Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with Callie Flower, owner of Mountain Flower Jams, located in Fort Payne, AL, USA.
What's your business, and who are your customers?
I have a small cottage kitchen jelly and jam business in which I grow my peppers for my creative pepper jellies. My customers are local from the farmer's market-goers and Instagram folks.
Tell us about yourself
I very much enjoy gardening and preserving food. I love cheese crackers and pepper jellies, but I never found one I loved, so I decided to start making them myself, then making them for Christmas gifts. Eventually, the family convinced me to try out some farmer's markets and such. I now pride myself on my creations and happy customers.
What's your biggest accomplishment as a business owner?
Being able to turn two of my favorite things (gardening and preserving) into a way to express my creativity, showcase my homegrown peppers, and share my love of spicy sweets with others.
What's one of the hardest things that come with being a business owner?
For me, the hardest part of starting a jelly/jam business was the fear of putting myself out there to people I didn't know. But after that had passed, I had the next struggle of finding jars for my jellies, plus finding the time and motivation to keep creating and sharing while also maintaining my garden and family.
What are the top tips you'd give to anyone looking to start, run and grow a business today?
My situation is probably not the norm; I didn't have a full-time job to worry about. I'm a, but of a homesteader, planning was helpful, and I had a lot of family and friends supporting my endeavors.
Where can people find you and your business?
Email: mountainflowerjelly@gmail.com
Instagram: https://www.instagram.com/mountainflowerjams/
If you like what you've read here and have your own story as a solopreneur that you'd like to share, then email community@subkit.com; we'd love to feature your journey on these pages.
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