes to cake.
Speaker 2 (02:01):
Wow, and I mean, if you told me I'm going to gonna
you know I'm bringing agluten-free cake to your
birthday party I'd be like nothanks.
But uh, do people, can theytell that it's, you know,
gluten-free or sugar-free, or uh, is it really because we have
five stars?
Speaker 3 (02:18):
because you can't tell you know?
Listen if you use qualityproducts, you're going to get a
cheap quality taste and so ourproduct is good because we use
quality products.
So you can't tell You'll eat oneof my cakes and say this is
gluten-free, and that's thereaction we get from most people
what this is gluten-free?
Because you know, yeah, thereputation for gluten-free is
(02:44):
not stellar.
People think it's dry, fumblyand gross, but it is not.
It's moist, it's like a regularcake and delicious.
As a matter of fact, it'sprobably better than most cakes
on the market.
Speaker 2 (02:59):
What about a sugar-free cake?
Speaker 3 (03:04):
cake.
Sugar-free cakes are generallymade from gluten-free flours
like almond or coconut flour.
You wouldn't traditionally usefor baked goods, but it's
amazing.
It has the same mouthfeel andtexture as a cake.
It's awesome.
Speaker 2 (03:20):
But without the sugar .
You can't tell the difference.
Speaker 3 (03:23):
Yeah, well listen, sugar is sugar and I tell people
that all the time.
My diabetic customers we havemany.
You're not going to get thesame taste as sugar.
Sugar is unique, but I get itso close that people are like,
oh my gosh, this is sugar-free.
Speaker 2 (03:43):
So, we always get the same reaction yeah, this is
gluten-free oh my gosh, this issugar free, so we always get the
same reaction.
Yeah, right now can you tasteinstead of before I order a full
cake?
Can I get like a cupcake to seeif I like it?
Speaker 3 (03:51):
yep, and that's what someone did yesterday.
As a matter of fact, they'llbuy a small item like a cupcake.
They like it, they come backwow, that's great.
Speaker 2 (04:01):
Yeah, so how did you get into this business?
Like what?
What prompted you to want tostart a bakery?
Speaker 3 (04:27):
total number of years teaching English, about 31
years, and but just todecompress, when I got home it
was very cathartic for me to gointo the kitchen and make stuff.
So you know, just to get overthe craziness of the day of the
week, I'd bake, I think,brownies and cupcakes and stuff
like that for the fam.
And my husband came home oneday and he says every time I eat
(04:48):
bread I get sick.
Every time I have somethingrelated to bread it makes me
sick.
He said I went to Whole Foodswhen Whole Foods was Whole Foods
, you know, a real store whereyou can get quality.
Once upon a time he broughthome a book, I think it was
called Wheat Belly and it hadrecipes in it.
(05:12):
So he asked me to make thebread from the book.
It was a base bread.
So I made the bread.
He loved it.
And then I started makingcookies and I started making
muffins for him and all kinds ofstuff.
And then the summer was comingand I said all right, I'm going
to sell at farmer's markets,because someone had suggested
that.
That I know.
And we went to a farmer'smarket and to my surprise people
(05:36):
were buying my cookies.
Like you know, there was notomorrow.
So I said, oh, I can actuallymake money doing this.
So I went back to teaching whenthe summer was over, to
teaching when the summer wasover.
But I had my side hustle.
I would make the cookies andsell them to a restaurant, and
then stores like King'sSupermarkets and Market Basket,
(05:57):
which is located in FranklinLakes area, and a store in North
Hilton, were buying my cookieswholesale.
So I said I could get abusiness going.
So I contemplated how I wasgoing to do this and then I
decided I had to retire.
(06:17):
I have to retire and do thisfull time or I'm not going to
have a business, because thisstore had opened in 2016, but I
was never here.
I was only here after threeo'clock when school closed,
which is absurd.
That's how I did my businessafter work.
So people weren't coming by toget brownies after work at three
(06:38):
o'clock or four o'clock in theafternoon.
So I had to open up in 2017.
I retired, so that September Iopened up full time and, to my
surprise, people were coming inand actually buying a lot of
people with a lot of dietaryissues which I did not know
about until I started.
(06:58):
So, yeah, my husband is the onewho was the impetus for me
getting started.
Speaker 2 (07:04):
Wow.
So when you say people arecoming by your big shop, where
is your big shop?
