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WIBC Change Announcement

Yesterday was a big day, and today has been at least as big.

Around November 2015 I came to realize a number of issues for me/WIBC to continue doing business as it has during the past year+.  To this end, I identified that I wanted to keep going with a baking business in a different form and would need to cease my production of baked goods.  Yesterday & today I informed the managers of the various businesses WIBC sells product through, and today I’ve made my first general-public announcements.  It is my aim to transition (or in business language “pivot”) WIBC into a company that is about baking & other food preparation.

A number of things have gone very well for WIBC as a production baking company – particularly for being in business just over a year.  Of these attributes I have brand & product recognition, a loyal customer base, and the company has broken even.  The challenges, on the other hand, are numerous – and every new business has these – and as a small business owner you keep your chin up, eyes forward, and you constantly exercise your resourcefulness muscle.

In my case & for WIBC, there are a few primary issues and myriad secondary issues.  More than anything, based on hard data & my objective considerations, the company is not making enough money to be able to grow both as a company and to where I can help provide people in my community with much needed employment (these are related).  Additionally I have found the demands of this particular form of business to be very ‘grindstone’ – my passion for cooking lays in creating recipes and sharing the enjoyment of good food with others, and the labour involved in mass production leaves little time for any of this.

As said, I look to turn WIBC into a company ‘about food’ sharing my passion for creating recipes & the enjoyment of good food – but what does this mean & how do I intend to do it?

My plan is to start with producing cookbooks* and grow into presenting cooking videos and classes.  Since my November awareness I have started work on my first cookbook and I am PLEASED to say that this is already going very well!  At present it will feature the recipes for all WIBC products along with the recipes I had intended to bring to market – around 50 or more recipes along with other interesting beverage & cooking to-dos.

Some individuals may view the changes I am making to WIBC as meaning that the company has somehow failed or been unsuccessful – that would be a mistake, short sighted, and even to say dismissive.  In no way do I consider the past year, three months and three days to be in any way bad, in error, or failed – horrendously challenging at times, sure, however never unsuccessful**.  I am glad to have tried my hand at making a production baking company; I believe I have developed as an individual, a professional, and as a business person.  Also important to me, given the ingredients I chose to use and not use in my WIBC products, is having to helped further the local food movement both in content & concept.  From these past 428 days I have many experiences that I am grateful for and will always remember.

In practical terms ceasing production is relatively easy – on the day I determine as my last I will discontinue baking & deliveries, pack up my kitchen supplies and go home.  On a personal level however, while I see ‘brighter horizons’ ahead, stopping what I have been doing is not without difficulty – I have a lot of time invested in WIBC, enthusiasm for the products I have brought to market, and the relationships that I have built with others are significant to me.  While I am not closed to the idea of some day re-launching as a production baking company – it all depends on where my ‘about food’ cookbook-etc approach to WIBC leads and what looks like I will enjoy doing.  In the mean time as an accent to the new direction of WIBC I may consider re-launching as a cottage business – for now, however, my focus is on everything ahead & I am excited however about what I’m going toward.

As I worked toward launching WIBC I referred to the Journey song “Don’t Stop Believin’”.  I had a dream of launching a baking business – and I’ve done it!  Now it’s just changing.  I am thankful for the support I have received from my customers – individuals who I share the view with that food should be tasty, healthy, and made locally – and I am grateful for the loving support my friends & family gave me when I started this venture and that they continued to give me when I said that I am looking to modify WIBC.  I will be pleased to have each of you join me as WIBC grows in this new direction.

Don’t Stop Believing – I still do!

All the Best, Don
Whidbey Island Baking Company – Owner & Soon-To-Be Author

* Before anyone (else) says something about the amount of effort and the years of work it takes for a company to begin to see a profit OR that you don’t make any money off of writing – trust me, I know already.

** Consider what I have done leading up to and during this production period of my business…

  • Founded a business with name, logo, and image
  • Developed & brought to market an array of original products
  • Established brand & product recognition in the market
  • Website development & online marketing
  • Managed all financial aspects of the company including purchasing, accounting, and taxes
  • Cultivated personal business relations with outside companies
  • Lead my business & support staff to markets & sales events
  • Contributed to local food banks & connected with military service personnel & their families by offering a military discount
Film, Review

I Am A Documentary Junkie

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It’s true – I love watching documentaries.  I also love Sci-Fi and a slew of other types of shows, but documentaries hold a special place in my little entertainment heart.  Of all of these, in the past five years, three documentaries about food come to mind.  Really, I should say four – I’m watching another as I type this – but why am I blogging about it?

The documentary I’m watching right now, simply titled “Ingredients”, is making me think about what I’ve been pleased to do with my WIBC products.  What I’m doing is what you can do as well – in your home cooking, with the recipes in my coming cookbook(s), and when you go out to dine.

