here's the thing running a small food business: my own taste is not market research. whether i think something is delicious is not the same question as whether our customers will love it enough to keep buying it, gift it, come back for it next season
Shipping in the summer is always a challenge for a meltable product. This year there's an added layer: an oil crisis that has increased shipping costs dramatically.
we don't often run promos. as a small business, constant sales simply aren't in the cards, but once a year, we like to run THE BIG SALE. thoughtfully. intentionally. and here's exactly why.
What happens when you build a small business team so good they don't need you anymore? Three questions I'm asking myself now that my team doesn't need me anymore.
After 7 years of running a profitable specialty food business, here's everything I consider when deciding what to make, what to launch, and what to ignore.
I was positive I wouldn’t be accepted to Vermont's biggest farmers market when I first applied 6 years ago. I’d had my business for 4 months at that point. I’d done online Christmas and Valentine’s Day drops, and that’s it. I had no tent, table, tablecloth, sales gene, or any idea what I was doing. And then I got in.
Are marshmallows gluten free? Yup! At least, all of ours are. Everything we make will always be 100% gluten free (including our kitchen!). The deal is: I'm a classically trained pastry chef who's NOT gluten free. In order for us to release ANYTHING, it must be "gluten free but you'd never know it."
