Do you have to follow a gluten-free diet? Today  I'm going to be talking to Paula Onink, from the Netherlands. This is really exciting for me because I don't often get to interview people from Europe! Paula is one of my students as well as someone I consider a friend and she owns Gebaksjuwelier, a gluten-free bakery in Culemborg, Netherlands.

On the show today, Paula talks to us about her experience so far, with her real-life bakery. (She also runs a webshop lately.) Paula sells bread, pastries, bread mixes, and all sorts of other interesting and exciting things. And she has employees too, including someone with special needs, which I think is wonderful, as that's something close to my heart! Listen in to find out more!

Paula has been running her bakery for five years now. I'm particularly interested in talking to her today because she herself is not someone who needs to have gluten-free food. And people usually start out in specialty baking (like gluten-free, dairy free) because they themselves need it. Paula started out working with people who are mentally challenged and she came to realize that she actually wanted to bake more than she wanted to work with people. And this is where it all began. Listen in today, to hear all about Paula and her fabulous bakery.

Show Highlights:
Some history of Paula's bakery- and where it all started for her.
Finding out that in order to survive in the pastry business you have to specialize.
Things fell into place when Paula started learning about gluten.
What motivated Paula to start gluten-free baking.
The challenges of sharing a kitchen with her husband in the beginning.
Choosing the best location for a gluten-free bakery.
Paula employs someone with Downs Syndrome to help her in her shop.
Paula's baker has a mild form of autism.
Gluten free bread is Paula's best-seller and she now sells gluten-free bread mix too.
Paula is now even selling gluten-free pecan pie in the bakery.
How Paula comes up with gluten-free recipes.
The taste of gluten-free flour needs to be disguised.
Paula's products taste the same- or even better than normal!

Resources:

Paula’s Website (it’s in Dutch)

Do you have to follow a gluten-free diet? Today&nbsp; I'm going to be talking to Paula Onink, from the Netherlands. This is really exciting for me because I don't often get to interview people from Europe! Paula is one of my students as well as someone I consider a friend and she owns Gebaksjuwelier, a gluten-free bakery in Culemborg, Netherlands.
On the show today, Paula talks to us about her experience so far, with her real-life bakery. (She also runs a webshop lately.) Paula sells bread, pastries, bread mixes, and all sorts of other interesting and exciting things. And she has employees too, including someone with special needs, which I think is wonderful, as that's something close to my heart! Listen in to find out more!
Paula has been running her bakery for five years now. I'm particularly interested in talking to her today because she herself is not someone who needs to have gluten-free food. And people usually start out in specialty baking (like gluten-free, dairy free) because they themselves need it. Paula started out working with people who are mentally challenged and she came to realize that she actually wanted to bake more than she wanted to work with people. And this is where it all began. Listen in today, to hear all about Paula and her fabulous bakery.
Show Highlights:
<ul>
<li>Some history of Paula's bakery- and where it all started for her.</li>
<li>Finding out that in order to survive in the pastry business you have to specialize.</li>
<li>Things fell into place when Paula started learning about gluten.</li>
<li>What motivated Paula to start gluten-free baking.</li>
<li>The challenges of sharing a kitchen with her husband in the beginning.</li>
<li>Choosing the best location for a gluten-free bakery.</li>
<li>Paula employs someone with Downs Syndrome to help her in her shop.</li>
<li>Paula's baker has a mild form of autism.</li>
<li>Gluten free bread is Paula's best-seller and she now sells gluten-free bread mix too.</li>
<li>Paula is now even selling gluten-free pecan pie in the bakery.</li>
<li>How Paula comes up with gluten-free recipes.</li>
<li>The taste of gluten-free flour needs to be disguised.</li>
<li>Paula's products taste the same- or even better than normal!</li>
</ul>
Resources:
Paula&rsquo;s <a href="https://www.glutenvrijgenieten.nl/">Website </a>(it&rsquo;s in Dutch)

This is the Business of Baking podcast with Michelle Green, the small business podcast that’s all about successfully running your own sweet food company without losing your mind. If you’ve ever brought dessert to a party and been told, “You can make a fortune selling those!” then you’re in the right place. This is an honest, straight talking podcast about the highs and lows of being in small business. Fuelled by late nights, crazy client stories and a permanent sugar high we’re going to listen, share and learn our way to sweet business success. Your host is writer, speaker, recovering cake decorator and incurable sweet tooth, Michelle Green.

All about cake, business, and the business of cake.

The Business of Baking Podcast

The Business of Baking podcast is the small business podcast that’s all about successfully running your own sweet food company without losing your mind. If you’ve ever brought dessert to a party and been told, “You can make a fortune selling those!” then you’re in the right place. This is an honest, straight talking podcast about the highs and lows of being in small business. Fuelled by late nights, interesting client stories and a permanent sugar high we’re going to listen and learn our way to sweet business success. The Business of Baking podcast is hosted by writer, speaker, recovering cake decorating addict and incurable sweet tooth, Michelle Green.

