She Makes $2K Every Saturday From Her Parents' Front Porch Transcript, AI Summary & Key Points

00:00 Recently, I've been doing about 2,000 to 2100 in sales on a Saturday. >> How long does the line get? >> It can go down like halfway down that. >> So, we're talking like a hundred people, >> I would say. So, yeah. [music] I've been selling out by 9, which is amazing. >> How old are you? >> I'm 20. [music] >> 20. What if you could make $2,000 in 1 hour every Saturday morning from your parents' [music] front porch?

00:20 Well, today I'm at Little Bit Bakery, which is her parents' [music] front porch. Angela, 20 years old, making $2,000 in 1 hour every Saturday morning with a micro bakery. She started 7 months ago. She wasn't a content creator or an influencer. She just published what [music] she did to the internet and people showed up in droves on her doorstep. [music] So today, I'm going to ask her, how can we copy you?

00:42 How can we make bread, cookies, cakes, sourdough from our kitchen and sell it on our doorstep and make thousands of dollars a week? Let's dive in. All right, Angela. >> Hi. Good to meet you. >> Nice to meet you, too. >> Tell me about Little Bit. >> Yeah, so I have a home bakery that I run out of my house. I just started it this past September. And every single Saturday, I roll out this cart and I stock it full of goodies and people just come and purchase.

01:08 >> Okay. And how old are you? >> I'm 20. >> 20. 20. >> So, is this your parents house or your house? >> It's my parents. Yeah. So, I still live at home right now. >> Well, that's amazing. >> Yeah. Thank you. >> And so, you bake everything right here in your kitchen and on Saturday morning, people are expecting it, waiting for it, and you load it up.

01:22 Do you man the booth or woman man the booth or do you just leave? >> Yeah, usually I'm here I'm usually running back and forth restocking because I bake everything and I stock this as much as I can but I bake so much that I have a line of backtock right behind my front door and so usually I'm running back and forth the entire time and I also have pre-orders right behind the cart and so people walk up I help them find their bags and stuff like that.

01:46 So, I'm here. Okay. But it's fairly honor system based still because I trust them to add up the pricing and all that stuff. >> Have you had any theft issues that you know of? >> I only had one where a person took a pre-order when they didn't pre-order. It was partly my fault because I have like a QR code that I can check. I just took their word for it and so they took it.

02:05 But that's the only issue I have had. Other than that, everyone's been really honest and sometimes I make more than what I should cuz people give tips and it's been really awesome from the community. >> Was that pre-order theft? Was that purposeful? >> I think so. I can't say with 100% certainty, but I think it was. Yeah. >> Reminds me of Chipotle. I joke that the the shelf at Chipotle is the free shelf.

02:24 >> Yes. >> My kids thought it was for a while. Like that's the free shelf. I'm like, "Guys, no. That's theft. That's [laughter] >> Don't do that." >> Yeah. >> So, this looks like uh Hobby Lobby and a farmers market had a baby. >> And that's a compliment. Yeah. >> Was Hobby Lobby involved here? >> Oh my goodness. All my display stuff. Hobby. It was 50% off.

02:37 So, that's whenever I went was >> Oh, that's I got to do >> every time my wife goes there like, "Yeah, I spent $400." But it was all 80% off. >> [laughter] >> Okay. So, tell me what we're looking at. You got a cash box here? >> Yes. Yeah. So, I have my cash box here. That's just one method of payment that I take. I also do Vinmo and Zel, so they're good to scan the QR code.

02:53 If they pre-order, they check out on the site, so it's already paid for. >> What do you use for payment processing on the site? >> It's a site called Hot Plate. And so, they're able to just put their card in and then I can just directly transfer it to me. It's a really good site for a lot of bakers use it. Okay. >> And so, they can scan the QR code and usually they'll step to the side as they pay so the next person can come up.

03:11 Mhm. >> What's the most popular way of payment in person? >> I've seen that Vinmo is probably the most popular then Zel and then cash >> in order. So, >> Well, that's good because there's no payment processing fees with that, right? >> I think if you want it instantly there is, but if you like one to three days, there's none, which that's what I usually do.

03:30 So, I don't have any fees. >> Okay. All right. So, did you build this yourself? >> It was me, my mom, and my dad. Yeah. So, I bought a building plan. It was like 15 bucks off of Etsy. Yeah. And so we went to Home Depot and got all the materials and my parents are very very handy people. Okay. >> And so in the garage we already had all like the equipment needed.

