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In 2013, after many months of breast cancer treatments, Lisa Petrizzi-Geller began experimenting in her home kitchen. She started with cake pops, but quickly expanded to chocolate-covered Oreos and other types of treats. “It was kinda like therapy for me”, Lisa says. Apparently the therapy worked! Fast forward 8 years later, and now Lisa runs POP Culture, a successful food business in Berkley, MA that is based out of her residential kitchen. Over the years, Lisa has sold her treats at all kinds of events, from small popups to large corporate events to huge festivals. How huge? One time, she did $8k of sales in a single weekend! And despite events being cancelled due to the pandemic, 2020 was her busiest year yet. As she put it, “It just kept going. I never got a break.” The year culminated with the craziest of holiday seasons, where she made over 3,000 hot cocoa bombs alone! In this episode, Lisa shares creative and trendy ideas for treats, tips to prepare for a home kitchen inspection, the dark side of running a cottage food business, and what she’s learned from selling at tons of events and fulfilling countless custom orders. What You’ll Learn How Lisa’s battle with breast cancer spawned her cottage food businessHow to prepare for a home kitchen inspectionWhy Massachusetts residential kitchen law is uniqueTips for selling at events and popupsHow to prepare for a large event with 30,000+ attendeesHow to make decorated chocolate-covered Oreos with moldsWhat treats are trending, including hot cocoa bombs and piñata smash cakesCreative packaging ideas for treats, including wine bottle holders and advent calendarsWhat it’s like to go through a business accelerator program, like EforAllHow Lisa made 3,000+ hot cocoa bombs over the holidaysWhy the pandemic caused a huge influx of orders for cake pops and other treatsHow Lisa prices her treatsWhat it’s like to fulfill an 1,800 cake pop orderThe dark side of running a cottage food businessThe challenges with finding a commercial kitchen space Resources POP Culture Website Facebook Page / Instagram Feed EforAll Business Accelerator & Pitch Contests SpinningLeaf Cookie Molds CK Products Candy Molds Life of the Party Chocolate Molds Get full show notes and transcript here: https://forrager.com/podcast/26

For Barry Sherman and his life partner, Scott, their cookie business is about a lot more than the cookies! Since 2018, Barry and Scott have run their eco-friendly and socially-conscious cookie business, Urban Bakers, in Tampa Bay, FL. Initially they started from home due to Scott being diagnosed with early onset of Parkinson’s Disease, but they quickly expanded to a commercial kitchen. Their dense quarter-pound cookies are very unique. They come individually-wrapped in compostable bags with compostable labels, and the quality of the ingredients is top-notch. They also come in a variety of flavors, including root beer float, piña colada, and spicy dark chocolate chili. In addition to operating their business as sustainably as possible, they also give back by donating a portion of each sale to a different charity each month. Barry talks about the triumphs, challenges, and surprises of running a high-end drop cookie business, and what he’s learned along the way. What You’ll Learn How Parkinson’s Disease impacted the start of their businessThe benefits of selling individually-wrapped cookiesWhere to source compostable bags and labels, and what they costHow donating a portion of revenue to charity can increase your salesHow to charge high prices for drop cookiesThe inspiration behind Urban Bakers’ fun and mythical brandThe challenges of moving from a home kitchen to a commercial kitchenHow to ship cookies nationwide without them breaking in the mailCan you run a cottage food business if you have a full-time job?Urban Bakers’ exciting selection as an approved vendor for Super Bowl LVHow your business can take you places you never dreamed ofWhy manufacturing products is only 15% of a businessThe importance of listening to customers and catering your product line to themWhy all of their cookies are the same price, including their vegan cookiesThe benefit of adding a QR code to labels and marketing materials Resources Urban Bakers Website Instagram Feed Fox News video Compostable bags from ClearBags Compostable labels from PURE Labels Logo design on Fiverr Custom stuffed animals from Budsies Custom stickers from Sticker Mule Super Bowl LV Business Connect Resource Guide Florida Cottage Food Law Get full show notes and transcript here: https://forrager.com/podcast/25

