Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Moving on up…from the basement

My basement kitchen on a Saturday morning.

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

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.

Andy

Comments

Leave a Comment

Comments

  • 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.

    Sally

    http://sallycameron.com

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks