What’s that?! What was that I said?
Yes, my dear friends, I am pleased to announce that I have taken a leap of faith. This food blog has turned a non-baker who couldn’t whip egg whites if her life depended on it a few years ago into someone willing to take a chance in the pastry business today!
Though it would be exciting to open a full blown boutique patisserie, I opted instead to start a home baking business called Petites Bouchées (boo-chay) which means “little bites” in French. For now I am offering macarons and financiers with limited flavors since I don’t intend to quit my day job anytime soon. I’m also limiting my orders locally (Richmond, VA) until I figure out a cost-effective way to ship my products without deterioration in quality. Of course, the plan is to make money at some point so I can do this full-time.
If this venture does take off (and I’m crossing my fingers that it would) – what would this mean? A lot of late nights, early mornings (or maybe a combination of both), no weekends, and probably a lot of dvr’d shows I would never have the chance to watch (goodbye Grey’s Anatomy, goodbye Chuck). But I’m determined to give this idea a try rather than let it fester and wonder “what if?” many years down the road.
I had my doubts, believe me. Like the times when I come home after a full day of work wanting to just kick back and relax and wondered what if I had trays of macarons to make. I can’t just call my customers and say “Sorry, I’m too tired to fulfill your order”? Actually, I think my worst nightmare would be when the macarons refuse to cooperate and decide to just remain as flat as pancakes: is this when I tell my customers “The macarons have a mind of their own, they take shape in whatever form they please” ?
Those are the times when sweeping the entire idea under the rug become the most attractive route.
But the “Hungry” hubby was my pillar of strength. He totally believed in me much more than I believed in myself. But it was the little things he would do. On the weekends when I’m madly experimenting in the kitchen, he would do the laundry, water my orchids (actually they are mostly his now more than they are mine), take care of errands like pick-up and drop-off the dry cleaning or pick up lunch for me when I have no time to fix my own because I’m covered in confectioner’s sugar. Of course, he does encourage me to catch a breath of fresh air every now and then especially if I’ve been holed up in the kitchen for two days in a row.
And all he asks in return is his own batch of biscotti. 
Now, I am teaching him how to beat egg whites and to pipe macarons. And I must say, he is eager to learn and I have no doubt I can appoint him sous pastry chef pretty soon he..he.
Seriously though, I owe HH a lot for what I am able to do now.
And then there’s Helen, the Daring Bakers’ guru who gave me the proper translation for “little bites” in French when I was kicking around the idea of starting a food business. She is currently my great resource for baking or business tips plus this woman knows where to find great pastry supplies! How I wish she lived closer so I can have her tame those finicky macarons whenever they start to stomp their frilly feet! She said she would move to Richmond in a heartbeat , but what was she going to do with the husband?
So how did I get started? I started with product identity. I wanted everything to be cute. I was torn between brown/robin’s egg blue and brown/pink. The latter won and I immediately contacted the one person I know who can make me a kick-ass logo: Ximena of Lobstersquad. And so it started in late October through early November of last year, we exchanged emails until finally:
She made some round labels for me too which I simply adore. Check out my business website right here.
Then there was product research and development which included sourcing high-quality ingredients and experimenting with different baking sheets. I’m also going organic as much as possible. I have found a great supplier for organic almonds from California and I use organic eggs from the local supermarket. But if any Richmond area blogger/reader can hook me up with a local certified organic farm that can provide me free–range organic eggs at a reasonable price – that would be fantastic! I’m also going to use as little food coloring as possible – enough only to identify one macaron from the other. And packaging – you all can’t believe how many yards and rolls of ribbons I have ordered or the boxes I have tried. It can get expensive and hard to keep tidy – but it was fun. To be honest I never knew how to tie a ribbon properly until I came across Martha Stewart’s craft site.
It was not all fun and tears in the kitchen though. Visits to a lawyer for business advice, accountant for financial advice and county offices were all part of the process. I officially start Feb 1st.
I told HH, that I felt like I was walking in my parent’s footsteps because they did not start our restaurant business until later in life and now my brother has taken over the reins and it was still going strong. Now whether I inherited their business and cooking genes … that remains to be seen.
And I’m not abandoning my Test Kitchen blog. Why would I, this is what got me started and inspired! In fact, I would like to do more experiments like I did with Pie Crusts . I learned a lot about my ingredients from that project. I’m thinking of one to do with chocolate right now… in what shape or form, you all have to check back later .
Congratulations on launching your own business! I wish you much success
I wish I lived in your area so I could sample your treats!
Fantastic news! I can't think of a better baking entrepreneur! Of course, you will have to figure out how to ship your product to NY. I will pay any price!
Wow Veron! This is such great news! I must say, you have a lot of guts to start your own business. I wish you the best of luck. Once you figure out a way to expand and ship to California, I will order a batch right away. This is really inspirational news!
Veronica I think that is so fantastic!!! I'm totally rooting for you. Wished I lived somewhere near Richmond so I could be your first ordering customer, but I'm sure that you'll be expanding your reach soon. Best of luck to you!