When Yuliya Childers moved from Ukraine to the United States, she lost one of the most fundamental staples from her homeland: good bread. Yuliya is a classically-trained pianist, but when she started making the sourdough bread from her childhood, she found that others wanted a slice as well. She now lives in Prattville, AL and has fully shifted from a musical career to running her home artisan bread business, Wild Yeast Kitchen. Yuliya’s story is one of passion, dedication, and plain hard work. Every single Friday, she works for 24+ hours straight to prepare a couple hundred loaves and pastries for her Saturday market. She also runs a bread subscription service, with many customers getting her delicious items every single week. And she does all of this bread making from one regular home oven! Yuliya shares some amazing stories in this episode, including her immigration story, the time she brought a customer to tears, and how she sold bread for many years to pay for bread school. What You’ll Learn How Yuliya rediscovered the lost bread from her childhood in UkraineWhy European-style artisan bread is much better than American-style breadHow to use a home oven for artisan bread makingWhat Yuliya learned from the SF Baking Institute, and what techniques she applies at homeYuliya’s baking process, which involves a 24+ hour workday every single week!Why bread bakers need to be willing to work in the middle of the nightHow to educate customers on the benefits of sourdough breadWhy Yuliya offers 13 different varieties of bread at every marketHow to run a CSB, or community supported bakery (a bread subscription service)Why Yuliya transitioned from being an accomplished pianist to being a bread bakerHow to leverage local Facebook groups to grow your businessYuliya’s inspiring immigration story from Ukraine to the USHow your business can impact people in surprising ways Resources Wild Yeast Kitchen Website Wild Yeast Kitchen Online Store Facebook Page / Instagram Feed CSAware by Local Harvest (subscription service software) SF Baking Institute Alabama Cottage Food Law Get full show notes and transcript here: https://forrager.com/podcast/24

Lauren Inazu isn’t your average 13-year-old girl. When she was 8, she recruited friends to sell and market her lemonade stand, Lauren’s Sweet Treats. In 5th grade, she started a school newspaper. And now, she recently launched a cottage food business. Lauren lives in St. Louis, MO and sells all sorts of baked goods with her new business, Count It All Joy. Between school, homework, piano lessons, sports, youth group, clubs, and Bible study, Lauren is somehow finding time to fulfill baking orders. Sometimes she likes to surprise her classmates with that fact: “I think it’s always kind of fun to be like, ‘Oh yeah, I just have to go make four dozen cookies tonight for an order.’ And they’re like, ‘An order?'” Lauren may be one of the most ambitious and mature 13-year-olds I have ever met, but she is not unique in wanting to make a little dough from her baked goods. Many kids reach out to me to ask if it is legal for them to sell their creations. In this episode, Lauren shares what she’s learned about legally starting her cottage food business as a 13-year-old, in hopes of inspiring other young entrepreneurs to try it out as well. What You’ll Learn How (and why) Lauren started her cottage food businessWhether it’s legal to start a business as a minorIf it’s difficult to get people to take you seriously when you’re youngWhy someone paid Lauren $20 to change her business nameIf it’s a good idea to get friends to pretend to be customersSome of Lauren’s marketing ideas, like extra samples and handwritten thank you notesWhy her marketing director already quitLauren’s life plan for college, career, and retirementHer advice for a 13-year-old who is thinking of starting a food businessLauren’s accounting and customer management systemHow she uses email marketing in her businessLauren’s most popular menu item, and her pricing strategyWhat Lauren plans to do with the money she’s makingCommercial kitchen costs, and how to potentially get access to one for freeLauren’s future plans for her business Resources Count It All Joy Website Facebook Page Missouri Cottage Food Law Get full show notes and transcript here: https://forrager.com/podcast/23

It all started with the wrong baking pan. Back in 2014, Nicole Pomije couldn’t find a cookie sheet in her home kitchen, so she made her chocolate chip cookies in a mini muffin tin instead. And with that, the idea for The Cookie Cups was born: cookies that look like mini cupcakes. Nicole started her business out of her home kitchen in 2015, and she has now expanded into two brick-and-mortar storefronts near Minneapolis, MN. Although it might seem like Nicole’s unique idea set her up for success, it’s more likely that her many years of marketing, PR, and management experience played a much larger role. While the cookie-in-cupcake-form is still at the core of her business, Nicole has now expanded well beyond selling cookies. She’s managed to put all kinds of food items into mini cupcake form, such as tacos, mac & cheese, pizza, etc. She now caters events, hosts birthday parties, teaches cooking classes, and has most recently created at-home baking kits in response to the pandemic. Nicole talks about the importance of sharing your story, managing time, starting simple, building a local following, and constantly being willing to try new things. What You’ll Learn The fun backstory of how the cookie cup was inventedWhy it’s important to “rock your story”How Nicole managed her time building her storefront as a brand new momThe importance of starting with a simple menuWhy cookies in cupcake form are significantly different than regular cookiesWhether you should worry about someone stealing your recipe or ideaWhy Minnesota’s low sales limit never impacted Nicole’s businessHow to know when to jump into a commercial spaceWhy Nicole has expanded her menu instead of just focusing on cookie cupsSteps to build a local following for your brandHow to deal with short shelf life when selling at farmers markets and eventsWhy the pandemic was a “total nightmare”, and how Nicole pivoted her businessWhy opening day of Nicole’s storefront was “the best craziest day ever”How to get featured on local TV stations Resources The Cookie Cups Website Facebook Page / Instagram Feed Nicole on The Jason Show Unicorn Cookie Cup Kit & Pizza Making Kit on Amazon Minnesota Cottage Food Law Get full show notes and transcript here: https://forrager.com/podcast/22