Speaker 3 (07:16):
55 River Road in Bogota, Unit B, as in Bradley.
And yeah, we're.
You know, if you're near, ifyou're near Teaneck or
Hackensack or Lodi, we're rightin the area.
Fort Lee's not too far from us,Leonia.
So these are the surroundingtowns that come and shop in my
(07:36):
store.
Speaker 2 (07:37):
I lived in Hackensack for about a year on Prospect
and I used to go to the drivingrange.
It used to be a driving rangeright there in Bogota, near
those stacks I don't know,that's gone, yeah.
Stacks near the river, that'sgone.
Yeah, it's gone, okay.
Yeah, I'm sorry.
Speaker 3 (08:00):
So what took its place?
These storage units for, like,if you have a business, you want
to store your product.
Hey, listen it's needed.
Speaker 2 (08:13):
It's needed, I guess it's.
It's more profitable than adriving range If you own that
land.
Um, and actually you know, ifyou live in new Milford, you're
not too far because my uh, mywife is from new Milford, so
it's not too far from it.
So what if I?
What if I do live?
You know, I live in HarringtonPark or I'm in Montvale, or if
I'm in Ridgewood or Wyckoff andI'm not driving to Pagoda, is
(08:36):
there any other way to get your?
Speaker 3 (08:42):
cakes delivery through DoorDash and we do have
delivery, local delivery so wecould make arrangements for
towns that are, you know,further than five miles, you
(09:03):
know from us.
But we ship UPS overnight,especially to towns like that.
So if you need a cake forFriday, you order it for me
today.
If it's available, you'll getit tomorrow afternoon.
So pack there you go, yeah.
Speaker 2 (09:21):
So one day is probably the best.
If you still want a fresh cake,you'd order it the day before.
Speaker 3 (09:27):
Yeah, now, our cakes are always fresh.
People don't understand, though.
Cakes have a lifespan of onemonth in your refrigerator and
anywhere from three to sixmonths in your freezer.
Speaker 2 (09:43):
I know that because if we have a party and that cake
is, we got plenty of leftovers.
It definitely lasts about aweek in my fridge, unfortunately
, because I keep eating it.
Speaker 3 (09:54):
It's like breakfast.
Speaker 2 (09:57):
So if you're planning a party you can obviously order
ahead, and then you guys justbake it the day before and then
ship it.
Speaker 3 (10:02):
Yeah, and we cater too, so we make all kinds of
things.
We make ice cream cakes.
We make all kinds of ice creamcakes.
Yeah, In addition to pies applepie, pumpkin pie, pecan pie,
you name it Blueberry.
Speaker 2 (10:15):
I'll make.
I'll make one suggestion.
When I go on your website, oh,I see our cakes and cupcakes.
And if I go on, if I go on umorder, now again store view, all
again all I see are cakes andcupcakes.
So I had no idea you also docookies or you do pies or you do
(10:38):
breads, because on your websiteyou show one, two, three, four,
five, six, seven and obviouslyyou offer more than seven
different options.
So just a little, you knowbusiness, business advice.
You may want to update yourstore, because I would.
I would not know, you know,without talking to you guys.
Speaker 3 (10:58):
We used to have sell everything on our website
everything, but it was reallychaotic doing it that way.
So now we all offer most ofthose things like our empanadas.
We make the most amazing.
Who's making gluten like ourempanadas?
We make the most amazing.
Who's making gluten-freeempanadas?
Speaker 2 (11:13):
Nobody but we do.
Speaker 3 (11:15):
Muffins, corn muffins oh my gosh.
Buttermilk biscuits thosethings can be purchased in store
.
We can also ship them if youbuy them in bulk.
Bulk means a dozen, a half adozen or more, so it's just
easier, more streamlined for thebusiness to offer cakes and
(11:36):
cupcakes online only, and if youwant anything else, you order
it directly from the store andwe ship it out from here instead
of doing it online.
Speaker 2 (11:48):
OK, so your store looks like a typical bakery when
you walk in.
Speaker 3 (11:53):
Yes, exactly, we have things that most bakeries don't
have.
You know the savory as well assweet.
Speaker 2 (12:00):
So you're no longer a teacher.
Speaker 3 (12:03):
No, I had to give that up.
Speaker 2 (12:07):
Yeah, and what was it like to say to your family, to
your husband?
Listen, I got, you know, 31years of teaching.
