Boulangerie Levain
Bakery in Lyon, France
$628,29012-mo revenue
+6%vs last year
8Employees
Verified via SumUp + Open Banking
Closed 2025
Bakery in Boston, MA, US
Dough & Co
Since 2018 · owner Nina Russo
Closed Mar 20252018–2025
$477,570Final 12-mo revenue
$45,800Best month
$190,000Money lost
14Employees at close
12 months to Mar 2025Verified via SquareFinal statement
Why Dough & Co closed
Dough & Co's first bakery was profitable. The second, opened in 2023 on borrowed money, never covered its rent, and its losses drained the cash the first shop needed. Nina Russo closed both in March 2025.
Main cause: Expanded too earlyTrading 2018–2025Money lost $190,000
Part 1What happened
The owner explains what the first year looked like and what changed once regular customers came back.
Most of the work came from a few dependable sources, and the owner says which ones paid off and which did not.
Prices were set early and checked again each season against what similar businesses charged nearby.
Part 2How Nina built it
Part 3The numbers behind it
In its final 12 months Dough & Co took $477,570, 21% less than the year before. Its best month in the last year was Feb 2025, at $45,800. Its last full month, Mar 2025, brought in $31,144: 32% below that peak.
They lost $190,000 in total, against a startup cost of $120,000. Every revenue figure here comes from Square, so the decline can be seen month by month in the chart below.
Part 4What Nina learned
Most of the work came
The owner explains what the first year looked like and what changed once regular customers came back.
Prices were set early and
Most of the work came from a few dependable sources, and the owner says which ones paid off and which did not.
A slow month taught them
Prices were set early and checked again each season against what similar businesses charged nearby.
Part 5Starting a bakery? Watch for these
Warning signHow to avoid itCheck before you commit
Warning sign
The owner explains what
How to avoid it
Most of the work came from a few dependable sources, and the owner says which ones paid off and which did not.
Check before you commit
Prices were set early and checked again each
Warning sign
Most of the work
How to avoid it
Prices were set early and checked again each season against what similar businesses charged nearby.
Check before you commit
A slow month taught them to keep cash
Warning sign
Prices were set early
How to avoid it
A slow month taught them to keep cash aside and to plan the quiet weeks before they arrived.
Check before you commit
The owner explains what the first year looked
Part 6How common is this?
0% of closed bakeries on HumDays name “expanded too early” as the main reason they closed, one of the most common reasons.
Most bakeries don't fail: 55% of those that start in the US and Canada are still trading three years later. The ones that make it tend to do the things above from the start.
Main reason for closing, closed bakeries on HumDays
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Financial snapshot
How it compares
Average month vs 118 verified bakeries in the US and Canada. In its final year it earned more than 41% of them.
This business
Bottom 10% $19kTypical $46.5kTop 10% $114k
Middle halfMiddle 80%Typical
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