These days, Dough Boy Donuts is a popular gourmet donut shop that is bustling with customers and employees, but it all started from very humble beginnings. In 2014, Melvin Roberson used Texas’ cottage food law to start his donut business from his home kitchen. A year later, he expanded to a food truck, and eventually, to a brick-and-mortar location in Fort Worth, TX (now relocated to Burleson, TX). Melvin has faced plenty of obstacles along the way, including negative customers, family feuds, and a failed Kickstarter campaign. But through perseverance, sacrifice, and plenty of hard work, he has built a loyal customer base that keeps coming back for one of his unique signature donuts, like the Sriracha Maple Bacon or The Last Call. Melvin has a tremendous amount of experience in the food industry… before building a successful food business through three different stages (from home, food truck, storefront), he held just about every food service position available, ultimately managing hundreds of employees as the kitchen manager at a popular steakhouse. What You’ll Learn Why Melvin chose to start a gourmet donut shop, despite having no prior experience making donutsHow the “Dough Boy Difference” sets Melvin’s donut business apart from the restWhy his Kickstarter campaign failed, and what he would do differently if trying it againHow to persist and overcome the obstacles and challenges that inevitably ariseWhat Melvin has had to sacrifice to get to where he is todayWhy Melvin considered giving up “every other week”The logistics of starting a food truckWhether you should start a food truck before opening a brick-and-mortar storefrontWhy Melvin kept his day job while starting his donut business on the sidePricing based on total customer experience, rather than just the final productThe importance of having food industry experience before starting a food businessDifferent marketing approaches for a cottage food business vs a food truck vs a storefrontHow to use your website to build a personal connection with your customers Resources Dough Boy Donuts Website Facebook Page / Instagram Feed Failed Kickstarter Campaign Texas Cottage Food Law Get full show notes and transcript here: https://forrager.com/podcast/21

Cuban-inspired, vegan, gluten-free, sugar-free, organic, low-carb, allergy-friendly, diet-specific, healthy… Noel’s baked goods are certainly unique! Noel Martinez runs his highly specialized bakery, Mami’s Bakes, from his home kitchen in Pittsburg, PA. Noel started baking gluten-free for himself when he was diagnosed with celiac disease 20 years ago. Then he started baking sugar-free and low-carb for his “Mami” (mom), who had diabetes. After Mami passed away in 2019, Noel finally decided to start selling the baked goods that his family and friends had raved about for years. He started selling to coworkers, and soon enough, they were keeping him busy with orders every week. They also had no problem paying top dollar ($40 for a coffee cake, anyone?) for his products, even though most of them had no diet-specific needs! Only 6 months in, Noel is still in the early stages of his business. Despite his consistent sales and enthusiastic customers, there are growing pains as well. Noel shares a view into the ground floor of a new business, including his process for improving recipes, pricing products, building an email list, attracting raving fans, sourcing ingredients, and finding time to run a side business while working two part-time jobs. What You’ll Learn What inspired Noel to start a highly specialized bakeryHow to use a cultural connection to build interest in a food productWhy most of Noel’s customers buy even though they have no food allergies or dietary needsFinding the right balance between perfecting recipes and selling them when they’re “good enough”Lessons learned from building an email list when starting a cottage food businessSetting proper expectations when using email marketing to promote a food businessThe importance of attracting raving fans that buy every single weekHow to sell to coworkers when starting a cottage food businessThe challenge of starting a cottage food business during the pandemicWhy people gladly pay $40 for a coffee cakeThe importance of communicating your story to your customersHow to source organic, vegan, and specialized ingredientsThe challenges of balancing two part-time jobs with a cottage food business on the sideWhy you should start your business with a simple menuStriking a balance between selling popular items and trying new ones Resources Mami’s Bakes Website Pennsylvania Cottage Food Law Get full show notes and transcript here: https://forrager.com/podcast/20