I have a pension, but I amgoing to walk away from the
benefits, I'm going to walk awayfrom the steady paycheck and
I'm going to open a bakery inBogota.
(12:28):
What was there?
I mean, I know you said you hadthe support of your husband and
your daughter, so, but you know, from one entrepreneur to
another and I speak to so manyyou are now flying without a net
, right, you are?
Basically, you eat what youkill.
So what has that been like foryou?
And you know, since you decidedto do this full time, what has
(12:51):
that been like?
Speaker 3 (12:53):
Well, that decision was met with silence Okay.
Speaker 2 (12:56):
Okay.
Speaker 3 (12:58):
Okay, and then this is okay.
We need to, we need to prayabout this and then we need to.
You know, just look ateverything.
Let's let's look at ourfinances.
Let's look at the.
Let's look at our finances,let's look at the.
Let's look if we can do this,and we did.
And the first few years, oh mygosh, you're spending more than
(13:22):
you're making, absolutely.
The fortunate thing is I hadfull medical insurance, so our
health insurance was covered, myhusband still working, so he
has health insurance as well.
But when I worked in New York'steacher, after 10 years I was
(13:43):
fully vested.
So I received health insuranceafter my tenth year because I
was tenured.
So all I had to do was to goapply for that pension along
with my New Jersey pension, andI got my health insurance work
New Jersey copped out.
Under Christie we no longer areeligible for health insurance
(14:09):
if we came in after a certaintime, a certain year.
I was one of the people who wasineligible.
But it didn't matter because Ihave it from New York.
So health insurance was covered.
That was fine.
As far as money is concerned,well, we had to jump through a
lot of hoops to pay these bills.
(14:30):
Yeah, it was hard, it was veryhard.
We were starting out.
The new business knows that.
Speaker 2 (14:37):
How many years has it been now?
Speaker 3 (14:40):
It will be the business We've had 10 years.
Speaker 2 (14:44):
We've had the store for time?
Speaker 3 (14:47):
Yeah, For okay.
Nine years full time.
Next year will be our 10th yearwow, yeah, wow, that's great.
Speaker 2 (14:52):
So you know, it's kind of like shark tank
questions, right, I'm asking you, uh the questions you might
hear mark cuban or damon johnsask or the other guys you know,
mr, wonderful.
So so now you're profitable,right, your business is is uh in
the black yeah, our business is, uh is holding on, okay,
holding on for dear life we are.
Speaker 3 (15:16):
Listen, we are definitely able to sustain
ourselves.
But that's, that's basically itand that's good.
You know I love what I do.
That's the only reason I'mstill here.
But opening, you know, justthinking, contemplating opening
a business, it's work, it'stough.
You have something very, veryunique.
(15:39):
Chances are you're not going tobe a millionaire, you know, in
10 years.
But we're fine, we're good,we're stable.
Speaker 2 (15:51):
So you have you, but you've grown.
I mean, who's baking?
Is it you?
You have other bakers in theshop.
I'm the sole baker, You're thesole baker, and then who's or
who's working the front of thestore?
Speaker 3 (16:04):
Well, we have Naomi, who's awesome, so she does the
um, the meet and greet, andshe's also my assistant in the
bank.
It's a lot of work.
Speaker 2 (16:15):
And who's packing the cakes to ship them?
Speaker 3 (16:19):
Well, she does that too, so that's you know, my
husband helps, so all hands ondeck.
Speaker 2 (16:26):
Yeah, yeah, yeah, that's amazing.
Yeah, it's a family.
Speaker 3 (16:31):
Yeah.
Speaker 2 (16:32):
You know, and I again , I talked to a lot of family
owned businesses and you know,sometimes things can get a
little hairy and if you watchany of those, like you know,
kitchen nightmares or bar rescueshows, when there's family
involved in running a business,sometimes people have different,
different opinions on howthings should run, different
work ethics which is the realproblem when people, you know,
(16:55):
when partners have issues isone's working harder than the
other.
But obviously you guys aremaking it work.
You're doing this from a placeof love and passion and you know
, and you're helping peoplebecause there are, you know,
from a dietary issue, whetherit's diabetics or people that
can't handle gluten.
It's great to have that option,it's great to know that you
(17:18):
exist and if you don't live nearBogota, it's awesome to know
that.