03:47 So he got a saw out and got the paint and we were able to do it with everything that we had. So >> I bet it was fun building this. >> Oh, it was. And I wish I would have gotten more video of it. But it was a fun process. And I think my parents liked it too cuz again they like to build things. I'm like this is perfect for you guys. >> Now I'm guessing you didn't start with this.

04:04 >> No. I started my baking business in 2020 and so I did a lot of custom cakes and cupcakes and so I never had this. It was just in September that I officially rolled this out and >> literally >> literally. Yeah. And so I just wanted a different way to sell and a way to sell more often and just something unique and fun and so I saw something like this on social media.

04:25 >> So the first time you sold from your front yard, were you selling with this then? >> It was like this. Yeah. So, it was my first opening day and I had been posting about it and like filming all the building of it and stuff. I didn't have any pre-orders then cuz I didn't have that customer base yet, but I did have the cart and just a little sign out and people would just walk up.

04:44 >> What do you charge for all of your like your big items? So, >> 12 bucks for sourdough, cinnamon rolls. >> I usually do So, I'll do some singles, which I'll do five for a single and then 15 for a three-pack. >> Okay. Muffins. >> Muffins. I do $8 for a two pack. And then I have cake slices, which that one I started at seven. I up to eight because butter is so expensive.

05:04 >> Yeah. >> And cookies. They're a quarter of a pound. So I'll do five for those. >> Five bucks for a cookie. Okay. >> And then I'm trying to think of what else I'll do. Bagels, I do fourpack for $9. >> That's pretty good. >> English muffins, I'll do four pack for eight. >> And do you like boil the bagels and everything? >> I do. Yeah. >> Okay. Yeah.

05:20 >> What are your profit margins like on all these? >> Recently, I've been doing about 2,000 to 21,100 in sales on a Saturday. And that in that includes pre-orders and walk up. >> Okay. >> And then usually my ingredients is about 300 per week. Packaging is about a hundred. I would say about 500 for that. And then I pay myself about $800 per week. >> So call it on a Saturday morning $2,000 revenue.

05:45 >> 500 of that in hard cost packaging and ingredients. And then you pay yourself and you still have money left over to grow the business. We are out here filming in the rain with the one goal of you starting a business. So, if you appreciate that, just hit subscribe, maybe even share with a friend. How many hours on a Saturday morning does the fulfillment of all this, not the the making of it?

06:03 Yeah. >> But how many hours do people spend picking up their pre-orders and standing in line? >> Usually, I'll for the walkups I've been selling out by 9, which is amazing. I don't know. >> When do you start? >> 8. >> Oh, wow. Okay. >> Yeah. So, which I don't know if it it'll always be like that. I think social media is at its height, too, which is a big factor, but right now it's been at 9:00 for walkups.

06:22 And then after that, I usually go inside and I take a huge nap because I'm up so early. >> What when do you get up? >> Usually 2:30 to 3:00. So it's in between that. Yeah. So it's I always look forward to that nap. And so I'll go inside. I'll take a nap. And then I'll have my pre-orders set out, of course, if the weather's good and they can come pick up.

06:40 >> While you're napping. >> While I'm napping. Okay. >> And so I know for walk up purchases, I need to be present a little bit because this is specifically for Texas, but you can't have a farm stand and leave it completely un unattended. M. >> And so I I need to be out here at least >> refreshing it. >> Mhm. But at least for pre-orders because the transactions already made, I can go inside and they can just come pick up.

07:02 >> Okay. >> Do you make everything that morning or do you make other stuff beforehand? >> I would say most of the stuff I do Friday. So sourdough, cookies, muffins. Friday is my primary bake day. And then some things are just best in the morning. So cinnamon rolls and then scones specifically I'll always do in the morning. >> Okay. So, you've been doing this for like seven months from your front porch.

07:24 >> And how many social media followers did you have when you started this? >> I did custom cakes. So, I had a little bit of a customer like a small one from that and then Tik Tok. >> But that's still like a different audience, right? It is someone that needed a cake for a wedding. They're probably not lining up to get a bagel, >> right? Yeah. Completely different.

07:38 >> Effectively, you didn't have an audience. Like you have one now cuz you you just published what you've done cuz it's awesome. >> But people don't have to start with an audience to be successful here. >> Yeah. And I think like once you have it built and I always encourage to film like the building process of it, like invite [clears throat] people on that process because it makes them feel a part of it.

07:56 I think you know it brings them into the story. It makes it more personal. So film everything as you're building it and just start posting. Like one video for me is what just turned everything around. So you don't have to start with anything big. >> What was that one video? >> It was on TikTok. It literally took me 20 seconds to do. I didn't put much effort into it.

