Always Baked-Sweets and Treats | Application Preview
Always Baked-Sweets and Treats is applying for government funding to expand its operations by opening a storefront and commercial kitchen. The business has experienced significant growth, surpassing the capacity of its current home-based setup. The owner is currently unable to hire staff or increase production due to limitations imposed by the home bakery license. Without funding, the business may have to pause operations.
The proposed funding will allow the owner to establish a commercial space, enabling them to employ a full team and boost production. The business has a strong track record, consistently selling out at markets and events, and sales are projected to triple compared to last year. Word-of-mouth has been a major driver of success, indicating a demand for their unique offerings.
The application highlights the business’s specialization in flavor infusion, creating unique non-alcoholic and boozy products. While there are competitors in the area, the distinctive infusion method sets Always Baked apart. Competitors may offer similar products, but they lack the innovative infusion options that have garnered a loyal customer base.
The owner emphasizes that their products are made fresh daily, using less sugar than typical bakeries, which contributes to their popularity. The combination of unique flavors, high-quality ingredients, and a commitment to freshness has led to consistent customer reorders and a growing market presence. The request for funding is framed as a necessary step to sustain and expand this successful venture.
-
General Information
Business Registration Number: 84-4918470
Location: Polk City, IA, United States
Length of Operation: 1-5
Number of Employees: 1-10 Employees
Annual Gross Income: Less than $100k
Annual Gross Expense: Less than $100k
Open to Loans: YES
-
Funding Usage
I plan to use the funding to open a storefront/commercial kitchen. Business has grown more then I ever anticipated and I've currently outgrown my home bakery. I plan to use the funds to open a storefront and hire staff. I'm currently in need of a lot of help, but am not able to make it happen under my current home bakery license. I'm not able to exceed my yearly income with my current license. Unless I'm able to receive funding business will have to be put on pause. It's only April and we're about to exceed our limits.
-
Business Plan
We the funding I receive I will be able to open a storefront/commercial kitchen which will allow me to hire full staff. By doing this I will then be able to get more products out to more people, Markets, events and even grocery stores. I currently sell out at every event/Market i attend within a couple of hours. My products currently sell themselves. Everything has been word of mouth. Profits for this year are looking like they will triple from last year. However I'm currently not able to exceed my limits unless I get into a storefront/commercial kitchen. I have amazing products that literally sells themselves when people hear about them. My home based bakery specialize in flavor infusion. We create delicious regular and boozy (alcohol infused) sweets and treats. I work with local breweries, wineries and distilleries and use their products in my baked goods. I'm continually receiving more business then I'm currently able to keep up with.
-
Self Identified Competition
It's hard to pinpoint my competitors. I don't have the exact same products as other Bakeries in the state of Iowa. No one else in doing infusions. However top Bakeries with my nonalcoholic products are Main Street Café, ChaCha's Confections and Oh For The Love Of Cheesecake. Some of these other bakers have started selling similar products months after me because I wasn't able to fulfill customers orders as I was booked or exceeding my profit limits. I specialize in flavor infusion. I have a line if Boozy Cupcakes, Cake, cheesecakes and hot cocoa bombs that no one else does. All my booze infused products are top sellers. I would literally sell out of 100's of of products within an hour of an event. Research shows that the average bakeries use between 9-15 cups of sugar per batch. I never use more then1 1/2 cups of sugar per batch. My products are never frozen and made fresh daily for each and every Event/Market. Customers taste the difference and continue to reorder. Not only do I have repeat customers, but new ones with every order, event and market attended.
-
Contact Applicant
Subscribe to our Administrator Dashboard to gain full access to this application. Learn More