Hey, if I want to have asugar-free or gluten-free cake
and in fact, my father-in-law isa type two diabetic or
pre-diabetic, so he's reallycareful about his sugar, so this
is something good to uh, toconsider, um, for you know, for
(17:38):
those parties, and you know it's, it's, um, it's.
It's always interesting on myend to meet people that are from
different walks of life,different types of businesses,
but the you know there's acommon thread is that they're
doing something that they love.
A lot of businesses were bornout of either necessity or out
of something that happenedduring, let's say, covid.
(18:00):
But to make that change in yourlife, to say you know what I'm
not happy with what I'm doingand this is something that I
think I can make a go out of it,and the great American, you
know, the American dream is that, yeah, you said he's not a
millionaire yet, but who knows?
You know you could grow this tobe, maybe open up a second shop
, and then all of a suddenyou're franchising it and then,
(18:22):
next thing you know, you're onshark tank looking for extra
funding to make this a national.
You know you know, like a milkbar, you know, like the milk bar
, you know, or, or you knowsomebody, let's just say famous
Amos, or you know all theseother people that just started
off making cookies in theirgarage and turned into a
national franchise.
So you know, keep at it.
(18:43):
I think you know you're againcoming from a place of love and
a place of passion, and it's notjust a cookie or a cake, it's.
You know you're helping peoplehave an enjoyable dessert
experience with you could eithersay without the guilt or
without.
You know, it's not about beingguilty about eating this, it's
about, hey, I can't have glutenor I can't have sugar, and
(19:05):
you're able to, you know,deliver something that is
enjoyable and tasty, which isthe most important thing when it
comes to baked goods, right?
Speaker 3 (19:16):
Exactly.
Speaker 2 (19:17):
So, eleanor, let's recap how do people find you if
they're going to go to yourstore?
You're at 55B River Road inBogota, new Jersey.
River Road is like the mainstreet that runs.
You can go from Bogota, you cango into Hackensack right, it
runs along a lot of differenttowns street that runs.
You know you can go from Bogota, you can go into Hackensack
right, it runs along a lot ofdifferent towns.
So River Road is a is kind of amain main thoroughfare there
(19:39):
and if they wanted to buy onlineor call you, how do they get in
touch with you?
Speaker 3 (19:46):
All they need to do is call me at 201-343-04444 or
they can email me atthebradleybakeshop at gmailcom
and many people do that andplace an order.
I call them back.
You know, we confirm on thephone, you pay and then receive
(20:11):
a receipt online and then youget your product within a day or
two right, and it's as simpleas that and they can order
online as well.
Speaker 2 (20:22):
Right, they don't have to call you, they can go to
your website.
You don't?
Speaker 3 (20:25):
have to talk to me.
They don't have to have anycommunication whatsoever.
They can simply type everythingin and have a cake ready.
I think it's set two days out.
Yes, your cake will be readyFriday.
Speaker 2 (20:43):
Nice BradleyBakeshop.
com.
Speaker 3 (20:47):
No, no, no, no, yes, exactly, I don't even know my
own bradleybakeshop.
com, exactly, that's it thereyou go.
Speaker 2 (21:01):
Thank you so much for joining the show and you know
we'll definitely gonna, you know, get this word out.
The podcast will be availableon all podcast platforms and you
and I will be right back, sojust hang on while Chuck takes
us out, okay.
Speaker 3 (21:16):
Okay, thank you.
Speaker 1 (21:19):
Thank you for listening to the Good Neighbor
Podcast.
To nominate your favorite localbusinesses to be featured on
the show, go to gnpbergen.
com.
That's gnpbergen.
com, or call 201-298-8325.
This is the Good Neighbor Podcast, the place
where local businesses andneighbors come together.
Here's your host, Doug Drohan.
Speaker 2 (00:11):
Hey everybody, welcome to another episode of
the Good Neighbor Podcastbrought to you by the Bergen
Neighbors Media Group.
Coming to you live from theBergen Neighbors Media Studio in
Harrington Park, new Jersey,bergen County at its best.
We today are joined by EleanorBradley, the owner of Bradley
Bake Shop in Bogota not Bogota,but Bogota, new Jersey.
(00:32):
Welcome to the show.
Speaker 3 (00:34):
Hi, thank you.
Speaker 2 (00:36):
So Bradley Bake Shop.
Where'd you come up with thatname?
Speaker 3 (00:41):
You know, yes, it's really unique.
Well, my daughter and I werekicking around names and young
people always have a clear focusbut I wanted something cutesy,
and everything I suggested shevetoed immediately.
