msdivine

I've got a baking business - just me. I'm starting to test the waters of wholesale and have so many questions for someone whose been there!!!

-Do you use a co-packer now that you've got so many orders? -How long did it take to retool your recipe for that kind of thing/increasing shelf life, etc? -I saw above that you said starting with mom&pop/cash on delivery is the simplest and that's my plan. But how do you grow from there in terms of infrastructure/hiring employees/scaling up?

Thanks for any insight!