Overview

Property ID: BB+54066

Asking Price

$400,000

Annual Revenue

$562,000

Cash Flow

$190,000

Year Established: 2013
FF&E: $131,000

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Description

Business Description

Total Turnkey proven business

This artisan bakery is a well established Omaha favorite, known for authentic French pastries and a loyal customer base. Its strong reputation for high quality croissants, breads, and pastries is supported by excellent reviews and steady repeat business.

This is a true turnkey opportunity. Croissant production will be fully outsourced to the current owner’s commercial facility, eliminating the need for specialized baking skills and simplifying operations. The croissants will still be baked fresh on site each morning, ensuring the same quality, aroma, and consistency customers expect.

The bakery delivers reliable financial performance, with demand that often leads to early sellouts. A focused menu and efficient systems help maintain strong margins while keeping operations manageable for a new owner.

Located in a busy west Omaha retail area, the bakery benefits from strong foot traffic from nearby neighborhoods and offices. Signature French items—croissants, macarons, éclairs, and baguettes—define the brand and keep customers returning. A trained staff, organized production schedule, and streamlined workflow support efficient operations and consistent product quality, making this an accessible and sustainable business for a new owner.

Financial & Cost-Saving Advantages for the Buyer:

1. Turnkey Operational Infrastructure
POS system, website, digital accounts, employee manual, equipment, signage, and fixtures are included, reducing startup expenses and implementation risk. Training is available for buyer for seamless transfer.

2. Immediate Revenue Continuity
Existing loyal customer base and wholesale accounts provide recurring revenue and reduce marketing and customer acquisition costs.

3. Labor Cost and Production Risk Reduction
Outsourced croissant production eliminates the need for highly skilled laminated dough bakers, reducing payroll burden, hiring issues, and production risk.

4. Reduced Operational Complexity and Streamlined Processes
Outsourced croissant production eliminates the need for additional equipment and maintenance, as well as reduces labor management, resource ordering, and storage needs, while still offering fresh, baked-on-premise croissants that customers have loved.

5. Elimination of Complex Sourdough Management
Optional wholesale sourdough supply removes the need for starter maintenance and long fermentation scheduling, lowering labor costs and waste.

6. Market Protection via Non-Compete
Five-year retail operation protection within a 50-mile radius safeguards customer base and brand value.

7. Scalable, Owner-Manageable Model
Reduced production complexity allows lean staffing, improved margins, and easier long-term resale value.