Profitable Strategies To Scale a Baking Business With Phebe Rossi

Phebe Rossi is the Founder and CEO of Nuflours, Seattle’s premier gluten-free bakery serving various baked goods, including cakes, donuts, tiramisu, and quiche. Through Phebe’s strategic vision, Nuflours grew from a single brick-and-mortar location to a West Coast baking brand with an online presence and wholesale division. Phebe and Nuflours are dedicated to supporting women and minorities professionally and in leadership, with 90% of Nuflours’ workforce comprising women, LGBTQ individuals, or people of color.

In this episode…

When starting a business, expenditures are inevitable and may dampen a new business owner’s enthusiasm. How can baking entrepreneurs save on overhead in the beginning?

One option to reduce startup costs is to secure space at a farmers market. These local stands allow bakers to test the market, raise brand awareness, build a community, and grow a customer base. Bakery owner Phebe Rossi also explains that bakers can share kitchen space with other vendors. Once scaling becomes a priority and you’re ready to transition into retail locations, you should consider outsourcing a co-packer or co-manufacturer. Both alleviate the stress associated with production. Additionally, co-mans and co-packers are cost-effective, lessen the need for additional labor, and have higher-quality tools to generate superior products.

In this episode of the Celebrity Gourmet Podcast, Odette D’Aniello welcomes Phebe Rossi, Founder and CEO of Nuflours, for an informative conversation about starting a baking business. Phebe shares her inspiration for opening a gluten-free bakery, how to source co-manufacturers and co-packers, and funding options to help with startup costs.