We were lucky to catch up with Caitlin Palomin recently and have shared our conversation below.

Caitlin, thanks for joining us, excited to have you contributing your stories and insights. What was it like going from idea to execution? Can you share some of the backstory and some of the major steps or milestones?

After graduating from law school and finishing taking the bar, I was in a limbo period. I didn’t have my license to practice law yet, and I was no longer studying relentlessly for law school, so I needed something to fill my time. I had developed a love for baking over the years, and I had begun to really explore this passion throughout law school. I studied recipes and techniques, and I found that I truly had a skill. My husband and I had been discussing possibly starting a baking business, and I knew that I wanted to test out the market at a farmer’s market. I did some research on farmer’s markets in the area, and I just went for it. We were wildly underprepared, and we had to scramble to get everything ready and to get all our supplies. But, I knew that the most important thing was a willingness to try and of course delicious bread. Starting Baked & Buzzed the way that we did was impulsive, but it was a blast. The main things we had to figure out were what exactly the regulations were; thankfully, under Texas Cottage Law, home bakers really only have to ensure that the correct labels are on their products, so there weren’t a lot of worries regarding licensing and regulations. The process of idea to execution was swift, but it was a great learning experience, and we are still learning as we go.

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.

Baked & Buzzed began as a crazy idea, one imagined while I was clocking my 80th hour in one week and pouring over law textbooks. But the idea grew, evolved, and became bigger and bigger with each passing day. After months of contemplating what it might mean and the possible successes and failures of opening up Baked & Buzzed, my husband and I embarked on a wild ride of bread and bees.

Baked & Buzzed is a local business in San Antonio, Texas, ran by me and my husband. A love for baking and nature fuels this business, and Baked & Buzzed advocates for the highest quality ingredients, empowers others with the knowledge and importance of knowing what is in your food, and encourages everyone to always support local business (because the quality and taste will always beat out store-bought goods).

Whether you’re in the market for delicious sourdough loaves, ooey-gooey cinnamon rolls, or our incredible focaccia, there is something for everyone! Check out our upcoming events, our planned market days, or contact us for a special order. And, remember–stay Baked & Buzzed!

What’s been the most effective strategy for growing your clientele?

The most effective strategy for growing my clientele is of course consistently delicious products. Aside from the products themselves, being friendly, approachable, and easy to talk to creates a bond between you and each person who buys your product. Customers want to know and love what you sell, the business itself, and those who run the business. I always respond to questions, texts, and e-mails. I always enjoy getting and listening to feedback, and I always try my hardest to go above and beyond for each customer.

Let’s talk about resilience next – do you have a story you can share with us?

The first weekend we did a farmer’s market, I had never done such a large production of baked goods. I truly underestimated the time and effort that it was going to take. I didn’t have my timing down perfectly, and I realized very quickly that there was no way to get everything finished on time. However, I knew that I didn’t want to give up, and I wanted to provide a lot of different options and varieties to customers coming out to support Baked & Buzzed, so I made some menu adjustments, and stayed up for almost two days straight to make sure that I got everything done. Getting about four hours of sleep in two days was not ideal, but my resilience to succeed and produce my goal amount of products allowed me to push through and get everything done. The first weekend we did a market, we decided to do two days in a row, Saturday and Sunday, so right after the Saturday market, I had to go straight back into baking. It was a rough weekend to say the least, but the market was successful and we sold out. My ability to withstand the difficulties faced on the initial weekend, allowed me to learn, adapt, and develop better scheduling for baking.

Contact Info:

• Website: https://www.baked-buzzed.com
• Instagram: baked_buzzed