Becca Aronowitz from Richmond Hill, GA makes some of the best cake pops you have ever seen. After Becca quit her job as an art teacher in 2012, she started Sweet Whimsy Shop to sell her cake pops and help support her family. 8 years and 40,000+ cake pops later, Becca has become a true master at the cake pop art form. But unlike many entrepreneurs that start with big dreams for the future, Becca never envisioned becoming well-known for her cake pops. As she puts it: “I had not thought about that at all. I just thought this is a way that I can sell cake pops. That was really where it ended.” But that’s most definitely not where it ended for this “pretty extreme introvert”. So far, her largest order totaled around $4,000, and her cake pops have even appeared on national television! Becca talks everything cake pops: making, pricing, sculpting, decorating, inverting, etc. She also shares her journey from art teacher to business owner, how she handles social media as an introvert, how she runs her business on two hours per day, and some crazy experiences she’s had along the way. What You’ll Learn Why Becca quit her teaching job and focused on selling cake pops insteadThe challenge of using Etsy with the cottage food lawHow to build a brand locally without using EtsyHow to make hand-sculpted cake popsThe limitations of making cake pops without frostingTips for decorating a custom shaped cake popBecca’s wide range of pricing for cake popsHow long it takes to morph a round cake ball into a custom shapeHow Becca runs her business on 2 hours per dayAn idea to help you say “yes” to last-minute ordersWhy upside-down cake pops and cake pop balls (no stick) are more expensiveWhy Becca says “no” to some orders even though she’s skilled enough to make virtually any designTips for starting your own cake pop businessWhat you need to make cake pops at homeHow to take Instagram-worthy photosThe challenges of running a business as an introvert and posting on social mediaHow Becca’s cake pops appeared on The Late Late Show with James CordenAbout Becca’s massive $4,000 order for a corporate eventThe time when a professional baker drove 10 hours to get Becca’s cake pops Resources Sweet Whimsy Shop Cake Pop Designs (scroll to bottom) Instagram Feed / Facebook Page Bakerella’s Cake Pops Book Merckens Chocolate Candy Melts Get full show notes and transcript here: https://forrager.com/podcast/19

For Mallory, it all started with a chocolate chip cookie. But that was just the beginning! Mallory Dies, owner of The Crassy Cookie in Stafford, VA, tried selling many variations and flavors of her drop cookies, and ultimately found the most success with her innovative gourmet cookie sandwiches. These cookie sandwiches are certainly unique. They range from “safe” flavors like rainbow chip, strawberry shortcake, or choco fudge brownie, all the way to more “oddball” flavors like blueberry lemon-lavandula, fruity pebbles, and matcha munchie. Mallory shares how she slowly built a customer base (twice) and had self-doubts along the way. As an introvert, she resisted putting herself into her brand, but eventually “bit the bullet” and started developing significant engagement on social media. She also shares many marketing ideas that have worked well for her business, like creating monthly boxes, adding bonuses to orders, and promoting her products in local Facebook groups. Despite the many challenges with selling basic drop cookies (short shelf life, low perceived value, etc), Mallory has found many ways to make a cookie business work well for her. What You’ll Learn How Mallory organically built a local audience-base… twiceHow Mallory’s cookie prices changed over timeWhat she charges for her unique gourmet cookie sandwichesThe logistics of running a cookie businessHow the coronavirus pandemic affected her businessWhat cookie sandwich flavors sell well, and which ones floppedThe challenges of selling a unique product, and how to get people to notice itHow to generate more sales by adding bonuses to ordersHow to run a giveaway on Facebook and get customer feedbackHow often to post on Facebook to boost engagementWhy it’s important for introverts to promote themselves in their businessUsing a monthly calendar to show availability and create scarcityCreating a “monthly box” to add a consistent revenue streamHow to market a monthly box with a “launch week” each monthUsing Facebook groups to promote yourself to your local communityHow Mallory improved the taste of her cookiesThe benefits of using wholesale packaging Resources The Crassy Cookie Facebook Page / Instagram Feed Virginia Cottage Food Law Virginia Home Food Processing Operation Get full show notes and transcript here: https://forrager.com/podcast/18