The ingredient labels on my products read the same as you will see in my cookbook – real ingredients with no added preservatives or artificial flavour enhancers.  I only used pure extracts, I use Shepherd’s Grain flour, Bob’s Redmill oats from Oregon – essentially, my recipes and ingredients are no different than what someone would themselves use & make at home.  Over the past year some individuals and businesses have challenged me with questions around the price and shelf life of my products.  These have been hand-crafted with real ingredients – much of what is produced on the market is mass produced from machines and full of things most of us can’t pronounce much-less easily identify.  Much of the food industry is about numbers – how much product is output and how much money is coming in – I see this largely as being completely regardless of quality and considerably regardless of the health of people.

On this topic, what follows are the four documentaries I encourage you to view.  I found them – and continue to find them – thought provoking, and I believe you will too.

Supersize Me and Food, Inc.

A Place At The Table

Ingredients – Who’s Your Farmer?

Fed Up

Food Stamped

 

Baking, Cookies, Product

Baked Goods On The Horizon

Products I’m Considering

  • Scones – I considered scones, experimented with them (Blueberry, brown sugar, and a little lemon zest), but I have decided to shelve the idea for the time being – scones only hold (decently) for 24hrs and don’t travel well.
  • Muffins – I’m thinking of a variety of muffins.  Like some of my products I think they’re going to come out in two general classes.  Products that are ‘healthier’ and tasty and tasty products that are relatively no better than other things on the market.  Still, no added preservatives & blah blah blah.
  • Breakfast cookies – I frankly don’t know much about these, but they seem to be quite popular right now.
  • Granola – I’ve been turned on to this idea.  Sounds easy, sounds like something I can express with, sounds like something people enjoy.

GF products

  • Other Cookie Square flavours – Chocolate Peppermint, Lemon Orange, Lemon Ginger, Lemon Cranberry, Peanut Butter Chocolate Chip
  • Experiment with biscotti flavours I’ve had in mind

If you have biscotti flavours or other cookie/baked-good ideas, please send them to me.

Make it Tasty,
Don

Progress

Fall 2015 – The Months To Come

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I would like to title today’s post quoting a line and character from a film.  Without further adieu, I give you…

“SHIFT IT!” ~ Magenta

The farmers’ market season was great — that with the couple of other events I got WIBC into over the summer.  I enjoyed reaching new customers, getting to talk about my product & company plans, getting to meet both The Public and my fellow vendors — all of it.

Before the season started, I was told that my business would be influenced by the tourism light-switch — that one day I would be doing my thing and then the next I would be unbelievably busy, a few months would pass, and then suddenly I’d be at a near stand-still.  Well, that stand-still has come and THANK JUPITER FOR IT! 😉

Long short, I needed the change of pace.  Now I’m diving in on a number of things — working on….

  • Getting my business into upcoming events — Xmas bazaars, other conventions, and events into 2016
  • Myriad things I haven’t had time to work on for my company over these many months including developing new & additional products
  • Personal projects, work I haven’t had time to do these past months, and generally working on my to-do list

Among the many things for my company I haven’t had time to work on is new-product development.  I have so many ideas they are too many to tell ….. and until I’ve released them I’d rather keep them a bit of a secret.

Yeah, okay, there’s the quick update.  I’m in the kitchen & I have a little bit of stuff to turn out ….. and by ‘little bit’ I do mean only a little bit.

Tacos, Don

Announcement, Book Presentation, Product, Public Appearance

Sumer 2015

To put it lightly, WIBC has kept busy & kept me busy these past months.  In addition to supporting the shops & restaurants my products are carried in, most Thursday evenings and Saturday mid-days my company could be found at farmers markets.  On special occasions WIBC had the pleasure of appearing at a convention and a few annual events.

Farmers Markets – There is a pleasant number of markets on Whidbey Island, and WIBC participated in the Oak Harbor and Coupeville markets.  Similar to the product demos I’ve done at a couple of Island stores, it was great to connect with folks.  I enjoyed getting to introduce my products publicly and to talk about the direction of my company and my ideas for products – and often people would give me ideas for products, which was a real gift!  It was also through the farmers markets that I started giving a military discount.  Through this I get to help support the military, meet a lot of great people, and I get to say “Thank you for your service.”

Special Events – Bringing WIBC to various events was a considerable amount of work and it paid off in even more enjoyment.  The first experience was being both at the Coupeville Farmers Market while also being at a quilt show on the other side of town – I had a special tie-in because the show was hosted by one of my mom’s quilt groups.  I spent a weekend with my fellow sci-fi fans at Galacticon IV (a Battlestar Galactica & Firefly/Serenity science-fiction convention).  Soon following I was invited to bring WIBC to the Whidbey Island Highland Games – it was great to get to bring my products to one of my communities.  Toward the end of the season – last minute – I got WIBC registered to be a vendor at the Oak Harbor Music Festival.  Everyone came out for the great bands along with some sun & fun and more than enough rain.  I got to hear Willie Nelson’s son headline with his band – look out for a new star!

Summer 2015 proved to be a lot of work, and I’m already working on my list for 2016 events.

Okay, back to work.
Don