1. When did you discover your passion for baking?
As a child, I loved to watch my grandmother bake and cook. She’d let me help with simple things like measuring, mixing, and stirring. I loved reading all her recipes and cookbooks.
2. Who was your biggest influence in baking?
My grandmother.
3. How did you decide to take this passion and turn it into a business?
Life before being a mom was in the non-profit world of meetings and event planning. I started off as a receptionist at a Washington, DC non-profit and found myself assisting the meeting planner more than sitting at the reception desk! Then, after having my first baby I quit to stay home with her. As our family grew to three kids, baking and cooking became a hobby, and then with birthday parties to plan for the children, I saw I could meld the event planner and baker in me together! As the kids became school-aged I was a parent volunteer at the kids’ school. I started baking for many school and church events (they attended Catholic school), many of which I planned and ran as chairperson. From there folks asked for my ideas, input, and baked goods for their parties and family gatherings. I realized then that I could bake as a business, as well as assist folks with party planning details.
4. What is your favorite dessert to make?
Vanilla birthday cake with almond buttercream!
5. Describe the most elaborate dessert you’ve had to bake.
A cake shaped like an open book! It was fun to let the creative juices flow. I even included two of the party honorees’ favorite quotes on the pages!
6. What advice do you have for others looking to start small businesses, whether in baking or otherwise?
I’d say you will know when the time is right to dive in. Don’t take shortcuts, get all the training you can, ask questions of those in the industry you are looking to go in to. If it’s food, find a shared kitchen space and see if they offer a course like the Foundations program I just completed. A network of others who have been in your shoes is invaluable. Good people are willing to help you and offer advice. Most of all, surround yourself with POSITIVE people. I just recently came across this quote and believe it’s true: “If your friends don’t support your business, then they aren’t your friends.“ Lastly, don’t undervalue yourself or your product, or others will do the same.
7. Can you summarize what the Foundations program at Frontier Kitchen is, and speak a little about your experience through the program?
The Foundations Program offered through Frontier Kitchen (a Virginia based-business incubator for the culinary world) is a 12-week course offering small food business entrepreneurs the knowledge and business know-how to run a new food business successfully. They didn't teach me how to bake. Instructors shared their knowledge and expertise in understanding proper certifications, assistance with finding customers, food safety basics, pricing, determining food costs and cost of recipes, product decisions, and the world of hiring employees.
I learned taxes and accounting 101 from guest speakers who work on a regular basis with food businesses. I listened to marketing presentations from professionals in the food industry, some whom have invested in food businesses over the years, and knew a thing or two (or three) about what it takes to start and keep a business running.
My final project was a combination of writing a business plan, doing financial projections, and presenting to a panel of judges. I had to pitch my company to them, and the "prize" was a 3-month membership in the kitchen. The prize value was $3,100. That's a huge amount for a small business just starting out—no rent to worry about for 3 months! The instructors were with us every step of the way, and guided us on the path to being prepared for that moment. They taught us that even if we don't think we need investors at this time, eventually we will need to have the skills and tools to successfully and with confidence pitch our companies to banks and private investors. I won the grand prize!
8. Do you plan to expand your business and deliver outside of the Haymarket, Virginia area?
Yes, I would like to see my cookies being shipped outside of VA, and my long term vision includes a cafe/coffeehouse place at a lake!
9. I see that you’re from Pittsburgh and graduated from the University of Pittsburgh. Can you speak a little about this amazing city?
Yes, I MISS my hometown! My husband and I moved for jobs in the late 80’s/early 90’s after graduating. Randy moved first, I followed two years later. We tried to move back twice but it wasn’t meant to be. It’s such an amazing family-oriented town where people let their roots grow deep. It has everything I love: family, food, and sports. We are huge Pitt, Penguins, Steelers, and Pirates fans. Although our kids were born in VA, we ALL bleed black and gold!
10. Do you have anything else you’d like to add? Thanks for giving me the opportunity to share a little about myself. I hope it inspires a reader to go and live their dream!
Read more about Gina’s baking services and check out her blog at www.fromginaskitchen.com
Rachael Bindas is a freelance writer and editor from Pittsburgh, PA. She focuses mainly on fiction, but still harbors a deep love for poetry. Her work has been featured in Moledro Magazine, Aeons, The Curious Element Magazine, and The Holiday Cafe.
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