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After years of learning from the best bakeries around the world, Polish entrepreneur Monika Walecka returned to her native Poland and, in 2019, opened her artisanal bakery, All in Flour. The bakery was an extension of her values and struck a delicate balance between financial and social objectives. All in Flour was located in one of the most upscale districts of Warsaw and focused on top-quality bread products. It used high-quality, diverse, and expensive ingredients sourced from small, local suppliers, and its bread prices were probably the highest in Warsaw. Walecka was considering whether to pursue any development options. In fact, her preferred option, at present, was to do nothing. She knew that growth was not an obvious choice because it came with risk, costs, and problems. Nevertheless, the decision of whether to change something was becoming the most important challenge of her entrepreneurial career as a baker.

After years of learning from the best bakeries around the world, Polish entrepreneur Monika Walecka returned to her native Poland and, in 2019, opened her artisanal bakery, All in Flour. The bakery was an extension of her values and struck a delicate balance between financial and social objectives. All in Flour was located in one of the most upscale districts of Warsaw and focused on top-quality bread products. It used high-quality, diverse, and expensive ingredients sourced from small, local suppliers, and its bread prices were probably the highest in Warsaw. Walecka was considering whether to pursue any development options. In fact, her preferred option, at present, was to do nothing. She knew that growth was not an obvious choice because it came with risk, costs, and problems. Nevertheless, the decision of whether to change something was becoming the most important challenge of her entrepreneurial career as a baker.