It's like no no everything'slame when you're old.
(01:02):
So she said well, you know, wewere running out of time because
I wanted to go to this marketto sell.
She says, well, just call itBradley Bake Shop, and that was
it.
Speaker 2 (01:14):
So what is Bradley Bake Shop?
So it's a bakery.
You sell cakes, you sellmuffins.
Speaker 3 (01:19):
Okay, so Bradley Bake Shop yeah, we're gluten-free,
Everything is gluten-free, butwe have options.
We offer dairy free, we offervegan and we offer keto, which
is sugar free.
So we make everything from icecream to bread and everything in
(01:41):
between.
Our biggest sell is ourbirthday cakes.
Yes, we do tiered cakes, youknow the stacked ones like for a
wedding, and we do just regularcakes for kids' birthday
parties, adults, you name it.
So we're pretty popular when itcomes to cake.
Speaker 2 (02:01):
Wow, and I mean, if you told me I'm going to gonna
you know I'm bringing agluten-free cake to your
birthday party I'd be like nothanks.
But uh, do people, can theytell that it's, you know,
gluten-free or sugar-free, or uh, is it really because we have
five stars?
Speaker 3 (02:18):
because you can't tell you know?
Listen if you use qualityproducts, you're going to get a
cheap quality taste and so ourproduct is good because we use
quality products.
So you can't tell You'll eat oneof my cakes and say this is
gluten-free, and that's thereaction we get from most people
what this is gluten-free?
Because you know, yeah, thereputation for gluten-free is
(02:44):
not stellar.
People think it's dry, fumblyand gross, but it is not.
It's moist, it's like a regularcake and delicious.
As a matter of fact, it'sprobably better than most cakes
on the market.
Speaker 2 (02:59):
What about a sugar-free cake?
Speaker 3 (03:04):
cake.
Sugar-free cakes are generallymade from gluten-free flours
like almond or coconut flour.
You wouldn't traditionally usefor baked goods, but it's
amazing.
It has the same mouthfeel andtexture as a cake.
It's awesome.
Speaker 2 (03:20):
But without the sugar .
You can't tell the difference.
Speaker 3 (03:23):
Yeah, well listen, sugar is sugar and I tell people
that all the time.
My diabetic customers we havemany.
You're not going to get thesame taste as sugar.
Sugar is unique, but I get itso close that people are like,
oh my gosh, this is sugar-free.
Speaker 2 (03:43):
So, we always get the same reaction yeah, this is
gluten-free oh my gosh, this issugar free, so we always get the
same reaction.
Yeah, right now can you tasteinstead of before I order a full
cake?
Can I get like a cupcake to seeif I like it?
Speaker 3 (03:51):
yep, and that's what someone did yesterday.
As a matter of fact, they'llbuy a small item like a cupcake.
They like it, they come backwow, that's great.
Speaker 2 (04:01):
Yeah, so how did you get into this business?
Like what?
What prompted you to want tostart a bakery?
Speaker 3 (04:27):
total number of years teaching English, about 31
years, and but just todecompress, when I got home it
was very cathartic for me to gointo the kitchen and make stuff.
So you know, just to get overthe craziness of the day of the
week, I'd bake, I think,brownies and cupcakes and stuff
like that for the fam.
And my husband came home oneday and he says every time I eat
(04:48):
bread I get sick.
Every time I have somethingrelated to bread it makes me
sick.
He said I went to Whole Foodswhen Whole Foods was Whole Foods
, you know, a real store whereyou can get quality.
Once upon a time he broughthome a book, I think it was
called Wheat Belly and it hadrecipes in it.
(05:12):
So he asked me to make thebread from the book.
It was a base bread.
So I made the bread.
He loved it.
And then I started makingcookies and I started making
muffins for him and all kinds ofstuff.
And then the summer was comingand I said all right, I'm going
to sell at farmer's markets,because someone had suggested
that.
That I know.
And we went to a farmer'smarket and to my surprise people
(05:36):
were buying my cookies.
Like you know, there was notomorrow.
So I said, oh, I can actuallymake money doing this.
So I went back to teaching whenthe summer was over, to
teaching when the summer wasover.
But I had my side hustle.
I would make the cookies andsell them to a restaurant, and
then stores like King'sSupermarkets and Market Basket,
(05:57):
which is located in FranklinLakes area, and a store in North
Hilton, were buying my cookieswholesale.
