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<span class="basic_member_name">Melinda Renken</span>
Melinda Renken
Pastry Chef/cake decorator
Seattle, Washington
Biztalk » Introduce your bad indie self »
Posted by Melinda Renken, Seattle, Washington | Jun 28, 2008

Subscribe to Introduce your bad indie self New Local baker looking for advice and encouragement

Hi Everyone! My name is Melinda. I am the owner/Pastry Chef/sole employee of The Enchanted Oven Baking company. I have recently begun my first big push to get my business off the ground and I have to say I'm feeling a bit overwhelmed by it all. I don't quite know what I'm doing and need some help understanding how make my business thrive.

First, a bit about me. I am 29. I still work full-time outside of my chosen craft because I can't afford not to at this point. I trained at the Art Institute of Seattle and graduated from their Baking and Pastry Program in 2007. I also received some practical training while working in the bakery department of QFC. That wasn't an ideal situation, but it did give me some time "in the trenches" to at least get some real-world experience in the field. Well, as much experience as one can gather in a grocery store at any rate.

I am married, but my husband is mildly autistic. This poses some problems from a business standpoint, simply because I dont have the support system in him that I need in order to make this thing suceed. Because his disability makes it very difficult for him to connect to the social world, I cannot discuss much of my business or even my goals with him because it doesn't factor in his world. It's difficult to describe in short without going into too many personal details, but it is posing a problem. At any rate, because of this complication, I feel like I'm "going it alone" most of the time and that's why I turned to Biznik. I'm hoping to find other individuals attempting and succeeding at turning their dreams into reality. I believe if I can see this working for other folks, I will find the enouragement and strength I need to do this for myself.

34 Bizniks have posted replies

34 posts |12
  • Judy Dunn
    Posted by Judy Dunn, Seattle & Renton, Washington | Jun 28, 2008

    Welcome to biznik, Melinda. From your post, it would appear to be that your are determined to succeed and that's one of the most important character traits necessary to make a business a "go." I congratulate you on that.

    There is support here on biznik and I hope you can find the time to take advantage of some of the tools.

    Tune in to the forums for great advice, browse through some of the articles in the learn section, which are categorized so you can find what you want easier.

    Sounds like you have some challenges, but if you are determined to make it work it will.

    Best of luck in your venture!

    Seattle Copywriter
  • Paul McFadden
    Posted by Paul McFadden, Renton, Washington | Jun 29, 2008

    Hi Melinda: I second what Judy says and wish you the best of luck. Perhaps a life coach might really be able to help. There are several here on Biznik and an outstanding one in my BNI chapter. Keep me posted on your progress. Ultimately, your passion will allow you to succeed! Take care.

    Paul

  • Regina Frau, MBA,
    Posted by Regina Frau, MBA, , Marysville, Washington | Jun 29, 2008

    Classes are a big deal in the Seattle area. Think about hosting a baking class a few times per month. you can also contact places like PCC, Williams Sonama, local kitchen stores to partner up with small classes.

    There's also a ton of small restaurants who can offer your baked goods as well. Small coffee shops, the drive in coffee shops etc are all places who may buy your product.

    You can contact spacecitymixer.com about hosting a baking class as well. You can attend events by girlpowerhour.com or women business owners too for more networking.

  • Melinda Renken
    Posted by Melinda Renken, Seattle, Washington | Jun 29, 2008

    Thanks everyone for your comments! In the three days since I've joined this community, I've felt more empowered than I have in a while! I really appreciate all the ideas too! They've opened up a lot of possibilities that I hadn't thought of on my own. It's so refreshing to talk with folks who are so positive and helpful. Gives me some faith in this world of ours.

    I wish everyone a wonderful week and thanks again!

  • Jeff Fisher
    Posted by Jeff Fisher, Portland, Oregon | Jun 30, 2008

    Melinda - Welcome to biznik - and best of luck with your business venture. (love the business name!). Thanks for sharing your story and dreams. As the others have mentioned, you'll find lots of support and inspiration here.

  • Carol Schiller
    Posted by Carol Schiller, Bellevue, Washington | Jul 01, 2008

    Hi Melinda,

    Welcome to biznik! Don't worry about your husband not being a social butterfly. We can't all be, and there are other ways to be supportive.

    As for your business - here's an idea. There's a small but growing niche of parents who need allergy-free birthday cakes and treats. If you can create recipes for items that are completely nut free, egg free dairy-free, etc., you might find small but very devoted following. One company that does this very successfully in the cake mix space is Cherrybrook Farms . You might check out that company for some ideas.

  • Arthur Torelli
    Posted by Arthur Torelli, Seattle, Washington | Jul 01, 2008

    Welcome to Biznik Melinda, I look forward to eating your cakes and cookies sometime. Art T.

    Helping you get money.
  • Valerie Farris
    Posted by Valerie Farris, Seattle, Washington | Jul 01, 2008

    Hi, Melinda,

    Welcome to Biznik! I'm so glad to see all the great ideas and support you've received already, as well as to hear that you've enjoyed your time here. There are a few other ways you can leverage your membership:

    • Upgrade to a Supporting Membership. At $24/month, you receive a myriad of additional tools which you can check out here.

