Can you please fully explain your business or product line?
We make breakfast foods from scratch. Using as many organic ingredients as possible, all of our recipes are curated by me and made by hand. We offer six types of raw Muesli: Basic Blend, Omega Mix, Apple Cinnamon, Apple Cinnamon Raisin, Raspberry Coconut (the best seller!), and Cranberry Dark Chocolate.
We make Granola: Kaye’s Granola (raspberry pistachio walnut), Plain Granola (seeds and raisins), and a Seasonal Granola including Cranberry Pecan, which was our fall/winter flavour.
We also offer ‘Healthy’ Fudge, which is made with local unpasteurized honey, Belgian dark chocolate, and organic peanut butter as well as Breakfast Balls, with flavours changing from week to week.
Our goal is to make your breakfast choices easy, delicious, nourishing, and sustainable. To that end, we are very conscious of our food to packaging ratios and we use only reusable, recyclable, or compostable packaging.
With the Winnipeg local maker community continuing to grow, what is the most important thing you’d like potential customers of your company to know?
You can find so much of what you’d normally get at the grocery store or large retail spaces at farmer’s markets or local businesses with most of them (including us) working hard to promote sustainability; you can always feel good about supporting local. The number of creative people in Winnipeg & the surrounding area is inspiring and the variety you can find at any local market or pop-up is truly amazing.
What inspired you to start your business?
Boredom! I had so much time off work during the first wave of the pandemic and I’ve always loved making my own stuff from scratch. The Basic Blend Muesli came from time spent with my partner truck driving when I needed to eat a breakfast that was nourishing and portable. So for breakfast, we’d bring homemade almond milk, fruit, and the Muesli. I figured with extra time on my hands while I was working less, I could help other people who also wanted to find fast, interesting ways of getting their first meal of the day.
What was the biggest struggle you’ve had to overcome?
Dealing with the technical and bureaucratic components. As long as it’s just me in my kitchen, baking granola or stirring fudge, I’m good. Researching rules and regulations, learning Instagram, and all of the extra stuff…I know it’s really important, but it doesn’t come as naturally to me. There’s a lot to learn, especially when you’re first creating your business and making sure you cross your t’s and dot your i’s.
What has been your biggest success as a maker?
I think the moments when you feel like you’ve hit a stride. You’re no longer worrying or stressing about every little thing because you’ve done it before, you’ve cleaned up this mess or figured out that issue, and things are getting more streamlined. You still come up against issues that you have to deal with and the stress never fully goes away, but when you’re feeling like this is your groove and you can handle what comes up, then you know you’ve moved up a level.
Do you have any advice that you would pass on to someone hoping to start up their own business or product line?
Do as much research as you can and talk to other people who have already been through the process. There are a lot of hoops to jump through and it’s doable, but it’s better if you have an idea of what you’re up against so that you can prepare mentally, financially, and time management-wise.
Please share any upcoming events as well as the best place(s) for people to purchase your product!
I will be at the Brazilian & Locals Farmers Market on May 1st at 1420 Dawson Road in Lorette as well as Scattered Seeds this October! You can also find me (and my products) at St. Norbert’s Market, Sundays from 10am to 2pm until December 19th