Kurt Boyd is a success despite himself: He doesn’t advertise, he has no Web site, he’s not interested in expanding beyond Ann Arbor and he’s just recently organized his bookkeeping after 33 years baking French pastries.
Yet each morning, six days a week, Boyd goes to The Croissant Shop tucked into the maze of identical buildings in the industrial park near the Ann Arbor Municipal Airport and bakes 500 croissants, ranging from rich and flakey plain and chocolate-filled to savory varieties.
And except for help with delivery and (now) bookkeeping, it’s a one-man show.
Demand for his croissants has grown so much over the past two or three years that Boyd is operating at capacity, working 15-hour days.
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