My bags are packed and the house is for sale!!! How I wish we lived closer! I still don't get it why SC is so diffult to set up a home business compared to VA!! I am so thrilled for you…actually the words fall short to tell you how proud and happy I am!! Go get them tiger!!
Veron, this is fantastic! You are an inspiration for all of us who have a dream. When you open a branch in Providence, I'll be first in line. Wishing you all the best with your new venture.
Oh how exciting! I would wish you the best of luck on your new business, but with your talent and passion, I'm sure you won't need it.
Wow, I have got to try those little bites. You can count on my order. Glad to hear about your new endeavor.
Wow, I have got to try those little bites. You can count on my order. Glad to hear about your new endeavor.
Congratulations on your new business! I wish I lived in Richmond, VA instead of Richmond, BC (Canada) so I could try your macarons!
Congratulations!! I am so proud of you V!!!!
xoxoxoxoxoo jaden
Good for you-for pursuing your dreams and for not being willing to live with the "what ifs"! I wish you the best of good fortune and I love the logo- wish I was closer-I'd send some business your way!
xoxo
Congratulations on your business.
Great luck and much success.
One word of caution, be sure and get the proper permits before selling foods made at home. I was told that the health department doesn't like this, so be careful.
Thanks Michelle! I wish it was easy to ship macarons.
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That is so sweet of you ,T.W.! I remember when I was telling you about my aspirations to get into the food business in NY.
Thanks Marvin. I'll let you know when I start shipping coast to coast.
Thanks Hilda, your words are so encouraging and gives me inspiration.
Hi Helen, I'm still holding on to the hope that one day you ,me and Lisa will be neighbors!
Thanks Lydia – I think every food blogger gives each other inspiration!
Thanks for your very kind words , Hannah!
Thanks RVA foodie, looking forward to hearing from you
Thanks Ashley!
Thanks Jaden!
Thanks Gabi – the "what ifs" have plagued me for a while. I've decided to do something about it!
Thanks Lisha! The kitchen/health inspection permit was the first one I pursued when I started the business. The county will not issue a license without it so I'm all set.
I am so happy for you! What a lot of work, but how exciting. I will look forward to hearing about your new adventure. All the best to you, Veron.
Oooh congrats! I have the business site page up for me to drool over, which will be what I will have to do as I'm no where near you to place an order!
Congrats! Way to go. Your living out your dreams. I wish you much success. Its great that you can do it from home. In Chicago its a no no.
Congratulations and best wishes! How exciting for you. Your logo is adorable, too!
Hooray!!!! You're going to AMAZE those Richmondites!
xoxo
Oh my gosh I love your business site. The color scheme and the banner is adorable! Congrats!
Congratulations!!!! What an adorable logo!!!
I have been toying with selling some candy I make, but I don't know where to start…did you work with a graphic designer to get your logo? What about the packaging–did you have boxes made especially for you, or did you purchase "already made" boxes?? So many questions–that's probably why I haven't proceeded with my plan. Lots of good luck to you. BTW–my niece owns Mise En PLace Cooking School in Richmond–perhaps she would like to sell your goodies.
This is great Veron! I wish I were close enough to both taste your goodies and to help out! As someone who has had her own (crafts) business for 24 years, it's definitely long hours and a constant test, but I wouldn't exchange it for anything else! Great good luck! I look forward to hearing all about it! (I hope you will keeps us abreast of all the business challenges along with your great recipes and experiments!)
BTW, you've no doubt thought about this already, but you could do a real promotion of the cookies for Valentine's Day with a sampler, etc…
This is so exciting!!!
I can´t wait for you to start online delivery so I can have my very own box, I think I´ll frame it. You´re the only client who´s let me run wild with the cupcakes and polka dots!
Congrats to you Veron! I wish you nothing but luck in your adventures in baking. Do you hope for this eventually to become your full time gig?
Congratulations Veron, on being brave enough to set up your own business and actively pursuing your dreams. The website looks great, the label/banner is very cute and the macarons and financiers look incredibly delicious!
Wonderful Veron… Many congratulations, and plenty of success. Amazing where this path took you to!
congratulations!!!!! i think that is wonderful. good luck!!
CCL Farm
Keysville,VA
(434) 736-9232
Free range brown eggs
sorry to post two comments but this might be helpful – the brays are so nice. not local to richmond but do show at the farmers market.
I am proud to say I had a sample of Veronica's AMAZING macaroons Monday night, and it was all I could do not to scarf down the entire batch (I only ate two because I didn't want Veronica to see my inner glutton). Sandwiched between two soft, light, nut-flecked cookies is a squeeze of impossibly rich ganache. Are the pistachio chocolate my favorite or the chocolate coffee? It's an impossible choice! And I didn't even get a chance to eat one of the raspberry cookies because I was too busy blabbing away to Veronica and her gracious husband.
This is some seriously good stuff and all of us locals will have a hard time going anywhere near the Farmer's Market without inevitably swerving over to Veronica's booth for a moment of transcendent deliciousness in the midst of the hustle and bustle of downtown.
Wow, sweetie! This is exciting news!
You are such a talented person, I'm sure you'll be successful.
