Name: Judith Smith Parrott
Business/Location: Judith's Dessert Boutique, Lawrenceville,NJ
Specialty: Southern Inspired Desserts
The problem your business solves: We give customers a sweet treat at the end of each meal.
What makes your business unique: We bake our products from scratch using locally grown ingredients without any preservatives or additives.
What's your story: Judith’s Dessert Boutique is a minority-owned bakery that specializes in making homemade, artisanal baked goods. For more than 30 years, I had been baking desserts, breads, and making custom gift baskets for families and friends. So after I ended my career as an Adult Education Coordinator for Newark Public Schools, I took my passion for baking and turned it into a business. I established Judith’s Dessert Boutique in June 2012.
The concept for Judith’s Dessert Boutique is a gourmet dessert business that specializes in southern-inspired cakes, cookies, and pies, which are baked from scratch and made with the freshest ingredients and without any preservatives. My specialties are pound cakes, pecan pies, and peach cobblers. Those products have become a hit at the weekly farmers markets and at The Hatchery at Whole Foods Cherry Hill.
During the early summer of 2012, I began participating in local farmers markets and artisanal craft shows and festivals. I became known for the Hummingbird and Lemon Pound Cakes that melt in your mouth. Since starting the bakery, Judith’s Dessert Boutique has been successful. I also have received many accolades — most notably in November 2012, I was one of the recipients of the Sam’s Club/SCORE Holiday Cheer to Families and Small Businesses grant. This year, I received the 2017 Edible Jersey Local Heroes Food Artisan award.
One piece of advice you have for other food entrepreneurs: The most important advice I would give other food entrepreneurs is to seek help about the laws regarding operating a food business in New Jersey.
What’s your greatest challenge in your business and how are you overcoming it: I had a stroke in February of this year. I had to hire someone to help me in the kitchen, and I am learning not to take on too many baking assignments at one time.
What are you most proud of about your business: I am most proud that I was able to keep my business going after my stroke.
What's yummy about being a food entrepreneur: I love the fact that something I baked can make someone happy.
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