This episode explores the thinking of an early-stage entrepreneur who is deep in the process of fleshing out his longer-term plan. 

Like many of us, Matt Asin spent the early days of the Coronavirus lockdown trying to keep busy at home. Matt is a professionally trained baker and restaurant professional, so he naturally spent some of his time in the kitchen. Although he had never thought much about making bread, his new time in the kitchen started to change his mind. He started to create beautiful sourdough loaves and developed a new passion and flair for this, making loaves for family and friends. But it was only after a friend offered to trade tie dye shirts (another love of Matt’s) for loaves that Matt began to think about the possibility of starting his own business.

Now, a few months later, Matt has been testing the water and learning that people are willing to travel miles for one of his creations. The supply of fresh sourdough bread is limited in Lancaster, Pennsylvania, yet Matt is finding that the demand for great bread is high. So, he has begun to dream about turning his new hobby into a full-time vocation. Ideally, he would like to be fully operational in the next year or so.

Hear about Matt’s early thinking as he describes his love of sourdough and how he is translating that love into a concrete business plan. This starts with inexpensive, pure raw ingredients, wild yeast cultures that he grows himself (as is the case for all sourdough bread), he can see a path to success. His marketing skills are strong, as demonstrated by the daily images of his baked loaves that he shares through social media, as is his ability to budget. Find out more about what is driving Matt forward, what else he feels that he needs to learn along the way, and his ideas for expanding his business over time.
To see Matt’s loaves and, perhaps, request a taste, visit https://www.facebook.com/matt.asin

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