Monique Germaine of Nashville, TN sells par-baked pizza doughs, cinnamon rolls, shortbreads, and other baked and confectionary goods with her cottage food business, Kneading To Bake.

Monique is unique in that she has run her cottage food business in 3 different states so far: Colorado, Georgia, & Tennessee. Plus, before starting Kneading To Bake, she started a commercial cookie business in Wyoming and got her products onto the shelves of big retail stores.

In this episode, she shares what she’s learned from having to start her business over multiple times, plus she shares the crazy story of starting her cookie business.

• Monique’s crazy startup story, which left her scrambling when her distributor shutdown
• How to turn obstacles into opportunities by adapting your business when faced with unforeseen circumstances
• How customer service directly impacts the success of your business
• The difference that packaging and branding can make for business success
• How to build a strong connection with your customers by sharing your story and background
• The differences between states’ regulatory environments and how they affect cottage food businesses
• Why Monique is more driven by customer connection than profit
• Why you need to truly believe in every product you sell
• The benefits to having a wide array of products at a market
• How Monique trademarked her brand without hiring a lawyer

Kneading to Bake website (Facebook | Instagram)

99designs (logo design)

Ankarsrum mixers

Monique’s petition for food freedom in Georgia

Tennessee Food Freedom Law

Colorado Cottage Food Law

Georgia Cottage Food Law

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Get full show notes and transcript here: https://forrager.com/podcast/111