Alright – so today we’ve got the honor of introducing you to Nicole Remble. We think you’ll enjoy our conversation, we’ve shared it below.
Nicole , thanks for joining us, excited to have you contributing your stories and insights. We’d love to have you retell us the story behind how you came up with the idea for your business, I think our audience would really enjoy hearing the backstory.
Baking has always been a stress reliever throughout my life. In 2019 I was under so much stress at work I decided to start baking Cookie bars and Brownies for my staff just brighten everyone’s day. One of my regular customers tried my brownies and said these are good to sale. My other coworker also told me to sale my products and this shouldn’t be given out for free. Honestly, those two people gave me the motivation and push to start my business on the side. I felt they believed in me! I knew I wanted to own a business for myself. Baking was natural to me. So I came up with the square concept to set myself apart from other bakeries and have a new look. I was literally selling cookies on the clock at my job. Now the name comes from the street my Grandma lived on Baird Avenue in Los Angeles. Baird Avenue Square is everything to me I feel I’m sharing my Grandma’s love with the world one Square and Cake at a time.
Nicole , 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’m an only child originally from Los Angeles, CA. I went to college in the San Jose. And I have 11 years of rental car customer service experience. I started baking when I was a child with my Grandma and started back officially in 2019. At Baird Avenue Square we provide an assortment of Cookies aka Squares and Square Pound Cakes. Some flavors include Chocolate chunk and Churro Squares or Chocolate and Snickerdoodle Pound Cakes. In 2020 I actually got extremely sick and now living with a lung disease and sjogren’s syndrome. I’m proud throughout my adversities that I learned how to bake properly through self study. I can wake up and do what I love and get paid for it.
Can you share a story from your journey that illustrates your resilience?
At one point with my lung disease I was on continued oxygen and I didn’t shut down my website during this time. When I would get orders, I would literally sit next to my Mom and show her how to make my cookie batches. It hard trying to stay relevant when you aren’t 100%.
How about pivoting – can you share the story of a time you’ve had to pivot?
In 2020 after getting sick I had to change locations. I moved from Los Angeles to the Inland Empire. I had to start everything from scratch. New licenses and permits were needed. I felt I had to start over. Luckily with the move I was given more direction on how to run my bakery. Now I’m more engaged with social media to get myself out there.
Contact Info:
- Website: www.bairdavenuesquare.com
- Instagram: @BairdAvenueSquare