Small Business Month

S M A L L B U S I N E S S M O N T H - S U P P L E M E N T T O T H E W I N N I P E G F R E E P R E S S - T H U R S D A Y , O C T O B E R 1 9 , 2 0 1 7 2 By Wendy King for the Free Press W hen you hear the adage "the show must go on," the first thing that comes to mind is probably not a bakery. But when you hear that John McPhail, the owner at Jonnies Sticky Buns, is a University of Winnipeg theatre school grad (with a minor in film) who was on stage in his fair share of Winnipeg Fringe Festival shows, you can see how that credo informs his business and underpins his success. "When I get ready for the shop to open, it does feel like opening night – you've got people coming, you've got to be ready...and the show must go on," says McPhail, 35. McPhail grew up in Ocher, Man., spending summers on his grandparents' farm and learning to bake at his grandmother's elbow. "I like the solitariness of it, but then you are bringing it out and presenting it to people," he says. "Baking is something that is almost spiritual where you're working with yeast that is a very fickle, but satisfying thing to work with. It's a living creature that you have to negotiate with." Just like another actor on the stage. Once he left the theatre behind, McPhail took his talents to another scene – local bakeries – including Winnipeg's iconic Tall Grass Bakery. "I learned quite a bit there from [co-owner] Tabitha Langel, and then they helped me get a job managing a café for the Mennonite Central Committee," he says. "From there I took some courses from Red River as well as some free government courses." Those programs helped him with business training as well as some small funding through reimbursements – which were helpful, since he only had $1,500 and an RRSP to cash in. "I would probably start with more money – but anyone in business would be of the same opinion," he says. He dove in anyway, streamlining his business plan and his scope. He would offer just one thing – buns – but he could be creative within that context. "I asked myself: What could I make all day and still find a way to be creative?" he says. "What do I want to achieve and what is the fastest, best, and most cost-effective way to get there?" He found a location at 941 Portage Ave. and opened in 2010. Space was tight, but it was right across from Wolseley and nearby homes that had young families in them. "It's an easy address to find, especially for people from out of town," he says. When it comes to sourcing his supplies, McPhail has a sensible hierarchy. "I start with a local producer or supplier," he says. "Even where I get my boxes from, I want to work with a local distributor." He says he avoids "large, sprawling, national entities." "Even if it's a product that comes from halfway across the world, I want to be part of the fabric of other small businesses that are family-run or generational – from there it's organic and fair trade and I try to negotiate that as much as possible," he says. Since the business has been successful, McPhail undertook some renovations and a little "re-boot" to get things running as he would have if he'd had the proper financing from the start. This included some custom tables and benches for the shop and a better organized workspace. "I did a big update to the menu three years ago to include some 'bunwich' items," he says. "I'm using chorizo from Portage Meats, eggs from Nature's Farm and Bothwell cheese, and then I add my own twist." He's also added a mobile trailer to take the show on the road. "We'd basically been raising a barn at the Winnipeg Folk Festival every year and the mobile trailer just made it easier – to have something permanent we could just roll in with," he says. There is also a new addition to his cast. McPhail, along with his wife Codi, and son Angus, 2, recently welcomed little June Irma – who is named after his wife's grandmother. "Something I appreciated as a kid was going into the café in my town with my parents on a Saturday morning," he says. "Now, being the baker in the community – it's really special that people have a role to play in the community, and knowing what your role could be." Jonnies Sticky Buns is located at 941 Portage Ave. and online at jonniesstickybuns.com. ❚ fivestaraccounting.ca Setting you FREE so you can grow! 204.927.7111 John McPhail says there are some similarities between operating his bakeshop and performing on stage. Photos by Darcy Finley "When I get ready for the shop to open, it does feel like opening night – you've got people coming, you've got to be ready...and the show must go on." - John McPhail, owner of Jonnies Sticky Buns By By Wen endy dy King for for th the F e Free ree Pr Pres ess "I start with h a lo loca c l pr d oduc ucer er or suppli lier " ," he sa says. "E "E h I t b f I t t k ith

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