Susan Ting lives in Needham, MA and sells gluten-free mochi baked goods with her cottage food business, Everyday Bakeshop.

During the pandemic, Susan was feeling burnt out from her corporate job, and finally decided to quit.

She had no intention to start a business of her own, but after doing more baking at home, along with encouragement from friends and family, she realized that her love for baking could become more than just a hobby.

Due to her son’s allergies, she already had plenty of experience baking gluten-free mochi desserts, and finally decided to jump all in with the business to see where it would lead.

Susan started her business just over a year ago, and she’s already selling at a few markets each week and has built a strong following of returning customers.

In this episode, you’ll hear about her transition from corporate burnout to cottage food, and what it’s been like starting a business with very unique and high-end products.

• Susan’s experience with getting a license and kitchen inspection
• About the growing trend of mochi products, and what they are
• How Susan comes up with such unique flavors
• Considerations when pricing products
• The challenges with products that have a short shelf-life
• How Susan prepares for a farmers market
• Helpful resources for starting a cottage food businesses
• Why Susan chose a minimalist brand design

Everyday Bakeshop website (Instagram | Facebook)

Koda Farms Rice Flour

Recommended Resources:

• Just Bakecause
• The Pink Crumbb
• CakeCost
• Home-based Food Entrepreneur Conference 2023 website (Facebook | Instagram)

Massachusetts Cottage Food Law

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Get full show notes and transcript here: https://forrager.com/podcast/94