Restaurant

Hazzel studied project management and then worked as an auditor in the public sector. She later went on to earn a master’s degree. Her path into the baking business began rather by chance: because her daughter couldn’t attend a baking class, Hazzel took her place. She made rapid progress, developed a passion for baking, and was encouraged by her instructor to turn it into a business. Since she had already worked on a bakery project during her studies, she ultimately decided to invest her savings and family start-up capital into her own business.

For Hazzel, the transition from hands-on production to a more systematic approach to business management was particularly formative. Although she had studied finance during her college years, applying those concepts in her own business presented a new challenge. Dealing with frequent setbacks and unreliable staff also requires a great deal of perseverance. That is precisely why she values the support she receives from BPN and the opportunity to consult with a dedicated contact person.