Holmen's Omega Bakery just adds ups up for Sarah Burns

Sarah Burns, owner of Omega Bakery, joins. Sarah shares her journey from being a box mix baker to owning a dedicated gluten-free bakery in Holmen, specializing in allergy-friendly baking. The conversation touches on Sarah's initial health-driven motivation, her progression from home baking to farmers markets, and eventually opening a storefront that now employs 10. Some of her co-workers and students at Onalaska High went from testers to package designers to watching Sarah launch the bakery. As Sarah soon realized – baking became therapy, and it also became a growing business for her entire family. We also discuss the challenges of teaching high school math during the pandemic, pivoting business strategies, and the importance of thoughtful marketing.  Tune in to learn about Sarah's approach to developing gluten-free recipes, managing growth, and her future plans for Omega Bakery. 00:00 Starting a Business with Rick00:16 Welcome to BizCast: Meet Sarah Burns00:50 Introducing Omega Bakery01:43 From Box Mix to Scratch Baking03:08 The Science of Gluten-Free Baking04:03 Testing and Perfecting Recipes08:03 First Sales and Growing Demand10:51 Rebranding to Omega Bakery14:14 Balancing Teaching and Baking14:42 Navigating the Pandemic18:10 Porch Pop-Up Sales and Market Success20:32 Making the Leap to Full-Time Baking23:23 Opening a Storefront: A Logical Step23:53 Navigating Home Kitchen Limitations24:31 Market Strategies and Data-Driven Decisions26:00 The Impact of the Pandemic on Business Growth26:50 Expanding Market Presence27:50 Hosting and Curating Local Events28:59 Building a Community of Makers and Bakers31:20 From Home Kitchen to Commercial Space37:33 Marketing and Customer Engagement39:59 Future Plans and Passion for Baking44:16 Conclusion and ReflectionsSee omnystudio.com/listener for privacy information.