Unlike MBA grads focused on scaling and selling companies, Pam Weekes and Connie McDonald built Levain Bakery with no intention of selling. Baking was the life plan, the thing they’d do til their hands couldn’t anymore. They embraced slow, sustainable growth for years with no regrets. Then came a compelling offer and a gut feeling that led them to finally take on an investor. Listen as Pam and Connie share how a YWCA brought them together, how a New York Times article skyrocketed their company's success, and why having patience was their greatest tool.
In this episode of 9 to 5ish, Pam and Connie share:
On How their Entrepreneurship Differs from the Typical Journey
Connie: The bakery means so much to both of us there was no way we were going to rush to a situation that would damage the brand, hurt our employees, or do anything that would change what we had built. We were having so much fun along the way. It really wasn't hard to be patient. We didn't start the business to sell it. You hear about a lot of MBAs who have a business plan and they say, “I'm going to grow this and sell.” That was never it [for us].
On Why Space Helped in their Business Partnership
Pam: We spend more time together now than we ever did. In the beginning when we first started, we were always in different places at different times. We'd catch up hopefully once a day. So I think that that was really key too. If we had spent as much time as we do sometimes now together back then, we would have killed each other.
On How Their Friendship Fueled the Business
Connie: Pam is my best friend. She's the most important person in my life. I don't think it would be much of a success story to sit here and talk about a partner [if] we weren't business partners or friends anymore. I always think that's so sad. I don't think that the bakery would have gotten to the point where it is, where we're not still, friends and business partners and things. For us, there's something about the way we are that we honestly never really had an argument.
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