Name: Tina Rivera
Business/Location: Baking Mama/Hoboken, New Jersey
Specialty: I specialize in French Macarons but also sell tons of other baked goodies like cakes, cupcakes, and cookies.
What problem does your business solve: I solve one's cravings for sweets. We also have gluten-free and vegan items at Baking Mama.
What makes your business unique: Baking Mama is unique in a sense that I do not have any “attic-hidden recipes.” I bake just like how your mom would bake — full of dedication and love for everything that comes out of the kitchen.
What’s your story: I started baking in 1994, a few months before my son was born. I was working in a bank and the pregnancy downtime provided me with the opportunity to learn something new. In this case: baking. I became a regular visitor to baking supplies stores. I marveled at baking books, magazines, and learned along the way. I was hooked. Through the years, I’ve made hundreds of deformed macarons, burnt cookies, super-mushy cupcakes, tilting cakes, and more. I wanted to learn how to bake, so I baked.
One piece of advice you have for other food entrepreneurs: Study all aspects of running a food business. It is not just about cooking or baking. There's more to it.
What do you wish you had known before you started your business: I wish I had known that running a business is not a 9-to-5 job. You will even dream about it in your sleep.
What’s your greatest challenge in your business and how are you overcoming it: Introducing Baking Mama to a wider audience is a challenge. We are trying to overcome it through social media.
What are you most proud of about your business: I am most proud of Baking Mama's products, and the hard work that goes into creating them.
What do you love most about being a food entrepreneur? It is not just being a food entrepreneur but working on something that I’ve long wanted to do — to bake not just for my family but for others as well.
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