When your partner in business is also your partner in life, it makes for a very special, and successful relationship. Kyla and David Bevington, the owners of Ingleside Bakery are proof of that. Tinkess Photo

INGLESIDE – There’s just something about a bakery that draws people in and makes them want to come back again and again. It could be the smell of fresh-baked goods, that you know are going to be fresher and tastier than you could find anywhere else. It could be familiar faces, and how they care that out of all the choices you had, you chose them, and they appreciate it.

At least that is how it seems at Ingleside Bakery and gourmet foods, and Kyla and David Bevington couldn’t be happier about it. They found time on a rainy, Monday morning to talk about their journey as small business owners and how grateful they are for the continued support the community and their extended family of clients has shown them since they first opened.

The idea of having their own shop was something that had been bouncing around for Kyla and David for quite some time. Both had experience in running a business before, but they were having a difficult time finding a suitable location for what would become the bakery.

“We were looking in Morrisburg, and we were looking around here, and some of the places had all kinds of conditions, like just outrageous conditions,” said David. “There are fees for this and fees for that. And then one night, we had just come back from Morrisburg, and we were thoroughly discouraged. And I said, why don’t we stop in Ingleside and take another look, because we knew of this place.

“It was dark out, so I pulled up with the lights on right in the front doors. We looked at it, and we both immediately went, this is it. Something about looking at it at night for some reason, because we’d seen it before.”

Obviously, it was a big decision, because up until you take that first step to make it real, starting your own business can seem like a dream, but according to David, having been in business before made it a bit easier. “Not to take away from the fear stepping into the unknown, but when you’ve done it before, I think you’re a little bit more willing to take the risks, because you understand them better.”

So, knowing the risks they took the big step of opening, David, coming from a construction background was able to do most of the work to get the shop ready, which made a difference. The big day rolled around, and the question was, how do they remember it? Was it good, better, or worse than they had hoped?

“It was busy,” said Kyla.  “I wasn’t sure how busy it would be, because it was very first day and we really hadn’t done that much advertising, you know, I mean, we were just kind of doing a soft opening. But it was really busy. I’m pretty lucky. I had my sister-in-law, my brother and my niece come down that day, but I was alone, (David was working elsewhere)  and had I not had them here, thank God, and they didn’t really know what they were doing, but, you know, they were still bodies to kind of help out, and I’d guide them. It was a good, it was busy. First couple of days for sure. It was really nice. It was amazing. The community, it was crazy and it hasn’t stopped.”

They laugh when they look back now at how sparse the building was.

“When I look back at it, I look at those pictures, and I’m like, oh my goodness, I don’t how we opened the store with nothing in here. But, you know, we had the baked goods but no giftware and stuff like that. We didn’t really have a lot on the shelves, but it worked out. “We really didn’t have a lot of money to start this, so it was kind of bare bones,” said Kyla. “We evolved six months into it.”

Things were going well from the time they opened in April, but then Covid 19 hit and the world changed.

“We weren’t sure what we were going to do, but we were pretty fortunate, because we were able to stick with takeout, right? So that kept us afloat. But, you know, within the first year you’re kind of dodging bullets, like, where am I going? What am I doing?  David wasn’t here because he was working full time from Home Hardware. He’d come in and help at night.  But the community was amazing, you know. And it still is amazing. We just love it here.”

“Was there anything they would do differently if they could go back in time? “I don’t really think I could say so,” said Kyla.  “You know, I mean, you roll with the punches and you just, you know, just, like, because you need to.”

“The original plan for the place is way different than what it is today,” said David, “Because we’ve had to turn and pivot so many times, when we come up with a new idea, we just do it. I got a piece of advice from a farmer back in Niagara on the Lake, and he told me that every great idea has a five-year shelf life. And he said that as soon as you get your first great idea out, start working on the next one.

It was just about five years later that they had the opportunity to expand into the adjacent unit, which gave them a seating area. “We’d always said, when we got this unit, right from day one, wouldn’t it be nice if we managed to get our hands on this unit? And again, we had an entirely different idea at that time for use of this unit, and so when it did come available, we went in an entirely different direction, and it was affordable because I was able to do the work.

“So, a combination of great ideas, and you take what life throws at you and move forward.”

With Covid behind them, and being able to expand their footprint, things were looking pretty good, but then came the latest hurdle, the whole tariff situation. David says that food costs have almost tripled from when they opened, so they’re still trying to still earn a living, but at the same time keep it affordable for everybody.

“We try to do our very best to keep prices as reasonable while still being able to pay our bills. We have to periodically put the prices up, but we do our best to do those increases incrementally across the board, so you’re not having to get a mortgage to buy a donut.”

The best way to take price out of the equation is to make people happy with what you’re giving, them. They still have to consider price, of course, but if they feel good after they’ve left, they’re less likely to dwell on what it cost.

“We try to give good portions,” said David. “A lot of people leave having to take a nap or something, which is what we want. We want people to feel good about not only enjoying the food, and my wife has a history of making everything full flavor. Some chefs go for that neutral line, just to please as many people as possible, and so their food is unexciting. But most of the people that come through here are like, oh my God, this is amazing.”

When asked if she has a favourite product to bake, Kyla thinks about it for a moment. “I like cheesecakes. cakes, cupcakes, you know, I love scones, oh, my God, yes, I’m working on a new recipe right now. So yeah, scones are pretty high on the list.”

And while she may have her favourites, she isn’t afraid to try just about anything. “You know even if I don’t know how to do it, it’s a matter of how long I have got to figure it out. That’s how, that’s how it works here. So, yeah, so there’s nothing really that would stand out that we couldn’t do or wouldn’t try to do.

The couple are constantly evaluating their business and considering what they could add. Things like bubble teas, smoothies, milkshakes are on the horizon. And David is investigating Espresso machines. They don’t come cheap, but stay tuned!

Ingleside Bakery and Gourmet Foods is a place where you can come and have a great cup of coffee and amazing baked goods, but it is in no way just a coffee shop. Kyla and David know how much time and effort they have put into their business, but they also are extremely grateful to people who have supported them. “We just really, really, really, truly appreciate our customer support,” said Kyla. “It’s our local support. It’s literally been non-stop from day one.”

“We wanted this place to feel like you’re important when you walk in the door, we take the time to greet you and treat you well and banter with you,” said David. “The stories we hear people tell, their life stories over the counter, which is sometimes tough when there’s a lineup to the door and you don’t want to disrespect them, but you know…

“We try to make the food as good as we can, make it the portions as large as we can, and the price as cheap as we can, and treat every person like gold.”

Ingleside Bakery and Gourmet Foods are located at 15 Dickinson Drive in Ingleside, Ontario. You can reach them by email at helloinglesidebakery.ca, or by phone at 613-522-0665. You will find their menu and a list of all the wonderful services they provide on their website, inglesidebakery.ca.

If you would like to have a light shined on your business, please contact us at: editor@etceterapublications.ca or call us at 613-448-2321.