Today we’d like to introduce you to Kisha Scroggins.
Thanks for sharing your story with us Kisha. So, let’s start at the beginning and we can move on from there.
I am a wife, mother of five, and a nurse by profession. My journey to baking has been a bit of a winding road. My mother has been saying for years that someone in the family needs to start a business. I thought, “That sounds great. One of you guys should definitely do that.” I certainly didn’t think I had the time or any business-worthy talents I could put to use. I was working full-time as a nurse and teaching Zumba three nights a week. Oh… Did I mention I have five children? I never really thought much more about it.
For holidays and special occasions, I usually volunteer to bring the sweets. I hadn’t made Amish friendship bread in years. I suddenly had a taste for it a year or two ago, found the recipe for the starter mix, and made a couple of loaves for my kids. Two loaves last about two days in my house… tops. Every month or so, I made a couple of loaves, trying new flavors each time. Then, a family member paid me to make a couple of loaves for her son. Someone was willing to pay me to bake. My mind was officially blown. At the beginning of the school year, I found out that the school I am a nurse at would be demolished soon. I began to wonder what might be next for me.
Over the years, I’ve tweaked recipes or added a little something to make them unique, and I thought I should give baking a try… I researched Texas cottage food regulations. My mom, my son, and I took a food handler’s class. My mom helps me bake sometimes, and my son helps me sell at farmers’ markets on weekends. My husband and one of my daughters is also certified in case they ever need to help. I still work full-time as a nurse, part-time teaching Zumba, and now I sell sweets on the weekend. Sometimes, I’m awake for more than 40 hours straight. I hope to open an honest to goodness retail location in the next few months.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I started vending at farmers’ markets in October of 2019. It’s very unpredictable. You never know how much to make and which items to take. When you stop taking something because it doesn’t sell, someone asks for it. I also hate to waste food. I literally lose sleep over it. It’s just not a good use of resources, but because I typically only sell once per week, I can’t just sell it the next day. I try to get my kids to eat what’s left, see if my family wants anything, or I give it away to vendors at the end of the market.
I’ve second-guessed myself at every step along the way and still worry that having a retail location may not be the best decision for my family. I cannot afford to lose my income. What if my business doesn’t take off? What if it takes more time than I can honestly afford to wait for me to make enough to feed my children and pay my bills? What if I’m an abject failure? Am I tough enough? Am I smart enough? Am I showing my babies how to start a business and become a success at 42 or how to fail miserably? The truth is that I just won’t know until I try.
Honey Bunch Bake Shop – what should we know? What do you guys do best? What sets you apart from the competition?
Honey Bunch Bake Shop specializes in unique desserts that are hard to find anywhere else. Amish friendship bread is labor-intensive, which may deter some people from making it. It’s like a chain letter, but for food. You have to cultivate the starter mix for at least 10 days. Then, the loaves take over an hour to bake. It isn’t a dessert people can make easily if they suddenly have a craving. I enjoy making it and truly feel joy when I can give just a little slice of happiness.
I also have a shortbread cookie recipe that I changed just a little, and then I added a vanilla-almond glaze on top. I make a cake/cupcake with pecans and coconut in the cake and a homemade buttercream icing. I also have several treats that use coffee like espresso cookies and cappuccino brownies. I like trying different things out and making changes to find what works. I am acutely aware that the odds are stacked against a middle-aged African American woman with a basketball team worth of kids, but I’m very proud that I’m at least willing to try.
What moment in your career do you look back most fondly on?
My 16-year-old son helps me sell at farmers’ markets. God willing, he’ll actually be my first employee. I was afraid that he would give up on me so that he could get a “real job” (his words) in the summer, but he said he’s willing to work with me when I have a full-time bakery. He learned to drive by driving us back and forth to farmers’ markets all over the metroplex. He just got his license about a week ago. We also get to spend time with each other in between him complaining that the samples I give are too big or bragging that he sold more than I did.
Pricing:
- Loaves of sweet breads – $6 Each
- Cookies – $3 (pack of 4)
- Brownies – $2 Each
- Tarts – $3 Each
- Large Muffins – $2 Each
- Jumbo Cupcakes – $4 Each
- Cakes – $14 Each
- Pies – $9 Each
- Baby Bundts – $6 Each
Contact Info:
- Website: https://honey-bunch-bake-shop.business.site
- Phone: 817-751-8814
- Email: honeybunchbakeshop@yahoo.com
- Facebook: https://m.facebook.com/pages/category/Bakery/HoneyBunchBakeShop/about/
- Yelp: https://www.yelp.com/biz/honey-bunch-bake-shop-crowley
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