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.
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.