Running a Bakery Biz: Working the Dough
It’s time to pull out the KitchenAid or Hobart mixer and bring the dough together. This is where all your plans, theories and assumptions succeed masterfully or fail epically. But you are an entrepreneur, you don’t cry in the batter and give up! You figure out how to adjust to stay nimble, make money and stay top of mind with your customers, and outpace the competition. This is the final session of a three-part series. Register for one or all of the sessions and go from ready, set, bake!
Speaker(s): Pastry Chef Maria Kemp, owner, Beyond Decadence, Inc. Maria C. Kemp is Pastry Chef/Owner of Beyond Decadence, Inc. She spent over two decades working as an IT Consultant for Fortune 100 companies, but later transitioned to full-time pastry school student to attend the prestigious French Pastry School’s L’Art de la Patisserie program in Chicago. She brought Beyond Decadence in North Carolina as a pop-up bakery, but morphed into an online artisan bakery with nationwide shipping and private virtual baking experiences ideal for private events or corporate team-building. She has won several pitch competitions, awards from the City of Charlotte, $10,000 website redesign courtesy of Marcus Lemonis, and has been featured on TV, radio, podcasts, and a magazine cover.
Fee: No Cost