The Business of Baking | Cake Business | Bakery | Small Business | Cake | Cupcakes

Running a Gluten Free Bakery in Europe with Paula Onink

Hey Everyone, I've missed you! In this episode I'm telling you what has happened to the podcast, what's going to happen to it, and I introduce my latest project which I think you'll love. Thank you for your love, support, and listening in! 

Hey Everyone, I've missed you! In this episode I'm telling you what has happened to the podcast, what's going to happen to it, and I introduce my latest project which I think you'll love. Thank you for your love, support, and listening in!&nbsp;

Where Has BoB Gone?

Welcome to the last episode of season 3, and 2019! In the final episode of last year, I spoke about all the lessons I learned during 2018. Looking back and reflecting on everything that’s happened to me this year, I decided that it would be a pretty good way to end this season’s podcast episodes as well because 2019 has been both the worst and the best year I can ever remember, and I’ve learned such a lot from all I’ve been through. Today, I share my lessons with you in the hope that you will learn something from them too, so listen in, to find out what I learned from 2019.   

 

I love doing this podcast! It’s great fun and it’s always such a pleasure to get wonderful emails from people all over the world, telling me how much they enjoy listening to the podcast, and saying that I keep them company while they’re mixing buttercream, waiting to pick up their kids, or when they can’t sleep at night. I think it’s very cool that I get to be part of so many of your lives! Thank you for that! And a big thank you to all of you for being part of the podcast and part of my life too! Tune in now, to hear about all the lessons I learned this year.

 

Show highlights:

 
This year, I had a pretty rough time with depression. 
My kids are growing up so fast!
Our industry has changed a lot. In some ways for the better and, in others, for the worse. 
My word for this year is ‘phoenix’.
Trust your instincts.
I learned that people who tell you “this is your problem” don’t necessarily even know what your problem is.
Tune in to your inner voice to figure out what’s really going on.
Consistency will always trump one-hit-wonders.
I’ve learned to walk every day and I found that consistently forcing myself outside has made a huge difference to my life.
Getting out makes a huge difference in how you see the world and how you see your troubles.
This year, I learned that our industry has leveled out a lot.
Don’t allow other people’s judgment to force you to make changes you don’t want.
People are more forgiving than you think so it’s okay if you drop the ball sometimes.
Manifesting works.
Giving feels good!
The greatest gifts often come from the worst circumstances.
We go through different seasons in our lives and some of them can be long and dark.
The judgment of others should not dictate how you should live your life.

Links and Resources:

Christine Kane - www.christinekane.com 

You can purchase all the different classes I’ve done from The Learning Store, on www.thebizofbaking.com 

If you enjoyed the podcast this year, please leave a review either on Google Podcasts or on any other podcast listener device that you use. 

Welcome to the last episode of season 3, and 2019! In the final episode of last year, I spoke about all the lessons I learned during 2018. Looking back and reflecting on everything that&rsquo;s happened to me this year, I decided that it would be a pretty good way to end this season&rsquo;s podcast episodes as well because 2019 has been both the worst and the best year I can ever remember, and I&rsquo;ve learned such a lot from all I&rsquo;ve been through. Today, I share my lessons with you in the hope that you will learn something from them too, so listen in, to find out what I learned from 2019.&nbsp; &nbsp;
&nbsp;
I love doing this podcast! It&rsquo;s great fun and it&rsquo;s always such a pleasure to get wonderful emails from people all over the world, telling me how much they enjoy listening to the podcast, and saying that I keep them company while they&rsquo;re mixing buttercream, waiting to pick up their kids, or when they can&rsquo;t sleep at night. I think it&rsquo;s very cool that I get to be part of so many of your lives! Thank you for that! And a big thank you to all of you for being part of the podcast and part of my life too! Tune in now, to hear about all the lessons I learned this year.
&nbsp;
Show highlights:
&nbsp;
<ul>
<li>This year, I had a pretty rough time with depression.&nbsp;</li>
<li>My kids are growing up so fast!</li>
<li>Our industry has changed a lot. In some ways for the better and, in others, for the worse.&nbsp;</li>
<li>My word for this year is &lsquo;phoenix&rsquo;.</li>
<li>Trust your instincts.</li>
<li>I learned that people who tell you &ldquo;this is your problem&rdquo; don&rsquo;t necessarily even know what your problem is.</li>
<li>Tune in to your inner voice to figure out what&rsquo;s really going on.</li>
<li>Consistency will always trump one-hit-wonders.</li>
<li>I&rsquo;ve learned to walk every day and I found that consistently forcing myself outside has made a huge difference to my life.</li>
<li>Getting out makes a huge difference in how you see the world and how you see your troubles.</li>
<li>This year, I learned that our industry has leveled out a lot.</li>
<li>Don&rsquo;t allow other people&rsquo;s judgment to force you to make changes you don&rsquo;t want.</li>
<li>People are more forgiving than you think so it&rsquo;s okay if you drop the ball sometimes.</li>
<li>Manifesting works.</li>
<li>Giving feels good!</li>
<li>The greatest gifts often come from the worst circumstances.</li>
<li>We go through different seasons in our lives and some of them can be long and dark.</li>
<li>The judgment of others should not dictate how you should live your life.</li>
</ul>
Links and Resources:
Christine Kane - <a href="http://www.christinekane.com">www.christinekane.com</a>&nbsp;
You can purchase all the different classes I&rsquo;ve done from The Learning Store, on <a href="http://www.thebizofbaking.com">www.thebizofbaking.com</a>&nbsp;
If you enjoyed the podcast this year, please leave a review either on Google Podcasts or on any other podcast listener device that you use.&nbsp;