Be sure that there are some Brazilian fingers here crossed for you.
xoxo
Thanks kellypea it was a lot of work to get it started but it is worth it in the end!
Thanks Jenny – who knows I might be able to send international soon.
Thanks Courtney – I am glad that VA allows this. I'll move to a different state if this was not the case.
Thanks StickyGooeyCreamy I truly love my logo!
Thanks sis! You were a positive source of encouragement the whole time!
Thanks Amy! The color scheme was the first order of business.
Hi Mindy – I had Ximena of Lobstersquad design my logo. I went with ready-made packaging because custom is super expensive especially for a home business. I've heard of Mis en Place!
Thanks Robin, you were one of my very first commenters and that gave me a lot of inspiration ! I'm sure to update the blog here about the business. Oh, yes I'm hoping to get a special out for Valentines – if I get my act together!
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Thanks Ximena! well you just found a client who is crazy about polka dots too!
Thanks Peabody – yeh , I would like to do this full-time if only the darn mortgage wasn't in the way
Thanks Inne – you don't know how many nights I have tossed and turned over this idea.
Thanks Bea – I'm really glad I'm getting into the business of food.
Thanks InVinoVeritas! I will check out the info on the farm. I can't wait to get signed up for the farmer's market.
Thanks Brandon! I'm glad you liked the macarons. You should have just gone for the raspberry macarons too, after all you are in the presence of gluttons as well. Your words are very encouraging and empowering! And my husband and I had fun blabbing away with you too! And the chicken dish you made was awesome!
Thanks Patricia – I'm sure I could use good luck from all the way from Brazil!
Dear Veron,
I am am am so happy to see this!!! Waited for some time now! CONGRATULATION! We love you! opppsss I meant the macarons!:) You too had gave us Big Boys Oven to take a leap into macarons in Kuala Lumpur! Once again we would like to congratulate you again on this venture. You make us so proud, you The Baker with A Class! Love from the boys!
Congratulations Veron and All the luck with everything! You are so brave to do this. I've thinking about it for years now but just don't know how to start, where to start, and if I can do it. Are you allowed to bake in your own kitchen? Is it a commercial one?
Wishing you great success with your cute little bouchees!
That is so wonderful! I felt the same way when I quit a job in publishing to start freelancing. I didn't want to think, "what if?" I agree that having a supportive hubby and sometimes sous chef can make a huge difference. Your logo is adorable, and I wish I could taste your goods! Truly, all the best!
Love your Petites Bouchees site! Very impressive to have both a full time job and a your own business. It is definitely a bit daunting and scary – but your macarons look delicious. I see that you like the Tartine's cookbook – I try to drop into their shop everytime I'm up in the city. It's delicious. Lately, I've tested her gougere's recipe, it's so amazing. Highly Recommended.
CONGRATS!! This is great news! I wish I lived in VA so I could try your treats! The macarons look heavenly! I have been trying to perfect my own..it is a task and it looks like you have them mastered. Best of luck to you!!
This is truly great news! Heartiest congratulations my friend. I know that you will exceed, even beyond your expectations. Know that you are loved and supported all the way from Barbados!
I just visited the business site, I like, simple and sophisticated. I look forward to many more of your experiements.
Heartiest Congratulations to you, Veron! What an excellent venture ror 2008 – Kudos to your very supportive husband too! I wish you both much success!!
CONGRATULATIONS!! I hope to be one of your first customers from Los Angeles when you start shipping out of state!! CHEERS!
Oh that is absolutely wonderful news! Congratulations and I real wish you all the very best of luck with this. I wish I lived in Richmond because I would definitely be a regular!
Thanks Big boys oven – You guys are great bakers and a class of your own too. And very inspiring to someone starting out like I am.
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Thanks Warda – Yes I am allowed to bake in my own kitchen. I wish had a commercial kitchen – who knows maybe one day
Thanks Julie , I've always wanted to have a little business and this seems like a great stepping stone.
Hi Shop Little Gifts – I have been to Tartine last august. I saw their gougeres but I wanted to try their croissants too. I shall try and make them next.
Thanks maria. Macarons can be a pain, even some experienced pastry chefs have trouble with them sometimes. But once you get the hang of it , the frustrations are less.
Thanks for your support , Cynthia! Sending you back love all the way to Barbados!
Thanks Carol, I owe the hubby a lot for this opportunity!
Thanks Beth G. I'll let you know when I go coast to coast!
Thanks Meeta for all the well wishes. I wish there was an easier way to ship macarons to all my favorite food bloggers.
THat's such exciting news! Congrats!
I know i don't really comment here but i do often visit your blog and i just want to say congratulations for opening your own bussines and wish you all the best in your new project.
It's a shame i'm miles and miles away from you.. because if i could i would deffinitilly order some macarrons!
Congratulations on your business venture! That is fantastic! Such an inspiration… And I think your packaging looks very chic and cute and I love your logo. Well done!
Congratulations! That takes a lot of guts, and I wish you all the luck in the world!
Veronica,
I'm so happy for you! I wish you all the very best and of course many sweet things!
Congrats!!! I hope it all goes well for you.
Congratulations!!! Good luck — so exciting!