The SpecialMoms Parenting Magazine Issue 5 | Page 8

your child bowling, while the next day you
have some time so you play Legos with your
son for a few hours.
Every day is different. I try to teach my son
some lessons about my business or how to bake
to get him involved and to let him know that
what Mommy is doing is helping other people
like himself. I think this helps a child to understand why you can’t play with him or her “on
demand” like a movie he wants to watch.

allergies?
FARE gives money to doctors to do research
and they also put their resources into spreading
awareness about food allergies. They send out
alerts when a product has been recalled due to
undeclared allergens and they fund documentaries that deal with food allergies. FARE is like
your best friend who is always in your corner.

Can you share with us and any parents who
are considering starting a business what steps
you took to start yours?
The first step is to have an idea. Once you test
out your idea on friends and family, you get a
business license. In my case I also had to find
a commercial kitchen. You start small , and if
you see demand picking up, you grow with it.
I think passion wins out in the end, and if you
have a burning desire to do something, your
enthusiasm will be contagious, and things will
happen that you could not have foreseen that
will help you get on your way.
Are there any takeaways that you have learned
from the past year when it comes to how you
want to run your business in the new year?
The customer is always right!
I know that you do fundraising for F.A.R.E
(Food Allergy Research and Education),
but can you share with us what support
they provide families of children with food
facebook

Sweet Debbie’s Organic Treats |
Allergy-Free & Vegan Recipes

is available at Amazon or Barnes And Noble.
Where do you see your business heading in
the New Year?
I’d like to start catering allergy-free/gluten-free
meals for parties and other occasions. I would
also like to start a subscription box service so
people can have access to new things we’re developing at the bakery that are not yet on the
menu.§

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