Have you ever wanted to know how other food entrepreneurs go started? Stories of Impact shares stories, tips, and strategies. There are thousands of folks across the U.S. selling their homemade foods. It’s no secret, small food producers are popping up across the U.S. A deep appreciation for local food is on the rise. Consumers are seeking unique products catering to specific dietary needs.
Working out of your home ktichen can prove to be a challenge. It’s imperative that you organize your kitchen. Set up everything in such a manner that the food production equipment is separate. Don’t mix family stuff with business stuff. Sounds simple, but it’s not.
But what happens when you run out of space and your business is busting at the seams? Becky Morris shares her story and how she made to move from home to a commercial kitchen facility. It’s not only about having more ovens or baking more product. You no longer need to use small batch recipes. You are now in the big league and it’s time to scale up those recipes, maintaining consistency and quality. Here’s how it’s done.
Today we’re chatting with Becky Morris, the owner of Celebrated! Becky owns and operates a non-conventional bakery specializing in plant-based desserts. Her journey has been an interesting one. Starting in her home kitchen; the need to move into a commercial facility was inevitable. Another amazing aspect of Becky’s bakery is that it will be a year old in November. Yes, I said 1-Year!
Most noteworthy are the tips Becky shares about her baking journey. First of all, Becky’s success is the result of good old-fashioned hard work. She made great choices and mistakes along the way. For this reason, Becky’s recommends food entrepreneurs:
- Be willing to ask for help
- Understanding when it’s time to grow
- Move outside your comfort zone, and above all, have the courage to do it
- Seek a mentor and work with those more experienced than yourself
Celebrated! with …success!
Even more, it appears Celebrated persevered due to Becky’s commitment. Another attribute of this baker involves her strong desire to seek out a niche market.
Are you in the start-up phase of your business? Maybe there are a few tips you can learn from this baker’s journey. All too often food entrepreneurs don’t do enough homework and this can cause you to hit a few hurdles. Becky shares how she scaled recipes to fit her new kitchen space. Building a bakery business that her community supports and appreciates. Learn more about Celebrated and Becky Morris at Celebrated!, Providence, RI. https://www.celebrated.co, and email her at firstname.lastname@example.org
Podcast Music by Bensound-The Lounge