We’re excited to introduce you to the always interesting and insightful Randi Fahle. We hope you’ll enjoy our conversation with Randi below.
Randi , appreciate you joining us today. Let’s start with the decision of whether to donate a percentage of sales to an organization or cause – we’d love to hear the backstory of how you thought through this.
Since the beginning of my business, donating 25% of macaron profits has been a cornerstone. In the beginning I would pick a different Ohio organization every month. However since about the beginning of 2021, I donate almost exclusively to Dream Makers project which is an organization that goes upstream to support youth aging out of foster care to impact rates of homelessness, sex trafficking and prison by meeting dreams, crisis care in food and housing crisis and simple things like celebrating their birthday.
I believe every act of caring matters and so Dream Makers was a perfect match for my heart and business.
Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.
I am an adoptive mother, healthcare professional and part time, self taught macaron baker. I specialize in gluten free french macarons and macaron cakes. March of 2020 I was sent home to work while trying to home school kids through a pandemic and that’s where it started. My previous commute to work was 2 hours per day and I found myself desperately needing a creative outlet.
I was gifted a macaron cookbook that year and I just celebrated my 3rd business anniversary and published a cookbook of my own!
Let’s talk about resilience next – do you have a story you can share with us?
I almost quit my business a year in. I was using the same recipe I had been, but suddenly macarons were failing horribly. Pans of macarons were inconsistent and I was frustrated! My husband lovingly ate the flops and mostly steered clear.
Having made it an entire year without experiencing any difficulty, I did lots of reading, bought a new oven, and worked on the sugar ratios in my recipe. My resilience and perseverance prevailed.
I now bake my almond flour for several hours, which combined with a new sugar ratio has allowed me to make it successfully to year 3 and counting!
What’s a lesson you had to unlearn and what’s the backstory?
I didn’t realize it until starting Sifted Macaron Co. but feedback was really important to me in every aspect of my life. And although feedback IS important in a baking business- so is trusting your inner direction.
I loved being my own boss and so to run with it, I had to unlearn needing feedback and affirmation. Instead to trust myself and my good taste.
Contact Info:
- Website: https://www.siftedmacaronco.com/
- Instagram: @siftedmacaronco
Image Credits
Headshot, Deborah Grace Photography