If there's such thing as the perfect resumé for a pizza and cookie bakery entrepreneur, Harold Solomon has it. He began his career working for a French bakery before spending a decade in research and development for Dominos, working for and being a franchisee for Cottage Inn and then bringing the Insomnia Cookie truck to town. Now, he's shed those big business names and has opened his very own twist on all of it: Bake Me Crazy
on E. Madison.
"I liked the Insomnia Cookie concept, but I'm a pizza guy," Solomon says. "We're, in effect, complicating their business model with other items we think people would like delivered."
Though the menu is still under development, that will include pastries, shakes, lunches, breakfast sandwiches, and, of course, pizza. Both with his full pizzas and the pizza by the slice he sells now, he plans to follow through on the "crazy" part of his company name with such pies as pot roast pizza, spaghetti and meatball pizza, Asian fusion pizza and more.
Solomon's experience in the food industry has taught him the importance of a good, long slow opening, during which he can perfect his menu and get everything up to snuff. He's been quietly serving to residents and workers in his neighborhood for a couple of months now, but is looking forward to a big roll out soon.
"We're almost there now, at the final menu stage" he says. "I'm thinking a couple of weeks."
Bake Me Crazy currently employs a staff of four in the 900 square foot location near the corner of Main and Madison. As his delivery services and grand opening gets underway, Solomon estimates he'll employ between 10 and 20 workers.
Source: Harold Solomon, Bake Me Crazy
Writer: Natalie Burg