Renee Sinclair, founder Burton’s Lane makes a handcrafted Indian-style curry paste, tomato kasundi and brinjal pickle using a prized secret family recipe. Renee’s early success gaining stockists also meant considering how to grow her business when nervous about sharing the secret family recipe.
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Cristiana Waismann, founder Cristiana & Co, recently won her first grocery chain account, Harris Farm Markets, selling her Brazilian Cheese Bread. Cristiana is working hard to generate awareness about her Brazilian Cheese Bread so she stays ‘on the shelf’ – that’s not easy when you’re in the freezer section – but she’s doing great using guerrilla marketing tactics to build brand awareness quickly.
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Reihaneh Pourhamedani, like many foodpreneurs, is a visual creator but Reihaneh takes it next level with her business TA’LA ice cream. A trained architect, Reihaneh now creates artisan ice cream with 13 SKU’s and flavours that nod back to her homeland of Persia – think saffron, pistachio and rosewater.
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Sonal Patel makes absolutely delicious vegan take home heat and eat meals (curries, dals, stews etc) and condiments and wanted to learn to love the business side of growing a food business so she experiences more revenue certainty to reinvest in her business with advertising and promotions to attract more customers.
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Esty Hirsch, makes handmade cookies, macarons and cupcakes in Brooklyn, New York. During the pandemic Esty found a way to create even more demand for her product and consequently has been inundated with requests. Her solution – DIY cookie kits for children stuck at home and needing to be entertained. Both parents, and Esty’s bank balance, have benefited from her outstanding results.
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Kaitlyn Fitzpatrick makes handmade chocolates and sells primarily direct to consumer. By making some big moves to systemise her production and packaging recently, she has changed the way she does business which has enabled her to grow her wholesale channel, produce more chocolate, save on costs and give her 18 month old daughter undivided attention.
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Natalie Harris, and her partner Dan, have built the award winning Danny Balboa’s Sauce Co. A hot sauce business with inspired cooking thanks to the combination of knowledge gained from years working in the BBQ industry (both in restaurants and the competition circuit) and Dan’s natural wizardry in the kitchen producing something with a real depth of flavour, not just heat.
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Tanya Jovanovic says that the last twelve months haven’t been easy. The growth of Stubborn Olive hasn’t been easy. The constant dance of three steps forward and two steps backward has been difficult…and then with Covid-19 it made me rethink about how I was attracting, keeping and retaining customers and I took a moment to hit the reset button.
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Emily is the founder of Bad Batch, your ‘not so average’ bakery that makes naughty handmade cookies. Em has that wonderful, but incredibly rare, knack of creating ingenious edible creations (‘SHAKE YA TITS IT’S YA B’DAY’… anyone?!) whilst building a powerful and sustainable business that pays her a great wage. She says Females in Food keeps her accountable, steers her in the right direction, makes her feel like she’s not alone and liberates and empowers her.
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Meet Inna Kiner, founder of InnaMuse. Inna creates premium handcrafted nutritious and delicious mueslis. Inna, despite being an economist by training, shared with us how much she dislikes anything to do with numbers and finances! She says she just doesn’t enjoy accounting so has grown her muesli business with help in the finance area and says it’s made a massive difference to her cash flow and focus.
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Gilava Pour, founder of Exotic Bazaar cooking sauces and spices for the classic slow cooked meal with authentic Middle Eastern flavours. Gilava’s love of cooking is expressed when she says, “I feel like I have been invited to so many family dinner tables” – this is what she says when speaking about her consumers and their love for her Middle Eastern food.
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Meet Chantal Scarlett, founder of XO Foods. Chantal creates Moozly. Chantal’s infectious sense of humour and desire for consistent business growth is part of everything she does. Chantal is so much fun to be around and work with and I love helping her grow her muesli business into a sustainable business that pays her a solid wage and supports her family.
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