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Moving on up…from the basement

My basement kitchen on a Saturday morning.

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Earlier this year when Fine Cooking approached me about writing this blog, Jason Revzon, a VP at the Taunton Press (Fine Cooking’s parent company) suggested the name “Basement Baker”. I stopped my search for an identity right there because I knew that while the title was catchy it was also symbolic of the journey that small business owners take while building their brand. We typcially start in the basement and work our way up to ground level and then (hopefully) onwards and upwards.

So, now I am in talks with another church to let me use their kitchen, and I will be moving out of the basement at the end of the month. The new kitchen is at ground level and actually has some windows (so did my basement digs, but you couldn’t really see out of them), but I’m going to stick with my moniker – it is a good reminder of where it all started.

I’d like to hear stories from other basement bakers – do you have a story about starting your own business? Where did you first start out? Reply to this post or send me an email: basementbaker@bakelocal.com.



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  • User avater
    Chefsallycam | 10/25/2009

    Congratulations Andy on the move to a larger kitchen.
    Your moniker is terrific! I'd definitely stay with it.
    It's hard to come up with something creative these days
    that is not taken. I also like the symbolism as you mentioned, that we start slowly and lowly, then
    progress upward and onward.

    Separate from my personal chef business website, I finally got my blog up and running. There's much to learn working in
    Wordpress, working with photos, and learning to be a blogger but it is fun too.

    Keep up the good work and best wishes for continued success.



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