In this very special 100th episode, previous guests come back on to share an update of what’s changed since they were last on the show, what’s surprised them, and what they’ve learned along the way
Nancy Chang of Oakland, CA sells healthy soups with her home-based micro-restaurant and shares how her mother’s battle with cancer inspired her to provide nourishing food to those facing health issues
Tamara Ketchian of Orange, CT sells gluten-free vegan granola and shares how she’s gone from stay-at-home mom to starting a cottage food bakery to now scaling her business with a commercial kitchen
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
Heather & Corrie Miracle of Fairfax, VA share their top advice for cottage food entrepreneurs based on what they’ve learned from creating their very successful paid membership filled with raving fans
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.
Jenni Reher of Mead, CO shares the rise and fall of her vegan donut bakery, how she grew it to 20 wholesale accounts, and why she decided to sell her business when it was doing better than ever.
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.
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.
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.
Tracy Mancuso near Medford, OR shares how she built her successful custom cake business from home while raising young kids by leveraging social media and embracing her local community.
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.
If you want to start a home food business, there are a number of potential limitations that you should be aware of. Learn about the different limitations that states may include in their cottage food laws.
Many states limit the amount of homemade food that you can sell. Learn about why sales limits exist, how they’re enforced, and why they shouldn’t stop your food business from taking off.
Many states’ cottage food laws may limit sales to public events like farmers’ markets, fairs or other community gatherings. Rather than seeing your sales venue potential as half empty, view it as half full. This blog will offer ideas on how you can boost your sales at farmers’ markets.
Have you thought of starting your own food business? Learn about what it takes to get started… you might need less than you think!
If you are selling at a local market and are merely collecting money, then you are missing out! If you want to give your business a huge boost, try this.
Let’s say you’re thinking of selling your homemade goodies at a local market this summer. How will you set the price?
Are you using the most important ingredient in your business? If you are using it, then you know how powerful it can be; and if you are not using it, then simply put, you are not leveraging your business’ most important asset!
I’m a dreamer. I can see my fudge business taking off… I can see it on store shelves, I can see huge batches being made, and I can see that I often get a little ahead of myself! With a new year comes renewed energy for our homemade food businesses. Maybe you’re looking forward to… [read more]
Store-bought cookies are pathetic and everyone raves about yours. Your friends keeps saying that you need to sell them, but are they right? Why do some food businesses succeed, and others fail?
People often wonder if the cottage food laws are too limiting. Should they use it to start their homemade food business? Is it worth their time?
I recently received a few questions from Sid, a student at the University of Tampa who’s doing some research on the cottage food industry. The questions are high-level enough that I realized they’d make a good blog post, so I’m sharing my answers here.