Interview with Miriam Rieder
Taste by Spellbound – Dessert Studio
By Kathryn Gordon and Jessie Riley
Kathryn: Hi Miriam! I met you in one of my macaron classes, but how did you get started in your business?
Miriam: My first business venture was at 10 years of age, decorating cakes after taking a summer class at the local Parks & Recreational department in my area. My mother enrolled me when she got divorced. And now we bake together!
Jessie: Did you always want to bake?
Miriam: I grew up with a love of food but it didn't become a passion until a few years back.
Kathryn: How did you find the location for your bakery? And how many square feet is the bakery?
Miriam: I found the location through a family friend. The bakery is 1,100 square feet. I had saved up quite a bit over the past two years and was able to fund most of it. We had to take out a small loan as well for our business financing. I've been very blessed.
Jessie: You’re very young; when you started the business a year ago, you were 20! What else is it that differentiates you from other businesses?
Miriam: The quality of my food and atmosphere of the bakery.
Kathryn: You seem to have a pretty clear vision for a general patisserie, from your personal look (retro hairdo), vintage apron collection, business card and photos on Facebook. The bakery evokes Alice in Wonderland. How did you develop your vision?
Miriam: I've loved fairy tales for quite awhile and with my baking business being named Taste by Spellbound, I was able to piggyback off my first business venture (fashion headbands), Spellbound.
Jessie: How many employees do you have?
Miriam: There are 2 part time employees who bake with me. I don't even keep a running log of how much I work. I just know it's A LOT. I’m baking, running a business and teaching classes.
Jessie: How do you see the role of social media for your business?
Miriam: It's huge. Facebook is a major media outlet for the business. I post photos and update my fans daily with what we have in the bakery and fun pictures of all the projects we're working on. But I also have close to 1,000 followers on Twitter as well. [Follow Miriam @MiriamHope on Twitter]. And although Twitter is an amazing outlet I think Facebook is still “where it's at.” You can connect and interact with customers and friends so easily.
Miriam: I take all the photos for Facebook and Twitter; I love taking pictures of food.
Kathryn: What is the link to the Z100 radio station, and how often do you make an appearance?
Miriam: I sent Elvis Duran on the Morning Show some of my truffles! Now I've made 5-6 appearances on Elvis Duran over the past 2 years.
Jessie: Do you see a spike in internet orders after you're on the radio?
Miriam: Sometimes yes, sometimes no. But regardless, it refreshes people’s memory about me and the business.
Kathryn: What advice would you give other entrepreneurs regarding self promotion?
Miriam: Don't be afraid to put yourself out there and sell yourself. Just keep at it and the fan base will grow.
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