Bob’s Bakery will have a new owner after the holidays.
After nearly seven years at the helm of the bakery, Paul and Jill Beytebiere plan to sell the business this month, and a baker, recently relocated from Washington, D.C., plans to open up shop shortly after the new year.
The shelves at the longtime bakery were loaded with holiday treats last week when Paul Beytebiere took a break after a long night of baking to talk about the news and what he plans to do next.
“I am going to take four days off in a row,” he said. “I have not done that in seven and a half years.”
With four children in junior high, he said he needs more time with his family than his 80-hour work weeks allowed. A soccer enthusiast and the soccer coach at the middle school, he said he might coach more as well.
The Beytebieres have run the bakery since 2007 and put it on the market in June after struggling to make it profitable.
“I love baking, but I’m not one for trying to make a lot of money,” Beytebiere said. “I just love to bake.”
Though his final day working at the bakery will be this month, last week Beytiebiere had not yet set an official closing date. For his final days as the owner, he said he hopes to hand out lots of treats, and, he added, he thinks his kids want to stay overnight in the bakery one more time, something they did when they were younger.
“It’s been so much fun — being closer to the community and getting to know so many special people,” he said. “I have so much I want to bake for so many people.”
The bakery is set to change hands on Jan. 2, when new owners Samantha and Stephen Weigand will take over. Samantha will run the shop as a traditional bakery, she said, and plans to open Friday, Jan. 3. For the first few months, she plans to keep things pretty much as they are as she gets to know customers’ schedules and what they like.
“Nothing is going to look drastically different for awhile,” she said.
Weigand is a longtime baker who had her first baking job at the Grand Central Bakery in Seattle. Since then, she said, she has gone to culinary school in Washington, D.C., taught pastry classes and run her own catering business in Washington, D.C.
Pregnant with their second child, Weigand said the two will close the bakery for a couple months this spring after the baby’s birth, freshen the space up and reopen in time for the busy summer months.
For years, she said, she and her husband had been planning on moving to Vashon, and it was part of their three- to five-year plan. In August, they came for a vacation, learned that the bakery was for sale and fast-tracked that plan.
While the bakery has not been extremely profitable, she sees a lot of potential there, she said, and intends to do “smart things with really good food.”
While she expects a transition period initially, she said she is undeterred.
“I am in it for the long haul,” she said. “It’s going to be great.”