08:11 I thought nothing of it. I just I think I was down the road and I was walking towards the porch bakery cart and I think it was just POV. You found a porch bakery in Frisco. Yeah. >> I didn't think of anything. I just posted it overnight. It did really well. And so like millions >> uh maybe 100,000. But you didn't have any followers. Yeah. >> Yeah. It was all local.

08:31 >> That's like the most targeted 100,000 you could get. >> And it's funny because that day I think that was my second week I was open and it was I think I had like three people come that entire day. So I was very discouraged. I was frustrated. >> This was after you got all those views. >> I was open and then three people that entire day. I posted it.

08:47 I reopened on Sunday cuz I had so much stuff over and I didn't realize the video did so well. And so [clears throat] then people started coming. I'm like, why are they coming and I didn't realize the video did well >> cuz you're used to just posting and like they just didn't do well and this one just did. >> Yeah. And I didn't know that. Um cuz I had my phone off and so like I didn't realize this video did so well and people were like, "Oh, I saw you on TikTok."

09:08 I'm like, "Okay, that's kind of weird." Yeah. >> And then eventually I'm like, "Oh, wow. That that video did well." >> Do you sell out every week? >> Like no matter what. >> Mhm. >> How long has that been the case? >> Probably since October. The time I sell out varies. Like now it's really really fast. I think in October, November it may have been around 11 or 12.

09:26 I'm very blessed to say I've been able to sell out every single week. >> So are the pre-orders for like the mega fans that have probably tried it before and they want to be sure that their thing is there? >> I would say so. I have a lot of the same people who pre-order every single week. Right now, I have the issue of I have so many people trying to pre-order at once that it can be hard to get a pre-order in.

09:48 Yeah. And so, usually I've had people message me like as soon as it opens cuz I think I have about 800 people waiting to pre once, which is a lot. And so, I'm trying to find the balance now of how many pre-orders I should do and how much I should have for walk up purchase. Whenever I wanted, people also like pre-orders, so I'm trying to find a good pre-order every single week.

10:13 >> Do you have any data on your pre-orders on how far they're coming from of those 800 people? >> I would say the furthest that I've had is from Rock Wall. I would say most >> 40 minutes. >> Yeah, I would say most of them are probably within 15 to 20 minutes, but I think the furthest has been Rock Wall. I'd be interested to see if you were to require um a zip code for pre-orders.

10:35 >> You know when you go to like a store and they're like, "What's your zip code?" And you're like, "None of your business, but here it is." Do you know why they do that? >> Honestly, no, I don't. >> They're doing that cuz they're trying to get data on where they should open their next location. And so, if they're seeing a cluster of people shopping there that live 20 minutes away, they're like, "We're going to open our next store 20 minutes away."

10:51 So, you can do the same thing. Not that you're looking to like scale and you like take over the world, but if you saw for whatever reason 70% of my pre-order come from 20 minutes away this neighborhood, like maybe it'd be worth trying to add another location to that neighborhood. >> Yeah. Well, I thought about doing maybe like a pop-up market. And so if I knew where my pre-orders are, then I can always do a pop-up market in that area.

11:12 So that's a good idea. >> What do you think that you're best at making? Like not what's your best seller, but what do you think you're very best at? Probably the c cinnamon rolls I would say is I would say is my best seller too, but also one that I'm like I take pride in my cinnamon rolls. >> They got to be moist then, right? Like I just can't do dry at all.

11:27 >> Are you the type that like pours cream all over it? Oh, it's like 8,000 calories. >> I know. Cuz I tested it, too, and it makes such a good difference. A good cinnamon roll I don't think needs it, but I'm like it just makes it so much better. So, it's really good. Yeah. >> To me, it's like it's kind of a bummer that you're you're really good at sourdough and it's and cinnamon rolls cuz those are like the hardest two to make, isn't it?

11:46 Cinnamon rolls and sourdough. >> I would say sourdough definitely cuz once you get it down, you have it down. But it's just a whole rabbit hole of its own. And so it's a lot of I think learning. And so if someone were to do this, definitely test your sourdough. Get it down and get the routine down before selling it. >> Stretch and fold. Stretch and fold.

12:03 >> Yes. And so I would say definitely get that down first before selling it. But once you get it down, it's really nice. >> Yeah. What do you sell your sourdough loafs for? >> Usually my classic loaf I'll do 12. And then my specialty ones, it ranges from 13 to 14. >> Okay. And people don't flinch at that. >> No, I actually started at 11 for my classic one.

