This summer, I am proud to have accomplished two milestones: marrying the love of my life and being accepted into one of the premier small business incubator programs in the Bay- La Cocina-in order to officially launch Reem’s! I have never been so ready to start a new part of my life and I am so blessed for the opportunity to help make Reem’s truly successful.
Organizing a wedding is quite the undertaking and in the end it was worth being able to share with friends and family a new part of my life as me and my life partner J get ready to take a leap of faith and together in partnership put our all into the business. We made a call out to friends and family to support our bakery fund and are truly grateful that people believe in our business.
But of course, everyday I was away from my bread I was antsy. The La Cocina program has me focused and driven. La Cocina’s mission is to cultivate low income food entrepreneurs as they formalize and grow their businesses by providing affordable commercial kitchen space, industry-specific technical assistance and access to market opportunities. This organization is packed with amazing people who have extensive experience in the food industry and so much wisdom to share. In the first few weeks of my program I am inspired by all of the resources I have available to me to help brand and market my business, work on and perfect my product, and develop the right plan to successfully launch and grow my business. To learn about my program, check out La Cocina’s Incubator Program here! Many successful businesses have come out of the La Cocina brand and I am more than confident that if I utilize my time well here, I am bound to soar to new places.
In a time like this, when transitioning from all my respective hustles and jobs to focusing on my business can be scary, I am so fortunate to have the structure around me to keep me on track. During my wedding planning hiatus, every day that I was unable to work on my craft felt difficult. It gives me hope that I truly have a passion for this. I have been lately experimenting with different kinds of mediums to bake my flatbreads in. From makeshift wood-fired ovens, to gas grills and pizza ovens, I am getting closer to perfecting my man’oushe formula.
My honeymoon period is over and its time to roll up my sleeves and get to work. Stay tuned for more pop up and catering information for Reem’s that I hope to post soon!