    • Attend a few events so you can start getting to know people in person as well as online. Part of the genius of Biznik is the marriage of online and in-person networking.

    • Consider attending [Bizjam}(https://biznik.com/events/2008/7/9/bizjam-seattle-08-july-9-10). Today is the last day you can register for only $129 for the TWO DAY conference if you are an Active or Supporting member. It's jam-packed with GREAT information that's super-useful to small biz owners. Check out Lara's most recent post on [this thread](https://biznik.com/events/2008/7/9/bizjam-seattle-08-july-9-10) for more info on the benefits of going.

    Once again, welcome! I hope to meet you sometime soon at a Biznik event.

    Best wishes,

    Valerie

    Seattle Small Business Lawyer
  • Valerie Farris
    Posted by Valerie Farris, Seattle, Washington | Jul 01, 2008

    P.S. Post a photo. Folks here tend to like who they're interacting with! It builds trust.

    Seattle Small Business Lawyer
  • Ron Copple
    Posted by Ron Copple, Auburn, Washington | Jul 01, 2008

    Wow, love the name of your business! Also, welcome the the neighborhood of very successful, insightful professionals. You will ge a wealth of help and information here and I also encourage you to get a picture posted on your site. It always helps to put a face with a name. Many biznik events are coming forward and get out there and be seen and heard. You will do terrific because your words express a deep desire to succeed. Let us know if we can help in any way.

  • Stephen Baker
    Posted by Stephen Baker, Bothell, Washington | Jul 01, 2008

    Okay biznikers, here's someone that can be wholeheartedly supported. If you are having an event where food is needed, use the enchanted oven. If you are passing by, go in and buy something. Tell your fav eateries about the Enchanted Oven and see if they'll consider them as a supplier. Let's not just throw ideas back at Melinda and leave it to her to wade through what's good advice and what's not, let's make an active decision to get this place up and trading successfully.

    Melinda, post a list of products and prices, so we can all buy into your success. It's time we looked beyond coaching, mentoring etc... and did something with our spending power as a group.

    How many members are there? How many loaves, biscuits etc can we buy?

  • Carol Schiller
    Posted by Carol Schiller, Bellevue, Washington | Jul 01, 2008

    Stephen, I totally agree with your comment. Melinda, if you can make nut-free items such as birthday cakes, cookies, etc. I will totally order them, AND promote the heck out of you to the everyone in the mom community I know with kids who also have allergies.

    Also, I highly recommend you post your business on mamasource.com. It is a great way to talk to that community.

  • Melinda Renken
    Posted by Melinda Renken, Seattle, Washington | Jul 02, 2008

    Wow! I am completely blown away. I knew that I had stumbled onto a fantastic community, but I had no idea the extent to which I would find the encouragement and excitement I had been looking for. Thank you, all. You have no idea how much all of your words mean to me.

    In reponse to some of the posts and suggestions. I've been wanting to get a picture up, I just don't have one on this computer yet, but plan to rectify that within the next couple of days.

    One of the reasons I signed on this evening was to see if there was an event coming up that I can attend between work, school and my baking, but I know I'll find something. :O)

    Also, I am perfectly willing, happy and excited to produce products for folks with allergies. This can be challenging, but it's kind of like solving a mystery. This month, in fact, I'm doing a wedding cake for a bride with celiac disease (allergy to gluten, the protein found in wheat flour.) I'll absolutely have a picture of that on my website after the wedding. And I'll get my business up on mamasource.com. Thanks for the idea!

    I'm in the process of writing up a promotion to post and in that I will post a copy of my product and price list. In the meantime, it can be found on my website www.TheEnchantedOven.com

    Ron, thanks so much for your compliment on my business name. It took me a while to figure that out, so I really appreciate it.

    Again, everyone, thanks for all your words and encouragement. I don't feel so alone anymore and I've rediscovered all the excitement and passion that got me involved in this in the first place.

    Have a wonderful evening! Melinda

  • Elizabeth Lee
    Posted by Elizabeth Lee, Seattle, Washington | Jul 02, 2008

    Melinda: What type of brownies do you make and do they travel well? I have a soccer tournament in Portland next weekend and a group of 15 teenagers to feed. Maybe several trays of brownies would be a great idea for me to take with us.

    Welcome to Biznik

    Elizabeth...organizing you and your stuff
  • Melinda Renken
    Posted by Melinda Renken, Seattle, Washington | Jul 02, 2008

    Hi Elizabeth, I sent you a personal note with information about the brownies. Thanks so much! Have a fantastic day! Melinda

  • Stephen Baker
    Posted by Stephen Baker, Bothell, Washington | Jul 02, 2008

    Personally I couldn't give a fig newton what you look like, so I'm ambivalent about your photo. Tell us what you make, that's more important than if you look like Hagred or Claudia Schiffer.

    Tell us about the love you put into your products, the care you take in selecting and mixing ingredients, the experience you have, the delighted customers. After all, I'll be looking to buy good food, not worrying if you have a hairy mole on the end of your nose the size of a football. As long as it doesn't drop off in the blender, who gives a flying maccaroon.