12:22 And then I recently went up to 12 and I didn't have any problems and so I made them a little bit bigger so that's why I went up to 12, but no one said anything. >> Do you do like the lava rocks with water method or like the Dutch oven method? >> You I started out cuz everything I did whenever I first started I did in my home oven. And so for sourdough I do two loaf pans.

12:40 Uh-huh. >> But now recently I I invested in a bread oven. So >> how much was that? >> It was about 10,000. >> Yeah. So it was >> Does it like spin them and everything? >> It doesn't spin them, but it cooks evenly and so and then it has this steam thing. So I pour water in and it like releases. It's very cool. I need >> So you don't have to pull it out and like it it saves you time too.

13:00 >> Oh yeah. And it cuts down the time in half too cuz in my home oven it would take about an hour. This takes about 35 minutes. >> Wow. And how many loaves can you fit in there? >> 12 which is great. I would do six before and then it would take an hour. Yeah. >> So, this is 12 in about 35 minutes. >> Okay. So, someone's starting from zero. What's the game plan?

13:15 >> I would say the first thing I want them to know is they don't necessarily need a cart and they don't need a ton of expensive supplies. Like if you love to bake and you have a good product, that's the first thing that you need to start with. In the video that my sister sent me that inspired me to do this, she just had like, you know, a plastic table, one little mat.

13:31 She sweeped off the area and she just set up stuff for pickup. So, you don't need a cart. You don't need all this. just get down your recipes first and love your product that you're going to sell and start there. I know I use Next Door. That was like my first really hit that I did with social media just cuz Next Door focuses a lot on the locals and people directly in your neighborhood.

13:50 So, I would start with that and just word of mouth with family and friends and start there. See if they like your product and see how that workflow is and then just advertise on social media. But if you have a good product, that's what you need and people will come back for that. If someone had to choose, if they were forced between really just perfecting one item, cinnamon rolls, sourdough, whatever, and starting with four items, like four popular items, what would you recommend they they do?

14:16 >> I would say definitely sourdough, cinnamon rolls. I' And I think cinnamon rolls are a very trendy thing right now. Who doesn't love a good cinnamon roll? So sourdough, cinnamon rolls. I would definitely go the bread route if possible. So even English muffins or bagels, just because those are things that people come back and need every single week.

14:34 >> Yeah. Yeah. >> So, whenever I did custom cakes, it was more of a special occasion and so it's harder to get like, you know, consistency, but people come weekly for bread and that's kind of a staple to have in their pantry. >> But in your experience, is it more important to really nail one recipe or to give people a little variety if they had to choose?

14:51 >> I would say nail down one recipe cuz I know I follow a lot of people, they just do sourdough and they just do a lot of it because again, everyone wants that and it's kind of a need for them. So, I would nail down one thing first and then just slowly grow from there if you want to. >> Okay. So, what are you seeing trending right now? Sourdough still trending.

15:08 It's been trending since co >> cinnamon rolls are kind of newish on the way up. >> What else? English muffin bagels. Are those >> I've seen bagels. I've seen giant cookies, which I'll do cookies on the cart, too. That's more of like a fun thing I'll do and I'll rotate the the flavor for that every single week. I would say that's the main thing. At least from my point.

15:25 >> Giant cookies. Giant cookies. >> Like bigger than crumble, >> maybe. Yeah. I I don't know if mine are like as heavy as crumble, but I make them like really thick, so I like those type of cookies. >> Me, too. A little undercooked in the middle, but crispy on the outside. >> Yes. Yeah. >> Okay. What do you do about weather? >> I've had that happen a couple of times.

15:38 In the past, I've been able to move it to Sunday cuz usually I kind of watch it during the beginning of the week and if it's 90% chance, like I'll just go ahead and change that and push it to Sunday. What's nice is because I started doing pre-orders that even if it does rain, they can still pick up their pre-order and I have those sales set. So, I'll usually have them inside if they come, I'll hand them to them so everything stays dry.

15:59 But that's why I always recommend people doing some type of pre-order because again, it's a consistency that you get every single week and if it does rain, you already have those sales and so you can worry about them keep theirs dry inside. I have had rain before and I had the cart and it was a light sprinkle, people still lined up, which was so incredibly amazing from them.

16:15 So, they had their umbrellas and they had their little chairs out and so that's cool. >> Yeah, it's it's been awesome. But I think that's where pre-orders really helps because you have those sales set. Quick word about today's sponsor, Beehive. They just launched something called community, and it does something that I've never seen on any other platform.