Nicole Barry is a classically-trained French pastry chef and an expert macaron maker. But after working long hours in 5-star hotels and restaurants, Nicole and her husband started a family, and she wanted to stay at home with the kids. In 2016, Nicole started Bake Toujours, a cottage food business in Pasadena, CA which allowed her to take her skills to the farmers market. She built a customer base and generated a decent side income, even though she could only work 3 hours per day while her kids were in school. Nicole’s macarons really stand out. Her Instagram feed showcases so many different flavors, color swirls, decorations, and custom shapes: unicorns, rainbows, strawberries, foxes, flowers, and even Eeyore! In 2019, she took her skills to YouTube, where she posts amazingly high-quality videos and tutorials. Within a year, she accrued over 10k subscribers, with over 150k views on her most popular video! Nicole now lives in Portland, OR, and she has put her cottage food business on hold while she focuses on her growing YouTube audience. In this episode, Nicole shares many tips on making and selling macarons, as well as her transition from prestigious restaurants to farmers markets to YouTube. What You’ll Learn What it’s like to work in the kitchen of a 5-star hotel or restaurantTips to setup your home kitchen more efficientlyHow Nicole prices her French pastriesWhere Nicole learned to make custom-shaped macaronsHow to make macarons, and why they’re challengingThe difference between the French, Italian, and Swiss meringue methodsWhy French meringue is not used for buttercreamsThe #1 way to improve your macaronsThe importance of finding a product that fits the needs of a marketWhy Nicole never pursued decorated cakes and cookiesThe good and bad sides of social mediaWhy Nicole focused more on farmers markets than on custom ordersThe best way to extend the shelf life of macaronsHow to run a successful cottage food business with only 3 hours per dayWhat it is like to start a YouTube channel with 100k+ viewsHow Nicole got 10k+ YouTube subscribers in one yearWhy it is initially difficult to make money from YouTube Resources Bake Toujours YouTube Channel Instagram Feed WebstaurantStore (kitchen supplies) Get full show notes and transcript here: https://forrager.com/podcast/17

Over the past decade, Jennifer Lopez and Emily Blattel have sold dozens of custom cakes that run the gamut from elegant buttercream cakes to realistic cake sculptures. The results are always exceptional, and sometimes they are nearly unbelievable! This dynamic duo runs The Cake Mom & Co. from their homes in Paducah, KY and Scott City, MO. Because they are both amazing cake decorators, I thought this interview would be focused solely on cake artistry. But they ended up touching on so many facets of running a cake business that I had to split this episode into two parts. This is Part 2, and you can listen to Part 1 here. In this second half of the interview, they covered startup advice, the ordering and design process, business partnerships, social media platforms, cake supplies, promotional giveaways, and cake competitions. Jennifer also explained how she helped changed Kentucky’s cottage law, even though she initially had no intention of spearheading that effort! What You’ll Learn What to focus on when you’re starting a cake businessThe importance of policies in a cake businessUsing order minimums to set realistic expectations for customersHow to create a custom design for a customerWhether to charge for cake tastings, meetings, etc.Finding a Goldilocks price when you’re a beginnerHow to partner with a photographer to extend your networkHow Jennifer & Emily successfully turned their friendship into a business partnershipJennifer’s many attempts to shut down the businessHow Jennifer helped change the cottage food law in KentuckyIdeas for improving the law in your state, and how to deal with resistanceHow to save money on cake suppliesWhat style of cake to focus on when just starting outThe cake artists that Jennifer & Emily look up toTheir most expensive cake ordersWhich social media platform is the best: Facebook, Instagram, or PinterestHow to use promotional giveaways to generate interest on social mediaWhat Jennifer learned from participating in a cake competition Resources The Cake Mom & Co. Facebook Page, Instagram Feed, & Pinterest Board Jennifer’s Blog (including the “steak cake” story) Kentucky Home Bakers website Five Maples Photography smash cake sessions Kentucky and Missouri cottage food laws Kentucky Petition on change.org Recommended Cake Artists Cakes by Timbo Natalie Sideserf – Sideserf Cake Studio Liz Marek – Sugar Geek Show Liz Shim – Eat Cake Be Merry Sweet Heather Anne Siân-Amy Pettit (pointillism cakes) Get full show notes and transcript here: https://forrager.com/podcast/16