So I said I could get abusiness going.
So I contemplated how I wasgoing to do this and then I
decided I had to retire.
(06:17):
I have to retire and do thisfull time or I'm not going to
have a business, because thisstore had opened in 2016, but I
was never here.
I was only here after threeo'clock when school closed,
which is absurd.
That's how I did my businessafter work.
So people weren't coming by toget brownies after work at three
(06:38):
o'clock or four o'clock in theafternoon.
So I had to open up in 2017.
I retired, so that September Iopened up full time and, to my
surprise, people were coming inand actually buying a lot of
people with a lot of dietaryissues which I did not know
about until I started.
(06:58):
So, yeah, my husband is the onewho was the impetus for me
getting started.
Speaker 2 (07:04):
Wow.
So when you say people arecoming by your big shop, where
is your big shop?
Speaker 3 (07:16):
55 River Road in Bogota, Unit B, as in Bradley.
And yeah, we're.
You know, if you're near, ifyou're near Teaneck or
Hackensack or Lodi, we're rightin the area.
Fort Lee's not too far from us,Leonia.
So these are the surroundingtowns that come and shop in my
(07:36):
store.
Speaker 2 (07:37):
I lived in Hackensack for about a year on Prospect
and I used to go to the drivingrange.
It used to be a driving rangeright there in Bogota, near
those stacks I don't know,that's gone, yeah.
Stacks near the river, that'sgone.
Yeah, it's gone, okay.
Yeah, I'm sorry.
Speaker 3 (08:00):
So what took its place?
These storage units for, like,if you have a business, you want
to store your product.
Hey, listen it's needed.
Speaker 2 (08:13):
It's needed, I guess it's.
It's more profitable than adriving range If you own that
land.
Um, and actually you know, ifyou live in new Milford, you're
not too far because my uh, mywife is from new Milford, so
it's not too far from it.
So what if I?
What if I do live?
You know, I live in HarringtonPark or I'm in Montvale, or if
I'm in Ridgewood or Wyckoff andI'm not driving to Pagoda, is
(08:36):
there any other way to get your?
Speaker 3 (08:42):
cakes delivery through DoorDash and we do have
delivery, local delivery so wecould make arrangements for
towns that are, you know,further than five miles, you
(09:03):
know from us.
But we ship UPS overnight,especially to towns like that.
So if you need a cake forFriday, you order it for me
today.
If it's available, you'll getit tomorrow afternoon.
So pack there you go, yeah.
Speaker 2 (09:21):
So one day is probably the best.
If you still want a fresh cake,you'd order it the day before.
Speaker 3 (09:27):
Yeah, now, our cakes are always fresh.
People don't understand, though.
Cakes have a lifespan of onemonth in your refrigerator and
anywhere from three to sixmonths in your freezer.
Speaker 2 (09:43):
I know that because if we have a party and that cake
is, we got plenty of leftovers.
It definitely lasts about aweek in my fridge, unfortunately
, because I keep eating it.
Speaker 3 (09:54):
It's like breakfast.
Speaker 2 (09:57):
So if you're planning a party you can obviously order
ahead, and then you guys justbake it the day before and then
ship it.
Speaker 3 (10:02):
Yeah, and we cater too, so we make all kinds of
things.
We make ice cream cakes.
We make all kinds of ice creamcakes.
Yeah, In addition to pies applepie, pumpkin pie, pecan pie,
you name it Blueberry.
Speaker 2 (10:15):
I'll make.
I'll make one suggestion.
When I go on your website, oh,I see our cakes and cupcakes.
And if I go on, if I go on umorder, now again store view, all
again all I see are cakes andcupcakes.
So I had no idea you also docookies or you do pies or you do
(10:38):
breads, because on your websiteyou show one, two, three, four,
five, six, seven and obviouslyyou offer more than seven
different options.
So just a little, you knowbusiness, business advice.
You may want to update yourstore, because I would.
I would not know, you know,without talking to you guys.
Speaker 3 (10:58):
We used to have sell everything on our website
everything, but it was reallychaotic doing it that way.
So now we all offer most ofthose things like our empanadas.
We make the most amazing.
Who's making gluten like ourempanadas?
We make the most amazing.
Who's making gluten-freeempanadas?
Speaker 2 (11:13):
Nobody but we do.
Speaker 3 (11:15):
Muffins, corn muffins oh my gosh.