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17:15 Get more juice from everything you produce. The links in the description below. How long does a line get? We're talking like a hundred people, >> I would say. So >> over 100, >> maybe 80 to 100. Yeah. >> That's crazy. >> It's Yeah. >> So if you have a $1,500 profit morning, right? Just hard cost of 500. How many hours would you say you have to spend in total to make everything and fulfill everything to make that 1,500 in profit?

17:39 >> I would say 60. Like it's a lot because usually my work day it starts after my nap because usually I I need to put my menu up and I have to get my pre-order site set. I usually have to do like my online ingredient stock all after on Saturday. And so then >> that's when it all starts over. >> Yes. And so it's it's a lot cuz then Sunday I'll go get the ingredients and I'll start labeling.

18:02 And I think that's one thing that >> can be very underestimated on how much time that can take is packaging and labeling. And so, and then just the prep work involved. I like to pre-measure everything I can. >> It's hard work. >> It is. It's great that it's something I love to do. You know, it can be tiring, but usually after on Saturday, it's such a good feeling like talking to everyone and it's such a good experience.

18:21 I'm like, "Okay, I'm ready to do it again." So, I'm usually tired, but it's such a good feeling >> overall. Like, you really enjoy what you're doing. >> I do very much. It's hard finding a balance between how much to make and not burning yourself out cuz you never want to do that. So, I'm trying to watch myself there cuz I love to bake, but I got to limit myself at some point.

18:39 But, it it's a blessing. It really is to be able to do this. >> I mean, it's all worth it once you see their reactions, right? Like, if if that didn't exist in this business, >> probably wouldn't be worth it. >> But like knowing that you're having such like a visceral effect on people and what they love to eat >> feels really good. >> Yeah. And I think one of my favorite parts is cuz usually I'll start stocking up the stand maybe around 7:30 and there's usually a line that's already there starting to form and people

19:04 will be talking and like oh like where'd you come from? Like oh where'd you see her from? And that's my favorite part is like hearing people talk facilitating that. Yeah. And like people leave and they're like oh it's nice to meet you. Good talking to you. And so that's my favorite part is I'm getting to meet people but people are also being able to meet people too which is fun.

19:21 >> That's awesome. >> So what other opportunities exist in this space? So, have you thought of selling drinks or prepackaged stuff? >> So, at least for food, there are some restrictions. So, I work under the Texas cottage food law. So, for me, everything has to be prepackaged. And Texas is a little bit more lax. Like, there's a good variety that you can make.

19:36 I've seen people do it can't be raw milk, but you I've seen people do like pre-bottled coffees. Some bakers had them like in addition to their baked goods. So, you can do that as long as it's prepackaged. Labeling is all good. And it'll vary per state, just the rules. So people can always look that up, see what they can do. But I've seen coffees. I've seen non-food things.

19:55 I know there was a girl. It was really cute. She was doing flower bouquets. >> Oh, cool. From her porch. >> Yeah. So she had a gardener in her backyard and she put things together. She had pre-orders going. I wish I knew her name and her business, but she put those out. People would come pick up. I've seen people do [clears throat] little libraries in a way.

20:11 I don't know exactly like how they sold and like what that looked like as far as sales, but they would do little library setups and stuff. And so I think if you create just a fun environment, I think that's half of the battle is getting a really fun niche. And I don't want to say aesthetic, but just a good experience people can come to. I think that's half the battle.

20:29 And of course, just having a product that people want and would come back for. >> Yeah. If you could wave a magic wand and make everything like scale was not a problem, but you stayed here at this location. >> Maybe you're hiring people or whatnot. If 2,000 is your base, how much more could you make if you never sold out? >> Yeah. I don't know. That's hard to say.

20:46 Maybe 3,000. And, you know, see where that goes. Um, >> but you need to hire someone. >> But I need to hire someone. >> Have you thought of doing that? >> I mean, I don't want to deal with payroll taxes. So, that's one thing. But there's some mornings where I'll ask my mom to help cuz I have so many cinnamon rolls and I have to package them by 8. And so, I'll hire her for like 30 minutes.

21:05 And so, I track that, you know, cuz I'll pay her. Sometimes my friend will help me roll bagels. And so, I'll pay them whenever they help. They don't expect me to, but from a business standpoint, I want to see what that looks like just um expenses wise. But they do help a little bit which is awesome. So >> when it comes to payroll taxes, if you use companies like Gusto, >> there's like nothing to do.

