We were lucky to catch up with Terry Thomsen recently and have shared our conversation below.

Terry, looking forward to hearing all of your stories today. How did you find your key vendor or vendors? Maybe you can share the backstory and share some context and the relevant details to help us understand why you chose them, why they chose you, etc.

Food plays a crucial role in today’s manufacturing world. When I began developing our product, we initially had no idea who to approach as a supplier. The first step was to decide on the type of flour to use, which took time since we were unfamiliar with the various types and what would work best for the desired end result. Additionally, we needed to find a supplier willing to provide samples. As a startup, we didn’t have many orders or customers, making it challenging to find supportive suppliers. They often wanted to know our projected volumes. We discovered that approaching flour manufacturers directly was more beneficial than working with distributors, as they were more helpful and offered many educational classes about their products.classes on their product.

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

Fondly known as “The Pizza Bagel Lady” in Cleveland, OH, I started my Pizagel Pizza Bagel business as a midlife challenge. I was searching for my next venture as I approached retirement, and that’s when I found a stand at the Cleveland Westside Market. That was the beginning of it all.

I had never baked before and had no idea what was involved in running a bakery. It truly was a challenge. I spent many days creating products and testing them on customers until I found what people liked and were willing to purchase. I never realized I had this talent within me—it felt like finding an old friend.

I became a baker! The business became so successful that I was featured on the Food Channel, the Cooking Channel, and MSNBC, and I even baked for presidents.

Have you ever had to pivot?

.COVID became a turning point for everyone. I took my retail business and diversified it. I discovered that schools in Cleveland needed food for their students, and the big manufacturers were unable to supply it. Schools began approaching me to provide our Pizagel, which is more nutritional, for them. This initiative was successful.

Additionally, I decided to enter the Consumer Packaged Goods (CPG) world by packaging two Pizagels in a bag and selling them to grocery stores. We also started supplying food services to universities and stadiums. We truly understood that our product was loved by many; it just needed to find new markets.

Do you have any insights you can share related to maintaining high team morale?

I have observed that many people enjoy working but often prefer not to put in the effort. Having a strong team is essential. In the food industry, it is important to have a well-oiled machine of people who can collaborate effectively. I have found that hiring retired individuals can be beneficial, as they often enjoy coming to work. This arrangement works well for everyone involved. We also have team lunches, and people frequently bring in food to share.

Contact Info:

• Website: https://www.pizagel.com
• Instagram: #thepizzabagellady
• Facebook: #thepizzabagellady

Image Credits

Terry Thomsen and Alexa Safos