Buttermilk biscuits thosethings can be purchased in store
.
We can also ship them if youbuy them in bulk.
Bulk means a dozen, a half adozen or more, so it's just
easier, more streamlined for thebusiness to offer cakes and
(11:36):
cupcakes online only, and if youwant anything else, you order
it directly from the store andwe ship it out from here instead
of doing it online.
Speaker 2 (11:48):
OK, so your store looks like a typical bakery when
you walk in.
Speaker 3 (11:53):
Yes, exactly, we have things that most bakeries don't
have.
You know the savory as well assweet.
Speaker 2 (12:00):
So you're no longer a teacher.
Speaker 3 (12:03):
No, I had to give that up.
Speaker 2 (12:07):
Yeah, and what was it like to say to your family, to
your husband?
Listen, I got, you know, 31years of teaching.
I have a pension, but I amgoing to walk away from the
benefits, I'm going to walk awayfrom the steady paycheck and
I'm going to open a bakery inBogota.
(12:28):
What was there?
I mean, I know you said you hadthe support of your husband and
your daughter, so, but you know, from one entrepreneur to
another and I speak to so manyyou are now flying without a net
, right, you are?
Basically, you eat what youkill.
So what has that been like foryou?
And you know, since you decidedto do this full time, what has
(12:51):
that been like?
Speaker 3 (12:53):
Well, that decision was met with silence Okay.
Speaker 2 (12:56):
Okay.
Speaker 3 (12:58):
Okay, and then this is okay.
We need to, we need to prayabout this and then we need to.
You know, just look ateverything.
Let's let's look at ourfinances.
Let's look at the.
Let's look at our finances,let's look at the.
Let's look if we can do this,and we did.
And the first few years, oh mygosh, you're spending more than
(13:22):
you're making, absolutely.
The fortunate thing is I hadfull medical insurance, so our
health insurance was covered, myhusband still working, so he
has health insurance as well.
But when I worked in New York'steacher, after 10 years I was
(13:43):
fully vested.
So I received health insuranceafter my tenth year because I
was tenured.
So all I had to do was to goapply for that pension along
with my New Jersey pension, andI got my health insurance work
New Jersey copped out.
Under Christie we no longer areeligible for health insurance
(14:09):
if we came in after a certaintime, a certain year.
I was one of the people who wasineligible.
But it didn't matter because Ihave it from New York.
So health insurance was covered.
That was fine.
As far as money is concerned,well, we had to jump through a
lot of hoops to pay these bills.
(14:30):
Yeah, it was hard, it was veryhard.
We were starting out.
The new business knows that.
Speaker 2 (14:37):
How many years has it been now?
Speaker 3 (14:40):
It will be the business We've had 10 years.
Speaker 2 (14:44):
We've had the store for time?
Speaker 3 (14:47):
Yeah, For okay.
Nine years full time.
Next year will be our 10th yearwow, yeah, wow, that's great.
Speaker 2 (14:52):
So you know, it's kind of like shark tank
questions, right, I'm asking you, uh the questions you might
hear mark cuban or damon johnsask or the other guys you know,
mr, wonderful.
So so now you're profitable,right, your business is is uh in
the black yeah, our business is, uh is holding on, okay,
holding on for dear life we are.
Speaker 3 (15:16):
Listen, we are definitely able to sustain
ourselves.
But that's, that's basically itand that's good.
You know I love what I do.
That's the only reason I'mstill here.
But opening, you know, justthinking, contemplating opening
a business, it's work, it'stough.
You have something very, veryunique.
(15:39):
Chances are you're not going tobe a millionaire, you know, in
10 years.
But we're fine, we're good,we're stable.
Speaker 2 (15:51):
So you have you, but you've grown.
I mean, who's baking?
Is it you?
You have other bakers in theshop.
I'm the sole baker, You're thesole baker, and then who's or
who's working the front of thestore?
Speaker 3 (16:04):
Well, we have Naomi, who's awesome, so she does the
um, the meet and greet, andshe's also my assistant in the
bank.
It's a lot of work.
Speaker 2 (16:15):
And who's packing the cakes to ship them?
Speaker 3 (16:19):
Well, she does that too, so that's you know, my
husband helps, so all hands ondeck.
Speaker 2 (16:26):
Yeah, yeah, yeah, that's amazing.
Yeah, it's a family.
Speaker 3 (16:31):
Yeah.