  • Melinda Renken
    Posted by Melinda Renken, Seattle, Washington | Jul 02, 2008

    Hi Again everyone,

    Thanks for the laugh, Stephen. It made my day!

    I actually decided I wanted to be a baker when I was 4 years old. I remember watching an episode of Mr. Roger's Neighborhood and he went to visit a chef who was making a wedding cake. I recall running up to my mother after it was over and begging her to help me make a cake because I was going to be chef. It took me 25 years, but here I am.

    The Enchanted Oven came about mostly because of my mother. She and I spent a lot of time in the kitchen together and just as I was finishing up culinary school, I remember a day that we were baking bread together and hers always tasted just a little bit better than mine. I asked her what she did to make that happen. She just smiled at me and said "It's magic!" After that I decided that more than anything else, I wanted to provide that bit of magic for other folks.

    My speciality is in cake. Through my studies, I discovered that I have a true passion for creating something that not only looks beautiful, but tastes incredible. There are few things better in life than watching someone's eyes get wide when they take a bite and say "Oh, that's good!" It simply warms my heart. I bake everything from birthday cakes to wedding cakes.

    Beyond the world of cake, I also love to provide gourmet cookies of various flavors, brownies, quick breads, muffins, crossiants, danish, biscotti and cheesecake. I do bake bread from time to time, although that is by special request. I can also make small quantities of ice cream. During Christmas, I spend a great deal of time building gingerbread houses and those are available for purchase as well.

    I don't have a storefront yet (the commercial kitchen I use is rented by the hour as I need it.)but I am happy to make deliveries within the Puget Sound area.

    I will have a product/price list posted by the end of the day...right now I have to return to the office job. :O)

    Smiles, Melinda

  • Stephen Baker
    Posted by Stephen Baker, Bothell, Washington | Jul 02, 2008

    Brown Bread icecream...an all time favourite. Combines two sets of your skills in one.

    I adore brown bread icecream! I'll happily consult for free as a taster for brown bread icecream. Just let me know when and where.

    Biznikers...try brown bread icecream, make it a mission in life. Do it...do it now!

  • Karen Pierce Gonzalez
    Posted by Karen Pierce Gonzalez, Rohnert Park, California | Jul 02, 2008

    Melinda, wish I were in Seattle! Do you do mail order? And have you considered creating a cookbook of your "specialty items" that could also be available for purchase? Also, from time to time I hear from journalists and others in the media who are looking for foodies.... best, Karen

  • Melinda Renken
    Posted by Melinda Renken, Seattle, Washington | Jul 03, 2008

    Okay Folks, here it is! My product and Price list. Sorry it took me so long to get it up here. I had to adjust a few things. This list is by no means all-inclusive. If there is anything not on the list that either you or someone you know is craving, I'm happy to oblige assuming I can get my hands on the ingredients. Just drop me an email or give me a call to discuss.

    *Decorated round cake: 8-9 inch $35
    10-12 inch $40 (Additional charge may apply if elaborate decorating or exotic flavors are requested)

    *Round cheesecake 8-9 inch $20 *Round cheesecake 10-12 inch $25 (I make what is known as a NorthWest style cheesecake. This is lighter and fluffier than the traditional heavy custard New York Style cheesecake. New York style is available upon special request)

    *Breakfast pastries, croissants $25 for 12

    *Muffins $15 for 12 *Quick breads $15 per loaf *Scones $20 for 16 *Cookies general varieties: $15 for 12 *Dark chocolate cookies $20 for 12 *Brownies $15 for 12 large or 24 small *Biscotti $15 for 18

    This thing doesn't like my formatting, so hopefully this isn't too difficult to read.
    Have an "Enchanted" evening! Smiles, Melinda

  • Stephen Baker
    Posted by Stephen Baker, Bothell, Washington | Jul 04, 2008

    pop this back to the top

  • Melinda Renken
    Posted by Melinda Renken, Seattle, Washington | Jul 04, 2008

    Hmmm....well, I'm just about the least computer saavy person on the planet. I've been trying to figure out how to move the list and can't seem to make it work. Is there a secret or a different place I should post this? :O)

  • Stephen Baker
    Posted by Stephen Baker, Bothell, Washington | Jul 04, 2008

    I didn't mean move the price list post, when I posted pop this back to the top, I was moving the whole thread up on the list of threads on the main forum page, so people could still see your original post. That sounds more complicated than it is.

    I posted, so it appeared elsewhere back at the top.

    Now that's not specific enough.

    Any how, this post will do what that earlier post did, which is keep this nthreads profile raised higher.

    Can't help you on moving posts within a thread. Somethings are just impossible.

  • Melinda Renken
    Posted by Melinda Renken, Seattle, Washington | Jul 04, 2008

    I'm a little slow on the uptake...guess I haven't had enough coffee this morning...but I understand now what you meant. :O)
    Thanks!

  • Edie Pierson
    Posted by Edie Pierson, Snohomish, Washington | Sep 27, 2008

    Hey! Melinda. I am new to Biznik and just saw your post. How is the baking going?

34 posts |12

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