Over the past decade, Jennifer Lopez and Emily Blattel have sold dozens of custom cakes that run the gamut from elegant buttercream cakes to realistic cake sculptures. The results are always exceptional, and sometimes they are nearly unbelievable! This dynamic duo runs The Cake Mom & Co. from their homes in Paducah, KY and Scott City, MO. Because they are both amazing cake decorators, I thought this interview would be focused solely on cake artistry. But they ended up touching on so many facets of running a cake business that I had to split this episode into two parts. This is Part 1, and you can listen to Part 2 here. In this first half of the interview, they covered their startup journey, online marketing strategies, photography, pricing, delivery, and many stories of their triumphs and near-failures. Make sure you listen to the end to hear the “beach cake” story, which led Emily and I to agree that Jennifer is a veritable “crazy cake lady”! What You’ll Learn How Jennifer and Emily went from being best friends to business partnersWhy Jennifer was hesitant to start the businessMany ideas for marketing a cake business online through a website, SEO, and social mediaHow to take great photos of cakesWhether to use a smartphone or DSLR camera for photosHow they learned to make realistic cake sculpturesWhy elaborate cake decorating is particularly well-suited to a home-based businessWhether it’s more lucrative to sell basic cakes instead of cake artWhy they say “no” to many inquiries and don’t run their business full-timeHow to price cakes in a profitable wayWhat you should know when delivering custom cakesSome of their most memorable and unique cakes over the past decadeHow the business enabled Emily to take a vacation to EuropeJennifer’s “crazy cake lady” beach cake story Resources The Cake Mom & Co. Facebook Page, Instagram Feed, & Pinterest Board Jennifer’s Blog (including the “beach cake” and “hocus pocus” stories) Craftsy (relaunching in Sept 2020) Wilton School Classes BakeDiary Cakes by Timbo Vinyl Bakedrops on Amazon Kentucky & Missouri cottage food laws Get full show notes and transcript here: https://forrager.com/podcast/15

Patricia Bedford lives in Pflugerville, TX and mainly sells cupcakes and cakes with her cottage food business, Suga’s Cakery. Patricia actually has an engineering degree and worked as an engineer for 10 years before she completely changed course and started her home bakery. She has gained quite the following over the past 5 years, and she is now in the process of building a food truck to expand her business to meet customer demand. Patricia shares her online marketing strategies for becoming a top ranked bakery in her area, how she created a Kickstarter campaign that raised over $17,000, and how she is transitioning her business to a food truck. What You’ll Learn How Patricia went from being an engineer for 10 years to running a full-time home bakeryUsing a Google My Business page to let people find you without paying for adsHow to drive traffic organically and get customers through Facebook and Instagram for freeSearch engine optimization (SEO) strategies for achieving top rank in your area via your websiteTips for accruing over one hundred 5-star reviews on GoogleHow Patricia prices 8-inch cakes and cupcakes and how she’s raised prices over timeHow Patricia crowdfunded her food truck venture and raised over $17,000Strategies for running a successful Kickstarter campaignWhy Patricia decided to start a food truck instead of a brick and mortar storefrontWhat to think about when buying a used food trailerHow Patricia found a location for her food truck Resources Suga’s Cakery Kickstarter Campaign: Suga’s Cakery – Bakery on Wheels Create a Google My Business page Texas Cottage Food Law Get full show notes and transcript here: https://forrager.com/podcast/14

Whether it’s putting a smile on an ill child’s face, delivering a stunning floral wedding cake, or contacting state legislators to change the law, Kathy Cherie is always baking a difference in her community. Kathy lives in Elk Grove Village, IL and has operated her cottage food business, Cake Du Jour, for nearly 40 years. Her business is somewhat under-the-table, except that her health department has known about it for decades. Kathy would love to help the next generation of bakers in Illinois do what she could not: run a home bakery legally. Her county (Cook) still doesn’t allow home kitchen operations, so she continues to advocate for a statewide law. Although she loves baking for all occasions, she especially loves donating “dream cakes” through the charity Icing Smiles, where she gets to support families with a critically ill child. She has made over 20 dream cakes so far. In addition to her charitable and legal efforts, Kathy talks about making photorealistic sugar flowers (her specialty), gives pricing advice for custom cakes, and shares tips on how cake decorators can improve their skills. What You’ll Learn Why Kathy’s business is technically illegal and how she deals with thatIllinois’ limited cottage food law and Kathy’s efforts to improve itAbout the charity Icing Smiles and why it’s had a profound impact on Kathy’s lifeThe process for creating an Icing Smiles cake and how to get involvedWhy it’s important to participate in baking competitionsHow Kathy learned to make photorealistic and botanically-correct sugar flowersHow long it takes to make sugar flowers and how to price themWhat to think about when pricing out a custom decorated cakeWhat liability insurance Kathy recommendsHow to improve your skills as a cake decoratorHow to educate your customers Resources Cake du Jour Facebook Page Icing Smiles Illinois Home Kitchen Operation Law Illinois Cottage Food Law Chloe Stirling on the Rachael Ray Show Robert Haynes Sugar Flower Studio International Cake Exploration Societé National Gingerbread House Competition FLIP Food Liability Insurance Program Get full show notes and transcript here: https://forrager.com/podcast/13

