Today we’d like to introduce you to Melanie Woodward.
Hi Melanie, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
In 2023, I decided to rely less on the big chain grocery stores, and more on growing our own food and individual sustainability. At the beginning of that year, I wanted to begin making my own bread.
I began my sourdough starter from scratch and had a difficult time keeping it alive. After many failed attempts, in March 2023, my first sourdough starter, Hank, was born…and he is still actively thriving. For those who do not know, in order to begin a sourdough starter, there is what is called “discard” which is simply the part of the sourdough starter that is not fed. This discard can be used to create a new starter and since I do not like to waste anything, I offered the discard to neighbors in my community. The response I received was, “Can you just make and sell the bread instead?”
I made 4 loaves of sourdough that weekend and had a hard time selling them. But as I kept growing and learning from my mistakes, it is not uncommon to sell 50-60 loaves per week in my community and at local farmer’s markets. I honestly never expected it to take off as quickly as it did.
I have a full-time job at the Austin Police Department, so the income I was receiving from Get Baked was disposable – and I mean that in the most positive way. Later on in 2023, God further provided for our family financially and that was when I knew that He wanted me to do more for the people and for our community. That is when I decided that the income I received from Get Baked would go to worthy causes rather than my bank account.
I have used the income I receive from Get Baked to supply school supplies for kids in our community (free of charge), create gift bags for the holidays to provide to our community, plan and execute neighborhood block parties, and create an initiative called Get Baked Gives Back during the holidays. In 2023, I left random goodies created in my kitchen (sourdough bread, pretzels, bagels, scones, dinner rolls – all made from sourdough) on the porches of random houses within our community. This year, for every loaf of bread purchased, I am donating a loaf to the Hays Caldwell Women’s Center and Southside Community Center as my way of showing my appreciation for those who support small business owners.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
There were, and still are, a few challenges.
Sourdough starters and sourdough in general can be temperamental. I had to throw away many loaves because I did not let my dough proof long enough, or my starter wasn’t fully ready to use, or I over-proofed my dough. Once I figured out the mood swings of my starter and my dough (and how much of an impact Texas humidity has on both), I was able to produce quality products consistently.
When I was making only 5-6 loaves per week, the volume was manageable. Now, with a two-page menu, weekly farmer’s markets, catering requests, 50-60 loaves per week and a 40-hour per week job, I had to adjust my process to manage my time more wisely.
Now that I’ve mastered my craft and time management, the biggest challenge is working with my conventional oven in my home kitchen! The poor thing is running 16-18 hours a day to accommodate the amazing growth I have been blessed with. A commercial kitchen is definitely on my wish list and a goal to achieve after I retire (which is only another 7 years away)!
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
One of the things I am most proud of was being blessed with hands that can create as well as provide for others.
My first business venture was creating wreaths – and honestly, it was not a very lucrative business venture. At the time I worked (and still work) for the Austin Police Department and had many connections in law enforcement. There was a time where departments were losing officers left and right. I decided to create commemorative wreaths for departments of fallen officers and hand deliver these wreaths to their departments. My craft took me to Little Elm, San Antonio, Abilene, Round Rock and Hutto to name a few.
In June 2017, I was approached on LinkedIn and asked to attend a service for two veterans and to present two American Flag wreaths to honor both who were injured in combat.
When Hurricane Harvey wreaked havoc on Port Arthur later that year, I went with my church to do mission work in their community. I went into homes of people who were at the worst time in their life and ripped out sheetrock, carpeting, hauled furniture and essentially gut the homes to remove all mold and destruction left by Hurricane Harvey.
I am blessed that I have walked many different directions in my life because it has allowed me to meet the most caring and amazing people, who I feel I would have never met had I not been provided with the gifts that I have been given.
Do you have any advice for those just starting out?
Dream big. Have goals so large that you cannot achieve them until you grow into the person who can. Accept your failures and learn from them. Do not be afraid to ask others for help or advice, and be humble when it is given.
For those starting a new business….define what success means to you. Is it just handing out a few business cards, talking to people about your passion, having one person walk into your store or booth, or selling out of your inventory every day? Set realistic expectations for yourself so that you do not become discouraged to the point of wanting to quit.
Find a mentor – I had no direction when I started and had to learn along the way. Mentors are tremendously helpful and can guide you through your journey. Share that journey with others – and if you make mistakes, admit them.
Most importantly, have fun!
Contact Info:
- Instagram: @getbakedwithhank
- Facebook: https://facebook.com/getbakedsanmarcos
Image Credits
The photos that I have on jeans, a black shirt and a white apron should be credited to: Blakely Photography