Lessons Learned in 2019

Today is an exciting day because I'm interviewing Tracy Vasquez, the owner Sugar Beez, a cookie company that mostly makes really beautiful royal icing cookies. Tracy hails from Wonder Lake, Illinois. She's the mom of five grown-up daughters, and she works full-time as a police dispatcher. She is a very interesting person and her experience has been quite different to that of most of the other home-bakers that I've spoken to on the podcast, so listen in today, to hear Tracy's story.

Last year, Tracy was approached by a national grocery chain. They asked her to supply their stores in Illinois with her cookies, and then that expanded to include Wisconsin as well. Tracy discovered that she had to obtain a GFSI certification from the Global Food Safety Initiative, to provide supermarkets with her cookies. So for the last year, she has been going through the challenging process necessary to become certified. In today's episode, she talks to us about this process. We also talk about marketing, working full-time, and raising a bunch of beautiful daughters. Tune in now, to find out what Tracy has to do to obtain her GFSI certificate from the Global Food Safety Initiative. 

Show highlights:
How this all started for Tracey.
Why Tracy has never spent money on advertising.
The benefits of SEO.
Tracy discusses the conscious choice she made to follow the website and SEO path to make her name known.
The bulk of Tracy's business comes from Google or Instagram.
Tracy has accepted that she does her best work under pressure.
Making cookies brings a good balance to Tracy's life.
How the supermarket approached Tracy.
Tracy talks about the arduous process of getting certified.
Some of the crazy things you have to consider when applying for certification.
Tracy hired a technical writer to help her understand what she could not understand before. This motivated her to keep moving forward.
Although it has been pretty costly, Tracy has learned a lot, she's grown, and she's become empowered from doing this process. 
This process has helped Tracy become faster and more efficient, and her life has really improved as a result.
Tracy makes custom cookie cutters for every order.
Tracy offers her advice for going through the certification process as seamlessly as possible.
All of Michelle's classes are now available online.

Links:

To find out about Michelle's classes, go to www.thebizofbaking.com 

Sugar Beez's website: www.sugarbeez.com 

Today is an exciting day because I'm interviewing Tracy Vasquez, the owner Sugar Beez, a cookie company that mostly makes really beautiful royal icing cookies. Tracy hails from Wonder Lake, Illinois. She's the mom of five grown-up daughters, and she works full-time as a police dispatcher. She is a very interesting person and her experience has been quite different to that of most of the other home-bakers that I've spoken to on the podcast, so listen in today, to hear Tracy's story.
Last year, Tracy was approached by a national grocery chain. They asked her to supply their stores in Illinois with her cookies, and then that expanded to include Wisconsin as well. Tracy discovered that she had to obtain a GFSI certification from the Global Food Safety Initiative, to provide supermarkets with her cookies. So for the last year, she has been going through the challenging process necessary to become certified. In today's episode, she talks to us about this process. We also talk about marketing, working full-time, and raising a bunch of beautiful daughters. Tune in now, to find out what Tracy has to do to obtain her GFSI certificate from the Global Food Safety Initiative.&nbsp;
Show highlights:
<ul>
<li>How this all started for Tracey.</li>
<li>Why Tracy has never spent money on advertising.</li>
<li>The benefits of SEO.</li>
<li>Tracy discusses the conscious choice she made to follow the website and SEO path to make her name known.</li>
<li>The bulk of Tracy's business comes from Google or Instagram.</li>
<li>Tracy has accepted that she does her best work under pressure.</li>
<li>Making cookies brings a good balance to Tracy's life.</li>
<li>How the supermarket approached Tracy.</li>
<li>Tracy talks about the arduous process of getting certified.</li>
<li>Some of the crazy things you have to consider when applying for certification.</li>
<li>Tracy hired a technical writer to help her understand what she could not understand before. This motivated her to keep moving forward.</li>
<li>Although it has been pretty costly, Tracy has learned a lot, she's grown, and she's become empowered from doing this process.&nbsp;</li>
<li>This process has helped Tracy become faster and more efficient, and her life has really improved as a result.</li>
<li>Tracy makes custom cookie cutters for every order.</li>
<li>Tracy offers her advice for going through the certification process as seamlessly as possible.</li>
<li>All of Michelle's classes are now available online.</li>
</ul>
Links:
To find out about Michelle's classes, go to <a href="http://www.thebizofbaking.com">www.thebizofbaking.com</a>&nbsp;
Sugar Beez's website: <a href="http://www.sugarbeez.com">www.sugarbeez.com</a>&nbsp;

Running a Gluten Free Bakery in Europe with Paula Onink

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The Business of Baking | Cake Business | Bakery | Small Business | Cake | Cupcakes

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