Whether you believe in a higher power or not, I think it's safe to say most of us feel some things are just meant to be. Our relationship with Anna, and her company Love Well Baking Co., is one of those things to me. She came to us at just the right time, when we needed each other the most, and I'm so grateful that we get the opportunity to help each other grow... while also supporting the other creatives around us. Which is exactly what we hoped would be the foundation of our space. From daily treats for our members to catered workshops and events, Anna is providing the elements that make our House a Home.
Kind, considerate, loving, selfless, hard-working; Anna is all of these, but she's also passionate and talented in her craft. Starting and making a business successful - especially in the food/hospitality industry - isn't an easy journey, but having all of those tools in your toolbox is the best way I know to make it happen. That, and surrounding yourself with people who believe in you and have both the desire and the ability to help you succeed. Anna has that in us, and we in her, and we couldn't be more grateful for it. We recently stole a few moments from her busy baking schedule to get her perspective on it all.
What are you drinking?
Black coffee, what I drink every day.
Current mood in less than 3 words:
Ready for fall!
How did you discover that small batch baking, cooking, and catering was what you wanted to do?
Making food for people makes me happy. So when I discovered that it made me happy, I decided that's what I was going to do for a living.
How'd you take the leap from passion to full time job?
Well, I'm not quite there yet - probably 75% of the way there since I'm still juggling two part-time jobs in the mix of everything. I know that something will have to change soon, especially once the holidays are upon us as the demand picks up.
What's your favorite part about what you do?
The community. The food community is very supportive and encouraging. I think that food builds community - you can't have community without it. I feel like a shared meal or coffee date is the way to build relationships and bring people together in a very authentic way.
How has Social House helped you with the way you do business?
All the ways! I wouldn't have 80% of the opportunities I've had without being a part of this Social House community. Whether it's for the members or a client or an opportunity to network, it's provided so much more than just a space to meet the right people at the right time. Joining Social House has made the risk of having overhead (with renting a space) way less risky because of all the support and built-in businesses to help me grow.
Any productivity tips or secrets?
I'm still working on how to be more productive. I make lists all the time, which is why Trello was a great option for me! (shameless plug). Now I make lists for days/weeks on a calendar basis to manage my daily tasks, instead of trying to tackle the bigger picture at once. Sometimes I think I have a lot to do but not enough time, so I force myself to work and push through until it's done, which always pays off - even if I'm totally exhausted after.
Any tips for other creatives looking to start their own business?
Ask yourself, "What makes me happy?" If you can confidently answer that question, then you need to go do whatever it takes to make that part of your life a full-time reality. If you can't answer that question, then it's a really good question to ask.
Your ah-ha moment:
It was a bunch of small moments that lead to one big decision, where the people in my life had really encouraged me to the point of propelling me into pursuing baking as a career. I've always had a dream to do catering, which only became a reality once I invested my time energy and resources at Social House. It all unfolded as time went on, but the initial breakthrough came from the encouragement of my loved ones, which helped take me to the next level in my business.
What's the most challenging part of owning your own business?
The inconsistency. It's never the same - each week presents a different list of responsibilities between deadlines, inquiries and events. But at the same time, that's also the best part since it's never boring and there's always something new on the horizon. It forced me to consistently be inspired, since I'm always looking for something new or different to integrate into my recipes or business structure, which is very rewarding.
And the most rewarding part?
Finding the seasonal produce at the market and coming up with a creative way to make something delicious. It's also fun to have an excuse to go on Pinterest for work in order to source new ideas.
What's the most rewarding part of your week:
When I drop off deliveries. Twice a week I will have a trunk full of brown boxes that are filled with freshly baked goods. I love hand-delivering them to the local coffee shops and small businesses for them to share with their patrons. It's always such a rush to meet those deadlines, so the drive home is always very fulfilling when I can reflect on the process and final exchange. It's the best feeling.
Something that has happened while owning your own business that you never could have planned for or expected:
Being featured in a magazine is pretty cool, I never thought that would happen! Palm Beach Illustrated will be publishing a feature on pie, which Libby, of Libby Vision, contacted me to be a part of and I'm so excited to hold a copy in my hand this week.
Your dream job:
A job where I get to hang out in my dream kitchen all day and make food for people. Whether it's friends visiting from out of town, or a family gathering, I love hosting, serving and entertaining the people I love.
I want to make food for people who care about what they're eating. I wish I had more time to feel, taste and enjoy the process so I would love not having to rush - that's my dream job.
Your favorite piece of work:
I recently catered a 60 person event all by myself. I prepped everything alone with the help of a friend to serve. Everyone was really happy so I think that's probably one of my biggest accomplishments to date. I don't have a lot of experience catering so the success from that event was really satisfying.