It all started with a vision of living off the land.
Back in 2016, Beatrice Lattimore moved her family into the countryside to rediscover their roots and start a farm.
What began as five mostly-empty acres in Deland, FL is now a fully-functioning farm with animals, produce, and a cottage food business called Beatz Sweets.
Beatrice uses Florida’s cottage food law to sell value-added products at farmers markets, events, and — most importantly — from the farm itself.
In this episode, she shares what it has taken to make their vision a reality.
In this special 50th episode of The Forrager Podcast, we hear from the experts!
All of the guests on this episode run Facebook groups that support cottage food entrepreneurs. In total, the owners of these Facebook groups represent over 125,000 members!
On this episode, each guest shares a quick tip that they have for someone starting or growing a cottage food business.
Facebook groups are the glue that holds the cottage food industry together. They are fantastic resources for entrepreneurs to find support and connect with each other.
Those who run these Facebook groups spend a lot of time supporting and maintaining their groups, oftentimes behind the scenes and without compensation.
This episode not only contains tons of valuable advice for cottage food business owners, but also recognizes many of the individuals that help support the growing cottage food industry.
Anthony Rosemond, along with his wife Yami, live in Phelan, CA and sell French macarons online with their bakery, Pastreez.
Back in 2017, Anthony and Yami wanted to move from France to California, and they applied for an investor visa to do it. However, they only had three months to prove that they had a successful business on their hands!
As graduates of Le Cordon Bleu culinary school in Paris, and they started by selling French pastries at farmers markets in Southern California, and quickly learned that they should focus on macarons.
From there they transitioned to selling macarons online and delivering them nationwide, and eventually built their own commercial kitchen. Now they sell hundreds of macarons each day, and they have amassed 113,000 Instagram followers!
While Yami has focused on the baking and production side of the bakery, Anthony has focused on the business and marketing side of things. He has become an expert in ecommerce, SEO, email marketing, social media, etc.
In this episode, you will learn their formula for success, which involves listening to customers, creating a great customer experience, constantly trying new things, and focusing on what’s working well.
You know those kettle corn vendors you see at fairs that pump out mass quantities of popcorn, and make it live on-site?
That’s what Payshee Felt and Steve Bivans now do (except in a not-so-generic way) in St. Paul, MN with their popcorn business, Payshee’s Popcorn.
But they didn’t start that way. They actually used their cottage food law to prepackage dozens of bags of homemade popcorn for their local farmers market each week.
And they did that from home for two years before they were ready to make the leap to some pretty-pricey equipment for popping tons of popcorn live at events.
They have gone from making just a few hundred dollars each weekend, to now selling over $5k of popcorn in a weekend!
Initially, Payshee romanticized her vision for the business, imagining herself custom-flavoring each bag for a customer in real-time, and serving it from a Cretors wagon.
That idealistic vision not only delayed their business, but also cost them a pretty-penny before they realized that they should just keep it simple and start from home.
In 2011, Kourtney had romantic ideas about starting a pie business and selling at the local farmers market. But life (jobs, family, kids, etc) got in the way and it wasn’t until 2019 that her dream became reality.
Kourtney Rojas lives in Anaheim, CA and sells fruit pies, chess pies, and other pastries with her cottage food business, With Love, From Scratch.
After 8 years of selling pies sporadically to family and friends, she finally decided to turn her pie hobby into a real business. She entered a pie contest, started posting high-quality photos on Instagram, and she’s never looked back!
After only two years, she has amassed over 3,000 followers on Instagram, and she now sells over 100 pies per week!
As a stay-at-home mom, she has learned how to say “no” and turn down opportunities that aren’t a good fit for her.
Having a home business has given Kourtney the freedom to adapt her work life to her family, not the other way around. But she’s also not afraid to admit that finding the right balance between the two is often a struggle.
Although her business journey has required flexibility, patience, and constant learning, Kourtney explains why it has unfolded in exactly the right way.
Eric Sorensen’s home bakery business may be small, but that doesn’t mean it’s insignificant!
Eric lives in Pullman, WA and sells homemade bread, bagels, and pretzels with his cottage food business, Clumsy Crow Baking.
Unlike most bakers, Eric doesn’t sell throughout the year, or even throughout the summer. Instead, he takes frequent sailing trips for a month at a time, and only boots up the baking business when he’s back home. And when he returns, his customers are ready!
He started selling his bread back in 2017, and grew his customer base by selling at winter markets. But when the pandemic hit in 2020, he switched to selling solely from his driveway, and he hasn’t looked back. He simply puts the bread on his driveway for customers to pickup, and then heads back inside to take a nap!
In addition to being an avid baker, Eric is also an avid learner. In this episode he shares many resources for learning about home baking, and also shares many cost-saving hacks for running a home bakery without going into debt.
He is also an advocate for local grain economies, and shares what he is doing to help get great, sustainable bread into more people’s hands.
As a creative writer and published poet, Jennifer Knox was never in it for the money. But when she made $6,000 in one weekend from selling her salt blends, she knew she was on to something!
Jennifer sells unique, preservative-free spice blends with her business, Saltlickers, which she runs from a commercial kitchen in her home in Nevada, IA.
Jennifer’s branding is fearless and unforgettable. Each of her salt or sugar blends have a creative product name like Das Bigfoot, Queen of Tarts, or Herky Perky.
Although her marketing skills spark people’s interest, it’s the products themselves that keep customers coming back again and again.
After using her home kitchen for many years, Jennifer and her husband converted their basement into a commercial kitchen so that they could sell in retail stores and ship their products nationwide.
And in 2020, although Jennifer’s farmers market closed down due to the pandemic, she used email marketing to stay in touch with her fanbase and keep on selling.
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.
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.
Once you collect email addresses from customers, you need a way to reliably send them email messages. Learn about the top five tools for sending bulk email.