Q: Please tell us about yourself and how you got started with the bakery.
A: It started about six years ago. I've always really liked baking, and I just decided to turn it into doing it for other people, so I could share what I enjoy with other people. Just recently, I started dabbling into breads and buns, Smokies and ice cream things as well. It seems to really be taking off.
Q: What was it like opening in the pandemic? If you're working from home, how do you sell your baked goods?
A: It's out of my home, so it hasn't been too difficult. Doing a storefront probably would have been a lot harder. Being I don't have any overhead besides my own mortgage, it doesn't affect me too much. I list everything on my websites or people can contact me through the Facebook page or email or call; that's all listed. Then I just box everything in bakery boxes or pastry bags or bread bags, whatever they order. I either deliver them or they come and pick them up.
Q: Please tell us about your products.
A: I started with cupcakes. I had three different variations of those, the original traditional style cupcake, specialties then the ultra cupcakes. I started going into the artisan breads, and bringing in some recipes that my ‘amma,’ which is Icelandic for grandma, as far as her recipes go on buns and Smokies. I started bringing those in and experimented with different ice cream styles that wouldn't have to use an ice cream churn. A little bit of science and a little bit of touch and go.
Q: How do you come up with your recipes?
A: I have been given a lot of cookbooks throughout my life. I start with a typical base recipe, and I'll start adding in my own flavors. With my bread braids, for example, that's just a normal bread recipe that I started adding in different flavors and figuring out which ones I like best together. Those are the ones I put on my website.
Q: Without a traditional storefront, who are your customers?
A: I've had weddings, and I get a lot of just residents in Grand Forks or surrounding areas that will call or email and ask for orders. I marketed myself, so anytime I post something on Instagram or Facebook, I'll share it through all of the rummage pages on Facebook, and then that way it gets 1,000s of views. Friends of mine will share it from my personal page, so it's just a lot of word of mouth.
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January 31, 2021 at 07:00PM
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5 Questions for Megan Marie Werven at Something Sweet bakery - Grand Forks Herald
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