We caught up with the brilliant and insightful Renee Huset a few weeks ago and have shared our conversation below.
Renee, looking forward to hearing all of your stories today. Can you share a story that illustrates an important or relevant lesson you learned in school
As the owner of a small bakery, everything is down to me. The baking, decorating, presentation, grocery shopping, inventory, advertising, social media…all of it. And there is so much of it that I love, and a handful of tasks that I don’t. It’s in doing those tasks I enjoy less that I remember my experiences in college and graduate school. In short, I had to get comfortable being uncomfortable and to listen to my instincts.
I work full time in addition to operating my bakery and I’m pleased to say that I’m employed in the field I studied in school. But leaving graduate school with an MA, of which I’m very proud(!), wasn’t the plan. I had intended to pursue a doctorate and had wanted to be a college professor. Being a teaching assistant for both years of my graduate studies was excellent experience, since most of it was pretty uncomfortable at first. I was in a new city halfway across the country teaching students my own age in a course I had never personally taken before. I knew the material, but the rest of it was brand new. I had to get on with it anyway and do my best, find out what worked for me, what didn’t, and listen to the instinct that creeped in by the end of my first year…which was that I did not enjoy teaching.
It was a huge lesson for me as I pivoted to a different career in the same field, but even more so as I sought to start my own business. I knew how to bake and decorate, but I had never owned a business before. Some aspects of business ownership came naturally and have been fun. Others haven’t, and in those situations I had to discover processes that worked for me, lean on friends and family who have expertise that I lack, and listen to my instinct. Thankfully this time around, it’s saying that I love this work and I’m not about to give it up!
Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.
My bakery specializes in baked treats: buttercream cakes and cupcakes, cookies, cake pops, and candies. We love to make beautiful, customized desserts for people’s events, large and small, and provide a growing list of gluten-free and vegan options. Really understanding what our clients want is one of the ways we set ourselves apart. While I can be found at the occasional farmers’ or holiday market, the bulk of my business is custom orders. I love it when I get to work with a customer to put together a flavor combination based on the recipient’s favorite flavors and then decorate it with their favorite colors. I also put a premium on the quality of the bake. While I spend a lot of time on decorating and want it to look just right, it absolutely MUST taste delicious. I’m also known to experiment with new recipes and flavors and have my customers to thank for some of my favorite flavor combinations and menu mainstays.
Blue Canary Bakery is based in Minnesota, where there is a Cottage Food Law that allows me to bake and sell food without a license so long as I’m registered with the MN Department of Agriculture. This law allowed me to start my business without large startup costs. The bakery really got off the ground after having to turn down business from family, friends, and friends of friends who wanted to purchase cakes from me. I knew I had a market if I could just get my arms around the logistics of business ownership, and I’m so glad I went for it!
I’m also just a fan of baking and learning new techniques, so I’ve begun a (mostly) weekly “Tuesday Tips” series on Blue Canary Bakery’s Instagram page with baking tips and tricks I’ve picked up over the years. It’s fun to hear from followers, friends, and family about what tips have helped them the most and to learn new ones from them too!
What’s been the best source of new clients for you?
The best source of new clients for the bakery has been referrals from existing clients, which has been incredibly rewarding. As a small business, some of my first clients were taking a chance when they ordered from me. They didn’t know me or my business and I had very few reviews on Google or elsewhere. They bought from me anyway, and I’m grateful they did. That they took a risk, liked the result, and told their friends about it is such a compliment and what I strive for with each new client.
What’s a lesson you had to unlearn and what’s the backstory?
I had to unlearn the idea that I should say yes to every single opportunity for fear of “missing out” on a sale. Some opportunities just aren’t the right fit. Making a sub-par cake on short notice is a tough lesson to learn the hard way, but it’s one that sticks with you! I’ve found that there is usually another opportunity if you’re patient. And when I’m discerning about what desserts I make and which ones I don’t, it gives me a chance to show off what I excel at rather than highlight my shortcomings. For me it’s been an exercise in patience and cultivating a client base that wants what I’m selling.
Contact Info:
- Website: http://www.bluecanarybakery.com
- Instagram: @bluecanarybakery
Image Credits
Renee Huset