PREP® NEWS

PREP Member Spotlight: Flaky not Flaky

If you find yourself in Atlanta, Georgia, our Member Spotlight for June is a must-try for anyone with a sweet tooth and a passion for exceptional baked goods and chocolate delights. Prepare to be captivated by the skillful craftsmanship, attention to detail, and unforgettable flavors that define this unique bake shop chocolatarium. Whether treating yourself to a well-deserved indulgence or looking for the perfect gift for a loved one, Flaky Not Flaky will leave a lasting impression. Let Flaky Not Flaky take you on a delightful journey through the enchanting world of sweet sensations.

You can apply the following truths to every Flaky product as a result of their guiding principles. Only fresh, complete ingredients are used by Flaky. For instance, Apples from Washington, chocolate from Belgium, and Georgian buttermilk, to name a few sources of supply. The tastes you experience are made from whole vanilla beans, actual fruit, confections made by hand, and ground spices. Flaky not Flaky believes you’re worthy of better.

Flaky Not Flaky is on a mission to support your creation of dessert experiences. We enjoy making goodies that may be familiar but are done in novel or unconventional ways, whether it’s to enjoy time with friends and family or to surprise your coworkers (or employer). Their products are tasty and enjoyable conversation starters.

PREP Spotlight Questionnaire

How did you first become a part of the restaurant/food industry, and what was your first job?
Flaky was born from a love of bringing people together through shared food experiences. My first job was bussing tables at a Mexican restaurant and then waiting tables in front of the house before finally making it into the kitchen.

How did you choose your name?
At Flaky, we do things you’ve probably seen before – we didn’t invent the scone – but you probably haven’t seen them done in the way we do them. So we’re “flaky = delicious,” not “flaky = silly.” While our business is fun, we’re serious about the execution and quality of everything we do.

How long have you been in Georgia, and what first brought you here?
We’ve been in Georgia for over 20 years and have been in business since 2021. Our family got and kept us in Georgia.

What are the most essential skills for a new food concept?
For us, there is no “most important” single skill. Our North Star is the customer experience. It influences everything we do, from quality control to ingredient costs to engagement activities. Of course, knowing how to run a business is important, but choosing the right values is critical.

What’s the most significant food business-related challenge you had to overcome?
Overcoming the fear of getting started was our greatest fear – what if nobody likes what we do? What if we fail? But our North Star reassured us that success would come if we engaged the community and delivered an excellent product and experience every time.

What prompted you to start a food business?
There was a moment where we said, “Why not us” If we don’t believe in ourselves, who else will?

What’s on your menu? Why did you choose this cuisine/product?
We specialize in baked goods as well as artisan chocolates. Our signature pastry is a sconut – a scone/donut hybrid—big pillowy dough, moist & sweet, baked – not fried, and filled with all-natural ingredients. You’ll never find an extract or artificial color/flavor in anything we do. Our chocolates include bonbons, truffles, and bars – all using premium cocoa from small farms in Venezuela and small batch producers in Belgium and France. We also make a selection of premium cakes topped with our bonbons and other chocolate creations.

Are any new exciting news or events coming?
We are having a “summertime Christmas “offering at the Peachtree Road farmers market. We’re bringing back all our holiday flavors for one week, from peppermint bonbons to s’more sconuts and even an iced “hot chocolate with a toasted marshmallow if you’re thirsty. Follow us on Instagram to stay in the loop.

How can someone buy your product?
Folks can order any time on www.FlakyNotFlaky.com or see us at the Peachtree Center Green Market on Thursdays or the Peachtree Road Farmers Market on Saturdays, in addition to our website.

PREP Member Spotlight: Bundtish

Bundt•ish is a bakery in Atlanta, Georgia, specializing in delicious pound cakes. The bakery is the brainchild of founder and owner Johnny Washington, who began baking bundt cakes during the pandemic and grew their business exponentially along with his wife Stacy. What makes Bundt•ish unique is its dedication to providing experiences and delivering everlasting moments with its products. Their freshly baked, never frozen, are made from scratch and are meant to be the “centerpiece for the many precious moments of your life.”

The bakery’s signature cakes include “The Church Lady Classic,” a classic pound cake topped with powdered sugar, and the “Lemon Cookie Twist,” topped with a vanilla lemon glaze and lemon cookie crumbles. Other popular flavors include peanut butter cookie crisp, chocolate cookie crunch, and “Celebration of Love.” The cakes can be ordered in various sizes, from mini bundts to full-sized cakes, making them perfect for any occasion.

Bundtish has become a favorite among locals in Atlanta thanks to its commitment to quality ingredients and delicious cakes. Whether you’re looking for a cake for a special occasion or want to treat yourself to something sweet, Bundt•ish is worth a visit.

How did you first become a part of the restaurant/food industry, and what was your first job?
Johnny has been in the restaurant industry for 28 years. He was first “bit by the bug” in 1995 by taking a management training opportunity at Checkers. The summer opportunity turned into a 3-year stint on the management team. From there, he got his bachelor’s degree, worked as a manager at Einstein Bagel, Burger King, and Popeyes, Managing Partner Nancy’s Pizza franchisee, and as Consultant, at Sysco Foods.

