Avalon International Breads
| Company type | Private |
|---|---|
| Industry | Bakery |
| Founded | June 1997 in Detroit, Michigan, United States |
| Founder | Ann Perrault, Jackie Victor |
| Headquarters | Detroit , United States |
Area served | Detroit metropolitan area |
Key people | Ann Perrault, Jackie Victor |
| Products | Breads, rolls, pizzas, cookies, pastries, sandwiches, coffee |
Number of employees | 56 (2015) |
Avalon International Breads is a bakery located in Detroit, Michigan, specializing in an assortment of baked goods such as breads, rolls, pizzas, cookies, and pastries, along with sandwiches and coffee. Established in June 1997 by Ann Perrault and Jackie Victor within Detroit’s Midtown/Cass Corridor area, the bakery caters to both retail customers and wholesale partners including grocery retailers and dining establishments.
The company embraces a triple bottom line approach centered on "Earth," "Community," and "Employees." As of 2015, Avalon employed 56 individuals, with 90% residing in Detroit. The business maintains three locations: the original bakery at 422 W. Willis in Midtown/Cass Corridor; the Eat Well, Do Good Cafe situated at Henry Ford Hospital in New Center; and the Avalon City Ovens production site on Detroit’s East Side. Financial growth has been consistent, with earnings increasing from $60,000 in 2006 to $2.2 million by 2011.
Products
Avalon offers an extensive selection of baked items including breads, rolls, pizzas, cookies, pastries, sandwiches, and coffee. In 2014, it introduced Metro Detroit’s inaugural artisan toast bar. Additionally, the bakery markets goods from other Michigan-based producers like Garden Works (Ann Arbor), Apple Schram (Lansing), and Chartreuse Organic Herbal Tea (Trenton).
History
Ann Perrault and Jackie Victor, life partners, founded Avalon International Breads in 1997 in Detroit’s Midtown/Cass Corridor neighborhood. The business concept was influenced by the Buddhist principle of "right livelihood," guided by Zen priest and advisor Geri Larkin. Prior to opening Avalon, the founders honed their business strategy while working at Stonehouse Breads in Leland, Michigan.
Initial funding of $150,000 was secured through donations, loans from Ann Arbor’s Zen Temple, and $20,000 generated from bread coupon sales. Early assistance also came from Ann Arbor’s Zingerman's bakery, which provided a discounted steam-powered oven and shared their business plan.
By 2008, Avalon served approximately 500 customers daily; this number rose to over 1,000 daily patrons by 2015. The bakery distributes products to more than 40 wholesale accounts throughout Southeast Michigan including Holiday Market, Plum Market, Whole Foods Market, Small Plates (Detroit), Jolly Pumpkin (Ann Arbor), Frittata (Clawson), and Bastone (Royal Oak).
In 2013, Avalon became the state’s largest buyer of organic flour, purchasing upwards of 9,000 pounds weekly from Kansas-based farmers.
Business model
Avalon International Breads employs a triple bottom line framework emphasizing "Earth," "Community," and "Employees." The company prioritizes using organic and locally sourced ingredients while adopting sustainable practices such as recycling. It actively supports Detroit community programs by donating surplus food to local food banks and opposing the city’s waste incinerator project. Avalon ensures living wages for its staff along with benefits including health insurance coverage, half the cost of massage therapy sessions, and ample vacation allowances. The organization also practices transparent management by granting employees access to financial records.
Employees
In 2008, Avalon had a workforce of 35, which expanded to 55 by 2012, including personnel at its Eat Well, Do Good Cafe located within Henry Ford Hospital. The bakery aimed to increase its staff by approximately 100 in 2013 to accommodate growth associated with Avalon City Ovens and a possible relocation to Midtown/Cass Corridor. Nevertheless, by 2015, the employee count remained steady at 56 without any move. Nearly 90% of the team members are Detroit locals, a result of deliberate hiring initiatives focused on nearby schools and communities. Despite these efforts, recruiting experienced bakers has proven difficult. The company is noted for fostering an inclusive work environment and actively supporting the LGBT community, factors that enhance its ability to retain employees effectively.
Locations
Avalon International Breads' original bakery is located at 422 W. Willis in Detroit’s Midtown/Cass Corridor neighborhood. The facility utilizes traditional Old World baking methods, including hand-stirring its sourdough starter in an Italian-style dough mixer and baking with a steam-injected oven.
In addition to the flagship site, Avalon operates two other Detroit establishments: the Eat Well, Do Good Cafe inside Henry Ford Hospital in New Center and Avalon City Ovens, a production center opened in 2013 at 4731 Bellevue on the East Side near the historic Packard Automotive Plant. Avalon City Ovens houses a large Italian artisan deck oven and supplies most of the bakery’s retail and wholesale products.
Finances and growth
Between 2006 and 2011, Avalon International Breads experienced significant financial expansion. Net income increased from $60,000 in 2006 to $180,000 in 2007. Revenue rose from $1.8 million in 2009 to $2.2 million by 2011, largely fueled by growth in its sweets segment—from $400,000 to $975,000 within an 18-month period—and robust sales at the Eat Well, Do Good Cafe surpassing $725,000 by 2012.
Since 2012, the company has explored relocating from its original location on W. Willis to a larger space on W. Canfield near Traffic Jam & Snug; however, as of early 2015, it continues to operate from its initial site.