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: email@example.com.
My basement kitchen on a Saturday morning.
Preparing pastries opening day...ah memories.
Friends stop by for a visit.
My first Hobart 20qt. side by side with my 6qt. Kitchenaide.