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<span class="basic_member_name">Melinda  Renken</span>
Melinda Renken
Pastry Chef/cake decorator
Seattle, Washington
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
  • Carol Schiller
    Posted by Carol Schiller, Bellevue, Washington | Sep 27, 2008

    Hi All,

    Melinda made special order nut free cupcakes for my family and they were terrific.

    Even more outstanding though, was her customer service. She checked in very carefully and repeatedly about our order and I felt very comfortable putting my nut-allergic daughter's health in her hands.

    Moreover, she drove all the way down to hand deliver them, only to find that the I-90 bridge was closed. Instead of giving up, she drove all the way around to 520 to make sure we got the goods.

    She was an absolute doll and I give her my highest recommendation. Indeed, I have already told several friends about the excellent experience we had with Melinda of the Enchanted Oven.

  • Melinda  Renken
    Posted by Melinda Renken, Seattle, Washington | Sep 27, 2008

    Hi Edie, To be perfectly honest, beyond baking for friends and family, it's kind of at a standstill. I'm having to give up my workspace this week and I'm a bit bummed about that. But I think it just means I need to refocus and see what I can do better. Welcome to Biznik! It's a great place!

  • Debra Lane
    Posted by Debra Lane, Lynnwood, Washington | Sep 28, 2008

    Hi Melinda - I've had a Catering/Meal delivery business for about 11 years and we are building a shared use commercial kitchen space in Lynnwood. I'm not sure if you have a kitchen space yet, but if you don't, please come and check out our space (under construction) on Oct. 24th at 7-9 PM or Oct. 25th from 1-3. We'll have lots of food businesses under one roof and we can share our knowledge with you and also our connections for potential clients.

  • Melinda  Renken
    Posted by Melinda Renken, Seattle, Washington | Sep 28, 2008

    Hi Debra, Thank you so much for your post! I would love to come by. One of my big struggles has been finding kitchen space I can afford. I've had a couple of different workspaces recently, but have not been able to maintain them for very long due to cost of operations being a bit too high for my meager budget. I will plan on stopping by on the 24th. Thank you so much for the invitation!

  • Debra Lane
    Posted by Debra Lane, Lynnwood, Washington | Sep 28, 2008

    Great! The address is 4309 198th St. SW. Lynnwood WA. Currently it's a large restaurant space and we're doing construction to convert it to a large kitchen space. It will have a cafe area during lunch hours and a catering venue in the evening, but we are in a retail area so there are tons of possibilities. My job as General Manager will be to promote the businesses within so it's not just a kitchen space, but a place to run a business from with office space/meeting rooms, resource library and a large group of like minded culinary businesses.

  • Melinda  Renken
    Posted by Melinda Renken, Seattle, Washington | Sep 28, 2008

    Wow! It sounds fantastic! I can't wait to come check it out. I don't know what my budget will be by the time you're ready to open the doors, but if I can swing it, you can count me in.

  • Andy Ciordia
    Posted by Andy Ciordia, Charlotte, North Carolina | Sep 30, 2008

    Hi Melinda, I work a lot at markets and help my in-laws with a chocolatier startup and am real good friends with a lot of AI bakers locally, so I know the row that you're facing. I'm just going to shotgun some ideas out for you..

    #1 Get to your local market. Very low overhead and you get to make face-to-face relationships with people.

    #2 Hold Parties Think of packaged catering for people who have gatherings. Build some desserts, and then have some on-hands participation. Calculate it to a cost per person and market it to clients.

    #3 Get In Retail Find your best niche of products and start marketing to the cafe's, natural food stores, and small chains. Maybe one of your products could be next to the cashier as a grab-and-go.

    #4 Trade-shows & Contests There are tons of trade related events happening everywhere, get involved. Spend on marketing, a brochure, banners, and use them when possible.

    #5 Charity There are numerous charitable functions per year, see if you can be the provider of treats. Usually you work at cost but it's a great PR mechanism for getting your name mentioned.

    Much much luck to you and your endeavor!

    -andy

  • Melinda  Renken
    Posted by Melinda Renken, Seattle, Washington | Sep 30, 2008

    Thanks Andy, I'm working on a few of those projects, actually as we speak. I plan to hit the Farmer's markets next season and am trying to get a couple of spots at Christmas shows when the season gears up. Gingerbread houses sell pretty big during the holidays. When I worked in a Cancer clinic, I used to donate a lot of items for the Relay for Life events and survivor luncheons and such, but that really just resulted in more requests for free product, which I'd love to be able to do, but can't quite afford. I'm pretty sure that I just need to rethink some of my approaches to these things and figure out a different way to get to my goal. Thanks for the encouragement! I know it'll happen eventually.

    Take care, Melinda

  • Sarah Brand
    Posted by Sarah Brand, Seattle, Washington | Oct 01, 2008

    Melinda-

    Do you deliver as far north as Bellingham? We do alot of events in the greater seattle area and especially up north (between here and Bellingham) for our clients and I have had such a hard time finding good desserts for these events- everyone North of Seattle seems to ONLY do wedding cakes or QFC style cake- nothing classy or yummy that can be used for a corporate event. Give me a call or shoot me an email as it would be great to find out more....

34 posts |12

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