21:24 You sign up for Gusto and you don't worry about anything. You pay them like 12 bucks a month per employee. >> Oh, okay. >> So if that's like kind of your hesitation, it shouldn't be like it used to be, but there are tech companies now that just manage all that headache. Yeah. >> Okay. >> So someone wants to start this business, what are the five steps to doing so?

21:42 >> I would say first look at just your state's laws on cottage food. know what you need to have because that's you don't want to mess with any of those things. So find all the regulations regarding that. Second, nail down your product. So just do your recipe research. Have a good product that you love and that you know other people are going to love.

21:59 You want your product to be >> Where did you get your recipes? >> I kind of pull from different people like highly rated >> bloggers and then you kind of make it your own. >> And then I kind of make it my own cuz I've been doing baking for quite a while. So there's some things I know like okay I like this instead of that and so I'll just kind of take it and fit together.

22:14 So yeah, find your recipes, nail down your product. I would say start, especially word of mouth, give stuff to family and friends, have them taste test it, get feedback, and just have them start sharing it. Like I think family and friend people just sharing about it. That can spread a lot, a lot more than people think. And then just have some type of setup.

22:32 Again, it doesn't have to be a cart. Get a table, start setting things up, create your schedule, create a routine, and then behind all of this, post everything behind the scenes, creating the recipes, setting up the cart. >> And that can be it's not hard, but it can be annoying to like kind of >> switch up your flow, but you're proof that it's definitely worth it.

22:50 >> Yes, social media has changed the game. Like, it's it's very crazy how local it can get, too. Yeah. >> Cuz again, that one post, it it attracted so many people within my own town. So through every single step of the process, start posting about it just to make it more personal to people and so they can know. >> What about ingredients? Where do you get those?

23:07 >> I usually get mine from Sam's in bulk. Bulk is always going to be cheaper. >> You don't need to go to like a restaurant supply company or >> No, I'm probably going to have to start doing that for my flour cuz I use so much of it and I can get bigger bags than Sam's. >> Have you ever thought about selling your starter? >> I have. I do sell some of my starter.

23:23 I'll have like a little table. Okay. And I sell it with an instructions card. >> That's free money. >> Oh yeah. is that's it's literally free like >> Yes. So, I just put that up for five bucks with an instructions card >> in like a little mason jar or >> I think it's like a 5 oz plastic bottle. Okay. >> Or not bottle, cup. So, that's just an easy thing that you can do.

23:40 Starter. Especially if they know that you make so much sourdough and like you kind of have some consistency behind it. They're like, "Okay, I think I want that starter." >> So, get compliant. Step one. >> Step two, start testing recipes. See what you like, don't like. Step three, give it away uh for free to your friends and family or charge your friends and family.

24:00 >> Usually, I would give them away, especially if you're testing, I would just start giving away so you can get feedback. >> Yep. Once you're confident in your product, >> then don't be afraid to sell to your friends and family and to ask them to share it, right? >> Yes. >> And then this isn't really a step. This is all along the way. Like even when you're researching the compliance stuff, >> like document, don't create necessarily, but document what you're doing even if it seems boring, >> right?

24:23 >> Okay. Okay. [snorts] So, after friends and family, six foot folding table on the front. >> Yeah. >> Posting on Next Door, Facebook group, local Facebook groups, >> right? Just some type of setup. That's all you need. >> Okay. And then at a certain point, you can scale up. You can throw that together in your garage. >> Yeah. And once you get a customer base, I would start doing pre-orders as soon as you um just cuz that's going to make it easier on you on how much to make.

24:43 It's not as much guesswork and so you can have just that consistent pre-order base. So, as soon as you start getting people who you see coming back, start pre-orders and that's going to help you a lot. >> How much money do you think you'll make this year from this business? >> I don't even know. Honestly, I don't know. >> I mean, 2,000 on Saturday morning.

24:58 Are you selling anything throughout the week at all? >> I still do a few custom cakes. I'm starting to leave that aspect of my business, but I had cakes booked like last year through June. And so, I'm finishing those up. So there's like a little bit of money coming in from the side there, but other than that, it's mainly my Saturdays. >> I mean, 2 to 3,000 a week, 52 weeks, you could gross >> over 100 grand this year.

25:22 >> Yeah. Which is >> as a 20-year-old >> from home doing something you love, posting about it on social. No paid marketing, right? >> You've probably never spent a dime on marketing. >> I think the only time I did was when I was doing custom takes on Facebook because I just I wasn't getting many people and so I needed it. But now, >> but for this, you don't pay for marketing.