Most people run a business to make a profit, but Joanne is not too worried about that aspect of it. Rather, she cares much more about supporting her community and having fun in retirement! Joanne Littau lives in Denver, CO and has been selling jams, jellies, preserves, and fruit butters since 2014 with her cottage food business, The Jelly Jar. Some of her creations have won prizes at county fairs in Colorado. I have known Joanne for many years and visited her market a few years ago. I even had an unopened jar of her marmalade in the fridge, which I tasted in real-time during the interview! Joanne talks about why it’s difficult to make money from selling preserves, what practical tips to follow when canning goods, and what makes the cottage food community so special. What You’ll Learn Which jam flavors sell well, and which ones surprisingly do notHow to win prizes when submitting preserves at a county fairHow to use safe, tested, and proven canning recipesWhy some jars don’t seal when using the water bath canning methodHow to switch from Ball jars to a much less expensive generic brandWhy it’s difficult to make money from selling preservesWhy Joanne still runs her business, even though she doesn’t make much profitThe challenge of sourcing produce in a big city like DenverHow to prevent cross contamination with kitchen equipmentThe advantages of taking an in-person food safety courseHow to engage customers by advertising your items as “junk free”The results of my real-time taste test with Joanne’s marmaladeAbout tax requirements and the “Colorado cottage food bible”What makes the cottage food community so special Resources The Jelly Jar, LLC Facebook Page Ball jars, Ball books, and the So Easy To Preserve book CSU Cottage Food Safety Training Colorado Cottage Food Peeps Facebook Group The Colorado Cottage Food Bible (DR 1002) Colorado Cottage Food Law Get full show notes and transcript here: https://forrager.com/podcast/12

When Dr. Christine Bertz started beekeeping, she didn’t care if she made any money from it. In fact, her main motivation was to support pollinator conservation efforts. But now, only three years in, her honey business is blossoming and she is having trouble keeping up with customer demand! Christine lives in Memphis, TN and sells honey and jams with her cottage food business, B & Bees Provisions. In addition to selling, she gives her products away to benefit charities through her participation in triathlons and marathons. Christine talks about the importance of beekeeping, how to start a beehive in your backyard, and how her fear of bees has transformed into an utter fascination and love of them. What You’ll Learn Why honey is much more profitable than jamWhy beekeeping is important and why it has become more popular in the past decadeHow Christine keeps two beehives in her suburban backyardThe steps you should take to start beekeeping and how much space you needWhy Christine is no longer afraid of beesHow to use a charity fundraiser to quickly test a product ideaThe tax implications of donating a portion of sales to charityHow long it takes to build a beehive and maintain itHow much money you could make with only two hivesHow Christine prices her honeyA whole bunch of interesting facts about bees and honey productionThe potential benefits of buying local honeyThe requirements for starting a honey business in Tennessee Resources B & Bees Provisions Facebook Page The B(ee)log – thebeeblog.net Food In Jars by Marisa McClellan (Marisa’s books) Memphis Area Beekeepers Association Michael Pollan’s books Tennessee Cottage Food Law Get full show notes and transcript here: https://forrager.com/podcast/11

When it comes to creating custom decorated cookies, Tina is very prepared. She owns a plethora of cookie cutters (including over 500 just for Christmas), and amazingly, she is always looking to buy more! Tina lives in Saginaw, MI and has run her popular cookie business, the Chunky Chicken Cookie Company, for the past three years. Whether she is designing cookies or naming chickens, her creativity shines through. Tina talks about how she manages to decorate hundreds of cookies each week, as well as pricing, resources, and what she’s learned over the years. She also shares her philosophy about putting life onto cookies to make the world a happier place. What You’ll Learn Why Tina is looking for more cookie cutters, even though she already has thousands of themHow Mary Poopins inspired her unique business nameRecommended resources for learning more about custom decorated cookiesSome of the different style techniques for decorated cookiesHow to price custom decorated cookiesHow many cookie orders Tina can handle each weekThe most popular times of year for cookie salesWhy Tina now limits pickup days to make cookie production more manageableWhat she teaches in her cookie decorating classesWhy Tina’s cookies look near-perfectHow Tina used cookies to respond to the coronavirus and other community problemsWhy Tina wouldn’t ship her cookies, even if she could Resources Chunky Chicken Cookie Company Facebook Page Instagram Feed Video of Tina’s cookie cutters from 3 years ago (when she started her business) Michigan’s Cottage Food Law Lila Loa – cookie decorator blog Sweet Sugarbelle – cookie decorator blog Cookie Business Owners – Facebook group Get full show notes and transcript here: https://forrager.com/podcast/10