Speaker 2 (16:32):
You know, and I again , I talked to a lot of family
owned businesses and you know,sometimes things can get a
little hairy and if you watchany of those, like you know,
kitchen nightmares or bar rescueshows, when there's family
involved in running a business,sometimes people have different,
different opinions on howthings should run, different
work ethics which is the realproblem when people, you know,
(16:55):
when partners have issues isone's working harder than the
other.
But obviously you guys aremaking it work.
You're doing this from a placeof love and passion and you know
, and you're helping peoplebecause there are, you know,
from a dietary issue, whetherit's diabetics or people that
can't handle gluten.
It's great to have that option,it's great to know that you
(17:18):
exist and if you don't live nearBogota, it's awesome to know
that.
Hey, if I want to have asugar-free or gluten-free cake
and in fact, my father-in-law isa type two diabetic or
pre-diabetic, so he's reallycareful about his sugar, so this
is something good to uh, toconsider, um, for you know, for
(17:38):
those parties, and you know it's, it's, um, it's.
It's always interesting on myend to meet people that are from
different walks of life,different types of businesses,
but the you know there's acommon thread is that they're
doing something that they love.
A lot of businesses were bornout of either necessity or out
of something that happenedduring, let's say, covid.
(18:00):
But to make that change in yourlife, to say you know what I'm
not happy with what I'm doingand this is something that I
think I can make a go out of it,and the great American, you
know, the American dream is that, yeah, you said he's not a
millionaire yet, but who knows?
You know you could grow this tobe, maybe open up a second shop
, and then all of a suddenyou're franchising it and then,
(18:22):
next thing you know, you're onshark tank looking for extra
funding to make this a national.
You know you know, like a milkbar, you know, like the milk bar
, you know, or, or you knowsomebody, let's just say famous
Amos, or you know all theseother people that just started
off making cookies in theirgarage and turned into a
national franchise.
So you know, keep at it.
(18:43):
I think you know you're againcoming from a place of love and
a place of passion, and it's notjust a cookie or a cake, it's.
You know you're helping peoplehave an enjoyable dessert
experience with you could eithersay without the guilt or
without.
You know, it's not about beingguilty about eating this, it's
about, hey, I can't have glutenor I can't have sugar, and
(19:05):
you're able to, you know,deliver something that is
enjoyable and tasty, which isthe most important thing when it
comes to baked goods, right?
Speaker 3 (19:16):
Exactly.
Speaker 2 (19:17):
So, eleanor, let's recap how do people find you if
they're going to go to yourstore?
You're at 55B River Road inBogota, new Jersey.
River Road is like the mainstreet that runs.
You can go from Bogota, you cango into Hackensack right, it
runs along a lot of differenttowns street that runs.
You know you can go from Bogota, you can go into Hackensack
right, it runs along a lot ofdifferent towns.
So River Road is a is kind of amain main thoroughfare there
(19:39):
and if they wanted to buy onlineor call you, how do they get in
touch with you?
Speaker 3 (19:46):
All they need to do is call me at 201-343-04444 or
they can email me atthebradleybakeshop at gmailcom
and many people do that andplace an order.
I call them back.
You know, we confirm on thephone, you pay and then receive
(20:11):
a receipt online and then youget your product within a day or
two right, and it's as simpleas that and they can order
online as well.
Speaker 2 (20:22):
Right, they don't have to call you, they can go to
your website.
You don't?
Speaker 3 (20:25):
have to talk to me.
They don't have to have anycommunication whatsoever.
They can simply type everythingin and have a cake ready.
I think it's set two days out.
Yes, your cake will be readyFriday.
Speaker 2 (20:43):
Nice BradleyBakeshop.
com.
Speaker 3 (20:47):
No, no, no, no, yes, exactly, I don't even know my
own bradleybakeshop.
com, exactly, that's it thereyou go.
Speaker 2 (21:01):
Thank you so much for joining the show and you know
we'll definitely gonna, you know, get this word out.
The podcast will be availableon all podcast platforms and you
and I will be right back, sojust hang on while Chuck takes
us out, okay.
Speaker 3 (21:16):
Okay, thank you.
Speaker 1 (21:19):
Thank you for listening to the Good Neighbor
Podcast.
To nominate your favorite localbusinesses to be featured on
the show, go to gnpbergen.
com.
That's gnpbergen.
com, or call 201-298-8325.
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