Alright – so today we’ve got the honor of introducing you to Michelle Doyle. We think you’ll enjoy our conversation, we’ve shared it below.

Michelle, looking forward to hearing all of your stories today. Can you talk to us about a risk you’ve taken – walk us through the story?

Starting Hott Tarts was a huge risk. I didn’t know it at the time, but looking back, I knew nothing about the food industry. I just loved baking and making people happy.

When I started Hott Tarts, only friends and family had ordered them to support my new venture. Then, one day I received my first order from someone I didn’t know. I was beyond excited! Word soon got out in Cleveland thanks to some friendly local food businesses and early customers promoting Hott Tarts. I began to get so busy that I had to figure out ways to make Hott Tarts faster and faster.

While I figured out tools to help me make Hott Tarts faster, I also needed to learn how to run a business. Soon my head was swirling with how to approach communications, social media, finances, branding, web design, certifications, wholesale, and much more!

I was taught to create a business plan in college, but Hott Tarts didn’t have a plan. I had a vision and the support of friends, family, and a new food community. I still don’t have a document to guide my every move, but I have started building a plan as I continue to grow and develop the Hott Tarts.

It’s hard to know what the future will hold, but I have learned that when you do something you love and have a great support team, the risk doesn’t feel like a risk at all.

Michelle, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I have been baking since I was little. I loved helping my mom bake chocolate chip cookies, and I distinctly remember her handing me a beater covered with dough as a reward for being a good helper. I have always been enamored by how simple ingredients can make people happy.

When I began working in higher education and managing a team of my own, I wanted to show them that I appreciated their hard work, so I baked for them. I would select random days that I would claim as their “un-birthday” and provide them with their favorite treat. Seeing the joy I brought by making a dessert just for them was wonderful. I was hooked and continued baking for co-workers, friends, and family. That is how Hott Tarts got its start.

I baked the first batch of Hott Tarts for my friend’s birthday, and some partygoers encouraged me to start a small business. At first, I didn’t think I could, but the more I thought about it, I figured, why not? It was during the pandemic and at a time when people needed joy the most. I never thought it would take off or realized what joy Hott Tarts would bring to my life too.

I love creating these nostalgic breakfast pastries. Pairing my grandmother’s timeless pie dough recipe with creative flavors and sprinkles is truly my passion. With more than 40 varieties and an ever-changing rotation of flavors each month, there is a Hott Tart for everyone!

Can you share one of your favorite marketing or sales stories?

A few months after starting Hott Tarts, a local shop reached out, asking if I would like to have a booth for an upcoming vendor show. I immediately said yes, and began designing my table set up. I was so excited to be asked that I forgot to plan the timeline for making the product. It was the first time I would make Hott Tarts in bulk and not just a few boxes.

It had taken a week, but two nights before the show, I made 100 Hott Tarts. I was very proud of myself for hand-rolling, cutting, filling, and baking that many tarts, but that feeling was soon taken over by the fact that I didn’t have enough time to decorate them all by myself.

The night before the show, I called for reinforcements from my two best friends, who brought their husbands and a one-year-old baby. We put the baby in the playpen and started decorating. The kitchen was covered in powdered sugar and sprinkles. We quickly realized that the icing would not dry since I did not have air conditioning, and it was the hottest day of the summer. As a result, we emptied my refrigerator and filled it with Hott Tarts.

While it was difficult to ask for help, and some of the tarts weren’t as perfect as I would have liked, they were decorated and packaged for the event. I felt like the odds were stacked against me, but I sold out in the first few hours of the vendor show. I learned how to prepare to bake in bulk and realized I have some great friends.

How’d you build such a strong reputation within your market?

I am lucky enough to have had wonderful customers and partner providers who have shared their love of Hott Tarts and built my reputation with me. They give me ideas about what flavors to make, who I should partner with, and provide connections with local media to continue to promote the business.

I continue to put my customers first. They see my love for baking, and with their support, I feel comfortable continuing to grow.

Contact Info:

• Website: https://www.hotttarts.com/
• Instagram: https://www.instagram.com/hott.tarts/
• Facebook: https://www.facebook.com/hott.tarts