Unique, Memorable, and Inspiring

Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with Remi Ho, founder of Remi Patisserie, located in Vancouver, BC, Canada.

What's your business, and who are your customers?

Remi Patisserie is a small tiny bakery (for now) that blends French precision to techniques and bold flavours with an Asian sensitivity to textures and flavour balance. We strive to bring the best of both worlds. It is not always a blend sometimes. It’s best to leave it how it is to keep its integrity.

Tell us about yourself

I’m Remi, and I have been in the food industry for more than a decade now. There aren’t many end roads for a cook other than starting your own or being head chef somewhere grand. No one strives to stay at the bottom because it’s not the best-paying industry. I grew up living in a very Asian household with my mom, who is the best chef I know. I was three years old when my dad passed away, and my mom had to take care of our bakery, restaurant, and grocery business by herself. I guess she was my biggest motivation and inspiration. I look back at what I loved eating in my childhood or which food I had a lot of emotional attachment to. I try to bring these memories back to life and give them new packaging and finesse.

What's your biggest accomplishment as a business owner?

I don’t know if I have accomplished anything yet. 4 years ago, I would say opening my first brick and mortar was an accomplishment, but now it’s a different feeling. The business is still at its infant stage, and there’s still a lot to do before I can be satisfied. If I had to answer this question, I would say my staff. My team is my biggest accomplishment. We are working great together, they are growing professionally individually, and I am happy for their growth. I’m like a proud parent.

What's one of the hardest things that come with being a business owner?

Some days it’s sunny, and some days it’s rainy (especially in Vancouver). The hard part with a young business is the fluctuation in sales. And for a bakery open to the public, guesstimating what to make for the next day is somewhat a challenge. Over a large period of time, the business seems steady, but daily it’s a rollercoaster. I have to remind myself that sales are good during a large period, and I have to try not to worry too much about the daily fluctuations.

What are the top tips you'd give to anyone looking to start, run and grow a business today?

Just do it. Don’t wait till it’s perfect because it will never be.
Work hard and do your due diligence. Make sure you got a market for your product.
If you are unsure, start small. It’s better to scale up than to scale down.

Where can people find you and your business?

Website: https://www.remipatisserie.com/
Instagram: https://www.instagram.com/remi.patisserie/

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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