Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with Sahil Garg, founder of Little Pebbles, located in Toronto, Canada.
What's your business, and who are your customers?
Little pebbles is a Japanese inspired Artisanal bakery, which bakes dessert with quality Japanese and French ingredients including fresh fruits too. We carry variety of products like our very famous cube-croissants, croffle, strawberry shortcake and fresh strawberry mochi. Our beverages are made of De Mello Palheta’s locally roasted coffee beans, and finest Asian ingredients such as natural black sesame, and ceremonial-grade matcha from Uji, Kyoto.
Tell us about yourself
Baking has always been my passion from a young life, after spending 2 years on a cruise as a pastry chef, inspired me of putting my passion into a business.
What's your biggest accomplishment as a business owner?
Being self-motivated to bring new desserts for sales, to be a team player, and keep focusing on the goal of expanding business.
What's one of the hardest things that come with being a business owner?
As of being a business owner, the hardest thing is about facing unknown challenges every day as it's hard to predict business sales no matter how prepared I am. Secondly, build a good team that can leverage the cafe's success.
What are the top tips you'd give to anyone looking to start, run and grow a business today?
To have the right mindset. Never lose hope in most difficult situations too. Know your competition in the market and keep evolving.
Where can people find you and your business?
https://www.instagram.com/littlepebblesto/
https://www.facebook.com/littlepebblesto/
If you like what you've read here and have your own story as a solopreneur that you'd like to share, then email community@subkit.com; we'd love to feature your journey on these pages.
Feel inspired to start, run or grow your own subscription business? Check out subkit.com and learn how you can turn "one day" into day one.
