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.
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 keep coming back for one of his unique signature donuts, like the Sriracha Maple Bacon or The Last Call.
Melvin’s 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.
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.