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 Rick
00:16 Welcome to BizCast: Meet Sarah Burns
00:50 Introducing Omega Bakery
01:43 From Box Mix to Scratch Baking
03:08 The Science of Gluten-Free Baking
04:03 Testing and Perfecting Recipes
08:03 First Sales and Growing Demand
10:51 Rebranding to Omega Bakery
14:14 Balancing Teaching and Baking
14:42 Navigating the Pandemic
18:10 Porch Pop-Up Sales and Market Success
20:32 Making the Leap to Full-Time Baking
23:23 Opening a Storefront: A Logical Step
23:53 Navigating Home Kitchen Limitations
24:31 Market Strategies and Data-Driven Decisions
26:00 The Impact of the Pandemic on Business Growth
26:50 Expanding Market Presence
27:50 Hosting and Curating Local Events
28:59 Building a Community of Makers and Bakers
31:20 From Home Kitchen to Commercial Space
37:33 Marketing and Customer Engagement
39:59 Future Plans and Passion for Baking
44:16 Conclusion and Reflections