Training 20 Adults in the Poorest Area of Bulgaria

Phoenix Inspire & Phoenix Cafe and Bakery

A micro school with the intention of giving opportunities to those without through training and education

May 2016

Dear friends, supporters and motivators

So much has happened since my last update I am not sure where to start.  I postponed writing in April as there seemed to be a lack of info and yet now there is so much.  Just goes to prove how time flies.

I suppose it is easier to start with recent events and try to work backwards:

• The oven that was donated and had been the backbone of our work blew up and is not repairable. Luckily we have a back-up Blodgett oven which was installed when we set up the new kitchen.  The challenge now is getting used to working with Fahrenheit instead of Celsius as all our recipes are based upon °C.
• We were recently presented with a certificate by the Mayor of Vidin for being the Number One Social Responsible Business in the city (help for the sick, the elderly, orphans and vulnerable people from disadvantaged groups).  I accepted this certificate on behalf of all of those who have supported Phoenix Inspire and Phoenix Cafe and Bakery.  Niki and Svetla came along with me too.
• We are about to begin supplying some of our products to an Ex-Pat shop in Sofia.  This is a great move for us as we will be able to spread the word of our ambitions, enable others to sample the delights of our work and generate much needed income.  Andrew from Sofia came to see us at Phoenix Cafe and Bakery last weekend.  I would like to report that Andrew and his family were impressed with what we have created and more importantly is keen to proceed.  I will travel to Sofia as soon as I can to meet with Andrew and finish our discussions. 
• I am going to use the time that I now have to begin writing the Phoenix Cafe and Bakery Reference Cookery Book.  It has been an ambition and pressing need for ages.  It is similar to a reference book that would be available to catering students in the UK.  The key difference is that the PC&B book will be broader in some ways and narrower in others as it will focus upon our products and associated knowledge.  Apart from necessary chapters such as Bread, Cakes, Biscuits, Sandwiches, Pastries, Hot and Cold Desserts, Soups, Food Hygiene, HACCP and Safety the book will also include an introduction to the philosophy of Phoenix Cafe and Bakery, Customer Care, basic Marketing, Social Entrepreneurship and basic Costings.
• At the request of UNICEF Maggie and I attended and spoke at a seminar about Social Enterprise in Montana about four weeks ago.  UNICEF had organised the meeting with the Governor and Mayors’ Offices.  Apparently PC&B is recognised as being a shining light in the world of Social Entrepreneurship!  It transpired that there is a real problem with NEET (Not in Employment, Education or Training) youngsters in Bulgaria and in particular the regions of the North West including Montana and Vidin.  One way out of the mess could be social entrepreneurship.  Unfortunately there is a serious lack of knowledge and understanding regarding what a social enterprise is and what it does.  As the conference was presented with statistics including high rates of unemployment, disaffection and ambition it reminded me of workshops that I had attended as a Head of School at Grimsby and Norwich.  The key difference is that in the UK the government has strategies and the funds to do something about it.  Since the seminar a Deputy Mayor of Montana and the regional manager for UNICEF have been to PC&B in Vidin to see what we are up to.  Without blowing our trumpet they were impressed with what they saw.  They left with a plan of action and now we just wait to see if they come back with a way forward.  Based upon the experience of last year my feet are on the ground.
• We have introduced a range of new products for PC&B.  Whilst they are not new to me or to some of you they are to the majority of Vidiners.  We are now producing a range of mousses based upon Italian meringue.  This makes us quiet unique here in Vidin as we are now producing some of the best desserts available in the city.  We have also started to prepare bacon, gammon and ham too.  Apart from selling the bacon and being used on Saturdays to create English breakfasts it has also being used in our own PC&B Club Sandwich and has so far proved to be popular.
• Our breads are improving as after two and half years we have eventually found white flour with the correct protein content.  This has given me the confidence to create our Granary style bread recipe based upon rye, wholemeal and white flour with a range of seeds.  This is growing in popularity as is our Ciabatta.  The only loaf that I am really struggling with is Sourdough.  I have to admit to trying various recipes rather than focusing on one and nailing it.  I am going to use my time off to create something that is professional and acceptable.
• As we have the space and there is a wonderful playground nearby and now that the screen in place along with the projector we have started a Saturday Kids Club.  Whilst it is not like the Saturday cinema that I used to go to when I was a kid it at least offers the kids of Vidin something safe and different. 
• On a personal note I spent a long weekend the other week going through 101 traditional recipes that had been translated from Bulgarian into English for Iva in Sofia.  I believe that this will be Iva’s first cookery book that has been translated into English.  Iva is the lady that organises cookery classes at Gourmet Publishing.

In my last update I promised to write more information about Svetla our new trainee.  Svetla has been working with us for almost three months now.  Her background and difficulties with mathematics and writing hamper her confidence.  Patience, plenty of pats on the back and numerous reassurances are the order of the day.  Supporting such a trainee is not easy and so I work with Svetla on Thursdays, Fridays and Saturdays.  In reality Svetla is exactly why Phoenix Inspire was created.  I may be creating a dark picture of Svetla but this is not the case. Svetla I am sure will succeed as she does show signs of improvement.  Whilst working together she makes and bakes the quiche of the day, makes the sandwiches, presents 90% of our products and is capable of other things including the making of our soups.  I think we have overcome the obstacle of her talking instead of listening.

All the above give an impression of ease and success but it is not as simple as that.  It is difficult to remain afloat whilst making quality products at the same time as trying to give youngsters a chance particularly in Vidin. We always knew that it would not be easy as we are located in the poorest area of Europe. Visitors who live in Sofia and other parts of Bulgaria are amazed at how cheap our products are given that they are all made in-house.  For those in other parts of Europe a piece of Coffee and Walnut Cake or a Strawberry Mousse Cake is only 2.00 BG Leva, 1 € or 80p. To try and charge anymore would be too much.  Where do you strike the balance?  We used to make most of our loaves large but now we only make small at a lower price. 

Finishing on an upbeat notes we have plenty to offer and there are still more opportunities for us to look forward too.  Thank you for your continued support, motivation and encouragement.

Best wishes to all from all at Phoenix,

--Mick