Today we’d like to introduce you to William Hanisch.
Hi William, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I started at was then Braschler’s Bakery and Coffee Shop. I worked for them for 12 years with 2 years also attending Johnson and Wales University in Providence Rhode Island where I obtained my Applied Associates Degree in Baking and Pastry Arts. In 2007 I purchased the bakery with my then-wife Robyn, we have since separated but she returned to the bakery recently to be the Cake Decorator and in Charge of all Cake Production. She is very well accomplished in that area. The Bakery has seen continued growth year after year, even during the pandemic our bakery saw increased sales.
During the time we closed down our coffee shop for a complete remodel and since have seen it hustle and bustle again, plus we added ice cream to our establishment. We have been awarded Best Bakery and Best Donuts by WCCO and The Star Tribune recently Awarded us the Same with a Gold for Best Bakery and Best Donuts in Minnesota. We also were ranked as a Top 5 Bakery to Visit be Twin Cities Live and Voted Best River Road Bakery by River Travel Magazine.
Hanisch Bakery is located in the Heart of Red Wing and is the Pulse of our town. We pride ourselves in supporting the local schools, sports, and business community in Red Wing. As we move forward we are starting to plan an expansion into the building next to us that we gutted just before the pandemic hit. We pride ourselves in great quality bakery products, coffee drinks, and breakfast and lunch items in our Coffee Shop.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Never a smooth road lol. The 2nd week we owned it our freight elevator dropped to the basement and cost us over $30,000 and wiped out our already small capital we had. There has been growing pains, personal setbacks, and many day of learning and pushing through days when you question a lot of things. We survived the price spikes in 2007-2008 and a recession. Now we are dealing with the after effects of a pandemic and supply shortages.
Staffing recently was an issue but our core group stuck together showed the heart they had for the bakery. You are constantly looking how we could be better, how we can treat our staff better. We have evolved from a shop that made everything under the sun to focusing on what we do best and the quality of our overall products. Quantity is great but when you quality is not where it needs to be because of that then you really aren’t accomplishing much. Hanisch Bakery by focusing on community, our local area, and social media has made it over the hurdles to achieve even more than I ever could of dreamed of.
Appreciate you sharing that. What else should we know about what you do?
We specialize in Baked Fresh, Made From Scratch Baked Goods that we sell here in our store, wholesale accounts in the are and local grocery stores.
We are known for our donuts and decorated cookies, but you will be hard-pressed to find a product you wouldn’t enjoy. Our Coffee Shop has the best Breakfast Sandwiches, Delicious Paninis, Soups and Salads. Our Drink menu is well thought our and we use locally ground fresh coffee, and feature 11 Flavors of Coffee Daily. What we here at Hanisch Bakery are most proud of is the bright light we shine on Red Wing as a whole. Red Wing, our Hometown and we love it very much. Through community support in many avenues, we have been helpful in keeping our Beautiful Downtown a Destination for Travelers to Visit. What sets us apart I truly believe is the quality we put into every product we sell.
What sort of changes are you expecting over the next 5-10 years?
Hopefully, forward but finding qualified bakers is like finding dinosaurs. With less and less schools teaching the bakery trade and more kids that are graduating from those programs that want to be specialized people like cake decorators, it is putting a strain on the scratch bakers. Donuts recently have grown exponentially, with cupcakes and other specialized items like Gluten Free hanging in there as well. I think we have maybe seen some shifts back to the locally owned bakery but with staffing issues it maybe more of a struggle for those bakeries. I see more clean labels, specialty flours, and people really focusing on what bakery items they purchase. But hey I have no crystal ball so who knows what might happen, especially coming out of what we all have been through.
Contact Info:
- Email: [email protected]
- Website: hanischbakery.com
- Instagram: https://www.instagram.com/hanischbakery/
- Facebook: https://www.facebook.com/hanischbakery
- Twitter: https://twitter.com/HanischBakery
- Youtube: https://www.youtube.com/channel/UC6YEJSubhA281UjUOokr6Jw
- Yelp: https://www.yelp.com/biz/hanisch-bakery-and-coffee-shop-red-wing?osq=hanisch+bakery
- Tiktok: https://www.tiktok.com/@hanischbakery?lang=en
Image Credits
Bill Hanisch