Kevin Martino started his cottage food business, Chef Kev’s Specialty Foods, when California created its cottage food law in 2013. He wholesales flavored peanuts to a number of breweries and hardware stores in Concord, CA, and also sells online. Kevin was actually one of the first cottage food business owners that I ever met, and it’s cool to see how far he has come with his business over the years. Kevin talks about what he’s learned through producing and wholesaling spicy peanuts, how he’s grown his business so far, and what he’s planning for in the future. I also share my insight on why an LLC might not be the right fit for him at this point. What You’ll Learn Why Kevin, a trained chef, mainly focuses on selling flavored peanuts to breweriesWhy Thai spicy peanut is Kevin’s most popular flavorHow the coronavirus has impacted Kevin’s businessThe different sizes and prices of nut containers that Kevin sellsHow wholesale accounts can lead to more direct consumer ordersHow to add more wholesale accounts to your businessThe pros and cons of having a generic business nameWhy an LLC doesn’t always protect your personal assetsHow to know if an LLC is right for your businessHow to grow your business without paid advertisingThe high cost of running a Class B cottage food operation in Contra Costa County, CA Resources Chef Kev’s Specialty Foods Chef Kev’s YouTube Channel California Cottage Food Law Get full show notes and transcript here: https://forrager.com/podcast/9

For David Kaminer, sourdough bread is a way of life. After graduating from culinary school and spending 15 years working in commercial bakeries and restaurants, he built a pizza oven into his kitchen and opened Raleigh Street Bakery in Denver, CO in 2015. He now has dozens of customers who show up each week to pick up their near-perfect sourdough baguettes, boules, and batards from his in-home bakery. After working in a factory that produced 40,000 loaves of bread per day, David appreciates the slower pace of his cottage food business, plus the opportunities it brings to connect with his local community. David talks about the ins and outs of running a lucrative home bakery, intentionally limiting business to prioritize his family, and why he only sells one type of product: sourdough bread. What You’ll Learn What it’s like to work in a bread factory that produces 40,000 loaves of bread per dayHow David’s commercial food service experience influenced his cottage food businessWhether you should work in a food establishment before starting a cottage food businessDavid’s weekly process for making 300 loaves of sourdoughAbout using a pizza oven for a cottage food businessWhy David only makes sourdough breadHow to manage weekly orders and retain returning customersHow to leverage a local business to distribute products directlyWhy consistency is the most powerful marketing techniqueWhy David’s sales doubled during the coronavirus pandemicAbout the unlimited nature of Colorado’s per product sales limitWhy a health inspector almost shutdown David’s business at a marketAbout David’s experience teaching preschoolers in the “bread lab”How to diversify income by hosting local workshops (David makes $900 in each one) Resources Raleigh Street Bakery Colorado Cottage Food Law Get full show notes and transcript here: https://forrager.com/podcast/8

Sonia Chang never planned to start a food business, but now she has two of them! Sonia lives in Pasadena, CA and runs a granola cottage food business called Cali Granola (formerly named Chef Sonia’s Granola By The Handful). After successfully selling her granola for a couple years, she purchased and operated My Sweet Cupcake, a popular cupcakery. She has sold her granola in over two dozen stores and has used a variety of marketing strategies to build her businesses, such as her “leap frog” and “flavor profile” techniques. Her journey is filled with many unexpected surprises, but every step of the way, her service-based approach and collaborative spirit have carried her forward. What You’ll Learn How to “leap frog” your way into more wholesale accountsWhy Sonia can charge a high price for her granolaThe limitations of using a co-packerHow to set a wholesale priceHow Sonia accidentally went from running a granola company to a commercial cupcakery almost overnightWhat it’s like to buy a popular bakeryHow to let stores sell themselves on your products by creating “flavor profiles”The potential downsides of private labelingThe “call list” technique for boosting salesHow offering vegan, gluten-free, and nut-free cupcakes impacted the cupcakeryWays to develop relationships with commercial business ownersTips for packaging and labelingHow to create a SWOT analysis Resources Cali Granola Instagram Page (Facebook Page) My Sweet Cupcake Sonia’s Eventbrite Classes California Cottage Food Law Get full show notes and transcript here: https://forrager.com/podcast/7