25:40 >> So tell me about licensing. Yeah, that's probably the most common question I get and it's not as much as people would think. So, I operate under the Texas cottage food law. Each state's going to have a set of cottage food laws that you're going to have to follow. >> It's not just a Texas thing. >> Not just a Texas thing. Yeah, the it'll vary per state, but Texas is you have to have the correct labeling.

25:58 There's a few restrictions on what you can sell. You have to have like a food handlers or food managers. Either one of those will work. And then for Texas specifically, you can't just leave it unattended. I think most other states if you want to set up a stand and leave, you're perfectly fine to do so, which is really nice. So, you can go inside, take a nap, um, continue to bake more if you want.

26:17 >> It's interesting cuz Texas is so business friendly, but it feels like most states have more friendly kind of cottage food laws. >> Yeah, the one about the farm stand that that really caught me off guard cuz I was expecting them to like not have that, but I know for us, some states require inspections and some other things. Texas doesn't, but it's all different.

26:35 So, just do your research first and you'll be fine. >> Do you need a food handlers permit? >> Yeah. So, I have a food manager. One of those will work, too. They both work. But, yeah, I got mine in 2020 and then renewed it. >> How hard was that? >> It's honestly not bad. I had to do it again for like the coffee shop and those jobs. So, I I I'm kind of used to like all those regulations or questions that they ask, but it's not hard at all.

26:56 I think it costs maybe $20 to do one. So, >> and then you just take a little test. >> Mhm. Okay. >> Yeah. I think it lasts like 3 years. >> Okay. So, >> okay. And >> if you or someone you know has a business or sidehustle that made a lot of money in a short amount of time, email that story to kevin@cof-founders.com on my team and we'll send you a hundred bucks.

27:15 I think it's relevant to note that there's like 250 homes in your neighborhood, right? That's like a thousand people, >> right? >> It's crazy to me. You don't need to live on a big busy road. You don't need to live in like a mega neighborhood. Like this is enough to have a really good business. >> It is. And like again, I would say a lot of them come from like 15 minutes away.

27:33 And so it doesn't need to be everyone within your neighborhood. You don't, like you said, you don't have to have a big one. So people will drive, you know, if you know your product is good. But if you just set the scene, have something that people will come back for, you don't need anything crazy. Yeah. >> Do you ever get people just driving by seeing this, seeing a line, and just, man, let's get in line.

27:52 >> Actually, I don't know. >> You wouldn't really know, right? >> I I'm not sure. I know whenever I first started, it would be just a lot of passer buyers at the very beginning. Now I I'm not too sure. It it stinks though because I think if they see the line sometimes I sell out like before then so that's kind of hard but I think at the beginning it was a lot of passerby cuz my granny actually lives along the street and so I put a sign she let me put a sign on her front yard cuz there was a lot of traffic there so I

28:16 just pointed it to my house. >> Yeah. I mean there's like a psychological phenomenon that happens when people see a line. You'd think that they would be like who likes a line? But what they think is like that must be really good. I need to get in that line. Right. I used to live in this neighborhood in Houston that had 6,000 homes. So this one that's 250 6,000 in Houston.

28:33 That's like every neighborhood. There's like 20,000 people in the one tight-knit neighborhood. And I just remember thinking when I lived there, I got like really into barbecue. And I thought like I just did the math. I'm like, "All right, if I got 5% of the homes in this neighborhood to buy barbecue from me once a month, that's a six-f figureure business."

28:48 Right. Right. And it's like people don't really think like that. But just selling to your neighbors like we did hundreds of years ago, like you could have a big business there. you can and I think there's so much that you can do from your home that like a lot of people don't realize and I know for food there's the guidelines. So again it's going to vary per state so just look at that but there's so much that you can do from your home and it's really amazing because you don't have the overhead cost and you don't have to

29:12 deal with all of that and I think it's fun having it within a neighborhood you know with your neighbors where you know you're providing for them and just making it a fun different thing that not every neighborhood has. And so I think there's so much that people can do from home they may not realize. >> I mean I've talked to people that do sell pizzas from >> right or barbecue or like prepackaged meals, >> right?

29:33 >> Or like woodworking stuff, cedar planters for gardens or garage shelves or a handyman that just serves that neighborhood. Like there's a direct correlation between the proximity of people to the business owner and their loyalty and their willingness not just to spend money but to spend more money than market rate. Right. >> Right. Because if if someone goes to a farmers market a half hour away and they see sourdough for 12 bucks, they probably won't buy.

29:55 But because of the fact that they they live near you and they have an affinity to you and they're following you on social media, like they'd probably pay 15, you know, like there is a correlation there. >> Um, have you seen any other kind of neighborhood front porch businesses that are successful that you can think of? >> I've seen a lot of like bakeries, I would say.

