So here's the situation:
My wife and I are bakers (many on ATS know this) and in the last few years have developed a full line of Gluten Free products that are incredible. I
don't say this lightly and so many of our customers have told us the same.
We actually got out of the GF line for awhile but increased demand has pulled us back to the science project. And it truly is a science
We have developed breads such as white, multi-seed, sweet potato, sweet potato-raisin cranberry and brown. We also have 8 different cookies, muffins,
loaves such as lemon, rhubarb-strawberry etc. Pizza crusts, squares. cinnamon buns and yes, even pies. Apple, Lemon Meringue, Huckleberry and so much
For those in the know of the GF World and even for those that aren't, the golden ring to shoot for is to develop products as close to taste, smell,
texture and weight as any regular products. This we have done with so many of these items and in fact have customers that have tasted samples and
couldn't tell the difference on many.
So here's the question: How do we take the next step?
We have inquiries from small coffee shops and stores to carry our products and even one from a larger grocery chain. We declined due to doubts of
being able to service a large customer consistently and would rather help out the little guys. Plus, they were asking for recipes and lost our trust
at that point. So we have decided that we should market this ourselves but are stuck as to what the steps are to take.
I am asking for not only marketing ideas but legal as well. How do we keep these recipes from greedy hands? As I understand it a recipe can be
patented but becomes public domain after 7 years. This is why Coca-Cola has always had a Patent Pending. They just keep renewing it that way so as to
never have to disclose their trade secrets. At least this is what I'm led to believe.
The marketing is more important at this point tho. Looking for ideas and suggestions as to how we can start small but at the same time make a name. We
already have a steady customer base that we can't seem to keep up with so we are thinking of an investor in order to gain a bigger production area
with bigger equipment.
And this leads to the next point: Investors (Not too keen on this idea)
We absolutely can not keep this pace any longer with our facilities, equipment & staff. The demand is too high and could increase ten fold overnight
if we could service the existing customer base and bring on new ones.
We would be looking for a silent investor and NOT a baker with money. Recipe theft and ego clashes are a famous formula for kitchen disasters.
Anyhoo...there you have it.
We have a product with demand that not many are filling with quality items. We are overwhelmed with customers. We are 6 hours away from a major center
and we are short on the dough (pun intended)
I have posted here because I have come to trust the intelligence and creativity of so many on these boards. We have had many bread and baking
discussions as well as outdoor ovens etc. Even when we opened our current location I asked the community because well, who else?
So here I am asking for that expertise once again.
edit on 30-5-2012 by jude11 because: (no reason given)