Joan Eppehimer of Jamestown, NY shares how she raised thousands of dollars for charity with a cottage food business, and (with the help of her nephew Jason) rebranded her business to boost sales
Kristi Otto of Fort Myers, FL shares how she leveraged her extensive food industry experience to succeed with her cottage food bakery, despite her community not resonating with her products initially
Nicole DiMarco of West Deptford, NJ shares how she took the leap with a new product, and leveraged her sales, retail, and social media experience to quickly start a successful cottage food business
Jenn Bowersock of Sidney, OH runs an authentic German bakery from her home, and shares how she went from struggling as an entrepreneur to experiencing rapid success by finding product/market fit
Alexis Kron of Bullhead City, AZ shares how she built a successful cottage food bakery selling luxury custom cakes, despite overcoming personal challenges and facing resistance from her community
Tyler Worthey of Neoga, IL shares how he built a very successful cottage food business during high school, and how he and his mom Angie now work together as a mother/son team to take it to new heights
Ka’Terra Dettbarn of Ocean City, MD endured lots of trial and error when starting a cottage bakery with her sister, but by persisting and listening for guidance, they transformed it into a success
Jenifer & Tristan Hoke of Tecumseh, OK share how they used sheer persistence to overcome early sales struggles, and found a business model that works so well that they now can’t keep up with demand
Elisa Marie Lords of Placentia, CA shares how she overcame early struggles with her sales and built a thriving cottage food bakery by focusing on community, consistency, and customer service
Tiffany Hill shares how she built on her success as a cottage food baker by creating a thriving online community/course and a packaging business, both of which have experienced unprecedented growth
Mark Elvidge shares how he and his wife started Vermont Nut Free Chocolates from home in 1998 and built it into an international brand with over 1,000 wholesale locations and constant growth each year
Monique Germaine of Nashville, TN shares how she built and rebuilt her cottage food bakery in 3 different states, plus a crazy commercial food business journey that got her products into big retailers
Michelle Dukes of Penfield, NY shares why she shifted her business model after 10 years of running a cottage food bakery, while keeping focus on the most important aspect of her business: having fun
Megan Shonka of Papillion, NE shares the highs and lows of her home-based bakery journey, the importance of being involved in her community, and her plans to expand into a brick-and-mortar storefront
Deanna Martinez-Bey of Wake Forest, NC is a multi-faceted food entrepreneur and shares her experience in building a cottage food bakery, writing books, managing social media, and running pop-up events
Stephanie Wiley of Whitefish, MT shares how the tragic loss of her son inspired her to start a cookie business, which she has quickly grown by seeking help from others and investing in the business
Robert & Paula Grosz of Murray, KY share how they built a thriving jam & jelly business that allowed them to quit their jobs by focusing on quality, listening to customers, and scaling their business
Susan Ting of Needham, MA shares how quitting her corporate job and facing burnout led her to start a cottage food bakery where she sells very unique and high-end gluten-free mochi desserts
Emily Vanlandingham of New Orleans, LA runs a home bakery that focuses on school celebrations, and shares the triumphs, lessons, and challenges that have come from creating her very unique business
Jen Morris shares so many lessons from her crazy journey building a popular cupcake business in Collingdale, PA, including promoting yourself, scaling up, getting published, and validating products
Brette Hawks is one of Utah’s top wedding cake artists and shares how she grew two successful businesses as a stay-at-home mom by niching down, pricing correctly, and working smarter, not harder
Amanda Schonberg of Baton Rouge, LA shares tons of business tips for generating more sales, building a following, managing mindset, improving time, growing an email list, and scaling up a bakery
Juno Rosales shares the incredible story of how she built an international brand by selling her frozen desserts from home in the Philippines before adding a second location in Los Angeles, CA
Twins Heather & Corrie Miracle of Fairfax, VA share the backstory that led them to create their extremely popular Facebook group about marketing for sugar cookiers and other cottage food entrepreneurs
Jenny Berg of Bend, OR started baking sourdough bread during the pandemic and shares how she turned her new hobby into a home business that has finally given her a sense of fulfillment in her work.
Amy Wong & Lawrance Combs of Cupertino, CA sell massive cookies and share how they went from launching their business on Instagram to raising over $150k to expand their wildly popular cookie bakery.
Sari Kimbell of Fort Collins, CO shares tons of advice about growing a food business, including pricing, choosing products, branding, selling wholesale, scaling up, find a commissary kitchen, and more.
Scot & Christine Steenson share how they used a unique marketing strategy to build a successful home-based coffee roasting company after their Paradise, CA home burnt down in 2018’s Camp Fire.
Jen & Danny from Austin, TX sell sourdough crackers and share how they grew their business to 50+ wholesale accounts by leveraging farmers markets, a unique product, and a strong brand.
Jill Baethge from Plano, TX shares how she grew her unique chocolate candy piñata business into a national brand by creating products for Michaels stores across the nation.
Jill Baethge from Plano, TX shares how she grew her unique chocolate candy piñata business into a national brand by creating products for Michaels stores across the nation.
In this special 50th episode of The Forrager Podcast, hear from 16 Facebook group owners who share some of their best tips about starting and growing a cottage food business.
Anthony Rosemond lives in Phelan, CA and shares how he and his wife Yami moved from France to start a French bakery that went from selling macarons at farmers markets to now selling them nationwide.
Daniela Zographos of Anderson, SC shares how she niched down to only selling custom-decorated cake pops, which made her home bakery even more successful and gave her more time to spend with her kids.
Justina Rucinski from Burlington, IA shares how she resurrected her custom cookie business after being sexually assaulted by a supposed client, and how her experience impacted the cottage food industry.
Anne Reist of Holladay, UT sells eyepopping hand-painted couverture chocolates and shares how she organically grew her business to the point of building a commercial kitchen into her home.
Nathan & Nicole Parchman of O’Fallon, IL share how they produce and sell over 200 jars of salsa and pickles each week, and have grown from farmers market to wholesale to brick-and-mortar storefront.
Safeera Inayath of Prior Lake, MN sells elegant custom cakes & macarons from her home kitchen, and shares how she grew to 10k Instagram followers by improving her photos and cultivating partnerships.
Kathy Sing from Visalia, CA shares how she sold almost $50k of homemade caramel corn, toffee, and other treats in a single year by wholesaling through retail stores.
Jennifer Knox from Nevada, IA makes unique spice blends in her at-home commercial kitchen and shares how she built a fanbase of loyal customers through fearless branding and quality ingredients.
Barry Sherman and his life partner Scott, from Tampa Bay, FL, run an eco-friendly, socially-conscious, high-end cookie business by using compostable packaging and giving a portion of sales to charity.