How did you choose your name?
Stacey developed the name bundt•ish. They realized the bundt cake was popular and our pound cake may look like a bundt cake to most. Hence, the •ish in bundt•ish…A pound cake that tastes like a pound cake and looks like a bundt cake.

How long have you been in Georgia, and what first brought you here?
We’ve been in Georgia for over 25 years…Johnny from South Carolina and Stacey from New York. Johnny came here with Einstein and Stacey’s first stint in Georgia was to attend Morris Brown College.

What are the most essential skills for a new food concept?
Strategic and critical thinking, organization, money management, great communication, and relationship management. There are many more, but this is a great place to begin.

What’s the most significant food business-related challenge you had to overcome?
Easy…Free-flowing capital! Our operational, and relational experience and the breadth of our network gave us an advantage in getting started. With that, when scaling a business, you can always need more capital.

What prompted you to start a food business?
We are a pandemic baby. Our desire for pound cake during the pandemic quarantine of 2020 and the lack thereof was the catalyst. We realized there is a need for freshly baked, never frozen pound cake.

What’s on your menu? Why did you choose this cuisine/product?
Bundtish specializes in freshly baked pound cakes from classics like The Best Lemon Pound Cake Ever™️ and Church Lady Classic™️, cookie-infused and covered pound cakes like our Chocolate Cookie Crunch and our specialty coffee called Bundtish Blend.

Are any new exciting news or events coming?
Bundtish will be adding new flavors and gluten-free. Additionally, we are looking to implement pick-up and delivery in Q4.

How can someone buy your product?
Bundtish is available via www.bundtish.com

Shared Kitchen vs. Brick & Mortar

Starting a food business is an exciting but challenging undertaking, and one of the most important decisions you’ll make is where to operate your kitchen. While traditional brick-and-mortar locations might seem obvious, many entrepreneurs are discovering the advantages of shared kitchens. In this post, we’ll explore some key benefits of starting your food business in a shared kitchen v.s. a brick and mortar.

Startup cost

Lower Startup Costs: One of the biggest challenges of starting a food business is equipment, permits, and rent costs. You can save a lot of money on these expenses by renting space in a shared kitchen. You won’t need to invest as much upfront capital and won’t be locked into a long-term lease. Plus, shared kitchens typically come equipped with a wide range of commercial-grade equipment that you might not be able to afford alone.

Scheduling

Flexible Scheduling: Another advantage of shared kitchens is that they offer flexible scheduling. Since you’re sharing space with other food entrepreneurs, you can often rent time slots when needed. This can be especially helpful if you’re starting and don’t need a full-time kitchen. Additionally, most shared kitchens have staff to help with setup and cleanup, saving you time and energy.

Networking

Access to a Network: In a shared kitchen, you’ll be surrounded by other food entrepreneurs working toward similar goals. This can be an invaluable resource for networking, collaboration, and learning. You might find that you can share tips and advice with other entrepreneurs or even collaborate on events or projects that benefit everyone. Additionally, shared kitchens offer educational resources like workshops and classes to help entrepreneurs grow their businesses.

Liability

Compliance and Safety: Starting a food business involves many regulations and safety requirements. You can rely on facilities like PREP to maintain compliance with all the necessary standards by operating in a shared kitchen. This can save you a lot of headaches and potential legal issues down the line. Shared kitchens also often have staff with expertise in food safety, handling, and procurement which can help ensure your products are safe and high-quality.

Experience

Testing the Waters: Starting your food business in a shared kitchen can be a great way to test the waters before committing to a full-scale brick-and-mortar location. You can experiment with different recipes, products, and concepts without investing much money upfront. This can help you fine-tune your offerings and gauge customer interest before investing more.

In conclusion, shared kitchens offer many benefits for food entrepreneurs just starting or looking for a more flexible, cost-effective way to operate. By renting space in a shared kitchen, you can save money on startup costs, benefit from a supportive network of fellow entrepreneurs, and test your concepts before opening your brick-and-mortar location.

Here’s what PREP shared kitchen members are saying.

“We wanted to be in an environment that was all about community so we could grow our business professionally. The facility allows us to have several things going on simultaneously, and we needed that. We’ve grown thanks to PREP exponentially.”

Rick Herbst
Nonna’s Family Kitchen

“As my business grew, PREP was the perfect place for me to expand my roasting business. They helped me get my licenses and then helped me get my roaster hooked up to increase production and grow my business. Thanks to all the folks at PREP!”

Kristina Madh
Cloudland Coffee Company

“Even before we moved in, we were blown away by what PREP can do. Navigating all the different licenses & governmental departments can be quite a mission, but one call from PREP and the earth moved! We’re so appreciative of being part of the PREP family!”

David Karsh
Cotton Cravings

“I’ve been at Prep since October of last year, and there are just so many great things I can say about this establishment!! The people here are like one big community and family! Everyone helps each other out when they can and the advice is priceless for someone like me just starting out.”

Victoria Rossi
Soul to Belly