We were lucky to catch up with Bebe Singleton recently and have shared our conversation below.

Hi Bebe, thanks for joining us today. What’s the backstory behind how you came up with the idea for your business?

Sofrito is a seasoning base I grew up watching my mom cook with and make. I’ve always cooked with it and made the recipe my own, and decided to let friends try it. In fact, that is how Raquel Niles, founder of Nutmeg Nostalgia began using my product. It started out as a barter of sorts. One day Raquel was in the city and she was making Tuna Puffs and we did an exchange of goods, and that’s how we began really exchanging products and recipes. I always prided myself on making things from scratch and giving people an optimal experience when they cook. I think food taste better when you know what’s in it, so using the freshest of ingredients was key to me. I knew my sofrito was a hit when friends and family wanted me to make more of it. Even those who were novice at cooking had the chance to enhance their skills in the kitchen using my product. The support I was receiving from close friends, family and supporters was just the motivation I needed to keep going. One day, I was given the opportunity to sell jars of my sofrito at a showcase for the first time, and sold every bottle. It was then, I knew I had the potential to really take this to the next level. I began creating a social media page for it, and began searching for supplies to jar my products in. The support and positive feedback was overwhelming to say the least, and I’ve been at it ever since. It was during quarantine that I really had the idea to really start putting myself out there. What set me a part from the rest was that I wanted to launch a product that was fresh, affordable, and accessible. When people tell me they are excited to cook because of my sofrito, it’s a feeling I can’t even describe. This only confirmed I was doing something right. This journey has been such a learning experience, and I plan to continue giving people a quality product that not only makes their food taste better, but give them the confidence they need in the kitchen to cook more.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

I grew up in the Bronx and Harlem, and as long as I can remember my mom was a cook. In fact, that is how my parent’s met. They both cooked from a living. So much of what I learned really stemmed from watching my mom in the kitchen. And seeing how she brought people together through food. I knew I always wanted to do the same. I think the energy we go into the kitchen with transcends in the meals we make for people. I joke and tell friends, if my energy levels are low I can’t really cook or prep anything. I still live by that. What sets me apart from others is my ability to be personable with my supporters. I am always curious to learn more about what they would want and or would like more of, and then deliver on that promise. I am most proud of the quality of my product. I take my time vetting the freshest vegetables, and working on many variations to accommodate anyone’s pallet. I also love that my product is vegan friendly. I really wanted to create something anyone can enjoy regardless of their dietary restrictions. That’s what makes my sofrito so special. When I am not working my day job as a media distribution professional, I am always brainstorming ways I can enhance my product and make it better. I want Bebe’s Sofrito to be long lasting and memorable, and regardless of where you’re from it can enhance the flavors of your food and make anyone a better cook. It’s truly magic in a bottle. It’s the best way to describe my seasoning.

Can you tell us about what’s worked well for you in terms of growing your clientele?

I’d say allowing people to sample my product was one of many ways I was able to grow my clientele. I feel the product will speak for itself. Most of the times, when people sampled my sofrito they come back wanting more. My intent for this was never driven by financial gains, even though that’s a added bonus when starting a business from the ground up. I was never driven by the money. I truly just wanted to make a great product for people and of quality, that was assessable, affordable and good!

What’s a lesson you had to unlearn and what’s the backstory?

A lesson I had to really learn was the importance of trial and error. How would I know what works for my business and what doesn’t if I don’t try? The biggest challenge and still is was shipping my product across state lines. I had to figure out the most effective method to safely ship my products. The first test shipment I did for my sister was truly a disaster. It was from that experience, I had to go back to the drawing board, and really figure out the most pristine way to ship my products safely so it was good for consumption. Now shipping has been much easier, and I predict it will only improve as I go on.

Contact Info:

• Instagram: bebessofrito