We were lucky to catch up with Stephanie Maier recently and have shared our conversation below.

Alright, Stephanie thanks for taking the time to share your stories and insights with us today. Risk taking is something we’re really interested in and we’d love to hear the story of a risk you’ve taken.

Before Covid we were doing mostly wedding cakes and dessert tables but once lockdown started all of our events were being cancelled. There was a moment of major panic but I told myself to give it a week to see what would happen. Within 6 hours I had a menu up for people to order family meals for contactless pickup or delivery. It was a huge hit and within a couple months we were doing it multiple times a week. We were outgrowing our space at a rapid pace as the business kept growing. We decided to look into a new commercial space and were in it with in a couple of weeks. This was such a whirlwind and so scary. We were adding a huge financial aspect in a time when prices of ingredients were tripling and everyday the business was changing. We were working our butts off with crazy long days. It paid off! We are doing great and continuing to grow. Our business barely resembles how it started and that upsets some people but we are at a place with much more joy and still spreading love through food.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

I grew up in a family where cooking and feeding people was a joy and talent. I have always found so much joy in feeding people and showing love through food. Going into the culinary field didn’t seem like the path I was going to take but after applying to The Culinary Institute of America in NY on a half whim I was accepted and asked to start in a couple weeks. It was a huge life change, I moved across the country not knowing anyone or ever visiting the school. After graduation I worked in a few bakeries, restaurants, and catering companies. After a bad experience I decided to branch off on my own and started my business with a focus on dessert and cake catering. The business grew over a few years and then had to pivot due to covid.

My main business belief is that everyone deserves good food. My prices may not provide me with a full wallet but my heart is full. For all of humanity our lives have taken place surrounded by people and food. So many memories involve tastes, smells, and the company experienced during meals. Being a part of that is one of my favorite things in life.

Can you open up about how you funded your business?

When we moved into our commercial space we did crowd funding. I was so worried about this and really fought it. After weeks of people telling me the community would help I finally did it and reached my goal. I try as much as possible to give back to the community. I am so grateful for my fellow business owners and customers.

We’d love to hear the story of how you built up your social media audience?

Collaboration with other vendors was the key to success for me. The more you work with people the more your name gets spread. Doing projects with them where you get tagged on social media expands the reach. Plus you get to make amazing friends! I don’t know what I would do without my vendor friends. It’s so important to have people who know what you are going through and can offer support from a place of experience and understanding.    

Contact Info:

• Website: www.justadashkitchen.com
• Instagram: www.instagram.com/justadashkitchen
• Facebook: www.facebook.com/justadashkitchen