Ep 60 Filling a Gluten Free Need

Let’s start the blog with the Show Notes for this episode:
This episode is a look at a different kind of gluten free entrepreneur, one that has set herself up to fill the needs of her local community. Sue Torrance operates Tasty Indulgences from a commercial kitchen in her basement. She doesn’t have a store front, but makes her desserts and comfort food meals available at local stores and a restaurant. Sue is located in Prescott, Ontario. You can find her on facebook @tastyindulgences.

Sue’s Websites and Social Media –
Podcast https://acanadianceliacpodcast.libsyn.com
Podcast Blog – https://www.acanadianceliacblog.com
Facebook – @acanadianceliacpodcast
Twitter – CeliacPodcastCA
Email – acdnceliacpodcast@gmail.com
Baking Website – https://www.suesglutenfreebaking.com
Instagram – @suesgfbaking
YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL
(search Sues Gluten Free Baking)
Email – sue@suesglutenfreebaking.com
Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –
Most people think entrepreneurs start a business to make money. I think if you ask them, they start businesses to fill a need. In the case of Sue Torrance, she saw a need in her local community. I can relate well to this, as I saw the same need, but mine was years earlier.

When we think of gluten free food producers, we often think of the big names that have widespread distribution and are relatively easy to find in stores and online. I find that many of the smaller businesses are much more interesting. They often fill a more specific need, and do so for a variety of reasons. Some start out on a shoestring budget and many are one-person operations for a long time, as they get established.

I remember taking a course put on by a local business development group where I live, in which the participants were flushing out ideas for new local businesses. Getting together with other entrepreneurs and facilitators was a valuable experience. One thing I learned is that just because you get compliments on something, your baking for instance, doesn’t mean people other than your immediate family will actually shell out money for it.

With me, it took a while to fully form my business plan and strategy. I decided to start very small, with very few resources and call in favours from whomever I could. It was hard work, as any entrepreneur will tell you. What keeps you going is that fact that you are making a difference, in your local community, or in a larger market. Maybe you are disrupting established businesses, maybe you are introducing something new. Either way, you are making a mark, making a difference.

I often did taste testing of my baked goods in different locations and situations. Many people who require gluten free and had been deprived of certain foods for years, were brought to tears tasting my baked goods. For me that made it worthwhile. The work of an entrepreneur is rewarded in many different ways. I started on a shoestring, but got back a fortune in appreciation.