Niko’s Bakery began as a class project. Nikolas Kapalis, age 13, was given the assignment to learn to follow instructions by baking a loaf of white bread. He quickly discovered he loved every part of baking, from mixing the dough to watching it rise in the oven. His classmates’ reaction to tasting the bread inspired him to turn his passion into a real business.
Edge: What happened when you won first place at the Children’s Business Fair?
Kapalis: There were over 100 kid entrepreneurs there. Some businesses got very little attention, and that made me feel a little sad. But I sold out before the event was over, which made me feel pretty confident in what I was doing. The prize package included an opportunity to meet with a business coach, someone to print t-shirts for me, someone to help redesign my logo and also help with branding, so those contacts made my business feel more real. I admit I also liked making a little money, so when I saw that I could do something I enjoyed and make a little money, it inspired me to keep going.
Edge: How do you manage your time between school and the bakery?
Kapalis: I do a pop-up once a month. During my busy soccer season, I try to fit the bakery in between games. I also have a couple business contacts who will sell my products while I am at my soccer game and then I come back and finish the sales. I am lucky to go to a school (Acton Academy) that encourages entrepreneurship; so if I need a day to stay home and bake, they support that, and I just complete my school work at home.
Edge: How did you build your skills?
Kapalis: I took some classes at Sur La Table to challenge myself. Once I realized I was going to do this as a business, I completed my food safety classes and obtained a Cottage Law business license.
Edge: Tell us about your first pop-up.
Kapalis: My grandpa and I built a farm stand that fits on a wagon so I can sell bread to my neighborhood from my driveway. I set my stand out on a Monday morning on my way to school. I watched on our security camera, and I saw our first customer make a purchase before I even made it to school. By the time I got home from school, my bakery stand was sold out!
From that sale, I made a contact with Michele Minnick from The Garden Gallery in Elkhorn, Nebraska. She loved my crackers and invited me to set up my stand at her shop for an upcoming ladies day. That business relationship has really given me confidence.
Edge: What have you learned?
Kapalis: The business as a whole has made me more confident. I have learned how to talk with complete strangers and market myself. But there are times where things don’t go to plan, and getting that feedback from customers is important too. I always want to provide goods that they like.
Edge: What is your favorite part of baking?
Kapalis: I enjoy the process of kneading the dough the most. I have to make the right measurements and get the consistency just right, and from day to day depending on the humidity and temperature, that can change. I like watching the dough come together and then making sure it feels just right.
Edge: What’s your least favorite part of owning a business?
Kapalis: Definitely cost management. Prices of ingredients have changed a lot this year, and I try and stay affordable but still make a profit. But also, if I have a slow weekend and don’t sell what I’ve made, my product goes bad—unlike an artist or someone who produces a non-perishable product.
Edge: What’s on the menu?
Kapalis: Currently sourdough, focaccia, milk breads, cookies, crackers, scones, and dog treats. The flavor of our scones changes with each season. Additionally, I have done a seasonal cinnamon roll. We also have done pumpkin and gingerbread recently.
Edge: What advice do you have for other young people who want to start a business?
Kapalis: There are some days that are hard and not fun, but putting in the work and being consistent pays off. The best way to make your business successful is not to give up on it.