30:13 I've seen some coffee carts that people are doing. I think that's kind of popular right now is doing coffee carts. I think that floor one is doing good. I haven't seen too many other ideas besides that. But I do think, you know, once people get it going, the neighborhood, it's a successful and because it makes it very personal like in especially social media, if you see them doing all the behind the scenes work and baking and you kind of know who's making your product and I think that's a special thing.

30:39 I want people to know like who I am and that like I care about their products and I'm putting a lot of effort into it and I >> Well, there's a lot of data that shows that, you know, since 2007 when social media came out, >> we've been content just in our homes to ourselves scrolling on our phones, but now like we're we're done with that. The pendulum is swinging back towards local community.

30:56 So, I think you have that trend on your side. >> So, speaking of coffee cart, did I hear you're still working a shift at a coffee shop? >> I am. Yeah. How do you have time for that? I well my last shift is actually this is this month and so I'll be ending soon but originally when I started I was doing like four shifts a week before I started the porch bakery specifically and I was also doing a coaching job so it was just a lot of little things.

31:19 >> What kind of coaching? >> Oh volleyball. Yeah club volleyball. But ever since the porch bakery I I just had to cut back and so I went to three shifts a week then two and then now it's just one three-hour one mainly cuz I need to get out of the kitchen and see my friends. >> Yeah. And so I was like, I just need time away to go make coffee and it's fun.

31:37 But now even that 3hour time cuz it's on a pretty important day, a Wednesday, and that's I have to prep for dough day. So even that it can be pushing it. So I'm I'm stepping aside from that. But it was fun just to get out of the kitchen cuz now I need time away for myself. >> Get out of your kitchen into a different one. >> Yes. Doing more dishes there.

31:53 Yeah. [laughter] >> I mean barista is one of the most common job titles in the world. Is this a good business for baristas? >> Oh yeah, I would say so. And especially cuz like whenever I came into this, I wasn't expecting it to be a full-time thing. And so if you're looking for something on the side where you can continue to do something else, make extra money on the side, then it's a great thing to do.

32:12 Yeah. >> Have you ever done a farmers market? >> I have. I did one about a couple years ago and it was good. I know for me it's going to vary person to person. So for some people a farmers market may be good for them. I know for me the fee was pretty high and just the location of where I was in the market. >> Which market did you do? >> It was here in Fris.

32:29 Okay. Yeah. What was the fee? >> For me, it was about 180 and that's for one day if you sourdough. >> Yeah. And before then I couldn't do sourdough either cuz they already had some sourdough people there and so they kind of have to spread it out. So I could only do like cakes and cookies. >> Okay. Do you remember what you made that day? >> My highest selling one was 550.

32:50 >> Oh jeez. So you you're scraping out a 100 maybe 200 >> maybe. Yeah. It wasn't much at all. and you're loading up the car and you're >> setting up the tent and the chairs and you're waiting and here you're just you're here. >> Yeah. And a lot of people think I could probably have more product at a farmers market. >> I don't think so because again I can line things up right inside my front door.

33:10 So I don't know if I could fit all that in my car >> going to a farmers market. So I think I'm able to sell more and I don't have the fee >> and I just can get stuff right from my kitchen. And >> well here's the thing. Like plenty of people do really well with your goods at farmers markets. It's not like it wasn't the right thing for you cuz there's a zillion ways.

33:31 >> What about HOAs? Do you have an HOA here? >> I do. I haven't had any issues thankfully. I >> I've never reached out. >> I only do it on Saturdays and I do it early just so I'm like out, you know, of the way. And I've made I've talked with my neighbors multiple times. They're the most supportive, encouraging people of all this. And so if someone didn't want this, like I wouldn't want to do it if they had a problem.

33:50 But they're all so amazing and they said they're proud of me which is really sweet and so I make sure with them and I do just try and make sure I stay out of the way. Like a lot of people think that I do this every single day when I couldn't do that. >> I would burn out so quick and it is a line and I wouldn't want that every single day in the neighborhood.

34:09 So >> yeah, they might feel differently if it were there every day. >> Yeah. Right. So I I try and get out early if I can. >> I mean I've lived in HOAs where if my garbage can is out for an extra hour, I get a letter. Yeah, >> some of them are crazy. >> Yes. So, I'm very thankful so about that. Yeah. >> Okay. If you like this content, please share with a friend, hit a like or a comment below, and we'll see you next time on the Kerner