Today we’d like to introduce you to Rachel Beck.
Hi Rachel, so excited to have you with us today. What can you tell us about your story?
I’ve always had a passion for baking, nurtured by growing up alongside my mother and grandmother. Before I could even stand, I’d play with pots and pans at their feet while they worked magic in the kitchen. As I grew, I transitioned to a step stool, helping them cook. I loved watching them glide through the kitchen, trying new recipes and perfecting family favorites.
During summer breaks from Purdue University, I made homemade macarons and sold them at a local farmers market. I cherished the tight-knit community there, a sense of belonging I missed when I moved to Tampa from rural Indiana.
My love for bread baking blossomed after my mother gifted me a cherry red Dutch oven for Christmas. I spent weekends trying recipe after recipe, making loaves to share with neighbors and family. Recognizing the potential for success in the Tampa Bay Area, I longed to recreate that sense of community in my new home.
With the support of my fiancé, family, and friends, I set a launch date for April 2023. I applied to local markets, gathered necessary equipment, and crafted a business plan. At our first market in Water Street, we sold out in less than 45 minutes. The response was overwhelming, and our small business grew rapidly. Initially, we made everything in our apartment, which we quickly outgrew. For the first few months, I balanced a full-time job as an outpatient neuro rehab technician at Tampa General Hospital. I was fortunate to have an amazing manager who supported my decision to leave and pursue my baking business full-time by the end of December 2023.
Since then, we’ve moved into a shared commercial kitchen called Foodie Labs in the Warehouse Arts District of St. Petersburg. This space has been transformative, allowing us to produce four times the amount of product. Despite the increase, we can’t keep up with the demand at our larger markets like The Market at Water Street and The Fresh Market at Hyde Park.
I’m incredibly grateful for the support from my fiancé, family, friends, and all of you who visit us at the markets.
We are excited to see where the future leads us, and we look forward to continuing this journey with the support of our amazing community.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Navigating a business in this economy is challenging, especially for a small business.
Balancing a full-time healthcare job while having markets on the weekends was incredibly demanding. After ten-hour shifts, I’d come home and start making dough, often staying up all night baking. Moving into a commercial kitchen has greatly improved my efficiency, allowing me to better manage my time and production.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
At 25, I am the full-time owner of a sourdough bread business.
When I say “we,” I am referring to a dedicated team of my fiancé, his parents, my mother, and friends. Some help during the long bake days, while others assist at markets.
We are known for our Original Sourdough Loaf and our Blueberry Goat Cheese Sourdough Loaf.
What sets us apart is our commitment to using fresh, high-quality ingredients. We don’t use additives or oils in our sourdough loaves. Our loaves are made with just water, flour, salt, and, for specialty loaves, fresh inclusions like blueberries and goat cheese or everything bagel seasoning. We go the extra step to ensure our products meet the highest standards because we believe in offering only the best.
So, before we go, how can our readers or others connect or collaborate with you? How can they support you?
We love collaborating with other local business and catering your gatherings. Shoot us an email at [email protected]
We pop up at local markets all around Tampa Bay. You can find our updated monthly schedules posted on Instagram & Facebook!
Pricing:
- Sourdough Loaves $12-$15
- Sourdough Focaccia $8
- Browned Butter Sourdough Chocolate Chip Cookies $4
- Rosemary Grissini $5
- Sourdough Cinnamon Roll $6
Contact Info:
- Instagram: https://www.instagram.com/nosh.bake
- Facebook: https://www.facebook.com/nosh.baketpa
Image Credits
Christina, Heart and Root Photography
